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Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
  1. Suprêmes de Volaille à la Strasbourgeoise
  2. [Chicken Breasts in Pâté Sauce]
  3. Wine: Riesling, Traminer, or Guebwilier
  4. Nouilles à l’Alsacienne
  5. [Alsatian Noodles]
  6. Salade
  7. Fromage de Munster
  8. [Munster Cheese]
  9. La Tarte Alsacienne
  10. [Apple-Custard Tart]

© 1974 Alma Lach estate. All rights reserved.