Regional French Cuisines: From Normandy to Provence

Regional French Cuisines: From Normandy to Provence

by Janet Kessel Fletcher, Janet K. Fletcher
     
 
With such a solid base of authenticity, and variety, every lover of French food can find something pleasing in "Regional French Cuisines". From Paine de Epice, the dark spice bread so typical of Dijon, to Salade de Canard aux Craquelins (duck salad with cracklings), an elegant dish from the Bordeaux region, this wonderful book offers a culinary tour of France's

Overview

With such a solid base of authenticity, and variety, every lover of French food can find something pleasing in "Regional French Cuisines". From Paine de Epice, the dark spice bread so typical of Dijon, to Salade de Canard aux Craquelins (duck salad with cracklings), an elegant dish from the Bordeaux region, this wonderful book offers a culinary tour of France's provinces.

Product Details

ISBN-13:
9781564260703
Publisher:
Cole Group, Incorporated
Publication date:
05/01/1995
Series:
Cole's Kitchen Arts Series
Pages:
127
Product dimensions:
8.24(w) x 11.00(h) x 0.31(d)

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