The Cooking of Provincial France, photographed by Mark Kauffman by Fisher, M. F. K. & Editors of Time-Life Books

Time-Life Books, NY [[c1968]. series: Foods of the World. Hard Cover. 208 p., illus. incl. color; 28 cm. "The historic provinces of France no longer exist as political entities, but the names of many of them are as expressive as ever in characterizing traditional ways of life-- especially ways of preparing food." Chapters include Hors d'Oeuvre: Overture to the Meal; Bread: The Crist and Honest Loaf; Soups: Hearty and Light; Fish: The Exotic and Familiar; Poultry: Those Foolproof Fowl; Meat: Cause To Be Different; Vegetables: Not so Lowly; Salads: To Refresh the Palate; Cheese, Fruit, Wine: Purest Pleasures; Desserts: The Finishing Touch; Wine Guide, Glossary, Recipe Index, General Index. Color pictorial covers; minor wear; good. stock#44850.