Classics from a French kitchen
Subtitle: delicious, simple recipes, both ancient and modern, together with savory history and gastronomic lore in the grand tradition of the cuisine of France
By: Eliane Amé-Leroy Carley ; foreword by Paul Bocuse ; illustrations by Ann W. Gibb.
Edition: 1st ed.
Publisher: Crown
Published: 1983
Place of publication: New York
Language: eng
Number of pages: 403
Subjects: Cookery, French
Notes: Bibliography: p. 394-396.
Includes index.