Mastering the Art of French Cooking, Volume two
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Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations. Units are imperial.
Go to description and details| Publisher | Penguin |
| Pages | 651 |
| Language | Английский |
| ISBN | 978-0-241-95647-2 |
Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations. Units are imperial.
| Publisher | Penguin |
| Pages | 651 |
| Language | Английский |
| ISBN | 978-0-241-95647-2 |
| Cover | Мягкий переплёт |
| Dimensions | 130 × 29 × 198 mm |
| Weight, g | 460 |
