Fresh from France: Vegetable Creations - For Every Course and Every Occasion

New York: E P Dutton, 1987. First Ediiton First Printing Stated . Hard Back. Fine/Near Fine. 7" x 9 1/4. Jensen, Maureen. 364 Pages Indexed. Red boards with silver and gold spine lettering. Previous price in pencil on front endpaper. No other marks or stamps. Interior text pages are flawless. In fine French kitchens, vegetables are treated with respect and are given the attention they deserve. French cooks have develoed a set of rules for cooking the different types of vegetables so they retain maximum flavor and color and acquire a pleasing texture. This book teaches these principles and will enable home cooks to reproduce France's finest vegetable dishes. It includes updated versions of the best vegetable dishes from traditional family cooking, country cooking, and classic cuisine, as well as innovative vegetable dishes in the syle of contemporary French cuisine. The recipes do not include meat, and thus perfectly complement meat or fish as side dishes or first courses. Many are ideal main courses for elegant light meals a la francaise. Contents in 8 Sections: Vegetable Timbales Terrines Mousses and Souffles, Vegetable Tarts Pastries and Crepes, Glazed Breaised Steamed and Poached Vegetables, Baked Grilled Sauteeed and Fried Vegetables, Potatoes Rice and Pasta, Vegetable Soups, and Vegetable Salads. Inc;udes a center section of fives pages of color plates.