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.
I have a question about the book:
‘Mastering the Art of French Cooking, Vol.2 - Child, Julia, Beck, Simone’.
Fill in the form below.
We will respond as fast as possible.
