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, creme cremoase din mare, faimoasele tocanite de peste din Provence si Normandia, adevarata paine crocanta frantuzeasca, mezeluri, legume si deserturi intr-o varietate de preparate, toate insotite de instructiuni pas cu pas si ilustratii superbe, si toate in unitati imperiale pentru bucatarii britanici.