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French

Most popular at the top

  • Recipes from the White Hart Innby William Verrall

    Penguin Books Ltd 2011; Not Available

    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...

  • 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...

  • 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...

  • 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...

  • The Little French Bakery Cookbookby Susan Holding

    Skyhorse Publishing 2014; US$ 24.95

    What if your hobby turned into attending pastry school in Paris—and a surprising career change? For Susan Holding, that?s exactly what happened. Susan was a nurse turned road warrior teaching medical professionals to use computer software. But on the weekends, her hobby was baking—usually while dreaming about mastering French pastry. While searching... more...

  • My Little French Kitchenby Rachel Khoo; David Loftus

    Chronicle Books LLC 2014; US$ 26.99

    The world fell in love with Rachel Khoo through her cookbook and television show The Little Paris Kitchen , and immediately began to covet her Parisian lifestyle, fashion sense, and delicious recipes. In My Little French Kitchen , Rachel leaves Paris and travels to the mountains, villages, and shores of France, sampling regional specialties and translating... more...

  • Jacques Pépin New Complete Techniquesby Jacques Pépin

    Black Dog & Leventhal Publishers 2012; US$ 24.99

    Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin?s Complete Techniques , is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on Pépin?s 1978 and 1979 archetypal works La Méthode... more...

  • Julie and Juliaby Julie Powell

    Little, Brown and Company 2005; US$ 9.99

    The 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 Observedby Andrew Todhunter

    Knopf Doubleday Publishing Group 2007; US$ 13.00

    Awarded 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...