This redesigned and enlarged edition uses 50 illustrated cookstrips which provide the basis for what aims to be an indispensable system for understanding French cookery from which it is possible to prepare 500 dishes. The introduction explains exactly what happens to food when it is heated to certain temperatures and how to regulate the changes that take place. The book discusses ways of preparing vegetables and ways of cooking meat are also discussed. There is a useful guide to French cheeese, wines and menus with a "lexique" of French and English culinary terms. The author's previous works include "ABC of French Food".
- ISBN10 0712634673
- ISBN13 9780712634670
- Publish Date 25 October 1990
- Publish Status Out of Print
- Out of Print 10 August 2021
- Publish Country GB
- Publisher Ebury Publishing
- Imprint Ebury Press
- Edition Revised edition
- Format Hardcover
- Pages 223
- Language English