|
|
 |
|
|
|
A
|
|
|
asperges de Vétou, 12 |
|
C
|
|
cassoulet, 14
contacts, 30
credits, 30
crew bios, 6–7
culinary, 8–13 |
|
D
|
|
documentary filming, 31
Dupont, 6–7
Dupuy, Monsieur, 11
|
|
E
|
|
editor, 4–5
European Culinary
Adventures, 30
|
| G |
|
Gilden, Karen, 4–5
|
| H |
|
Hill, Kate, 6–7
Huber, Michael, 6–7
|
| J |
|
Julia Hoyt, 6–7
|
|
|
|
|
|
|
L |
|
|
leek soup vinaigrette, 13 |
| M |
|
media, 30
Midi canal, 26–28 |
| N |
|
Not Poterie, 14–19 |
| P |
|
pate brisee salee, 10
paupiettes de veau, 9
Pompele, Vétou, 6–7
pottery, 14–19 |
| S |
|
savory short crust, 10
ship’s log, 24
soup, 13
soupe aux poireaux ma
façon, 13
stuffed veal bundles, 9
|
| T |
|
The French Kitchen cooking
school, 7, 30
tourte aux champignons
sauvages, 10
|
| U |
|
UNESCO, 29
|
| V |
|
veal, 9
vessel, 7
Vétou’s asparagus, 12
|
| W |
|
wild mushroom pie, 10
|
|
|
|
