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The country cooking of France

Author: Anne Willan
Publisher: San Francisco : Chronicle Books, ©2007.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. Sprinkled with intriguing  Read more...
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Genre/Form: Cookbooks
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Anne Willan
ISBN: 9780811846462 0811846466
OCLC Number: 81945195
Notes: Includes index.
Awards: Winner of James Beard Foundation Book Awards (International) 2008
Winner of James Beard Foundation Book Awards (Photography) 2008
Winner of Gourmand World Cookbook Awards (USA Only) (Special Award) 2007
Commended for IACP Crystal Whisk Award (International) 2008
Description: 390 pages : illustrations (chiefly color), color map ; 29 cm
Contents: Soups : the staff of life --
The French touch : frogs & snails --
Indispensable eggs and cheese --
Fish and shellfish : a great catch --
The French touch : favorite fish stews --
Prime poultry --
The best of beef, lamb and veal --
The French touch : innards & extremities --
Pig perfect : pork and charcuterie --
Great game and game birds --
The French touch : rustic sauces --
Potatoes, pasta and legumes : good things on the side --
Vegetables : a colorful crop --
The French touch : savory vegetable tarts --
Breads and cakes : the country baker --
Desserts and ices : a sweet finish --
From the orchard : fruit tars, desserts, preserves and liqueurs.
Responsibility: by Anne Willan ; photographs by France Ruffenach.
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Why is the country cooking of France so compelling, and why does it exert such fascination and evoke so much respect? This work combines the authors years of experience writing about French cuisine  Read more...

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"This beautiful book is proof that there is always something more to learn about the cuisine of France, even for a French-trained professional chef." Jacques P pin, chef, cookbook author, and public Read more...

 
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