Four seasons cooking in France

Front Cover
Barnes & Noble Books, 2002 - Cooking - 109 pages
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Contents

JHE FRENCH MARKETS IN SPRINGTIME
5
Asparagus Flemish style 8 Leg of lamb Provencale
20
Chanterelles sauteed with mixed herbs 14 Cherry jam
26
Salad Nigoise 36 Ratatouille Nice style
48
Fresh Bean salad 38 Piperade
54
E FRENCH MARKETS IN AUTUMN
61
Terrine of rabbit 64 Mushroom fricassee
74
Spiny lobster Bergerac style 68 Poached pears and quince caramel
80
Pumpkin soup 86 Pork meatloaf
98
Mache and red beet salad 92 Cheese and potato gratin tartiflette
104
TarteTatin
116
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