A cookbook which carries on the tradition of Escoffier, selects a few native chef d'oeuvres for reproduction in American...

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COOKING WITH A FRENCH TOUCH

A cookbook which carries on the tradition of Escoffier, selects a few native chef d'oeuvres for reproduction in American homes, and goes down the menu from pate de love gra to crepes squaette with a precise, perfectionist touch. With some opening words on the basic kitchen (no gadgets- but a black iron cocotte is an imperative) and cooking, M. Maurois gives recipes for a few hors d'oeuvres, fish and shellfish, omelets and eggs, meats and fowl, vegetables and salads, cheeses, fruits, desserts and wines. The recipes, a few of them simple, others more exacting, are representative of French cooking at its finest, and are intended for the more selective, specialty practitioner.

Pub Date: N/A

ISBN: N/A

Page Count: -

Publisher: Harper

Review Posted Online: N/A

Kirkus Reviews Issue: June 15, 1951