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Cooking the French way

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Cooking the French way

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Cooking the French way/ Lynne Marie Waldee.
Author:	Waldee, Lynne Marie.
Published:	Minneapolis, MN :Lerner Publications, : c2002.,
Description:	72 p. :col. ill. ;22 cm.
Notes:	Includes index.
Series:	Easy menu ethnic cookbooks
[NT 15003449]:	Introduction: French cooking -- Regions of France -- Dining in France -- Holidays and festivals -- Before you begin: Careful cook -- Cooking utensils -- Cooking terms -- Special ingredients -- Healthy and low-fat cooking tips -- Metric conversions chart -- French table: French menu -- Lunch: Potato-and-leek soup -- quiche Lorraine -- Nicoise salad -- Green salad -- Basic crepe batter -- Ham and broccoli crepes with mornay sauce -- Snack: Chocolate pastry -- Croque monsieur -- Dinner and dessert: Sauteed chicken -- Pork chops Normandy style -- Potato cake -- Peas French style -- Glazed carrots -- Dessert crepe batter -- Crepes with strawberries -- Pears Helen -- Chocolate mousse -- Holiday and festival food: Traditional leg of lamb with white beans -- Fresh asparagus with aioli -- Strawberry tartlets -- Yule log -- King's cake -- Index.
Subject:	Cookery, French - Juvenile literature. -
Subject:	France - Social life and customs. -
Online resource:	http://www.netLibrary.com/urlapi.asp?action=summary&v=1&bookid=107625An electronic book accessible through the World Wide Web; click for information
ISBN:	082250507X (electronic bk.)

Cooking the French way
Waldee, Lynne Marie.

Cooking the French way[electronic resource] /Lynne Marie Waldee. - Rev. and expanded to include new low-fat and vegetarian recipes. - Minneapolis, MN :Lerner Publications,c2002. - 72 p. :col. ill. ;22 cm. - Easy menu ethnic cookbooks.

Includes index.

Introduction: French cooking -- Regions of France -- Dining in France -- Holidays and festivals -- Before you begin: Careful cook -- Cooking utensils -- Cooking terms -- Special ingredients -- Healthy and low-fat cooking tips -- Metric conversions chart -- French table: French menu -- Lunch: Potato-and-leek soup -- quiche Lorraine -- Nicoise salad -- Green salad -- Basic crepe batter -- Ham and broccoli crepes with mornay sauce -- Snack: Chocolate pastry -- Croque monsieur -- Dinner and dessert: Sauteed chicken -- Pork chops Normandy style -- Potato cake -- Peas French style -- Glazed carrots -- Dessert crepe batter -- Crepes with strawberries -- Pears Helen -- Chocolate mousse -- Holiday and festival food: Traditional leg of lamb with white beans -- Fresh asparagus with aioli -- Strawberry tartlets -- Yule log -- King's cake -- Index.

An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.

Electronic reproduction.
Boulder, Colo. :
NetLibrary,
2004.

Available via World Wide Web.

ISBN: 082250507X (electronic bk.)Subjects--Topical Terms:

819071
Cookery, French
--Juvenile literature.Subjects--Geographical Terms:

629801
France
--Social life and customs.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TX719 / .W28 2002eb

Dewey Class. No.: 641.5944

Cooking the French way
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008 080226s2002 mnua cs 001 0 eng d
020 $a 082250507X (electronic bk.)
035 $a ocm55216892
040 $a N $c N $d OCLCQ
043 $a e-fr---
049 $a AMFA
050 1 4 $a TX719 $b .W28 2002eb
082 0 4 $a 641.5944 $2 22
100 $a Waldee, Lynne Marie. $3 819070
245 1 0 $a Cooking the French way $h [electronic resource] / $c Lynne Marie Waldee.
250 $a Rev. and expanded to include new low-fat and vegetarian recipes.
260 $a Minneapolis, MN : $c c2002. $b Lerner Publications,
300 $a 72 p. : $b col. ill. ; $c 22 cm.
440 0 $a Easy menu ethnic cookbooks
500 $a Includes index.
505 0 $a Introduction: French cooking -- Regions of France -- Dining in France -- Holidays and festivals -- Before you begin: Careful cook -- Cooking utensils -- Cooking terms -- Special ingredients -- Healthy and low-fat cooking tips -- Metric conversions chart -- French table: French menu -- Lunch: Potato-and-leek soup -- quiche Lorraine -- Nicoise salad -- Green salad -- Basic crepe batter -- Ham and broccoli crepes with mornay sauce -- Snack: Chocolate pastry -- Croque monsieur -- Dinner and dessert: Sauteed chicken -- Pork chops Normandy style -- Potato cake -- Peas French style -- Glazed carrots -- Dessert crepe batter -- Crepes with strawberries -- Pears Helen -- Chocolate mousse -- Holiday and festival food: Traditional leg of lamb with white beans -- Fresh asparagus with aioli -- Strawberry tartlets -- Yule log -- King's cake -- Index.
520 $a An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.
533 $a Electronic reproduction. $b Boulder, Colo. : $c NetLibrary, $d 2004. $n Available via World Wide Web. $n Access may be limited to NetLibrary affiliated libraries. $n Excludes some or all of the images which were part of the original book.
650 $a Cookery, French $v Juvenile literature. $3 819071
650 $a Cookery, French. $3 526377
651 $a France $x Social life and customs. $3 629801
655 $a Electronic books. $2 lcsh $3 542853
710 $a NetLibrary, Inc. $3 542851
856 4 $3 Bibliographic record display $u http://www.netLibrary.com/urlapi.asp?action=summary&v=1&bookid=107625 $z An electronic book accessible through the World Wide Web; click for information
994 $a 92 $b AMF