| Description |
1 online resource (390 pages) |
|
text file rdaft |
|
(pdf) |
| Note |
Includes index. |
| Access |
Access limited to subscribing institutions. |
| Summary |
"This beautiful book is proof that there is always something more to learn about the cuisine of France, even for a French-trained professional chef." --JacquesPépin, chef, James Beard Foundation Award-winning cookbook author, and Emmy Award-winning public television cooking series host Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crêpes au Caramel et Beurre Sal (crêpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture. |
| Note |
Publisher metadata. |
| Subject |
Cooking, French.
|
| Genre/Form |
Electronic books.
|
| ISBN |
9781452107677 (e-pub) |
|
9780811846462 (print) |
|
