cooking, french

An introduction to the cooking of France that features basic recipes for everyday lunches, snacks, dinners, and desserts, as well as holiday and festival foods; presents details on the French dining table and dining traditions; and provides low-fat and vegetarian alternatives.

Collects over 140 recipes covering a variety of courses and techniques, with information on different wine and food regions, how to plan a meal in the French manner, and other cultural details of the culinary experience in France.

Contains recipes designed to help cooks and chefs continue their efforts to master the art of French cooking, featuring recipes and instructions for soups, bisques and chowders, baked goods, meats, chickens, pork, vegetables, and desserts.

A food and cooking reference that features alphabetically arranged entries which provide definitions of food terms, descriptions of equipment and cooking techniques, biographies, more than four hundred reportage photographs, over 3,800 recipes, and information on the history of foods, eating, ingredients, and restaurants.

Contains recipes and instructions for mastering the art of French cooking, providing advice on selecting and handling ingredients, discussing kitchen equipment, measures, temperatures, cutting, and wines, and featuring classic recipes for sauces, eggs, entrees and luncheon dishes, fish, poultry, meat, vegetables, desserts, and cakes.

Frannie goes to dinner at a brand new French restaurant and tries her hand at being a food critic, even as she starts a campaign to warn other diners that there are insects on the menu.

Introduces children to French cooking, with simple recipes for French dishes.