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Index
Cover
Praise for MASTERING THE ART OF FRENCH EATING
About the Author
Title Page
Copyright
Dedication
Epigraph
Acknowledgments
Contents
Introduction
Chapter 1 | Paris / Steak Frites
Bavette aux Échalotes
Chapter 2 | Troyes / Andouillette
Andouillette à la Sauce Maury
Chapter 3 | Brittany / Crêpes
Galettes de Blé Noir
Chapter 4 | Lyon / Salade Lyonnaise
Salade Lyonnaise
Chapter 5 | Provence / Soupe au Pistou
Soupe au Pistou
Chapter 6 | Toulouse, Castelnaudary, Carcassonne / Cassoulet
Cassoulet de Castelnaudary
Chapter 7 | Alsace / Choucroute
Choucroute sans Garniture
Chapter 8 | Savoie & Haute-Savoie / Fondue
Fondue à la Maison
Chapter 9 | Burgundy / Boeuf Bourguignon
Boeuf à la Bourguignonne
Chapter 10 | Aveyron / Aligot
Aligot
Epilogue
Index
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