French provincial cooking / Elizabeth David ; illustrated by Juliet Renny ; [foreword by Julia Child].
Material type:
TextSeries: Penguin twentieth-century classicsPublisher: New York : Penguin Books, 1999Description: x, 524 pages : illustrations ; 20 cmContent type: - text
- unmediated
- volume
- 0141181532
- 9780141181530
- 641.5944
- TX719. D283 1999
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.5944 DAV (Browse shelf(Opens below)) | 1 | Available | A254704B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.5944 BRE Savouring France : recipes and reflections on French cooking / | 641.5944 CHO The fundamental techniques of classic cuisine / | 641.5944 COR Le Cordon Bleu kitchen essentials : the complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu. | 641.5944 DAV French provincial cooking / | 641.5944 DAV French country cooking / | 641.5944 DEL Mastering simplicity : a life in the kitchen / | 641.5944 DUC Ducasse flavors of France / |
"First published in Great Britain by Michael Joseph 1960"--T.p. verso.
Includes bibliographical references (pages 462-480) and index.
Machine converted from AACR2 source record.
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