The New French Cooking: Minceur Cuisine Extraordinaire by Armand Aulicino | FIRST EDITION 1976 | Vintage French Cookbook

The New French Cooking: Minceur Cuisine Extraordinaire was written by Armand Aulicino. This is a FIRST EDITION published in 1976 by Grosset & Dunlap. According to the dust jacket...

"Now with this beautiful, lavishly illustrated cookbook, you can be among the first to enjoy minceur (slimming) cuisine -- the revolutionary new French cooking that's taking the Continent by storm. Labeled the "Low-High" Cuisine - low fat, high pleasure! - this health-conscious, diet-wise cooking uses no artificial ingredients, cream, egg yolks, or wheat flour.

BIXLEY NOTES
• The New French Cooking: Minceur Cuisine Extraordinaire
• Written by Armand Aulicino
• 293 page hardcover with dust jacket
• Published by Grosset & Dunlap, 1976
• FIRST EDITION
• Measures 10 1/4" x 7 1/4"

VINTAGE NOTES
• In great condition
• Binding is nice and tight
• Dust jacket shows almost no wear
• Pages are in excellent shape

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