Status
Call number
Call number
French -- OLN
Publication
Houghton Mifflin Harcourt (1992), Edition: 1St Edition, Paperback, 448 pages
Description
In this book, Olney gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.
Language
Physical description
448 p.; 6.07 x 1.12 inches
Similar in this library
Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard by Richard Olney
Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas by Julia Child
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers
La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking by Madame Evelyn Saint-Ange
Saveur Cooks Authentic French: Rediscovering the Recipes, Traditions, and Flavors of the World's Greatest Cuisine by Colman Andrews
Paula Wolfert's world of food: A collection of recipes from her kitchen, travels, and friends by Paula Wolfert