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Cooking the French way

Author: Lynne Marie Waldee
Publisher: Minneapolis : Lerner, ©1982.
Series: Easy menu ethnic cookbooks.
Edition/Format:   Print book : Juvenile audience : EnglishView all editions and formats
Summary:
An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.
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Genre/Form: Juvenile works
Juvenile literature
Material Type: Juvenile audience
Document Type: Book
All Authors / Contributors: Lynne Marie Waldee
ISBN: 0822509040 9780822509042
OCLC Number: 8283010
Notes: Includes index.
Description: 47 pages : illustrations, map ; 19 x 22 cm.
Contents: Introduction: kinds of French cooking --
Regions of France --
Dining in France --
Before you begin: cooking utensils --
Cooking terms --
Special ingredients --
Frenth table --
Frengh menu --
Breakfast: hot chocolate --
Lunch: poato-and-leek soup --
Quiche Lorraine --
Salade Nicoise --
Green salad --
Vinaigrette dressing --
Basic crepe batter --
Ham and broccoli crepes with mornay sauce --
Mornay sauce --
Snack: Chocolate pastry --
Croque monsieur --
Dinner: pork chops Normandy style --
Sauteed chicken --
Potato cake --
Green peas french style --
Glazed carrots --
Dessert crepe batter --
Crepes with strawberries --
Pears Helen --
Chocolate mousse --
Careful cook --
Metric conversion chart --
Index.
Series Title: Easy menu ethnic cookbooks.
Responsibility: Lynne Marie Waldee.

Abstract:

An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.

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Linked Data


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