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Bistro cooking / [electronic resource] by Patricia Wells, assisted by Judy Kleiber Jones.

By: Contributor(s): Material type: TextTextPublication details: New York : Workman Pub., c1989.Description: xii, 291 p. : ill. ; 24 cmISBN:
  • 089480622X :
  • 9780894806223
  • 0894806238 (pbk.) :
  • 9780894806230 (pbk.)
Subject(s): DDC classification:
  • 641.5944 20
LOC classification:
  • TX719 .W425 1989
Online resources:
Contents:
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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Holdings
Item type Current library Collection Call number Status Date due Barcode
EBooks EBooks Main Library Project Gutenberg TX719 .W425 1989 (Browse shelf(Opens below)) Available

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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