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The Cook's Encyclopedia of French Cooking (Cook's Encyclopedias)

3.5 of 5 stars 3.50  ·  rating details  ·  2 ratings  ·  1 review
The Cook's Encyclopedia of French Cooking

The flavors of France in over 200 classically authentic recipes for delicious dishes

Tempting recipes from every region and for any occasion, including superb soups and salads, flavorsome casseroles, fabulous fish and shellfish, delectable desserts and irresistible cakes

Includes world renowned dishes such as Coq au Vin, Cassoulet, Bo

Hardcover, 256 pages
Published June 1st 2003 by Barnes & Noble (first published 2003)
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Love this little book, I've had it a few years now and use it a lot, there are some delightful recipes
Charmkardon marked it as to-read
Jun 28, 2015
Dan added it
Mar 02, 2013
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Jun 21, 2012
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Other Books in the Series

Cook's Encyclopedias (1 - 10 of 27 books)
  • The Cook's Encyclopedia of Soup
  • The Complete Cook's Encyclopedia of Spices: An Illustrated Guide to Spices, Spice Blends and Aromatic Ingredients, with 100 Taste-tingling Recipes
  • Cook's Encyclopedia of Vegetarian Cooking
  • The Cook's Encyclopedia of Baking
  • The cook's encyclopedia of Japanese cooking
  • Cook's Encyclopedia of Bread
  • The cook's encyclopedia of cookies
  • Cook's Encyclopedia of 30-Minute Cooking
  • The Cook's Encyclopaedia: Ingredients and Processes
  • The Cook's Encyclopedia of Vegetables (Cook's Encyclopedias)

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