"[Covers] hundreds of classic recipes including how to make a pot-au-feu, eight essential composed salads, and a classic chocolate mousse; profiles . . . French food icons like Brillat-Savarin and Bouce; [includes] a region-by-region index of each area's famed cheeses, charcuterie, and signature dishes; [and more]"--Back cover.
year: 2018
call number/section: 641.59
subjects: cooking, french, cookbooks