The Cooking of Provincial France (Foods of the World) by M. F. K. Fisher and Time-Life Books

Search this book for Recipes »
    • Categories: Appetizers / starters; French
    • Ingredients: garlic sausages; Dijon mustard; all-purpose flour; store-cupboard ingredients
    show
    • Categories: Appetizers / starters; French; Vegetarian
    • Ingredients: dry white wine; Swiss cheese; heavy cream; kirsch; French bread
    show
    • Categories: Pies, tarts & pastries; Appetizers / starters; Lunch; French
    • Ingredients: all-purpose flour; bacon; eggs; heavy cream; white pepper; Swiss cheese; butter
    show
    • Categories: Salads; Main course; Appetizers / starters; French
    • Ingredients: Boston lettuce; tomatoes; canned tuna in olive oil; black olives; anchovies; parsley; potatoes; chicken stock; dry mustard; olive oil; green beans
    show
    • Categories: Egg dishes; Appetizers / starters; Main course; French; Vegetarian
    • Ingredients: Swiss cheese; milk; white pepper; eggs
    show
    • Categories: Canapés / hors d'oeuvre; French
    • Ingredients: anchovies; tomato paste; French bread; parsley; store-cupboard ingredients
    show
    • Categories: Appetizers / starters; French
    • Ingredients: chicken stock; dry white wine; olive oil; lemons; parsley; thyme; black peppercorns; white onions; zucchini; yellow squash; green peppers; green beans
    show
    • Categories: Egg dishes; Appetizers / starters; Main course; French
    • Ingredients: onions; green peppers; tomatoes; basil; Tabasco sauce; smoked ham; eggs; parsley
    show
    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; French
    • Ingredients: all-purpose flour; milk; butter; mushrooms; shallots; parsley; chives; chicken stock; eggs; heavy cream; white pepper; chicken livers; Swiss cheese
    show
    • Categories: Appetizers / starters; French
    • Ingredients: garlic sausages; potatoes; chicken stock; dry mustard; scallions; parsley
    show
    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: tarragon vinegar; dry white wine; shallots; tarragon; butter; egg yolks; heavy cream; white pepper
    • Accompaniments: Boiled artichokes (Artichauts au naturel)
    show
    • Categories: Appetizers / starters; French
    • Ingredients: pork fat; ground pork; calf livers; ground veal; shallots; chicken livers; Cognac; heavy cream; spice Parisienne; smoked tongue; bay leaves
    show
    • Categories: Egg dishes; Appetizers / starters; French
    • Ingredients: eggs; butter; store-cupboard ingredients
    show
    • Categories: Soups; French
    • Ingredients: oxtail; onions; carrots; beef stock; parsley; celery; leeks; black peppercorns; thyme; turnips; Madeira wine
    show
    • Categories: Stocks; French
    • Ingredients: beef shanks; onions; carrots; celery; parsley; bay leaves; thyme
    show
    • Categories: Stocks; French
    • Ingredients: beef shanks; onions; carrots; celery; parsley; bay leaves; thyme
    show
    • Categories: Stocks; French
    • Ingredients: chicken backs; chicken necks; onions; carrots; celery; parsley; bay leaves; thyme
    show
    • Categories: Stocks; French
    • Ingredients: chicken backs; chicken necks; onions; carrots; celery; parsley; bay leaves; thyme
    show
    • Categories: Soups; French; Vegetarian
    • Ingredients: white beans; onions; tomatoes; carrots; potatoes; celery; green beans; zucchini; spaghettini pasta; saffron; garlic; basil; tomato paste; Parmesan cheese
    show
    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: garlic; basil; tomato paste; Parmesan cheese
    show
    • Categories: Soups; French
    • Ingredients: split peas; parsley; celery; bay leaves; thyme; salt pork; carrots; onions; leeks; spinach; peas; baked ham
    show
    • Categories: Soups; French
    • Ingredients: onions; beef stock; store-cupboard ingredients; French bread; Swiss cheese
    show

Notes about this book

  • senzler on March 27, 2022

    It is so odd that recipes from chapters iii and IV are missing from the listing of recipes. My all time favorite for an hors’doeurve is the Tarte a la tomate on page 50

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 0316262501
  • ISBN 13 9780316262507
  • Published Jun 01 1968
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Little Brown & Co (T)

Publishers Text

An introduction to the cooking of France includes a recipe book and a kitchen guide bound separately.

Other cookbooks by this author