Can I read Hows and whys of French cooking on EtoBox?

Hows and whys of French cooking by Alma Lach; with a chapter on wine by George Rezek; and a foreword by André Simon is a book available to read on EtoBox.

What is Hows and whys of French cooking about?

Using The Book -- Methods Of Cooking -- Sauces -- Les Soupes (soups) -- Oeufs (eggs) -- Crustacés Et Mollusques (shellfish) -- Poissons (fish) -- Volaille (fowl) -- Veau (veal) -- Porc (pork) -- Agneau (lamb) -- Boeuf (beef) -- Légumes (vegetables) -- Entremets (sweets) -- Gâteaux, Gâteaux Secs Et Glaces De Sucre (cakes, Cookies, And Icings) -- Pâte (pastry Dough) -- Pâtes Levées (yeast Doughs) -- Buffet Froid (cold Buffet). Alma Lach ; With A Chapter On Wine By George Rezek ; And A Foreword By André Simon. First Ed. Published In 1970 Under Title: Cooking à La Cordon Bleu. Includes Index.

Author

Alma Lach; with a chapter on wine by George Rezek; and a foreword by André Simon

Publisher

Chicago: University of Chicago Press

Published

1974

Language

EN

ISBN

9780226467405

Subjects

Home & Lifestyle, Cooking

Rating

4.5 / 5 (29 ratings)

Updated

2026-03-14