Cooking the French way
By: Lynne Marie Waldee.
Edition: Rev. and expanded to include new low-fat and vegetarian recipes.
Series: Easy menu ethnic cookbooks
Publisher: Lerner Publications
Published: 2002
Place of publication: Minneapolis, MN
Language: eng
Number of pages: 72
Subjects: Cookery, French -- Juvenile literature; Cookery, French; France -- Social life and customs
Genres: Juvenile literature.
Description: An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.
Notes: Includes index.
Table of contents: title: Introduction: French cooking; title: Regions of France; title: Dining in France; title: Holidays and festivals; title: Before you begin: Careful cook; title: Cooking utensils; title: Cooking terms; title: Special ingredients; title: Healthy and low-fat cooking tips; title: Metric conversions chart; title: French table: French menu; title: Lunch: Potato-and-leek soup; title: quiche Lorraine; title: Nicoise salad; title: Green salad; title: Basic crepe batter; title: Ham and broccoli crepes with mornay sauce; title: Snack: Chocolate pastry; title: Croque monsieur; title: Dinner and dessert: Sauteed chicken; title: Pork chops Normandy style; title: Potato cake; title: Peas French style; title: Glazed carrots; title: Dessert crepe batter; title: Crepes with strawberries; title: Pears Helen; title: Chocolate mousse; title: Holiday and festival food: Traditional leg of lamb with white beans; title: Fresh asparagus with aioli; title: Strawberry tartlets; title: Yule log; title: King's cake; title: Index.