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Cuisine of the sun
Roger Verge, Caroline Conran · 1981 · 304 pages
National & regional cuisineFrench Cooking
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About this book
"Cooking is a matter of interpretation, adaptation, of using what is available, and not of complete innovation. I have collected good traditional recipes from France and elsewhere and have tried to give them my own personal touch, my love of the sun, of happiness and of nature. Above all, I have done my best to make them accessible to all cooks who love good cooking, even if they don't always know all the rules."--Foreword.
Appears in these reading paths
Provençal and Southwest French Cooking: The Best Books to Read, in Order
Intermediate14books118 hrs4 stages
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