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- University of Chicago Press 2006; US$ 25.00
French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France... more...
- Washington Square Press 2007; US$ 12.00
Cairo, 1937: French-born Colette Rossant is waiting out World War II among her father's Egyptian-Jewish relatives. From the moment she arrives at her grandparents' belle époque mansion by the Nile, the five-year-old Colette finds companionship and comfort among the other "outsiders" in her home away from home -- the cooks and servants in the kitchen.... more...
- Troubador Publishing Ltd 2014; US$ 9.99
Arrazat?s Aubergines is a great read for any Francophile or food-lover and, for fans of Virgile?s Vineyard, it continues Patrick?s adventures with Manu and other familiar characters, whilst also following the continuing progress of Virgile himself. more...
- Knopf Doubleday Publishing Group 2013; US$ 40.00
What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you... more...
- Ten Speed Press 2011; US$ 40.00
The 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...
- Doubleday Canada 2010; US$ 19.00
A 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...
- 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...
- Crown Publishing Group 2012; US$ 35.00
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking... more...