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the specialties of each region
informative profiles
throughout its history Sierra Leone has always embraced diversity – and this willingness to discover and grow has shaped Sierra Leone's rich food culture
as well as the story of his home country
and pastries of your dreams—the definitive work by the country's top baker
(*NEW ARRIVAL*) (French) Jean & Pierre Troisgros. The New French Cooking as presented in the Nouvelle Cuisine of Jean & Pierre Troisgros Temperance the specialties of each regionTrans. by Roberta Wolfe Smoler. Illus. with color plates. Jacket. First American Edition. NY: William Morrow, [1978]. The sons of famed restaurateurs Jean Baptiste and Marie Troisgros, Jean and Pierre were raised to admire fine cuisine almost as if it were a religion. At the age of fifteen, they each began training for the restaurant business, and remained in it their entire lives; the restaurant had won its third Michelin star by 1968. Pierre's son
