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Cookery of the French Provinces - Kitchen equipment - Cooking terms - Wine for the kitchen - Sauces - Hors-D'oevre and salads - Pates - Sausages - Ham dishes - Vegetables - Fish - Meat - Poultry and game - Left-overs - Sweet dishes.
Presents Elizabeth David's collection of recipes for Mediterranean foods, originally published in post-World War II Great Britain, including selections from other regions in France, as well as the Middle East, and features culinary lore, and anecdotes.