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The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine
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Bibliographic Detail
Publisher
Houghton Mifflin
Publication date
September 30, 2005
Pages
455
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780764576027
ISBN-10
076457602X
Dimensions
1.50 by 9.50 by 8.25 in.
Weight
2.85 lbs.
Original list price
$39.95
Amazon.com says people who bought this book also bought:
Duck Season: Eating, Drinking, and Other Misadventures in Gascony--France's Last Best Place | Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life | Couscous and Other Good Foods from Morocco | The Slow Mediterranean Kitchen | The Cooking of the Eastern Mediterranean | Mediterranean Clay Pot Cooking | The Food of Morocco
Duck Season: Eating, Drinking, and Other Misadventures in Gascony--France's Last Best Place | Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life | Couscous and Other Good Foods from Morocco | The Slow Mediterranean Kitchen | The Cooking of the Eastern Mediterranean | Mediterranean Clay Pot Cooking | The Food of Morocco
Summaries and Reviews
Summary
A revised edition of the seminal cookbook furnishes updated renditions of the original 150 recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts, and includes more than sixty new recipes that capture the flavor of traditional and contemporary regional French cooking.
Editions
Hardcover
The price comparison is for this edition
from Houghton Mifflin (September 30, 2005)
9780764576027 | details & prices | 455 pages | 9.50 × 8.25 × 1.50 in. | 2.85 lbs | List price $39.95
About: A revised edition of the seminal cookbook furnishes updated renditions of the original 150 recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts, and includes more than sixty new recipes that capture the flavor of traditional and contemporary regional French cooking.
About: A revised edition of the seminal cookbook furnishes updated renditions of the original 150 recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts, and includes more than sixty new recipes that capture the flavor of traditional and contemporary regional French cooking.
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