| Edition |
First edition. |
| Description |
335 pages : color illustrations ; 26 cm |
| Note(S) |
Includes index. |
| Summary |
"The new French classics in 150 recipes that reflect a modern yet distinctly French recipe canon, from New York Times star food writer Melissa Clark. Just as Dorie Greenspan brought Julia Child's recipes into the late 20th century, so Melissa Clark brings French cooking into the 21st century. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today"-- Provided by publisher. |
| Contents |
Eggs -- Cheese -- Salads -- Soups -- Quiches, tarts and savory pies -- Fish and shellfish -- Chicken and other meats -- Vegetables -- After dinner. |
| Subject(S) |
Cooking, French.
|
|
Cookbooks.
|
| ISBN |
9780553448252 (hardcover) |
|
Other Resources
