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- Ten Speed Press 2011; US$ 22.00
As 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...
- Transworld 2012; US$ 26.69
Harry Eastwood has taken on the challenge of a lifetime: marrying her love of classic French cookery with a desire to maintain her waistline. The Skinny French Kitchen is the result of Harry's year spent tasting, testing and tweaking the great French classics in her tiny Parisian kitchen up seven flights of stairs. Every recipe has been... more...
- Knopf Doubleday Publishing Group 2011; US$ 30.00
This is the classic cookbook, in its entirety?all 524 recipes. ?Anyone can cook in the French manner anywhere,? wrote Mesdames Beck, Bertholle, and Child, ?with the right instruction.? And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners... more...
- HarperCollins 2011; US$ 19.99
You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine bar? In his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour... more...
- Penguin Books Ltd 2011; Not Available
Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes... more...
- Penguin Books Ltd 2011; Not Available
Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a postwar nation to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas such as garlic, wine and olive oil into its kitchens. This mouthwatering selection of her writings and recipes embraces the richness of French and Italian cuisine,... more...
- Running Press 2011; US$ 18.00
Macarons, the stuff of bakers? candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor combinations, recipes are structured with three basic shell methods?French, Swiss, and Italian?plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create... more...
- Crown Publishing Group 2011; US$ 40.00
Join one of the world?s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire?with locations in New York, Las Vegas, London, Paris, and Shanghai?Jean-Georges counts his greatest joy in life as family first, then... more...
- HarperCollins Publishers 2012; US$ 23.55
I ordered a kir. I had promised myself not to drink anything that night, in order to keep my mind clear and be able to sound intelligent in proper English, but my resolution had failed immediately. He was obviously as irritating as he had seemed the first time we had met. It was, as I would realise afterwards, irritation at first ... Tiens! When... more...