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The great classics of French cuisine presented for an audience of tourists visiting France who want to either bring back a non-perishable gastronomic souvenir or understand what these French specialties really are, which are somewhat "clichéd"... The essentials are all here: escargots, blanquette, boudin, frog legs... as well as onion soup, which many Americans imagine we eat almost daily in winter!
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French Cooking, Brigitte Perrin Chattard, Jean Pierre Perrin Chattard
- Langue
- Année de publication
- 2003
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- (souple)
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- Titre
- French Cooking
- Langue
- Anglais
- Publié
- 2003
- Format
- souple
- ISBN10
- 2877477444
- ISBN13
- 9782877477444
- Séries
- Description
- The great classics of French cuisine presented for an audience of tourists visiting France who want to either bring back a non-perishable gastronomic souvenir or understand what these French specialties really are, which are somewhat "clichéd"... The essentials are all here: escargots, blanquette, boudin, frog legs... as well as onion soup, which many Americans imagine we eat almost daily in winter!