The Grand Diplome Cooking Course Vol 2
Editor: Anne Willan
Danberry Press, 1971, 140 pages
Condition as shown in photos. Hardcover. Very slight wear and aging to cover and pages. No markings found.
Smooth shining sauces with subtle flavors that defy description are the essence of French cuisine. The intricacies of basic sauces and their variations are made easy in this second volume of our cooking course. Also learn to cook fish, fry fritters, roast veal and other meats for special occasions. Includes instructions on puff pastry and custards. Use our menus for a grand duck dinner and a child's party and get advice on buying pots and pans and refrigerators.
Includes:
- Menus : Give Your Child a Beautiful Birthday
- How to Make Pastry (2) Flaky and Rough Puff
- How to Make Sauces
- Coffee and Coffeepots
- Oven Temperatures and Shelf Positions