The French Revolution
Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
Susan Volland • 1 highlight
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back. Learning about food—learning to eat—is a series of edible adventures and surprises. For instance, just when you think you have mastered the potato, that such a basic ingredient could have nothing new to offer, you discover aligot, a velvety blend of mashed potatoes, garlic, and Cantal cheese. Or you are introduced to the unlikely but triumpha
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
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