Author: TIME-LIFE BOOKS EDITORS
Title: Recipes: Classic French Cooking: Foods of the World Series
Description: New York, New York: Time-Life Books, 1978. Second Edition: Sixth Printing. Spiral Bound. Illustrated by Mark Kauffman. 152 pages: 6.25 x 9 in.: 1: Vol. 21: KB#014539: Wire Spiral Binding. Foods of the World Series. Illustrations include: How to flute a mushroom * Saumon a' la norve'gienne (cold poached salmon with garnish) * How to cut an uncooked bird into eight serving pieces * How to truss a large bird * How to bone a chicken or duck in the French manner * How to carve a cooked bird into four serving pieces * How to carve a cooked bird into five serving pieces * How to truss a small bird * How to prepare artichoke bottoms * How to carve a saddle of veal * How to prepare a vol-au-vent * How to decorate a Napoleon. Content Chapters include: Stocks and Sauces * Soups * Fish * Fowl and Eggs * Meats * Vegetables * Desserts and Pastry * English Index * French Index. Covers and pages are clean, unmarked (except for prior owner's nameplate neatly affixed on inside front cover), bright, tightly bound and sharp cornered. Scarce, Out Of Print, Book. If interested, I have many other volumes in this popular Foods of the World Series available, including the matching Spiral Recipes and Hardcover cookbooks.: B&W Photographs. Very Good .

Keywords: Cooking Cookbooks Cookery Dining Recipes Cooking: : Regional & Ethnic: : American: : Southern States