French Country Cooking

A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.

Un ghid al bucatariei franceze provinciale. Impartit in sectiuni despre supe, peste, oua, pranz, cina si preparate in familie, carne, carne de pasare, vanat, legume, salate, sosuri si dulciuri, ofera retete care variaza de la o supa taraneasca primitiva din Tara Bascilor pana la rafinatul preparat lionez Poulet a la Creme.