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Au Revoir to All That
Doubleday Canada 2010; US$ 19.00A rich, lively book about the upheaval in French gastronomy, set against the backdrop of France?s diminished fortunes as a nation. France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal there; today it?s difficult to find a good one. An unmistakable whiff of decline emanates from its kitchens, and many believe... more...
The Art of Living According to Joe Beef
Ten Speed Press 2011; US$ 40.00The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography. Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125... more...
Balzac's Omelette
Other Press 2012; US$ 19.95?Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are. ?This is the motto of Anka Muhlstein?s erudite and witty book about the ways food and the art of the table feature in Honoré de Balzac?s The Human Comedy . Balzac uses them as a connecting thread in his novels, showing how food can evoke character, atmosphere,... more...
The Elusive Truffle: Travels In Search Of The Legendary Food Of France
Transworld 2011; US$ 13.34In years gone by, the traveller in France could rely on coming across a restaurant where the tables were ready-laid with heavy cotton napkins, a carafe of wine and a basket of freshly baked bread, and where the ensuing meal would encompass recipes of remarkable local dishes handed down from generation to generation. But no longer. In an inspiring... more...
Bon Appetit!
Little, Brown Book Group 2009; US$ 20.83Gastronomy is a wonderful starting point to study France and the French. As the retired schoolmaster from Provence says 'The religion of France is food. And wine, of course.' And they put their money where their mouth is, spending a greater proportion of their income on food and drink than any other nation in the world. Literally hundreds of gastronomic... more...
Bon Appetit!
Little, Brown Book Group 2009; Not AvailableGastronomy is a wonderful starting point to study France and the French. As the retired schoolmaster from Provence says 'The religion of France is food. And wine, of course.' And they put their money where their mouth is, spending a greater proportion of their income on food and drink than any other nation in the world. Literally hundreds of gastronomic... more...
Losing It In FranceI
New Holland Publishers (Australia) 2010; US$ 9.99Including wonderful recipes for classic French dishes, Sally Asher chronicles her transformation from a mindless, emotional eater with a weight challenge to a woman who listens to the innate wisdom of her body in order to lose weight safely with balance, moderation and variety. During her years in France, Sally found the courage to quit dieting and... more...
French Kids Eat Everything
HarperCollins 2012; US$ 19.99French Kids Eat Everything is a wonderfully wry account of how Karen Le Billon was able to alter her children?s deep-rooted, decidedly unhealthy North American eating habits while they were all living in France. At once a memoir, a cookbook, a how-to handbook, and a delightful exploration of how the French manage to feed children without endless... more...
Thomas Jefferson's Creme Brulee
Quirk Books 2012; US$ 19.95This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along ?for a particular purpose?? to master the art of French cooking. In exchange for James?s cooperation, Jefferson would grant his freedom. ? ? Thus began one of the... more...
French Food Safari
Hardie Grant Books 2012; US$ 15.99French Food Safari is a celebration of exquisite French cuisine in all its delicious complexity. Maeve O’Meara and chef Guillaume Brahimi explore both Paris and regional France – visiting some of France’s top chefs and providores.Meet the acclaimed Alain Ducasse, with an unprecedented 19 Michelin stars; the father of modern French cooking... more...
