Dining at San Sylmar, Yvon Hunckler with Merle Norman Cosmetics, 1979 Limited Edition: Chef Hunckler was trained in France and joined the Merle Norman Cosmetics in 1975 as chef de cuisine at San Sylmar and so most of the recipes are in the classical French tradition (braised Salmon Steak with Sorrel, Quenelle of Pike, Ballottine of Chicken Dawn, Souffle Grand Marnier, quiche Lorraine, etc), but a few–Tostada Ole, boola boola soup–reflect a more international–and now typically Californian–approach. Section on herbs and spices, glossary, index. Beautifully photographed in full color. Large format, bound in very pale yellow cloth with gilt lettering and a small pasted on illustration on the front cover, printed on heavy glossy stock throughout. 175 pp.
This copy is in as-if-new condition. Absolutely mint. Definitely gift quality.
Here’s some fun information about The Nethercutt Collection at San Sylmar: http://www.nethercuttcollection.org/
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