Regional French Cuisines
Auteur : Janet Kessel Fletcher, Hallie Harron
Date de publication : 1995
Éditeur : Cole Group
Nombre de pages : 127
Résumé du livre
With such a solid base of authenticity, and variety, every lover of French food can find something pleasing in "Regional French Cuisines". From Paine de Epice, the dark spice bread so typical of Dijon, to Salade de Canard aux Craquelins (duck salad with cracklings), an elegant dish from the Bordeaux region, this wonderful book offers a culinary tour of France's provinces.