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Most popular at the top
- Penguin Publishing Group 2014; US$ 20.00
Reviews for Chocolate and Zucchini : ?Clotilde Dusoulier, a young French woman who discovered her love for food in the United States, shares with readers her lighthearted, enthusiastic, and thoroughly modern approach to a very personal culinary passion.? ?Susan Herrmann Loomis, author of On Rue Tatin and The French Farmhouse Cookbook "This... 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...
- 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...
- 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...
- 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...