Bistro cooking / [electronic resource] by Patricia Wells, assisted by Judy Kleiber Jones.
Material type:
TextPublication details: New York : Workman Pub., c1989.Description: xii, 291 p. : ill. ; 24 cmISBN: - 089480622X :
- 9780894806223
- 0894806238 (pbk.) :
- 9780894806230 (pbk.)
- 641.5944 20
- TX719 .W425 1989
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EBooks
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Main Library | Project Gutenberg | TX719 .W425 1989 (Browse shelf(Opens below)) | Available |
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| TX715.2.L68 P78 1993 Chef Paul Prudhomme's fork in the road : a different direction in cooking / | TX716.A1 H35 1980 Caribbean cookbook / | TX719 .C4 Clémentine in the kitchen, | TX719 .W425 1989 Bistro cooking / | TX723.5.G8 H35 1974 Classic Greek cooking. | TX724.5.C5 C463 The Chan-ese way; selected Chinese recipes. | TX724.5.C5 C5613 Chinese cooking on next to nothing / |
Includes index.
Introduction: Bistro as a way of life -- Les hor d'uvres, pour ves mettre en appétit = Appetizers, first courses, and palate teasers -- Les soupes et les potages du jour = Soups of the day -- Les salades du marché = Market basket salads -- Les pâtes = Pastas -- Les légumes de saison = Seasonal vegetables -- Les pommes de terre = Potatoes -- Les oeufs, les fromages, les terrines, et les tartes = Eggs, cheese, terrines, and tarts -- Les poissons et les fruits de mer = Fish and shellfish -- Les volailles = Poultry: chicken, duck, guinea hen, and rabbit -- Les viandes, les rôtis, et plats du jour = Meats, roasts, and daily specials -- Les desserts maisson = Homemade desserts -- Basics: Pastries, bread dough, sauces, and stocks -- When in France.
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