A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.

This best-selling text has been fully revised and updated for the new City & Guilds teaching qualifications: 7302 and 7407. Endorsed by City & Guilds this third edition has been written to help all aspiring and developing teachers in the furter and vocational education sectors. Teacher's on these and other courses will find the book invaluable in it relevant, hands-on and down-to earth approach to teaching. The book draws on David Minton's extensive experience in teaching in FE and Adult Education, and of teaching teachers. He is able to provide insight into practical aspects of how to manage a classroom and get the job done in sometimes difficult circumstances.