Helps cooks master the full repertoire of classic French dishes. This title includes recipes that range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours.
Ik heb een vraag over het boek: ‘Mastering the Art of French Cooking, Vol.2 - Child, Julia, Beck, Simone’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
