Mireille Johnston's French Cookery Course, Part One: Accompanies the BBC TV Series A Cook's Tour of France by Mireille Johnston

  • Raw vegetables with a selection of sauces (Crudités) (page 46)

    from Mireille Johnston's French Cookery Course, Part One: Accompanies the BBC TV Series A Cook's Tour of France Mireille Johnston's French Cookery Course, Part One by Mireille Johnston

    • Categories: Dips, spreads & salsas; Dressings & marinades; Sauces for fish; Sauces, general; Appetizers / starters; French
    • Ingredients: radishes; button mushrooms; chicory; cauliflower florets; mangetouts; watercress; spring onions; carrots; cucumbers; broccoli florets; fennel bulbs; celery sticks; asparagus spears; green peppers; red peppers; yellow peppers; parsley sprigs; basil sprigs; mayonnaise; vinaigrette; rouille; aioli; pistou; tapenade; anchovy fillets; olive oil; wine vinegar; garlic cloves
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  • ISBN 10 0563363096
  • ISBN 13 9780563363095
  • Linked ISBNs
  • Published Oct 08 1992
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint BBC Books

Publishers Text

Unlike the BBC 2 French cookery series which this book accompanies, it is arranged by food type, rather than by region, and is the first of two volumes which aim to provide a complete course enabling new cooks to employ any French technique or ingredient with confidence. The book covers salads, hors d'oeuvres, fish, shellfish, poultry, meat and desserts, and contains more than 100 recipes from Provence, Brittany, Burgundy, Auvergne and Limousin, the Atlantic coast and Alsace. The author's other books include "Classical French Cooking" and "The French Family Feast".

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