Basic french cooking
Subtitle: including chapters on l'art culinaire, les viandes, les fromages, les corps gras, la carte des vins, la cuisine française et le froid, le lexique, la batterie de cuisine and 50 cookstrips
By: Len Deighton.
Edition: Creative Arts ed.
Publisher: Creative Arts Book Co.
Published: 1987
Place of publication: Berkeley, Calif
Language: eng
Number of pages: 222
Subjects: Cookery, French
Notes: "Revised and enlarged from Où est le garlic."
Reprint. Originally published: London : Cape, 1979.
Includes index.