| Description |
72 pages : color illustrations ; 22 cm |
| Series |
Easy menu ethnic cookbooks.
|
| Note |
Includes index. |
| Contents |
Introduction: French cooking -- Regions of France -- Dining in France -- Holidays and festivals -- Before and begin: Careful cook -- Cooking utensils -- Cooking terms -- Special ingredients -- Healthy and low-fat cooking tips -- Metric conversions chart -- French table: French menu -- Lunch: Potato-and-leek soup -- quiche Lorraine -- Nicoise salad -- Green salad -- Basic crepe batter -- Ham and broccoli crepes with mornay sauce -- Snack: Chocolate pastry -- Croque monsieur -- Dinner and dessert: Sauteed chicken -- Pork chops Normandy style -- Potato cake -- Peas French style -- Glazed carrots -- Dessert crepe batter -- Crepes with strawberries -- Pears Helen -- Chocolate mousse -- Holiday and festival food: Traditional leg of lamb with white beans -- Fresh asparagus with aioli -- Strawberry tartlets -- Yule log -- King's cake -- Index. |
| Summary |
An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting. |
| Study Program |
Accelerated Reader MG 6.6 1 58619 |
| Note |
Accelerated Reader MG 6.6 1 58619 |
| Subject |
Cooking, French -- Juvenile literature.
|
| Genre |
Cookbooks.
|
| ISBN |
0822541068 (lib. bdg.) |
|
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