Saveur cooks authentic French / by the editors of Saveur magazine.
Material type: TextPublisher: San Francisco, Calif. : Chronicle Books, 1999Description: 320 pages : colour illustrations ; 27 cmContent type:- text
- unmediated
- volume
- 0811825647
- 9780811825641
- Saveur
- 641.5944
- TX719. S346 1999
Contents:
Acknowledgments -- Introduction -- Our France -- Chapter 1. Hors D'Oeuvres -- Chapter 2. Soups -- Chapter 3. Cheese and Eggs -- Chapter 4. Salads -- Chapter 5. Foie Gras, Frogs' Legs, Snails, and Truffles -- Chapter 6. Seafood -- Chapter 7. Poultry -- Chapter 8. Meats -- Chapter 9. Vegetables -- Chapter 10. Desserts -- Photography Credits -- Our French Restaurants -- Index -- Table of Equivalents.
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5944 SAV (Browse shelf(Opens below)) | 1 | Available | A253837B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.5944 PIE At the Crillon and at home : recipes by Jean-Francois Piege / | 641.5944 REY Pork & sons / | 641.5944 ROB La cuisine de Joël Robuchon / | 641.5944 SAV Saveur cooks authentic French / | 641.5944 SAV Simple French recipes for the home cook / | 641.5944 VER Roger Vergé's new entertaining in the French style / | 641.5944 WAL Chanterelle : the story and recipes of a restaurant classic / |
Acknowledgments -- Introduction -- Our France -- Chapter 1. Hors D'Oeuvres -- Chapter 2. Soups -- Chapter 3. Cheese and Eggs -- Chapter 4. Salads -- Chapter 5. Foie Gras, Frogs' Legs, Snails, and Truffles -- Chapter 6. Seafood -- Chapter 7. Poultry -- Chapter 8. Meats -- Chapter 9. Vegetables -- Chapter 10. Desserts -- Photography Credits -- Our French Restaurants -- Index -- Table of Equivalents.
Machine converted from AACR2 source record.
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