39983X1 Cole Kitchen Arts Series. Cole Group, Santa Rosa: 1995. 128 pages. Softcover. Brand new book. Along with region-by-region coverage of the cooking styles of Alsace, Brittany, Champagne, and France's other historic provinces, Regional French Cuisines offers helpful primers on authentic ingredients, including French wine, cheese, bread, and charcuterie, easy-to-follow illustrated techniques for perfect omelets, pommes frites, soup stocks, and classic sauces. In addition, there are streamlined menus and recipes, including aromatic Coq au Vin from Burgundy, garlic-laced Bouillabaisse topped with saffron-scented Rouille from Provence, peppery Piperade from the Basque country. Includes an Index. ISBN: 1564260704 $13.95USD
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