French Country Cooking: Simple and Authentic Dishes for the True Taste of France - Softcover

Über die Autorin bzw. den Autor

Carole Clements was awarded the Grande Diplome Culinaire from Ecole de Cuisine La Varenne in Paris. She also studied with and assisted Simone Beck and Roger Verge in their French cooking schools. She has translated and adapted for the home kitchen the recipes of several Michelin-starred chefs. Elizabeth Wolf-Cohen was trained at the Ecole de Cuisine La Varenne in Paris. She then lived and worked in Paris for four years, at La Varenne and renowned restaurants such as Dodin Bouffant, Lucas Carton, Au Quai d'Orsay and Chez Maxim. Liz moved to London in 1980 and worked as an editor for five years. Since then she has made a career writing cookbooks and magazine articles as well as styling food for photography.