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French Cooking in Ten Minutes

French Cooking in Ten Minutes

Author: Edouard de Pomiane

Publisher: Macmillan

ISBN: 086547480X

Category: Cooking

Page: 180

View: 210

A beautiful reprint of Edouard de Pomiane's classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period pen and ink drawings, French Cooking in Ten Minutes offers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish and meats, as well as vegetables, salads, and deserts.
French Cooking in Ten Minutes
Language: en
Pages: 180

French Cooking in Ten Minutes

Authors: Edouard de Pomiane
Categories: Cooking
Type: BOOK - Published: 1994-10-31 - Publisher: Macmillan

A beautiful reprint of Edouard de Pomiane's classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period pen and ink drawings, French Cooking in Ten Minutes offers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish
Cooking in Ten Minutes, Or, The Adaptation to the Rhythm of Our Time
Language: en
Pages: 145

Cooking in Ten Minutes, Or, The Adaptation to the Rhythm of Our Time

Authors: Edouard de Pomiane
Categories: Cooking
Type: BOOK - Published: 1985-01-01 - Publisher:

Books about Cooking in Ten Minutes, Or, The Adaptation to the Rhythm of Our Time
Food and Communication
Language: en
Pages: 399

Food and Communication

Authors: Mark McWilliams
Categories: Social Science
Type: BOOK - Published: 2016-05-07 - Publisher: Oxford Symposium

The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations.
Cooking in Ten Minutes
Language: en
Pages: 151

Cooking in Ten Minutes

Authors: Edouard de Pomiane
Categories: Quick and easy cookery
Type: BOOK - Published: 1993 - Publisher:

Books about Cooking in Ten Minutes
The Gourmet Cookbook
Language: en
Pages: 1068

The Gourmet Cookbook

Authors: Ruth Reichl
Categories: Cooking
Type: BOOK - Published: 2006 - Publisher: Houghton Mifflin Harcourt

Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrâees, hors d'oeuvres, side dishes, ethnic specialties, and desserts.

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