dissolved in water to make a
cooling drink.
All these ingredients make rich
and colourful dishes. Over-
picturesque, perhaps, for every
day; but then who wants to eat the
same food every day? I have,
therefore, varied this collection
with some classic dishes and
recipes from regions of France
other than those bordering the
Mediterranean. I have also devoted
a special chapter to dishes which
constitute a meal in themselves,
such as Paëlla, Cassoulet, and
Pilaffs, and another chapter to cold
food, fine dishes which are