The French kitchen cookbook
Subtitle: recipes and lessons from Paris and Provence
By: Patricia Wells ; photographs by Jeff Kauck
Contributors: Kauck, Jeff
Edition: First edition.
Publisher: William Morrow, an imprint of HarperCollins Publishers
Published: 2013
Language: eng
Number of pages: 312
ISBN-13: 9780062088918
Subjects: French Cooking; Cooking
Description: Meticulously written recipes explain the basics--rules that will help anyone become a better cook--while providing the deep satisfaction that comes from creating exquisite food that extracts the best of fresh ingredients. Here are some of [Wells's] best recipes for appetizers, desserts, and everything in between, dishes inspired by the vibrant Provençal countryside and the bustle of Parisian life, including Miniature Onion and Goat Cheese Tatins, Zucchini and Basil Velouté, Fricassée of Chicken with Fennel, Capers, Tomatoes and Sausage, and Apricot and Lavender Honey Sorbet.
Notes: Includes index.
Table of contents: title: Opening acts; title: A treasure from a mentor; title: Salads; title: Soups; title: Fish & shellfish; title: Poultry & meat; title: Pasta, rice, & beans; title: Vegetables; title: Eggs, cheese & friends; title: Bread & friends; title: Desserts; title: The pantry; title: My preferred wine importers.