Ingredients

Appears in
top 1000The Country Cooking of France
The Country Cooking of France

By Anne Willan

Published 2007

  • About
Unless Otherwise Stated, the Following is True for all the Recipes in this Book:
Vegetables are medium sized and are peeled before using.
Butter is unsalted.

Eggs are large, weighing about 2 ounces/60 g each.

Sugar is U.S. granulated sugar, U.K. caster sugar, or French sucre en poudre.

Flour is U.S. unbleached all-purpose flour, U.K. unbleached plain flour, or French farine type 55; U.S. pastry flour closely resembles French farine type 45.

© 2007 All rights reserved. Published by Chronicle Books.