From scratch
Subtitle: an introduction to French breads, cheeses, preserves, pickles, charcuterie, condiments, yogurts, sweets, and more
By: Laurence and Gilles Laurendon, Catherine Quevremont and Cathy Ytak ; photographs by Charlotte Lasceve
Contributors: Laurendon, Gilles, author; Quévremont, Catherine, author; Ytak, Cathy, 1962- author; Lascève, Charlotte, photographer
Published: 2014
Language: eng
Number of pages: 254
ISBN-13: 9781454708582
Subjects: French Cooking
Work titles: Fait maison
Description: "Whether it's bread or bouillons, infusions or ice cream, smoked salmon or sausages: preparing French-style handmade, homemade food is satisfying and simple. This gorgeous cookbook presents 120 recipes for everything from fresh yogurts, cheeses, pastas, and pickles to compotes, conserves, confit, and charcuterie. With these easy artisanal techniques, even inexperienced cooks can create delicious, authentic French cuisine" --
Notes: Translation from the French of: Fait maison.

Includes index.

Translation of Fait maison. Paris? : Marabout (Hachette Livre), 2011.