Jehane Benoit's Encyclopedia of Cooking by Madame Jehane Benoit

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  • ISBN 10 2761306651
  • ISBN 13 9782761306652
  • Published Jan 01 1991
  • Format Hardcover
  • Page Count 754
  • Language English
  • Countries Canada

Publishers Text

This entirely revised edition of Jehane Benoit's Encyclopedia of Cooking brings back, in a more attractive and more convenient form, a classic that has stood the test of time. The nearly 2,000 recipes in this edition have been carefully checked and updated.

Recipes include: Flemish Asparagus, French Brioches, French Chesnut Mousse, French Crepes, French-Style Beets, Frog Legs Provencale, Vaudoise Cheese Puffs, Shandy Gaff, Acadian Stew, Alsatian Eggs, Andalusian Mayonaisse, Normandy Apples, Quebec Apple Dessert, Aurore Sauce, Shabu Shabu, Pot-au-Feu, Crackerjack, English Golden Buck, Piedmont Fondue, Choron Sauce, Quebec Cipaille, Brandade of Cod, Floating Islands a la Francaise, Snipe Pie, Lac Saint Jean Tourtiere, Turkish Burek, Indian Mousse, Irish Boxty, Irish Burgers, Quebec Jam Dumplings, Lac Saint Jean Gourganes, Lac Saint Jean Bread Pudding, Devil Sauce, Sauce Robert, Mousseline Sauce, Maltaise Sauce, Chantilly Hollandaise Sauce, Choron Sauce, Colbert Sauce, Pink Sauce, Normandy Oyster Sauce, Vimot Sauce, Gribiche Sauce, Sauce Diablo, Vermont Barbecue Sauce, etc.

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