The cooking of France / [Text]
by Locricchio, Matthew; McConnell, Jack [ill.]; Hamlin, Janet [ill.].
Type:
BookSeries: Superchef. Publisher: Tarrytown, N.Y. Benchmark Books/Marshall Cavendish c2003Edition: 1st ed.Description: 79 p., col.ill., col. map ; 27 cm.ISBN: 0761412166.Subject(s): Middle Years Programme | MYP - PSHE | Cookery, French | French cooking | Eating customs -- FranceSummary: Introduces the different culinary regions of France through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.
| Item type | Location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
 SS Nonfiction |
Secondary
|
Book | NF 641.5944 L (Browse shelf) | Available | S036415555 |
Total holds: 0
Includes index.
School Library Journal, February 2003
Horn Book, April 2003
Library Media Connection, August 2003
Christian Library, September 2003
Introduces the different culinary regions of France through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.
7.6 5-8$b Follett Library Resources