The best of France : a cookbook / Evie Righter ; recipes by Georgia Downard.

Format:

Book

Author/Creator:

Righter, Evie.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, French.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

96 pages : color illustrations ; 18 cm

Place of Publication:

[San Francisco, CA] : CollinsPublishersSanFrancisco, 1992.

Summary:

Of all the world's cuisines, none endures so well as that of the French. From the boulevards of Paris to the farmhouse kitchens of Provence, these classic foods bring elegance and sophistication to tables around the world.

Here are the simple yet fundamental beef, chicken, and fish stocks used every day of the year; the familiar favorites like Onion Soup, Cheese Souffle, and Ratatouille; distinguished classics including Rack of Lamb and Creme Brulee; even the healthful new preparations such as Fish in Parchment Paper, Grilled Vegetables, and Fruit Sorbet. Each is the best of its kind.

Color photographs throughout feature both the dishes themselves and the unforgettable French settings from which they emerge. An essential reference for any cook, The Best of France helps turn an ordinary meal into an event.

Contents:

The Basics 10

Hors d'Oeuvres 14

Soups 20

Main Courses 26

Vegetables and Salads 56

Bread 76

Desserts 80

Conversion Tables 94.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0002550865 :

9780002550864

OCLC:

25008355

Online:

Publisher description

Laurie Burrows Grad Collection Home Page