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

Paperback, 1983

Status

Call number

Individual Chef -- CHI

Call number

Individual Chef -- CHI

Tags

Individual Chef

Publication

Alfred A. Knopf (1983), Edition: Revised, Paperback, 648 pages

Description

This title features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.

Subjects

Cookery, French

Physical description

648 p.; 9.98 inches

Series

Mastering the Art of French Cooking (2)

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