Be your own chef
Subtitle: simple French cookery
By: by Lucie Marion.
Publisher: G. Duckworth
Published: 1948
Place of publication: London
Language: eng
Number of pages: 319
Subjects: Cookery, French.
First sentence: I am not a cordon-bleu, and this is not a book for cordon-bleus.  It is — or aims at being—the sort of book which I myself badly needed some years ago, but could not find
Table of contents: class: chapter
label: Introduction; label: I. Theoretical Gastronomy; label: II. Learning by Experience; label: III. Implements; label: IV. Marketing; label: V. Cleaning and Preparing; label: VI. Methods of Cooking: Boiling; label: VII. Stewing, Roasting, Frying; label: VIII. Sauté, Braising, Grilling, |Baking, etc.; label: IX. Sauces; label: X. Useful Hints; label: XI. Glossary of Cooking Terms; label: XII. A Cycle of Menus; label: Index