50 foods
Subtitle: the essentials of good taste with notes on wine
By: Edward Behr
Published: 2013
Language: eng
Number of pages: 416
ISBN-13: 9781594204517
Subjects: Gastronomy
Other titles: Fifty foods
Notes: Includes bibliographical references (pages 402-406) and index.
Table of contents: title: Anchovies; title: Apples; title: Artichokes; title: Asparagus; title: The baguette: long, narrow bread; title: Beef and veal; title: Boletes; title: Butter; title: Cabbage; title: Camembert and other cow's-milk cheeses that turn creamy from the outside in; title: Cantaloupe; title: Caviar; title: Chestnuts; title: Chicken; title: Chocolate, dark; title: Cod; title: Corn; title: The "country" loaf: big bread; title: Crab, blue; title: Cream; title: Eggs; title: Figs; title: Goat's milk cheeses, small and often luscious; title: Goose; title: Green beans; title: Greens, strong and sometimes bitter; title: Gruyère and other big mountain cheeses; title: Ham and bacon; title: Honey; title: Lamb and mutton; title: Lemons; title: Lettuce; title: Munster and other stinky cheeses; title: Olive oil; title: Oysters, raw; title: Parmigiano-reggiano and other grating cheeses; title: Pasta; title: Pears; title: Plums; title: Pork and wild boar; title: Potatoes; title: Rice; title: Roquefort and other blue cheeses; title: Rye bread; title: Salmon; title: Strawberries; title: Sweetbreads; title: Truffles, white and black; title: Vinegar; title: Walnuts.