French Cooking (Cook's Encyclopedia S.) - Tapa blanda

Cook's Encyclopedia of French Cooking provides a comprehensive collection of the very best of France. There are recipes for every occasion and every level of expertise, including rustic regional specialities such as Moules Marinieres, extravagant classic dishes, as well as lighter contemporary creations such as Grilled Goat's cheese salad. An informative introduction gives a fascinating insight into the background of this cuisine. This is followed by over 200 delicious dishes from every region of France with over 900 step-by-step photographs to illustrate the recipe methods, ensuring perfect results each time. The cooking techniques are clearly explained throughout and there are useful cook's tips and a comprehensive glossary of unfamiliar terms. Even if you are a beginner in the kitchen French will allow you to recreate the authentic flavours of France in your own home.

Carole Clements lived in France for seven years, working in the food profession and travelling as much as possible. Now based in London, Carole works as a freelance food writer, editor and consultant. She is a member of The International Association of Culinary Professionals, The Guild of Food Writers and The Society of Authors. Elizabeth Wolf-Cohen lived and worked in France for four years. After completing the Grande Diplome Culinaire, she worked in many restaurants throughout Paris including Au Quai d'Orsay and Maxims. Since 1985, Liz has been a freelance cookery writer and food stylist and has also written a variety of cookbooks.