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Synopsis
The various regions of France contribute to the highly admired and delectable epicurean tradition featured in this comprehensive collection of recipes. Numerous exciting traditional and contemporary dishes illustrated with over 800 full-color photographs, as well as regional favorites and specialties, capture the essence of French food with recipes suitable for every occasion throughout the year. The book's accessible format and the professional cook's tips and hints found throughout make this book invaluable for every cook's library.
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About the Author
Carole Clements trained at the Ecole de Cuisine La Varenne. A resident of England, she has contributed to a number of other cookbooks on the subject.
Elizabeth Wolf-Cohen also trained at La Varenne. She then taught at this institute for many years; she has also worked as a chef in a number of reknowned Paris restaurants, including Au Quai d'Orsay and Chez Maxim.
"About this title" may belong to another edition of this title.
- PublisherLorenz Books
- Publication date1998
- ISBN 10 1859670822
- ISBN 13 9781859670828
- BindingHardcover
- LanguageEnglish
- Number of pages256
- Rating
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French Recipe Cookbook
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