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The wonderful food of Provence

Author: Jean-Noël Escudier; Peta J Fuller
Publisher: Boston : Houghton-Mifflin, 1968.
Edition/Format:   Print book : EnglishView all editions and formats
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Genre/Form: Cookbooks
Additional Physical Format: Online version:
Escudier, Jean-Noël.
Wonderful food of Provence.
Boston, Houghton-Mifflin, 1968
(OCoLC)768127524
Document Type: Book
All Authors / Contributors: Jean-Noël Escudier; Peta J Fuller
OCLC Number: 441876
Notes: Includes index.
Translation of La véritable cuisine provençale et niçoise.
Description: xiii, 246 pages : illustrations ; 25 cm
Contents: The heritage --
The essence of Provençal cuisine: Olive oil, garlic, and herbs --
Basic forms and procedures / Peta J. Fuller --
Sauces --
Soups --
Hors d'Oeuvres and salads --
Pastas --
Bouillabaisses --
Eggs --
Fish --
Shellfish and others --
Poultry and game --
Meat --
Variety meats --
Vegetables --
Desserts and preserves --
Too Provençal to travel --
Regional wines and homemade liqueurs.
Other Titles: Véritable cuisine provençale et niçoise.
Responsibility: Jean-Noël Escudier and Peta J. Fuller, with decorations by Ron Becker.

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