Julia
and Jacques Cooking at Home
by Julia Child, et al
Hardcover - 430 pages (September 1999)
Knopf; ISBN: 0375404317
French Provincial Cooking
by Elizabeth David
Listed under Elizabeth David's Recipe
Books
Wine
& War: The French, the Nazis & the Battle for France's Greatest
Treasure
by Don Kladstrup, et al
(Hardcover - May 2001)
Mastering
the Art of French Cooking, Volume One
by Julia Child, et al
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck,
Bertholle, and Child, “with the right instruction.” And here is the book
that, for forty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners
who love good food and long to reproduce at home the savory delights of
the classic cuisine, from the historic Gallic masterpieces to the seemingly
artless perfection of a dish of spring-green peas.... The Publisher
Hardcover - 752 pages 40th Annv edition Vol 1 (October
16, 2001)
Knopf; ISBN: 0375413405
Monet's Table : The Cooking Journals of Claude Monet
by Claire Joyes, Jean-Bernard Naudin (Illustrator)
Listed under Monet
A
Goose in Toulouse and other Culinary Adventures in France
by Mort Rosenblum
(Hardcover)
Van
Gogh's Table at the Auberge Ravoux: Recipes From the Artist's Last Home
and Paintings of Cafe Life
by Alexandra Leaf, Fred Leeman
At the Auberge Ravoux, in a tiny artists' village twenty miles from
Paris, Postimpressionist painter Vincent van Gogh found a measure of peace
in an otherwise ill-starred life. In what would be his last home, he enjoyed
the camaraderie of fellow artists and an unparalleled burst of creativity.
The auberge still operates today as the Maison de Van Gogh. Amazon.com
(Hardcover - November 2001)
The
Paris Cookbook
by Patricia Wells
(Hardcover - October 2001)
On
Rue Tatin : Living and Cooking in a French Town
by Susan Herrmann Loomis
(Hardcover - April 2001)
Larousse
Gastronomique
by Prosper Larousse Gastronomique Montagne (Editor), et al
(Hardcover - October 2001)
Patricia
Wells at Home in Provence : Recipes Inspired by Her Farmhouse in France
by Patricia Wells (Introduction), Robert Freson (Photographer)
(Paperback - October 1999)
French
Lessons: Adventures with Knife, Fork, and Corkscrew
by Peter Mayle
(Hardcover - May 2001)
Escoffier
: The Complete Guide to the Art of Modern Cookery
by H. L. Cracknell (Translator), et al
Presented for the first time to the English-speaking public, here is
the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire.
Its basic principles are as valid today as when it was first published
in 1903. It offers those who practice the art of cookery--whether they
be professional chefs or managers, housewives, gourmets or students of
haute cuisine--invaluable guidelines culled from more than fifty years'
experience. Amazon.com
(Hardcover - December 1997)
Le
Repertoire de la Cuisine
by Saulnier, Louis Saulnier
(Hardcover - December 1977)
Desserts by Pierre Herme
by Pierre Herme, et al
Hardcover: 224 pages
ISBN: B000065V2B; (October 1998)
Out of Print - Try Used
Books
French
Professional Pastry Series : Decorations, Borders and Letters, Marzipan,
Modern Desserts
by Roland Bilheux, et al
Hardcover: 240 pages
John Wiley & Sons; ISBN: 0470250003; 1 edition (April
1, 1998)
The
Provence Of Alain Ducasse
by Alain Ducasse, Francois Simon
Hardcover: 164 pages
Assouline; ISBN: 2843232473; (March 2001)
French
Menu Cookbook : The Food and Wine of France--Season by Delicious Season--In
Beautifully Composed Menus for American Dining and Entertaining by
by Richard Olney, Paul Bertolli (Introduction)
Paperback: 456 pages
Ten Speed Press; ISBN: 1580083854; (April 2002)
LA
Varenne Pratique : The Complete Illustrated Cooking Course : Techniques,
Ingredients, and Tools of Classic Modern Cuisine
by Ann Willan, Anne Willan
(Hardcover - September 1989)
 |
LA
Maison Du Chocolat : Transcendent Desserts by the Legendary Chocolatier
by Robert Linxe, et al
Fans of high-end chocolate delights have long flocked to Robert Linxe's
La Maison du Chocolat, a Paris-based confection-boutique "chain." La Maison
du Chocolat, blissfully photo-illustrated in color, offers readers an introduction
to Linxe's art and craft, plus 65 recipes for a wide range of treats, from
candies and cakes to creams, mousses, soufflés, and more. Though not difficult
in themselves, the recipes are sometimes flawed (baking sheets, for example,
are called for when baking pans are required, and dimensions for these
are frequently omitted). Experienced bakers can fill in the blanks, but
the rest of us will probably do best to enjoy the book as a record of one
man's passion and its mouthwatering realization. Beginning with a paean
to Linxe's artisanal skill--he's been called the sorcerer of ganache--the
book then provides an investigation of chocolate bean types, each of which
has its own role in the chocolate-making process, plus a glimpse at Linxe's
exacting candy-making process. The recipes come next, and include such
temptations as Chocolate-Almond Cake with Lemon Cream, Extra-Rich Brownies,
Chocolate Raspberry Mousse, and Bittersweet Chocolate-Nut Candy. A chapter
on frozen desserts and beverages, which includes a definitive hot chocolate
recipe, follows, as does a section on basic preparations and techniques,
like tempering. Interspersed throughout are introductions to the extraordinary
(and wonderfully named) Linxe confections, such as the chocolate-mint Zagora.
These further disable readers already wobbly from the chocolate euphoria
Linxe's candies--and now his book--provide. --Arthur Boehm - Amazon.com
Hardcover: 176 pages
Rizzoli; ISBN: 0847823431; (January 2001)
Provence
the Beautiful Cookbook: Authentic Recipes from the Regions of Provence
by Richard Olney (Editor), et al
(Hardcover - August 1993)
Culinaria France (Culinaria Series)
by Andre Domine (Editor), et al
(Hardcover - April 1999)
Out of Print - Try Used Books
France:
The Beautiful Cookbook: Authentic Recipes from the Regions of France (Beautiful
Cookbook)
by E. Scotto, et al
Hardcover: 256 pages
HarperCollins; ISBN: 0002154129; (November 1989)
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