The French Culinary Institute's salute to healthy cooking
Subtitle: from America's foremost French chefs
By: by Alain Sailhac ... [et al.] ; food photography by Maria Robledo.
Contributors: Sailhac, Alain.; French Culinary Institute (New York, N.Y.)
Publisher: Rodale Press; Distributed in the book trade by St. Martin's Press
Published: 1998
Place of publication: Emmaus, Pa; [New York]
Language: eng
Number of pages: 314
Subjects: Cookery, French
Other titles: Salute to healthy cooking; Healthy cooking
Notes: Includes index.