French Provincial CookingBook - 1999
Provides information about the cooking, equipment, processes, spices, and other aspects of French cooking, and includes recipes for sauces, appetizers and salads, soups, fish, vegetables, meat, poultry, and sweets.
Publisher: New York : Penguin Books 1999.
Branch Call Number: 641.5944 DAVID
Characteristics: x, 524 p. : ill. ; 20 cm.