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The Physiology of Taste
The Floating Press 2008; US$ 6.50Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and politician, Brillat-Savarin believed that all food, no matter how simple, should be prepared and consumed with great artistry. Though prosaic, his meditations on food are still considered important,... more...
Specialites de la Maison
HarperCollins 2010; US$ 15.99A certain widely-travelled New Yorker, a gourmet who sometimes prepares his own dishes, was recently asked his opinion of Spécialités de la Maison , issued by the American Friends of France. His reply: "I enjoyed it tremendously because it is a sort of travelogue of cuisine compounded by a number of gay and intelligent people who have made their... more...
Recipes from the White Hart Inn
Penguin Books Ltd 2011; Not AvailableWilliam Verral, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a continental chef and was determined to introduce the 'modern and best French cookery' to his customers. Gently mocking Englishmen who eat plain mutton chops or only possess one frying-pan, he gives enthusiastic advice on must-have kitchen... more...
Specialites de la Maison
HarperCollins 2010; Not AvailableA certain widely-travelled New Yorker, a gourmet who sometimes prepares his own dishes, was recently asked his opinion of Spécialités de la Maison , issued by the American Friends of France. His reply: "I enjoyed it tremendously because it is a sort of travelogue of cuisine compounded by a number of gay and intelligent people who have made their... more...
Julie and Julia
Little, Brown and Company 2005; US$ 9.99The bestselling memoir that's "irresistible....A kind of Bridget Jones meets The French Chef " ( Philadelphia Inquirer ) is now a major motion picture. Audiobook read by the author and value-priced! Directed by Nora Ephron, starring Amy Adams as Julie and Meryl Streep as Julia, the film Julie & Julia will be released by Sony Pictures on April... more...
A Meal Observed
Knopf Doubleday Publishing Group 2007; US$ 13.00Awarded three stars by Michelin, Taillevent is one of the finest restaurants in the world. Todhunter spent several months working in its kitchen in preparation for the divine experience of eating a five-hour meal in the nineteenth-century dining room. From the amuse-bouche (a warm cheese puff to ?amuse the mouth?) to the crowning glory of the fantasie... more...
Julia's Kitchen Wisdom
Knopf Doubleday Publishing Group 2010; US$ 15.95How many minutes should you cook green beans? Is it better to steam them or to boil them? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Julia Child gave us extensive answers to all these questions?and so many more?in the masterly books she published over the course of her career.... more...
Return to Paris
Atria Books 2010; US$ 16.99Paris, 1947: Colette Rossant returns to Paris after waiting out World War II in Cairo among her father's Egyptian-Jewish relatives. Initially, the City of Light seems gray and forbidding to the teenage Colette, especially after her thrill-seeking mother leaves her in the care of her bitter, malaisé grandmother. Yet Paris will prove the place where... more...
The French Menu Cookbook
Ten Speed Press 2011; US$ 22.00As those who knew him will attest, Francophile and food writer Richard Olney was one of a kind-a writerly cook who had a tremendous influence on American cooking via his well-worn cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France at the tender age of twenty-four, Olney was unapologetically attracted to the style, flavors,... more...
French Food at Home
HarperCollins 2010; US$ 13.99The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder shares recipes she's... more...
