Three Hundred and Sixty-Six Menus and Twelve Hundred Recipes
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A01=Baron Brisse
Au Beurre
Au Gratin
Author_Baron Brisse
bilingual cookery studies
Category=WBN
comparative menu analysis
De Veau
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
European culinary history
Filet De
French culinary influence
Fresh Butter
Fried Bread
gastronomy research
Grated Nutmeg
Grated Parmesan Cheese
Haricot Beans
historical food preparation
La Creme
La Maitre
Mixed Herbs
traditional English cuisine
Product details
- ISBN 9780710308245
- Weight: 912g
- Dimensions: 156 x 234mm
- Publication Date: 21 Mar 2005
- Publisher: Kegan Paul
- Publication City/Country: GB
- Product Form: Hardback
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First published in 2005. Baron Brisse is one of the great names and authorities of European cuisine. His book, whose carefully selected recipes come from many schools of cookery and include dishes to suit every occasion, is essential reding for anyone interested in food, cooking and its history. Menus are presented in French and English, allowing cooks to appreciate the importance of traditional English techniques and recipes as well as the profound influence of French cookery.
