regional cuisines

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• - A handful of local specialties.
  
• - Recipe for Provençal gratin of spinach and zuchinni.
  
• - Thirteen recipes from Picardy.
  
• - Classic French stew made with cubed beef and red wine. For best flavor it is cooked in several stages, and cooled for a day between each stage.
  
• - Handful of Provençal recipes offered by cooking school.
  
• - Recipes from Olivier Roellinger of Maisons de Bricourt in Mont Saint Michel, France.
  
• - Five recipes that use this company's prepared mayonnaise and dressings as an ingredient.
  
• - Recipes for aïoli, aubergine casserole, and roast pork.
  
• - Mediterranean-style recipes from the south of France.
  
• - Discussion of the regional cuisine, including traditional foods, common pantry ingredients, glossary, and recipes such as olive tapenade, herb stuffed leg of lamb, salad Nicoise, ratatouille, and soupe au pistou.
  
• - Recipes offered by Alsatian restaurants.
  
• - Three traditional dishes.
  
• - Three recipes from Burgundy by chef Bea Renau.
  
• - Seven easy-to-do specialities of Lyon.
  
• - Handful of traditional recipes.
  
• - Recipes from the Isigny Sainte-Mère Co-operative that use cream and cheeses from Normandy.
  
• - Three recipes, by Jean-Marie Amat, traditional to the region.
  
• - Handful of recipes such as foie gras, duck confit and garbure.