A Provencal Kitchen in America

Front Cover
Bookthrift Company, May 1, 1985 - Cooking
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Adapts recipes for the cuisine of Provence to the American kitchen for a variety of courses and occasions, with each recipe graded according to ease of preparation

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Contents

Preface
1
Introduction
7
Sauces
19
Crudites and Hors dOeuvres
40
Soups
52
Hot Entrees and Egg Dishes
92
Vegetables
115
Fish Crustaceans and Shellfish
154
Poultry and Rabbit
233
Salads 275
256
Cheeses
275
Breads
282
Sweets
322
Jellies Jams Preserves and Liqueurs
335
Plants Herbs and Spices
346
Index
355

Meats
185
Copyright

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