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Jpplmt mb 
Cd f
the
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m  h Jubcribr
This Suppeet is a bous set to ouwith the curret
 
HE

volue as a wa of brigig ou several thigs:
A artice o rce a ricecooig ehos  subec hat wil be elt wih though ess eail i several oues
A ecipe or rech brea rech aieso be brea  hoe bu  uber of reers o 
The Cooking of Provinal France
a o tr
Severa recipes fro he Frce volue
The Cooking of Italy.
A uber of suggeste eus base orecipes i the Frech a Itali voues
The Cooking of Scandnava
a
The Cookng oVen's Empire
•
A coese shoppig guie to soe US.stores tha ll il orers for certi specialtoos a utesilsThe Suppeet is prite i the sae pgesie as he
Kitchen Gude,
a ou y wto eep i ha with he
Gude.
The recipeages a be cippe or isertio i ourRecie Booets
 ds
Cover by Walter Daran; photograph on page
by Fred Lyon fromRapho Guillumette; all other illustrations by Matthew Greene.
 
J  u  p  pl emen t� mb er ne
BYTHEEDITORS OFTIME-LIFEOOKS 
Gontents
A Primer on Rice
Menu Suggestions

An American Approach to French Bread
.

Tomato-Ceese ie
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Casserole-Roasted Chicken with Vegetables
 7
Cheese ie
(
rtata di itta)
. . . . . . . .  . . . . . . . . . . . . . . . 9
Rabbit Stewed in White Wine Sauce
 
A Shopper's Guide to Foods and Utensils
 
Coo d  s 
o 
t he 
' or  l d  
TIME-LIFE BOKS. NEW YORK
© 196
Time nc All ri�hts reserved Published smultaeously i Caada Revised
1974.
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