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Index
Title Page Copyright Praise Preface to the 2010 edition Table des Matieres Cover Designer’s Note Introduction L’Art culinaire. Applying heat to food, or if you’ll pardon the word, cooking Les Viandes. Words and diagrams compare English and French butchery and suggest ways of cooking the cuts Les Fromages. Cheeses: buying them, serving them and eating them Les Corps gras. Various kinds of fats to do different jobs La Carte des vins, Champagne et autres alcools. The simplest of simple guides to a wine list and notes on other drinks from Evian to Champagne and back by way of Cognac La Cuisine française et le froid. Those that cook and store away … Le Lexique et le menu. French and English culinary words. Le Menu. Planning it and reading it. La Batterie de cuisine. Pots and pans and serving dishes with drawings of them La Carte des sauces. A complete description of French sauces in chart form Le Garde-Manger. Beans, rice and pasta 50 Cookstrips. Basic French cooking in 50 simple lessons Index Notes Acknowledgements and Note Keep Reading About the Author Other Books By About the Publisher
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