Item description for TIME LIFE FOODS OF THE WORLD COOKING OF CLASSIC FRENCH HC & SPIRAL RECIPES BOOKS

This is a hard cover & spiral editions of the rare TIME LIFE cooking series FOODS OF THE WORLD, CLASSIC FRENCH COOKING by Craig Claiborne and Pierre Franey. The book is copyrighted 1969.

It is 8-3/4 x 11 inches, 208 pages. Th spiral recipes book is 9 x 6-1/4 inches, 144 pages. Together they weigh 2 pounds 6 ounces, but with packaging, they we be about 3 pounds.

From the Time Life Series with the history and art of Classic French Cooking...basic ingredients and seasonings are explained...cooking techniques...plus fabulous authentic recipes (many with step-by-step photos) including such delights as...

*Fond blanc de volaille (White Chicken Stock)

* Sauce bechamel

* Beurre clarifie (Clarified Butter)

* Bisque de homard (Lobster Bisque)

* Oeufs en gelee (Eggs in Aspic)

* Pate de faisan en croute (Pheasant Baked in Pastry Crust)

* Endives braisees (Braised Endive)

* Bavarois Clermont (Vanilla Flavored Bavarian Cream with Glaceed Chestnuts)

* Poularde Derby (Roast Chicken with Rice, Foie Gras and Truffle Stuffing)

* Pommes pailles (Straw Potatoes)

* Coulibiac (Brioche Loaf Filled with Salmon, Mushrooms, Veloute and Crepes)

* Fraises Romanoff (Fresh Strawberries in Orange-Flavored Liqueur with Chantilly Cream)

* Canard a l’orange (Roast Duck with Orange Sauce) and many more!

The book is in very good condition. The cover has shelf wear.

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