Pierre Franey's cooking in France
By: by Pierre Franey and Richard Flaste.
Contributors: Flaste, Richard.
Edition: 1st ed.
Publisher: Knopf
Published: 1994
Place of publication: New York
Language: eng
Number of pages: 322
Subjects: Cookery, French
Other titles: Cooking in France.
Description: Focuses on regional specialties of French cooking. Includes classic recipes and background information from each region.
Notes: Includes index.