The great classics of French cuisine presented for an audience of tourists visiting France who want to either bring back a non-perishable gastronomic souvenir or understand what these French specialties really are, which are somewhat "clichéd"... The essentials are all here: escargots, blanquette, boudin, frog legs... as well as onion soup, which many Americans imagine we eat almost daily in winter!
Brigitte Perrin Chattard Reihenfolge der Bücher (Chronologisch)
