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Cargando... French Country Cookingpor Elizabeth David
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Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. From 1951, a little book that started a revolution in food in theory, but the result, at least in England, really wasn't noticed. ( ) Elizabeth David's (1913 - 1992) second book, published in 1951, hot on the heels of Mediterranean Food. The talk of France takes one straight to the market, with 1950s housewives choosing their meat or whatever and some of the period notes are a joy, such as discussion of a new French butcher's just opened in Harrods. Interestingly, whereas most chapters are headed Soup, Fish, Meat, Game or the like, there is a whole section on Stuffed Cabbage Dishes. sin reseñas | añadir una reseña
Pertenece a las series editorialesPenguin Handbooks (PH43) Contenido enTiene un comentario del texto en
Full of authentic recipes, this cookery book describes some of the splendid regional cookery of France. It also includes advice on suitable cooking utensils and the use of wine in the kitchen. By the author of Italian Food, Ice for All Seasons and Summer Cooking. No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.5944Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe FranceClasificación de la Biblioteca del CongresoValoraciónPromedio:
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