Simple French Food

by Richard Olney

Other authorsPatricia Wells (Introduction), James Beard (Foreword)
Paperback, 1992

Status

Call number

French -- OLN

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, dabues, and sweet tartes.

Language

Physical description

448 p.; 6.07 x 1.12 inches

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