"Cuisine bon marche" is a phrase first coined by Sunday Telegraph cookery writer, Hugh Fearnley-Whittingstall, to describe a new, inventive style of cooking - robust, honest country cooking based on top quality, fresh market ingredients. Its emphasis is on freshness and value for money and the book provides a comprehensive consumer guide to the art of buying seasonal produce.
- ISBN10 0333590325
- ISBN13 9780333590324
- Publish Date 20 May 1994
- Publish Status Out of Print
- Out of Print 14 March 1996
- Publish Country GB
- Publisher Pan Macmillan
- Imprint Papermac
- Format Paperback
- Pages 288
- Language English