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

By Alma Lach

Published 1974

  • About
  1. Garbure Béarnaise
  2. [Vegetable Stew with Ham]
  3. Wine: Red Portet or Rosé de Béarn
  4. Pain Ordinaire
  5. [French Bread]
  6. Salade
  7. Pots de Crème au Chocolat
  8. [Chocolate Custard]
  9. Wine: Jurançon or Monbazillac

© 1974 Alma Lach estate. All rights reserved.

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