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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. Daube de Boeuf à la Provençale
  2. [Beef Stew Mediterranean Style]
  3. Wine: Châteauneuf-du-Pape or Hermitage
  4. Piments Doux à la Vinaigrette
  5. [Grilled Sweet Red Pepper Salad]
  6. Pain Ordinaire
  7. [French Bread]
  8. Tarte aux Citrons
  9. [Lemon Pie]
  10. La Liqueur de Lait
  11. [Golden-Milk Liqueur]

© 1974 Alma Lach estate. All rights reserved.