French Cooking
French Cooking by BHB International, published by Whitecap Books, Limited in March 1997, offers a comprehensive exploration of the diverse culinary traditions found across France. This edition contains 72 pages and is presented in English, featuring easy-to-follow recipes that have been thoroughly kitchen tested to ensure reliable results. The book highlights regional specialties that contribute to the richness of French cuisine, making it an informative resource for those interested in cooking.
Readers will discover 30 authentic French recipes, each accompanied by over 45 full-color photographs that enhance the cooking experience. The recipes span various regions, including Burgundy’s Coq au Vin and Brittany’s Maules Mariniere, showcasing the unique flavors and techniques that define French cooking. This collection serves as a practical guide for anyone looking to delve into the art of preparing traditional French dishes.
Official synopsis Publisher
The recipes that make up this legendary cuisine are from all the regions of France and it is these regional specialties that make French cooking so fascinating. Each easy-to-follow recipe has been thoroughly kitchen tested to ensure perfect results every time.Over 45 full-color photographs illustrate 30 authentic French recipes, from Burgundy’s Coq au Vin to Brittany’s Maules Mariniere.
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