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- University of Chicago Press 2006; US$ 25.00
French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France... 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...
- Henry Holt and Co. 2015; US$ 8.99
Henri de-Toulouse-Lautrec brought to his art a zest for life as well as an impeccable style. It is an exciting discovery to find that Lautrec applies this same exuberance and meticulous technique to the art of cuisine--that he invented recipes and cooked new dishes as an artistic creation worthy of his serious attention. This volume is a collection... more...
- Knopf Doubleday Publishing Group 2013; US$ 40.00
Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned... more...
- Potter/TenSpeed/Harmony 2011; US$ 40.00
Foreword by David Chang ix Introduction 1 Joe Beef of Montreal 6 Chapter 1: Building a Tiny Restaurant in the Middle of Nowhere 11 Foie Gras Parfait with Madeira Jelly 21 Marrowbones Cultivateur 23 Spaghetti Homard-Lobster 27 Oeufs en Pot 29 Scallops with Pulled Pork 30 Arctic Char for Two with Gulf of St. Lawrence Snow Crab ... more...
- Doubleday Canada 2010; US$ 19.00
A rich, lively book about the upheaval in French gastronomy, set against the backdrop of France?s diminished fortunes as a nation. France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal there; today it?s difficult to find a good one. An unmistakable whiff of decline emanates from its kitchens, and many believe... more...
- Other Press 2012; US$ 19.95
?Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are. ?This is the motto of Anka Muhlstein?s erudite and witty book about the ways food and the art of the table feature in Honoré de Balzac?s The Human Comedy . Balzac uses them as a connecting thread in his novels, showing how food can evoke character, atmosphere,... more...