Mireille Johnston's French Cookery Course: Pt.1

by Mireille Johnston (Author)

• Used

  Paperback
  1992

  $3.29

  Unlike the BBC 2 French cookery series which this book accompanies, it is arranged by food type, rather than by region, and is the first of two volumes which aim to provide a complete course enabling new cooks to employ any French technique or ingredient with confidence. The book covers salads, hors d'oeuvres, fish, shellfish, poultry, meat and desserts, and contains more than 100 recipes from Provence, Brittany, Burgundy, Auvergne and Limousin, the Atlantic coast and Alsace. The author's other books include Classical French Cooking and The French Family Feast .

• Used

  Paperback
  1993

  $3.29

  This second volume of Mireille Johnston's course in French cookery contains recipes from Ile de France and the North, Normandy, Languedoc and Roussillon, the Loire and the South-West. It includes combinations of classic dishes as well as those representative of the region. There are sections on sauces, eggs and the basic cooking methods, salads, and preserves and drinks. The section on cheese lists the most famous types and what they are best used for.

• Used

  Hardcover
  1993

  $3.29

  This second volume of Mireille Johnston's course in French cookery contains recipes from Ile de France and the North, Normandy, Languedoc and Roussillon, the Loire and the South-West. It includes combinations of classic dishes as well as those representative of the region. There are sections on sauces, eggs and the basic cooking methods, salads, and preserves and drinks. The section on cheese lists the most famous types and what they are best used for.