Cooking the French way
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Youth level.
Includes index.
Introduction: French cooking -- Regions of France -- Dining in France -- Holidays and festivals -- Before and begin: Careful cook -- Cooking utensils -- Cooking terms -- Special ingredients -- Healthy and low-fat cooking tips -- Metric conversions chart -- French table: French menu -- Lunch: Potato-and-leek soup -- quiche Lorraine -- Nicoise salad -- Green salad -- Basic crepe batter -- Ham and broccoli crepes with mornay sauce -- Snack: Chocolate pastry -- Croque monsieur -- Dinner and dessert: Sauteed chicken -- Pork chops Normandy style -- Potato cake -- Peas French style -- Glazed carrots -- Dessert crepe batter -- Crepes with strawberries -- Pears Helen -- Chocolate mousse -- Holiday and festival food: Traditional leg of lamb with white beans -- Fresh asparagus with aioli -- Strawberry tartlets -- Yule log -- King's cake -- Index.
An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.
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SERIES
Easy menu ethnic cookbooks.
PUBLISHED
Minneapolis, MN : Lerner Publications, c2002.
Year Published: 2002
Description: 72 p. : col. ill. ; 22 cm.
Language: English
Format: Book
ISBN/STANDARD NUMBER
0822541068 (lib. bdg.) :
SUBJECTS
Cooking, French.
France -- Social life and customs.