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French

  • Accounting for Tasteby Priscilla Parkhurst Ferguson

    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...

  • Apricots on the Nileby Colette Rossant

    Washington Square Press 2007; US$ 12.00

    Alice Waters This is the kind of writing about food that stimulates your senses and connects you to the important traditions of the table....I am enchanted by this memoir. more...

  • Around My French Tableby Dorie Greenspan; Alan Richardson

    Houghton Mifflin Harcourt 2010; US$ 40.00

    Three hundred recipes from the author's French kitchen and those of her French friends and French artisans, plus tips and stories. more...

  • The Art of French Pastryby Jacquy Pfeiffer; Martha Rose Shulman

    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...

  • The Art of Living According to Joe Beefby David McMillan; Frederic Morin; Meredith Erickson; David Chang

    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...

  • Au Revoir to All Thatby Michael Steinberger

    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...

  • BBQ Bistroby Karen Adler; Judith Fertig

    Running Press 2015; US$ 20.00

    Simple, flavorful, veggie-based grilling that offers a Mediterranean twist to BBQ. more...

  • Baking Chez Moiby Dorie Greenspan

    Houghton Mifflin Harcourt 2014; US$ 40.00

    By the author of the award-winning Around My French Table and Baking: From My Home to Yours , an irresistible collection of radically simple desserts from French home cooks and pastry chefs. more...

  • Balzac's Omeletteby Anka Muhlstein

    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...

  • Barefoot in Parisby Ina Garten; Quentin Bacon

    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...