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Synopsis
Defines French cooking terms from abricot to vol-au-vent and includes information on French wines, cooking styles, foods, chefs, and traditions
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From Library Journal
An unexpected offering to be sure, but Deighton's guide to French food turns out to be as engrossing as his spy novels. Deighton is in fact the author of a cookbook, Ou Est le Garlic? ; now, in his personal Larousse , he discourses on ingredients and techniques, chefs and restaurants, the Michelin guides, food fads, and more. His amusing, opinionated text is both informative and entertaining; even the bibliography is fun to read. Recommended.
Copyright 1990 Reed Business Information, Inc.
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- PublisherBantam
- Publication date1990
- ISBN 10 0553057596
- ISBN 13 9780553057591
- BindingHardcover
- Number of pages256
- Rating
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ABC of French Food
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Random House Publishing Group, 1990
ISBN 10: 0553057596
ISBN 13: 9780553057591
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ABC of French Food
Published by
Random House Publishing Group, 1990
ISBN 10: 0553057596
ISBN 13: 9780553057591
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ABC of French Food
Published by
Random House Publishing Group, 1990
ISBN 10: 0553057596
ISBN 13: 9780553057591
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