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French

Most popular at the top

  • The Table Comes Firstby Adam Gopnik

    Knopf Doubleday Publishing Group 2011; US$ 15.95

    Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing??You still eat meat?? With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to... more...

  • The Physiology of Tasteby Brillat Savarin; Fayette Robinson

    The Floating Press 2008; US$ 6.50

    Jean 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 Maisonby American Friends of France; Christine Schwartz Hartley

    HarperCollins 2010; US$ 15.99

    First published in 1940 and now back in print with a new foreword by Vanity Fair editor Graydon Carter, this charming little French cookbook, a collection of recipes by noteworthy writers, Hollywood and Broadway celebrities, renowned socialites, royalty?and even a couturier and restaurateur or two?is available again. This edition is an exact facsimile... more...

  • Recipes from the White Hart Innby William Verrall

    Penguin Books Ltd 2011; US$ 11.18

    William 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 Maisonby American Friends of France; Christine Schwartz Hartley

    HarperCollins 2010; Not Available

    First published in 1940 and now back in print with a new foreword by Vanity Fair editor Graydon Carter, this charming little French cookbook, a collection of recipes by noteworthy writers, Hollywood and Broadway celebrities, renowned socialites, royalty?and even a couturier and restaurateur or two?is available again. This edition is an exact facsimile... more...

  • Made in Marseilleby Daniel Young

    HarperCollins 2012; Not Available

    Marseille, once notorious for its assorted mischief, has recently experienced a cultural renaissance, establishing it as a Mediterranean capital of film, fashion, music, literature, and, most assuredly, cuisine. From the city's beloved, world-famous bouillabaisse to enticing émigré flavors to venerable street treats to classic and contemporary Provencal... more...

  • Frenchie: New Bistro Cookingby Greg Marchand; Djamel Dine Zitout

    Artisan 2014; US$ 22.95

    On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand?s game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in color but in flavor, and filled with alluring hints of international influences.... more...

  • Simple French Food 40th Anniversary Editionby Richard Olney; Mark Bittman; Patricia Wells; James Beard

    Houghton Mifflin Harcourt 2014; US$ 24.99

    A new, beautifully rendered edition of Richard Olney's classic book Simple French Food , widely considered one of the most important cookbooks ever published. more...

  • The French Kitchenby Michel Roux

    Orion Publishing Group 2013; Not Available

    French gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvegne, Provence, the Loire and the Pyrenees, traditional family cooking has always been at the heart of the French kitchen and lifestyle. With its delicious dishes and exquisite ingredients as diverse as they regions from which they came... more...

  • Revolutionary French Cookingby Daniel Galmiche

    Watkins Media 2014; US$ 9.99

    Daniel Galmiche?s first book, French Brasserie Cookbook, was hailed as a masterpiece of French home cooking. His eminently do-able versions of traditional recipes have won him thousands of fans throughout the world. Now he turns his experienced eye to something different: his own irresistible take on the new wave of modern French cooking. Revolutionary... more...