Bistros and brasseries : recipes and reflections on classic café cooking / John W. Fischer and Lou Jones ; photography by Ben Fink.
Material type: TextSeries: Culinary Institute of America dining seriesPublisher: New York : Lebhar-Friedman Books, [2008]Copyright date: ©2008Description: xiv, 201 pages : illustrations (some colour) ; 25 cmContent type:- text
- unmediated
- volume
- 0867309245
- 9780867309249
- Recipes and reflections on classic cafe cooking
- 641.5944 22
- TX719 .F55 2008
Contents:
Bistros and Brasseries : the pleasures of casual French dining -- Hors d'Oeuvres et soupes : Appetizers & soups -- Omelettes, crêpes, galettes et quiches : pancakes & egg-based dishes -- Accompagnements : side dishes -- Entrées : main dishes -- Entremets : desserts -- Fonds de cuisine.
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5944 FIS (Browse shelf(Opens below)) | 1 | Available | A456587B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.5944 ESC The Escoffier cook book : a guide to the fine art of cookery / | 641.5944 FER French regional cooking / | 641.5944 FER Accounting for taste : the triumph of French cuisine / | 641.5944 FIS Bistros and brasseries : recipes and reflections on classic café cooking / | 641.5944 GAG Pierre Gagnaire, reinventing French cuisine / | 641.5944 GOI Sunday suppers at Lucques / | 641.5944 HAN Recipes from the French wine harvest : vintage feasts from the vineyards / |
Includes index.
Bistros and Brasseries : the pleasures of casual French dining -- Hors d'Oeuvres et soupes : Appetizers & soups -- Omelettes, crêpes, galettes et quiches : pancakes & egg-based dishes -- Accompagnements : side dishes -- Entrées : main dishes -- Entremets : desserts -- Fonds de cuisine.
Machine converted from AACR2 source record.
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