Mastering the Art of French Cooking, Vol.2
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Summary
Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.
Reviews
As close to a divine text as you can get
Matthew Fort, Guardian
