Abstract: A French cookbook features recipes that emphasize simplicity in French cooking. Most recipes are for foods one would find in a country restaurant as opposed to a posh restaurant. The recipes are hearty and well-seasoned and represent a cross-section of French cookery. A description of the regional influences and suggestions for improvisations are offered in a preface. Nine chapters of recipes cover salads, pates, eggs, fish, vegetables, starchy preparations, soups, meats and poultry, and desserts. An index is included. (kbc).
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