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French Provincial Cooking
- Author:Elizabeth David
- Publisher:Grub Street
- List Price:
£14.99 - Buy New: £7.87
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- Seller:UKPaperbackshop
- Languages:English (Unknown), English (Original Language), English (Published)
- Media:Hardcover
- Number Of Items:1
- Edition:New edition
- Pages:528
- Shipping Weight (lbs):1.6
- Dimensions (in):7.9 x 5.3 x 1.6
- Publication Date:April 15, 2007
- ISBN:1904943713
- EAN:9781904943716
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- Mint Condition
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Also Available In:
- Paperback - French Provincial Cooking
- Paperback - FRENCH PROVINCIAL COOKING
- Hardcover - French Provincial Cooking
- Hardcover - French Provincial Cooking
- Paperback - French Provincial Cooking
- Paperback - French Provincial Cooking
- Paperback - French Provincial Cooking
- Hardcover - French provincial cooking
- Hardcover - French Provincial Cooking
- Mass Market Paperback - French Provincial Cooking
- Paperback - French Provincial Cooking (Penguin Cookery Library)
- Unknown Binding - French Provincial Cooking
- Hardcover - French Provincial Cooking
- Unknown Binding - French Provincial Cooking
- Hardcover - French Provincial Cooking.
- Unknown Binding - French Provincial cooking (Penguin handbooks)
- Hardcover - PROVINCIAL FRENCH COOKING
- Hardcover - FRENCH PROVINCIAL COOKING.
- Paperback - French Provincial Cooking (Penguin twentieth-century classics)
- Hardcover - French Provincial Cooking
- Hardcover - French provincial cooking
- Hardcover - French Provincial Cooking
- Mass Market Paperback - French Provincial Cooking (Penguin Cookery Library)
- Paperback - French Provincial Cooking
- Hardcover - French Provincial Cooking
- Hardcover - French Provincial Cooking
- Hardcover - French Provincial Cooking
- Paperback - French Provincial Cooking
- Paperback - French Provincial Cooking
- Hardcover - French Provincial Cooking
- Hardcover - FRENCH PROVINCIAL COOKING
- Paperback - French Provincial Cooking
- Hardcover - French Provincial Cooking
- Paperback - French Provincial Cooking (Penguin handbooks)
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Synopsis
Contains a long essay on French cuisine and offers background stories and sketches of recipes. This book starts with a short essay on each of the major culinary regions of France. It consists of chapters on cuisine by type of dish such as: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, and others.
