Wine in the kitchen

Ebook "French country cooking" was written and published at a time when food rationing was still in full force, and of necessity contained suggestions as to what ingredients might be substituted for quantities of bacon, cream, eggs, meat stock and so on. A list of stores to keep handy and where to buy them was also included, and a few recipes for dealing with tinned foods. Please refer to part 1 of the ebook for details!

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Ebook "The chef's companion: A concise dictionary of culinary terms" reflects these developments by bringing together information from a wide range of sources. The dictionary's scope is broad, serving the needs of home cooks as well as professional chefs, culinary students, restaurateurs, and foodservice managers. At the same time, its definitions are brief, pointed, and meant for quick reference in the kitchen.

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