Title:
Cooking the French way / Lynne Marie Waldee.
ISBN:
9780822541066
Personal Author:
Edition:
Revised and expanded [edition].
Publication Information:
Minneapolis, MN : Lerner Publications, [2002]
©2002
Physical Description:
72 pages : color illustrations ; 22 cm.
General Note:
Includes index.
"Revised and expanded to include new low-fat and vegetarian recipes"--T.p.
Contents:
Introduction: French cooking -- Regions of France -- Dining in France -- Holidays and festivals -- Before you begin: Careful cook -- Cooking utensils -- Cooking terms -- Special ingredients -- Healthy and low-fat cooking tips -- Metric conversions chart -- French table: French menu -- Lunch: Potato-and-leek soup -- quiche Lorraine -- Nicoise salad -- Green salad -- Basic crepe batter -- Ham and broccoli crepes with mornay sauce -- Snack: Chocolate pastry -- Croque monsieur -- Dinner and dessert: Sauteed chicken -- Pork chops Normandy style -- Potato cake -- Peas French style -- Glazed carrots -- Dessert crepe batter -- Crepes with strawberries -- Pears Helen -- Chocolate mousse -- Holiday and festival food: Traditional leg of lamb with white beans -- Fresh asparagus with aioli -- Strawberry tartlets -- Yule log -- King's cake -- Index.
Summary:
An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.
Program Information:
Accelerated Reader AR MG 6.6 1.0 58619.
Geographic Term:
Subject Term:
Series Title:
Series Sequence:
OCLC Number:
ocm45276704
Availability:
Apple Valley - Galaxie~1
Rosemount - Robert Trail~1
