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- Random House Publishing Group 2016; US$ 28.00
NEW YORK TIMES BESTSELLER ? Hailed by Anthony Bourdain as ?heartbreaking, horrifying, poignant, and inspiring,? 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin. In an industry where celebrity chefs are known as much for... more...
- 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...
- Henry Holt and Co. 2015; US$ 7.39
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
The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography. Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125... 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...
- Potter/TenSpeed/Harmony 2012; US$ 35.00
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking... more...