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TABLE DES MATIERES

Оглавление

Cover

Title Page

Copyright

Praise

Preface to the 2010 edition

Cover Designer’s Note

Introduction

L’Art culinaire. Applying heat to food, or if you’ll pardon the word, cooking

Les Viandes. Words and diagrams compare English and French butchery and suggest ways of cooking the cuts

Les Fromages. Cheeses: buying them, serving them and eating them

Les Corps gras. Various kinds of fats to do different jobs

La Carte des vins, Champagne et autres alcools. The simplest of simple guides to a wine list and notes on other drinks from Evian to Champagne and back by way of Cognac

La Cuisine française et le froid. Those that cook and store away …

Le Lexique et le menu. French and English culinary words.

Le Menu. Planning it and reading it.

La Batterie de cuisine. Pots and pans and serving dishes with drawings of them

La Carte des sauces. A complete description of French sauces in chart form

Le Garde-Manger. Beans, rice and pasta

50 Cookstrips. Basic French cooking in 50 simple lessons

Index

Notes

Acknowledgements and Note

Keep Reading

About the Author

Other Books By

About the Publisher

Len Deighton’s French Cooking for Men: 50 Classic Cookstrips for Today’s Action Men

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