Mastering the Art of French Cooking, Vol.2

Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.

Supe din gradina, biscuiti din mare, faimoasele tocane de peste din Provence si Normandia, adevarata paine crocanta frantuzeasca, carne, legume si deserturi variate, toate insotite de instructiuni pas cu pas si ilustratii superbe si toate in unitati imperiale pentru bucatari britanici.