Simple French food / Richard Olney ; introduction by Patricia Wells ; foreword by James Beard ; drawings by Richard Olney.
Material type: TextPublisher: New York : Toronto : New York : Collier Books ; Maxwell Macmillan Canada ; Maxwell Macmillan International, 1992Edition: First Collier Books editionDescription: xii, 433 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 0020100604
- 9780020100607
- 641.5944
- TX719. O46 1992
Contents:
Salads -- Cold Terrines, PATEs, Mousses -- Eggs -- Fish -- Vegetables -- Starchy Preparations -- Soups -- Meats and Poultry -- Desserts.
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5944 OLN (Browse shelf(Opens below)) | 1 | Available | A255101B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.5944 LOU Bistrot Bruno : cooking from L'Odéon Restaurant / | 641.5944 MAT I know how to cook / | 641.5944 MCN The Balthazar cookbook / | 641.5944 OLN Simple French food / | 641.5944 PEL Pellaprat's great book of French cuisine / | 641.5944 PEL The great book of French cuisine / | 641.5944 PIE At the Crillon and at home : recipes by Jean-Francois Piege / |
Includes index.
Salads -- Cold Terrines, PATEs, Mousses -- Eggs -- Fish -- Vegetables -- Starchy Preparations -- Soups -- Meats and Poultry -- Desserts.
Machine converted from AACR2 source record.
There are no comments on this title.
Log in to your account to post a comment.