Title: French provincial cooking /
Authors: David, Elizabeth, 1913-1992.; Chamberlain, Narcissa G.; Renny, Juliet.; DeVoto, Avis
Year: 1962
Subjects: Cooking, French.; Cooking, French.
Contents: Introduction to the American edition -- Table of meat terms -- Glossary of English terms -- The adaptation of French cooking -- The cookery of the French provinces -- Provence -- Paris, Normandy and the Île de France -- Alsace and Lorraine -- Brittany and the Loire -- The Savoie -- Burgundy, the Lyonnais, and the Bresse -- South-Western France -- The Béarnais and the Basque country -- The Bordelais -- The Périgord -- The Languedoc -- Kitchen equipment -- Cooking terms and processes -- Wine for the kitchen -- Herbs, spices, condiments, etc., used in French cookery -- Weights and measures -- Temperatures and timing -- Sauces -- Hors-d'oeuvre and salads -- Soups -- Eggs, cheese dishes and hot hors d'oeuvre -- Pâtés and terrines, sausages, ham dishes and other pork products -- Vegetables -- Fish -- Shell fish and crustacea -- Meat -- Beef -- Lamb and mutton -- Fresh pork -- Veal -- Composite meat dishes, cassoulets, etc. -- Poultry and game -- The left-overs -- Sweet dishes.