Written by award-winning cookbook author Georgeanne Brennan with an introduction by France-based cooking teacher and restaurant critic Patricia Wells, this cookbook includes all the recipes and techniques you'll need to prepare regional French favorites. Chapters offer more than 140 recipes for every course, from hors d'oeuvres through dessert, with color photos illustrating techniques and reference sections on French food and wine traditions. Hardcover, 288 pages.
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