Mastering the art of French cooking: v. 1
Nourriture et boissons
Braille avec transcription humaine
Résumé
Classic cookbook, originally written in 1961, offering advice and recipes for beginners and experienced cooks. Presents step-by-step instructions for each recipe, with special attention to basic recipes that are the backbone of French cuisine. Discusses equipment and the buying and… handling of ingredients. Companion to Mastering the Art of French Cooking, Volume 2 (BR 12230)