French Provincial Cooking - Elizabeth David
Table of Contents
Title Page
Copyright Page
Dedication
Acknowledgements
Introduction
Foreword
French Cooking in England
The Cookery of the French Provinces
Batterie de Cuisine - Kitchen Equipment
Cooking Terms and Processes
Les Aromates, etc. - Herbs, spices, condiments, etc., used in French cookery
Weights and Measures
Les Sauces - Sauces
Les Hors-d’œuvre et les Salades - Hors-d’œuvre and salads
Les Potages - Soups
Les Œufs, et les Hors-d’œuvre Chauds - Eggs, cheese dishes a ...