Encyclopedia of cooking Volume 4 by France Loisirs

Encyclopedia of Cooking Volume 4, from Pheasant to Cabbage to Celery Root Pancakes, by France Loisirs, 224 pages, 730g, 2nd piece The way we eat is changing quickly, and nowadays, we spend less and less time preparing and enjoying meals. This evolution of current life, however, does not eliminate the desire to cook healthy, delicious, and varied dishes, for every day or for special occasions. This encyclopedia was designed to meet these demands. The recipes: this collection offers all sorts of recipes - from very simple to more elaborate ones, traditional recipes and foreign specialties, basic recipes for preparing vegetables or making sauces. The ingredients: in the thematic section at the end of each book, you will find information and practical advice for choosing and buying fruits and vegetables, cheeses, fish, and poultry. The little "extras": in this volume, a particularly rich selection of fondue recipes (from classic Burgundian or Savoyard fondues to vegetarian, Japanese, or raspberry fondues!).