The Cuisine of the Rose: Classic French Cooking from Burgundy and Lyonnais by Mireille Johnston

  • A leek and potato soup seasoned with sautéed onions and pork and served with croutons (Potage de porée à la ribelette de lard) (page 19)

    from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais The Cuisine of the Rose by Mireille Johnston

    • Categories: Soups; French
    • Ingredients: sweet butter; leeks; potatoes; salt pork; onions; croutons; peanut oil
    show

  • Show all Recipes...

Notes about this book

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0140469362
  • ISBN 13 9780140469363
  • Published Oct 01 1992
  • Format Paperback
  • Page Count 304
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

Burgundy cooking is as famous and as superb and Burgundy wine. Thanks to many streams and lakes full of fish, plus diversified agriculture that provides fresh fruits and vegetables of all kinds, it is also unusually varied. Lyon, to the south, is generally acknowledged to be the world centre of fine food. Drawing from all the culinary elements of the region, this book presents a book of inspiration for either the beginner or the experienced cook.

Other cookbooks by this author