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French

Most popular at the top

  • La Cuisine Creoleby Lafcadio Hearn

    Andrews McMeel 2014; US$ 4.99

     Although it was printed anonymously in 1885, Lafcadio Hearn is generally accepted as the author of La Cuisine Creole . In his introduction, Hearn describes the intriguing origin of this unique cuisine, explaining that, “it partakes of the nature of its birthplace—New Orleans—which is cosmopolitan in its nature, blending the characteristics of the... more...

  • Tasting Parisby Clotilde Dusoulier

    Potter/TenSpeed/Harmony 2018; US$ 30.00

    A culinary love letter to Paris with more than 100 recipes, including both classic and contemporary dishes, and 125 evocative photographs that will charm and transport any reader--by longtime food blogger, author, and native Parisienne Clotilde Dusoulier. A captivating culinary tour of this favorite food destination, Tasting Paris features recipes... more...

  • Les Petits Macaronsby Kathryn Gordon; Anne E. McBride

    Running Press 2011; US$ 24.00

    Les Petits Macarons is your ultimate and easy guide to making delectable, bakery-quality macarons-at home! Macarons have become a worldwide sensation, whether it be because of their dazzling assortment of colors, their associations with Parisian elegance, or just because they taste amazing! These delectable little delights... more...

  • My Life in Franceby Julia Child; Alex Prud'homme

    Knopf Doubleday Publishing Group 2006; US$ 16.00

    The bestselling story of Julia’s years in France—and the basis for Julie & Julia , starring Meryl Streep and Amy Adams—in her own words. Although she would later singlehandedly create a new approach to American cuisine with her cookbook  Mastering the Art of French Cooking  and her television show  The French Chef , Julia Child was not always a master... more...

  • The Physiology of Tasteby Brillat Savarin; Fayette Robinson

    The Floating Press 2008; US$ 6.50 US$ 5.66

    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...

  • Sunday Suppers at Lucquesby Suzanne Goin; Teri Gelber

    Knopf Doubleday Publishing Group 2009; US$ 40.00

    Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired top-notch skills to match her already flawless culinary instincts. “A great many... more...

  • New World Provenceby Alessandra Quaglia; Jean-Francis Quaglia

    Arsenal Pulp Press 2007; US$ 29.99

    Fabulous, family-friendly French cuisine for cooks on this side of the Atlantic. more...

  • Joie de Vivreby Robert Arbor; Katherine Whiteside

    Simon & Schuster 2008; US$ 30.00

    When it comes to making the most of life, nobody does it better than the French. Now, with Joie de Vivre: Simple French Style for Everyday Living, an inspired fusion of art, style, and easy-to-implement ideas, anyone can feel like they spent a weekend in the French countryside, no matter where they live. Renowned restaurateur Robert Arbor puts a... more...

  • Wolfgang Puck Cookbookby Wolfgang Puck

    Random House Publishing Group 2010; US$ 15.15

    Provides more than two hundred recipes that combine French, Italian, and Oriental techniques and flavors, and offers such dishes as Stir-Fried Scallop Salad and Pizza with Smoked Salmon. more...

  • Saucier's Apprenticeby Raymond Sokolov

    Knopf Doubleday Publishing Group 2010; US$ 28.95

    Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique,... more...