French Country Cooking
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About the book
A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.
| Author | Elizabeth David |
|---|---|
| Publisher | Grub Street Publishing |
| Published | 2011 m. |
| Language | English |
| Pages | 208 psl. |
| Format | Hardcover |
| Genre | Kulinārija, pārtika un dzērieni |
| ISBN | 9781908117052 |
