Cooking the French way : revised and expanded to include new low-fat and vegetarian recipes
(Book)
Author
Published
Minneapolis, MN : Lerner Publications, [2002].
Physical Desc
72 pages : color illustrations ; 22 cm.
Accelerated Reader
IL: MG - BL: 6.6 - AR Pts: 1
Status
Description
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Copies
Location | Call Number | Status |
---|---|---|
Del Norte Jr./Sr. High School - COOKING | COOK NF WALDE | On Shelf |
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More Details
Published
Minneapolis, MN : Lerner Publications, [2002].
Format
Book
Language
English
Accelerated Reader
MG
Level 6.6, 1 Points
Level 6.6, 1 Points
Notes
General Note
Includes index.
General Note
Includes index.
Description
An introduction to the cooking of France that features basic recipes for everyday lunches, snacks, dinners, and desserts, as well as holiday and festival foods; presents details on the French dining table and dining traditions; and provides low-fat and vegetarian alternatives.
Target Audience
6.8
Target Audience
5-8,Follett Library Resources
Study Program Information
Accelerated Reader AR,MG,6.6,1.0,58619.
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Citations
APA Citation, 7th Edition (style guide)
Waldee, L. M. (2002). Cooking the French way: revised and expanded to include new low-fat and vegetarian recipes . Lerner Publications.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Waldee, Lynne Marie. 2002. Cooking the French Way: Revised and Expanded to Include New Low-fat and Vegetarian Recipes. Lerner Publications.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Waldee, Lynne Marie. Cooking the French Way: Revised and Expanded to Include New Low-fat and Vegetarian Recipes Lerner Publications, 2002.
MLA Citation, 9th Edition (style guide)Waldee, Lynne Marie. Cooking the French Way: Revised and Expanded to Include New Low-fat and Vegetarian Recipes Lerner Publications, 2002.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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