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- Ebury Publishing 2012; US$ 36.78
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...
- Random House Publishing Group 2011; US$ 21.95
This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings. From the Trade Paperback edition. more...
- Knopf Doubleday Publishing Group 2012; US$ 30.00
The sequel to the classic Mastering the Art of French Cooking Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that ?mastering any art is a continuing process,? they continued, during the years since the publication... more...
- Knopf Doubleday Publishing Group 2006; US$ 16.00
?A delight.? ? The New York Times ?What a joy!? ? The Washington Post ?Endlessly engaging.? ? The Philadelphia Inquirer ?Inspiring..? ? Entertainment Weekly ?Delighful and ebulliently written. . . . Her joy just about jumps off the books pages.? ? Christian Science Monitor ?Lively, infectious. . . . Her elegant but unfussy prose pulls the reader... more...
- Potter/TenSpeed/Harmony 2014; US$ 40.00
--The Wall Street Journal ?This highly personal and friendly book encourages readers to really appreciate ingredients, and time spent in the kitchen and at the table.? --Cherry Bombe ?Equally enthralling as her recipes is Thorisson?s seemingly effortless conjuring of a rustic dream life, often exquisitely illustrated by her husband?s photography??... more...
- Wiley 2002; US$ 45.00
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge,... more...
- Penguin Publishing Group 2005; US$ 15.00
An unforgettable portrait of France?s legendary chef, and the sophisticated, unforgiving world of French gastronomy Bernard Loiseau was one of only twenty-five French chefs to hold Europe?s highest culinary award, three stars in the Michelin Red Guide, and only the second chef to be personally awarded the Legion of Honor by a head of state. Despite... more...
- Penguin Publishing Group 2007; US$ 14.00
With a swooping voice, an irrepressible sense of humor, and a passion for good food, Julia Child ushered in the nation?s culinary renaissance. In Julia Child, award-winning food writer Laura Shapiro tells the story of Child?s unlikely career path, from California party girl to coolheaded chief clerk in a World War II spy station to bewildered amateur... more...
- Washington Square Press 2007; US$ 12.00
Cairo, 1937: French-born Colette Rossant is waiting out World War II among her father's Egyptian-Jewish relatives. From the moment she arrives at her grandparents' belle époque mansion by the Nile, the five-year-old Colette finds companionship and comfort among the other "outsiders" in her home away from home -- the cooks and servants in the kitchen.... more...