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Most popular at the top
- 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$ 19.27
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...
- Ebury Publishing 2013; US$ 35.55
Rick Stein embarks on a journey of gastronomic discovery from Padstow to Bordeaux and then to Marseille. The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of French classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and ... more...
- HarperCollins 2011; Not Available
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...
- 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...
- Wiley 2013; US$ 45.00
A gorgeous guide to simple French-inspired cooking from the legendary Larousse kitchens The name Larousse has been synonymous with culinary excellence for nearly a century, and this new book brings the expertise of the Larousse team to home cooks with hundreds of straightforward, accessible recipes, illustrated throughout with tantalizing photography.... more...
- Simon & Schuster 2010; Not Available
Burgundy is a fitting monument to the region that is capable of producing, in Parker?s words, ?the world's most majestic, glorious, and hedonistic red and white wine.? With the publication of his classic volumes, Bordeaux and The Wines of the Rhône Valley and Provence, together with the several editions of his Wine Buyer?s Guide, Robert... more...