Description

Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.

Paperback 
Publication: 24 Nov 2011, Penguin 
ISBN: 9780241956472
Extent: 688 pages

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Mastering the Art of French Cooking, Vol. 2 by Julia Child & Simone Beck

    Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread,... Read more

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        Description

        Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.

        Paperback 
        Publication: 24 Nov 2011, Penguin 
        ISBN: 9780241956472
        Extent: 688 pages

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