This book features 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. "Mastering the Art of French Cooking: Volume 2" is as the "Daily Telegraph" commented, a book that no serious cook should be without.
"synopsis" may belong to another edition of this title.
In all of our recipes, and especially in those for desserts and cakes, we have taken full advantage of modern mechanical aids wherever we have found them effective. While Volume I reflects France in the 1950s and the old traditions of French cooking, Volume II, like France herself, has stepped into contemporary life.From the Inside Flap:
Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.
"About this title" may belong to another edition of this title.
Book Description Penguin Books. PAPERBACK. Book Condition: New. 0141048425 We guarantee all of our items - customer service and satisfaction are our top priorities. Please allow 4 - 14 business days for Standard shipping, within the US. Bookseller Inventory # TM-0141048425
Book Description Penguin Books, 2010. Book Condition: new. Shiny and new! Expect delivery in 20 days. Bookseller Inventory # 9780141048420-1
Book Description Penguin Books, 2010. Paperback. Book Condition: New. book. Bookseller Inventory # M0141048425