New Classic Cuisine (Hardcover) by Roux

New Classic Cuisine (Hardcover) by Roux

Hardcover; Published 1/1/1984; 256 Pages; ISBN 9780812056006

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Gain a real understanding of classic French cuisine with these 150 definitive recipes from award-winning chefs. Color photos.

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Guy Fieris Diners, Drive-Ins and Dives 3
Cooking Tip From the Food Network Kitchens

We hate wasting good ingredients- especially pricey ones like Parmesan cheese. When you've grated every last bit, save the Parmesan rinds for the next time you're making soups or stews. Tossing it into the pot while cooking is an easy way to add rich flavor.