{"product_id":"the-great-book-of-french-cuisine-over-2-000-recipes-by-the-director-of-the-ecole-du-cordon-bleu-paris-previously-published-as-modern-french-culinary-art","title":"The Great Book of French Cuisine: Over 2,000 Recipes by the Director of the Ecole du Cordon Bleu, Paris (Previously Published as Modern French Culinary Art)","description":"xvi, 1171 pp. Includes: 1. The Art of Entertaining and Serving; 2. Wines of the World; 3. The Principles and Basic Materials of Cookery; 4. Sauces; 5. Cold Hors D'Oeuvre; 6. Hot Hors D'Ouevre and Small Entrees; 7. Pastas and Rice Dishes; 8. Eggs and Egg Dishes; 9. Soups; 10. Fish; 11. Shellfish, Frogs' Legs, Snails; 12. Meats; 13. Poultry; 14. Game; 15. Pates, Terrines, Galantines, Foie Gras; 16. Vegetables; 17. Salads; 18. Cheese; 19. Dessert Sauces, Fillings, and Frostings; 20. Desserts; 21. Fruit Desserts; 22. Cakes and Pastries; 23. Confectionery; Culinary Techniques in Pictures; Glossary of Culinary Terms; Index.","brand":"The Vendome Press","offers":[{"title":"Default Title","offer_id":42905004671046,"sku":"2349218","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1232\/9510\/files\/2349218.jpg?v=1745686275","url":"https:\/\/ym-demo.myshopify.com\/products\/the-great-book-of-french-cuisine-over-2-000-recipes-by-the-director-of-the-ecole-du-cordon-bleu-paris-previously-published-as-modern-french-culinary-art","provider":"Yesterday's Muse","version":"1.0","type":"link"}