Foods of the World Supplement Number One

Jupplement :N!:£mber r9ne

C]'oods ofthe 'World IJI M£J BOOKS

c%emo to the Jubscriber This Supplement is a bonus, sent to you with the current FOODS OF THE WORLD vol­ ume as a way of bringing you several things: • An article on rice and rice-cooking meth­ ods, a subject that will be dealt with, though in less detail, in several volumes. • A recipe for French bread. (French families don't bake bread at home, but a number of readers of The Cooking of Provincial France want to try.) • Several recipes from the France volume and The Cooking of Italy. • A number of suggested menus based on recipes in the French and Italian volumes, The Cooking of Scandinavia and The Cooking of

Vienna's Empire.

A condensed shopping guide to some U.S. stores that fill mail orders for certain specialty foods and utensils. •

The Supplement is printed in the same page size as the Kitchen Guide, and you may want to keep it handy with the Guide. The recipe pages may be clipped for insertion in your Recipe Booklets. -The Editors

Cover by Walter Daran; photograph on page 3 by Fred Lyon from Rapho Guillumette; all other illustrations by Matthew Greene.

Jupplement �mber r9ne BY THE EDITORS OF TIME-LIFE BOOKS

Gontents A Primer on Rice

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Menu Suggestions

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An American Approach to French Bread Tomato-Cheese Pie

2

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12

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Casserole-Roasted Chicken with Vegetables ...... 17

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Cheese Pie Crostata di Ricotta) . . . . . . . . . . . . . . . . . . . . . . . .

19

Rabbit Stewed in White Wine Sauce ................ 21 A Shopper's Guide to Foods and Utensils ......... 22

CJ'oods ofthe 'World TIME-LIFE BOOKS. NEW YORK

© 1968 Time Inc. All ri�hts reserved. Published simultaneously in Canada. Revised 1974.

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