Hardcover with no dust jacket. Jacques E. Haeringer, author. White cloth boards with blue lettering on the front board and spine. The spine is tight and straight. The pages are clean and without markings or tears. Blue endpages. Total 202 pages. There are color illustrations of some finished dishes. Reston Publishing Company, Inc., A Prentice hall Company, Reston, Virginia. 1985 Edition. Total 182 recipes. Some recipes are: Onion Soup; Cream of Mushroom Soup; Boston Clam Chowder; Duck Soup; Cream of Leek and Potato Soup; Lentil Soup; Cream of Asparagus Soup; Tomato Bisque; Cottage Cheese Spread; Duck Foie Gras with Apples; Country pate; Venison Terrine; Sauteed Chanterelles in Puff Pastry; Crabmeat in Puff Pastry; Baked Oysters in Herb Butter; Steamed Mussels in a Light Saffron Sauce; Marinated Fish Salad; Lobster Sauce; Basic Beef or Veal Sauce; Madeira Sauce; Brown Sauce with Mustard and Gherkins; Lamb Stock; Basic Deer Sauce; Lamb Sauce; Orange Sauce; Hollandaise Sauce;Mayonnaise; Cranberry Sauce; Poached Trout with Melted butter; Salmon Souffle;Red Snapper with Mushroom Puree; Seafood Sauerkraut; Lobster Tails and Shrimp with Herb and Garlic butter; Veal Scallopini; Roast duck with orange sauce; Chestnut Stuffing; Stuffed Quail; Boar Stew; String Bean Salad; Vinaigrette Dressing;Cucumber Salad; Beet Salad; Rice Pilaf; Alsatian Style Noodles;Spinach Gnocchi;Chocolate Sponge Cake; Blueberry Tart; Sour cream cheese cake;Fresh Fruit Napoleon; Frozen Strawberry Souffle; Cantaloupe Sherbet; Hot Spiced wine and so many other great recipes. A unique and wonderful cookbook with approximately one recipe per page. Many recipes you will not find in just any cookbook. Show your guests your cooking skills and some really yummy dishes with this one!! *5BC3

The Chez François cookbook: The cuisine of François R. Haeringer

Cookbooks, Food & Wine

Jacques E. Haeringer

Cooking Education & Reference

Reston, Pub. Co

Alsace-Lorraine has produced one of the world's richest and most varied cuisines. It combines traditional French cooking with surprising and delicious ingredients. Franois Haeringer and his son, Jacques, have captured the flavor of Alsace in the hills outside Washington, D.C., home of L'Auberge Chez Franois, acclaimed "Best Restaurant in Washington" for fifteen straight years by readers of The Washingtonian magazine. 
Now everyone, not only those fortunate enough to dine at Chez Franois, can savor the cuisine of Alsace. Jacques Haeringer has revised and expanded his original cookbook to include some favorite new recipes developed since the previous edition, especially in its selection of pastries and desserts. From subtly blended soups to splendorous desserts his cookbook offers everyone an Alsatian culinary experience. The familiar and the serendipitous take their place side by side. 
In keeping with his tradition of personally overseeing every aspect of preparation, Franois Haeringer has reviewed all the recipes for accuracy. They detail the methods used daily by the Haeringers, but the occasional recipe that may be too time consuming is followed by "Monsieur Franois's hint to the home cook," so that substitutions, variations, and alternate techniques can facilitate cooking without sacrificing flavor.

The Chez Francois Cookbook

Bartleby Press

See the best price to sell, buy, or rent books by Jacques E. Haeringer. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Jacques E. Haeringer

See the best price to sell, buy, or rent books by Jacques E. Haeringer. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Chez François cookbook: The cuisine of François R. Haeringer

The Chez Francois Cookbook