Le Cordon Bleu Home Collection - Regional French by Le Cordon Bleu

  • Bouillabaisse

    Bouillabaisse (page 4)

    from Le Cordon Bleu Home Collection - Regional French Le Cordon Bleu Home Collection - Regional French by Le Cordon Bleu

    • Categories: Soups; Lunch; Main course; Suppers; French
    • Ingredients: whole porgy; sole fillets; monkfish fillets; eels; carrots; fennel; leeks; baguette bread; garlic; basil; celery; tomato paste; white wine; thyme; bay leaves; parsley; egg yolks; baked potatoes; olive oil; saffron threads
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  • ISBN 10 1853917753
  • ISBN 13 9781853917752
  • Published May 29 1998
  • Format Paperback
  • Page Count 64
  • Language English
  • Countries United Kingdom
  • Publisher Merehurst

Publishers Text

Each of the romantic provinces of France has its own specialities, based on the best of local ingredients, that combine to make French cuisine one of the worlds favorites. This collection of timeless recipes includes scallop a la Provencale a rich bouillabaisse, a slow cooking cassoulet and a creamy Normandy tart.

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