Basic French cooking
Subtitle: including chapters on l'art culinaire, les viandes, les fromages, les corps gras, la carte des vins, la cuisine française et le froid, le lexique, la batterie de cuisine and 50 cookstrips
By: Len Deighton.
Publisher: Cape
Published: 1979
Place of publication: London
Language: eng
Number of pages: 222
Subjects: Cookery, French
Notes: "Revised and enlarged from Où est le garlic."
Includes index.