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Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
  1. Boeuf Braisé à la Beauceronne
  2. [Beef Casserole]
  3. Wine: Bourgueil (Loire)
  4. Salade d’Asperges Blanc
  5. [Asparagus Salad]
  6. Pain de Mie
  7. [French Sandwich Bread]
  8. Tarte des Demoiselles Tatin
  9. [Carmelized Apple Tart]
  10. Wine: Monmousseau

© 1974 Alma Lach estate. All rights reserved.