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THE ENCYCLOPEDIA OF FRENCH COOKING

General Editor - Jeni Wright
Author - Elisabeth Scotto

First published in Great Britain in 1982 by Octopus Books Ltd
This edition published in 1989 by Treasure Press, London

192 pages

h/c with d/j (h/c is duplicate print of d/j) - approx 30.5cm x 22cm - no inscriptions - good condition

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from d/j:

The cuisine of France is justifiably acclaimed to be the best in the world. This superbly illustrated book takes us to the heart of this great cuisine - to the provinces where the recipes were originally created.

There are over 250 authentic recipes from the different regions of France, including traditional favourites and delicious local specialities little-known outside their place of origin. The recipes have been researched and written by the authoritative French cookery writer Elisabeth Scotto.

An extensive introduction includes information on French cheeses and other special ingredients, wines and cooking equipment. A detailed glossary of French cooking terms is also provided. THE ENCYCLOPEDIA OF FRENCH COOKING is an essential buy for anyone who appreciates French food at its best.

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(happy to combine postage)

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