MARC record from Internet Archive

LEADER: 03017cam 22003974a 4500
001 ocm47058931
003 OCoLC
005 20210406005159.0
008 010604r20011990vaua 001 0 eng c
040 $aCLE$beng$cCLE$dBTCTA$dBAKER$dOCLCQ$dYDXCP$dOCLCO$dOCLCF$dOCLCQ$dNTG
020 $a0737020679
020 $a9780737020670
035 $a(OCoLC)47058931
042 $apcc
050 4 $aTX719$b.M63 2001
082 4 $a641.5944
100 1 $aMoine, Marie-Pierre.
245 10 $aCuisine grand-mere :$btraditional French home cooking /$cMarie-Pierre Moine.
260 $aAlexandria, Va. :$bTime Life Books,$c©2001.
300 $a160 pages :$billustrations (some color) ;$c26 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
505 00 $tPotages/Soups --$tHors d'OEuvre/Appetizers --$tEntrees Chaudes/Hot Appetizers --$tPoissons et Fruits de Mer/Fish and Seafood --$tVolailles et Viandes/Poultry, Jame, and Meat --$tLegumes/Vetables --$tDesserts/Desserts.
520 $aIn this Delightful Book We Rediscover the pleasures of traditional French home cooking, conjured from the memories of the author and her family in the good old days before nouvelle cuisine and "convenience" food began to undermine it. All the great classic recipes are included, plus many lesser-known treasures.
520 8 $aIn the 1970s France was rocked by the nouvelle cuisine movement, which advocated healthier food and smaller meals. Restaurants on both sides of the Channel strove to outdo each other with beautiful presentation, complex ingredients, and miniature portions. Traditional cooking was ignored. Recently, however, the tide has turned; and today's chefs, strongly supported by a jaded and hungry public, are now returning to the principles of traditional country cooking, still enjoyed in the.
520 8 $aMajority of French homes. Cuisine Grand-mere, also known as cuisine bourgeoise or bonne femme, sums up this style of cooking; and Marie-Pierre Moine has included the best of traditional recipes, slightly improved and honed for today's health-conscious eaters.
520 8 $aThe book describes all the basic techniques, like vinaigrette, bechamel and its relatives, stocks, mayonnaises, and other sauces. The chapters then deal in turn with soups, hors d'aeuvre, famous hot entrees like quiche lorraine and croque-monsieur, fish and seafood, main courses including coq au vin, boeuf bourguignon and cassoulet, vegetables and salads, and a range of familiar and less familiar desserts -- mousse au chocolat, tarte Tatin, profiteroles, gateaux, and ice cream. Book jacket.
650 0 $aCooking, French.
650 7 $aCooking, French.$2fast$0(OCoLC)fst01753313
938 $aBaker & Taylor$bBKTY$c21.95$d16.46$i0737020679$n0003619313$sactive
938 $aBaker and Taylor$bBTCP$nbl2002000814
938 $aYBP Library Services$bYANK$n8045110
029 1 $aNZ1$b6407489
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 33 OTHER HOLDINGS