Rosemary HumeBesprekingen

CONTENTS:
INTRODUCTION 7
A NOTE ON QUANTITIES 10
I. THE FIRST COURsE 11
2. SOUPS 33
3. EGGS AND CHEESE 59
4. PASTAS AND RICE 102
5. FISH 114
6. MEAT 191
7. POULTRY AND GAME 260
8. THE COLD TABLE 305
9. VEGETABLES AND SALADS 327
ıo. SAUCES, SAVOURY AND SWEET 367
11. PASTRIES AND PUDDINGS 383
12. BREADS, CAKES, AND PATISSERIE 437
13. MENUS FOR ALL OCCASIONS 46
APPENDIXES
A. Kitchen Equipment 469
B. Cooking Terms Explaíned 477
C. Equivalent Measures, English and Amerícan, Metric 483
D. Oven Temperatures 485
INDEX 487

1st ed. Lovely illust. I had dinner with the Mss. Hume and Downes in Toronto.

A surprisingly good snapshot of an English 1970's view on French 1950's food.