A new hardback edition of Elizabeth David's classic, concise guide to provincial French cooking, first published 60 years ago
Bezorgen: Zodra beschikbaar
A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.
