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French

Most popular at the top

  • Cooking in Provenceby Alex Mackay; Peter Knab

    Ebury Publishing 2012; US$ 36.65

    Alex Mackay is the chef who runs Delia Smith's renowned cookery school in Norwich; a man she has described as having a 'rare and special gift' for cookery. After working with Raymond Blanc, first as a sous-chef at Le Manoir au Quat' Saisions then as Director of Blanc's cookery school, in 2000, Alex and photographer Peter Knab opened Le Baou d'Infer,... more...

  • Charlie Trotterby Chicago Tribune Staff

    Agate Publishing 2012; US$ 4.99

    Now updated through late August 2012: A fast-paced biography chronicling the rise of Charlie Trotter and his eponymous Chicago-based restaurant, his 20-plus year reign atop the city's fine dining scene, and his restaurant's August 2012 closing, as told by the Chicago Tribune journalists who were there from the beginning. more...

  • The Food of Parisby Marie-Noel Rio; Jean Francois Hamon

    Tuttle Publishing 2012; US$ 6.99

    Paris - the "City of Lights" with its magnificent tradition of architecture, fashion, literature, and art is also known throughout the world as the gourmet capital of France. The Food of Paris features over 60 delicious recipes gathered from a broad spectrum of celebrated Parisian eateries. Savor such mouthwatering dishes as: Onion Soup Pumpkin... more...

  • My Little French Kitchenby Rachel Khoo

    Penguin Books Ltd 2013; US$ 31.98

    The star of BBC2's The Little Paris Kitchen is back with her second book, this time based on giving classic French dishes from all over the country her trademark modern twists. Rachel Khoo became an overnight sensation when her first book and television series launched last year. Coveting her Parisian lifestyle, fashion sense and, more importantly,... more...

  • My Paris Kitchenby David Lebovitz

    Potter/TenSpeed/Harmony 2014; US$ 35.00

    A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. It?s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron... more...

  • A Kitchen in Franceby Mimi Thorisson

    Potter/TenSpeed/Harmony 2014; US$ 40.00

    With beguiling recipes and sumptuous photography, A Kitchen in France transports readers to the French countryside and marks the debut of a captivating new voice in cooking.   When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients?from... more...

  • Simple French Foodby Richard Olney

    Grub Street Cookery 2003; US$ 20.99

    First published in the 1970s to critical acclaim Richard Olney's "Simple French Food" follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as "Elizabeth David Classics" and "Charcuterie and French Pork Cookery". In... more...

  • Le Cuisinier parisienby Marie-Antoine Carême; Ligaran

    Primento Digital Publishing 2015; US$ 2.99

    Extrait : "Depuis que j'ai publié mon Pâtissier royal parisien, dont deux parties ont été séparées pour former ce nouveau traité, j'ai de beaucoup augmenté et embelli cette intéressante partie du froid, par de nouvelles entrées dont l'élégance atteste le goût du jour." À PROPOS DES ÉDITIONS LIGARAN Les éditions LIGARAN proposent des versions numériques... more...

  • Grand dictionnaire de cuisineby Alexandre Dumas; Ligaran

    Primento Digital Publishing 2015; US$ 2.99

    Extrait : "ABAISSE - Ne pas confondre avec bouillabaisse, nom d'un potage connu dans le Midi. L'abaisse est une pâtisserie qui occupe le fond d'une tourte ou d'un vol-au-vent. La manière de confectionner l'abaisse se trouvera à l'article PATISSERIE" more...

  • La Cuisine françaiseby Antoine Gogué; Ligaran

    Primento Digital Publishing 2015; US$ 2.99

    Extrait : "POTAGE AUX MARRONS - Prenez cinquante ou soixante marrons, épluchez-les, faites-les cuire à l'eau de sel, retirez-en la dernière peau et mettez-les dans un mortier. Trempez dans du bouillon un morceau de mie de pain égal en quantité au quart de la quantité des marrons, ajoutez-le aux marrons et pilez le tout ensemble." more...