La cuisine régionale
By: Marie Gosset
Publisher: Omega/De Vecchi
Published: 1984
Place of publication: Paris
Language: fre
Subjects: French Cooking
Table of contents: title: T. 1. Berry-Touraine-Orléanais; title: Bretagne; title: Normandie; title: Flandres-Artois-Picardie; title: Champagne; title: Franche-Comté; title: Nivernais-Bourgogne; title: Auvergne-Limousin-Bourbonnais-Rouergue; title: t. 2. Lorraine; title: Alsace; title: Île-de-France; title: Périgord-Quercy; title: Aquitaine-Gascogne; title: Béarn-Pays Basque; title: Languedoc-Toulousain-Ariégeois-Albigeois; title: Languedoc (Méditerranéen)-Roussillon; title: Bresse-Bugey-Vivarais-Lyonnais; title: Dauphiné-Savoie; title: Provence-Côte d'Azur-Corse.