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French

Most popular at the top

  • Basic to Brilliant, Y'allby Virginia Willis; Anne Willan

    Clarkson Potter/Ten Speed/Harmony 2011; US$ 35.00

    A follow-up to the author?s acclaimed Bon Appétit, Y?all , featuring 150 recipes that combine Southern flavors with time-honored French technique, and include a sophisticated variation that kicks each dish up a notch to make it brilliant. Virginia Willis has a knack for giving French recipes a downhome Southern feel. In Basic to Brilliant, Y?all... more...

  • Cooking in Provenceby Alex Mackay; Peter Knab

    Ebury Publishing 2012; US$ 29.63

    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...

  • Glorious French Foodby James Peterson

    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...

  • The Perfectionistby Rudolph Chelminski

    Penguin Group US 2005; US$ 15.00

    More information to be announced soon on this forthcoming title from Penguin USA more...

  • Julia Childby Laura Shapiro

    Penguin Group US 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...

  • Remembrance of Things Parisby Gourmet Magazine Editors; Ruth Reichl

    Random House Publishing Group 2009; US$ 15.95

    A glorious, edible tour of Paris through six decades of writing from Gourmet magazine, edited and introduced by Ruth Reichl For sixty years the best food writers have been sending dispatches from Paris to Gourmet . Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When the... more...

  • Confessions of a French Bakerby Peter Mayle; Gerard Auzet

    Knopf Doubleday Publishing Group 2009; US$ 16.95

    Attention bread lovers!In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads ?had been elevated to the status of a minor religion.? Its name: Chez Auzet.Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor... more...

  • Quiches, Kugels, and Couscousby Joan Nathan

    Knopf Doubleday Publishing Group 2010; US$ 39.95

    What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them. Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little... more...

  • Christmas Cookies, Candies and Cakesby Editors of Woman's Day

    Filipacchi Publishing 2010; US$ 6.99

    With such busy holiday seasons, it's crucial to find ways to bring the whole family together. This comprehensive collection of Woman's Day favorite Christmas recipes contains every type of sweet each family member will love, making it your one-stop source for your holiday baking needs. Chapters include: Cutout and Shaped cookies, Drop cookies,... more...

  • French Provincial Cookingby Elizabeth David; Julia Child; Juliet Renny

    Penguin Group US 1999; US$ 18.00

    First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial... more...