This cookbook represents an effort to compile authentic Franco-American recipes from numerous archives and literary sources of the mid-20th century. In this book you won't find the French cuisine of Paris, of puff pastries or delicately plated duck confit. These are the dishes of the working class, humble, accessible- the food of those who forged a new identity in the United States, reminiscent of France, of Canada, of Quebec. In this book of New England French recipes you won't find the Cajun "Holy Trinity", but what you will find is roux, choux, and tourtières.

Author: Ken Lefebvre
Publisher: Imprimerie Ville de Papier
Published: 08/22/2021
Pages: 116
Format: Paperback
Weight: 0.34lbs
Size: 8.50h x 5.50w x 0.28d
ISBN: 9781737061021

This title is not returnable

Payment by weight through FEDEX or DHL