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A remarkable book ... food is treated with reverence, with understanding and, above all, with care' - Sunday Times Full of authentic recipes, this richly evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. FRENCH COUNTRY COOKING shows the immense diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut puree. There is also invaluable advice on suitable cooking utensils and the use of wine in the kitchen.
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Previews available in: English
Subjects
Cooking & Food, Nonfiction, Cooking, french, French Cookery, French CookingShowing 3 featured editions. View all 14 editions?
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2
French Country Cooking (Penguin Classics)
January 5, 1988, Penguin (Non-Classics)
in English
0140467890 9780140467895
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3
French Country Cooking
September 17, 1987, Dorling Kindersley Publishers Ltd
Paperback
- New Ed edition
0863182518 9780863182518
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Book Details
Edition Notes
Originally published: London : John Lehmann, 1951.
Includes index.
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- Created July 17, 2019
- 4 revisions
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November 2, 2021 | Edited by ImportBot | import existing book |
June 21, 2021 | Edited by Drini | Merge works |
August 21, 2020 | Edited by ImportBot | import existing book |
July 17, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |