Michel Guérard's Cuisine minceur | Grande cuisine minceur. English | Cuisine minceur
1976
Guérard, Michel
Abstract: A French chef has developed low-calorie French cuisine, based on the classic principles of French cooking. The bulk of the book focuses on recipes-stocks & sauces, soups, first courses, salads, shellfish and fish, meats, poultry and game, vegetables, and desserts. Sample menus for luncheons and dinners are provided. The first part of the book details the general principles and methods of cooking, and how they extend to "cuisine minceur". Important kitchen tools are listed and described, and an index is provided. (as).
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