From the Pyrenees to Alsace-Lorraine, from Normandy to Provence, Loomis worked side by side in the kitchen, and ate and drank with the people. The result is a portrait in over 250 recipes and lively essays. here are dishes prepared by lifelong cooks, not chefs, intended to satisfy, not impress. This is a celebration of real French food from people who raise it. Illustrations throughout.

French Farmhouse Cookbook 1996, Workman Publishing, New York, NY

ISBN-13: 9781563054884

Trade paperback

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French Farmhouse Cookbook 1996, Workman Publishing

ISBN-13: 9780761106241

Hardcover

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