We've ranked the best french cooking books using expert recommendations, sales data, and millions of reader ratings. At Shortform, we know books. Our book guides are the best in the world. Learn why.
Cover unavailable
1
Mastering the Art of French Cooking
Julia Child
5.0
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.
…
Recommended by Madhur Jaffrey.
Madhur Jaffrey
Well, you take it off the hob and you mix in more milk or whatever it is. You mix something cold in or put in cubes of ice and then slowly put it back. You have to cool it quickly and then put it back. You might need to put another egg in and start again. [source]
Cover unavailable
2
My Life in France
Julia Child
4.6
The bestselling story of Julia's years in France--and the basis for Julie & Julia, starring Meryl Streep and Amy Adams--in her own words. Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia's unforgettable story--struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe--unfolds with the spirit so key to Julia's success as a chef and a writer, brilliantly capturing one of America's most endearing personalities.
…
Cover unavailable
3
The French Chef Cookbook
Julia Child
4.5
Julia Child is America's first lady of food. Beginning with Mastering the Art of French Cooking, she has profoundly shaped the way we cook, the way we eat, and the way we see food. In The French Chef Cookbook, the beloved icon presents 119 of the delectable French recipes that first made her a household name, when she presented them on her first public television show. From Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts, here are traditional French recipes, tested and perfected for home cooks to enjoy.
…
Cover unavailable
4
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Julia Child
4.5
Julia Child has given us answers to these and other questions in the ten masterful volumes she has published over the past 40 years. But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.
Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fastest way. And once you've mastered this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.
And here is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom.
…
Cover unavailable
5
Mastering the Art of French Cooking: Vol. 2
Julia Child, Simone Beck
4.5
The sequel to the classic Mastering the Art of French Cooking Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. Among its many treasures: • the first authentic, successful recipe ever devised for making real French bread—the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor—with American all-purpose flour and in an American home oven; • soups from the garden, chowders and bisques from the sea—including great fish stews from Provence, Normandy, and Burgundy; • meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery; • chickens poached (thirteen ways) and sauced; • vegetables alluringly combined and restored to a place of honor on the menu; • a lavish array of desserts, from the deceptively simple to the absolutely splendid.
But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves. And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France’s professional chefs and bakers. With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings—five times as many as in Volume One—are demonstrations in themselves, making the already clear instructions doubly clear. More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!
…
Cover unavailable
6
My Paris Kitchen: Recipes and Stories
David Lebovitz
4.5
A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.
It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
…
Cover unavailable
7
The French Laundry Cookbook
Thomas Keller, Deborah Jones
4.4
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.
Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
…
Cover unavailable
8
Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France
Cecile Delarue
4.4
Cover unavailable
9
French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian
François de Mélogue
4.4
From Paris direct to your table—the complete French cookbook for beginners
The French may not have invented cooking, but they certainly have perfected the art of eating well. In this definitive French cookbook that’s perfect for beginners, you’ll discover how to make the timeless, tasty cuisine served up at French dinner tables and in beloved bistros and brasseries.
Author François de Mélogue breaks down classic French cookbook dishes like Duck Confit with Crispy Potatoes, Bouillabaisse, and Coq au Vin into easy-to-follow steps perfect for the newcomer. Along the way, you’ll learn how to put together a cheese board any Parisian would be proud of, fry the perfect pommes frites, and pair food and wine like a pro. Let’s get cooking the French way! Bon appetit!
This essential French cookbook for beginners includes: • Classic flavors―Discover more than 75 recipes you’ll love, from Steak Tartare to Tarte Tatin. • A taste of Paris―Learn to shop like a Parisian and how to prepare 4 classic cocktails from the City of Light. • Essential extras―Beyond French cookbook recipes, you’ll find 12 tips for souffle success, expert advice on how to make a pan sauce, and a guide to French wines.
Classic Parisian cooking comes home in this French cookbook for beginners.
…
Cover unavailable
10
Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads
Bonnie Ohara
4.3
From beginning home baker to artisanal bread maker
Baking a perfect loaf of bread is part science and part magic. Created from four simple ingredients of flour, yeast, water, and salt, breadmaking is one of the most difficult (and delicious) baking endeavors. Bread Baking for Beginners is a rare bread cookbook for true beginners to keep their bread baking on the rise.
Complete with step-by-step photographs and straightforward instructions, this beautiful bread cookbook offers a tasty collection of recipes for kneaded, no-knead, and enriched breads. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, this definitive bread cookbook covers you beyond the pan, addressing the perils of an unsuccessful bake.
From total scratch to your very first batch, this bread cookbook includes:
Knead to know―Discover the science behind the bread making process, popular techniques, and the tools needed to bake a fluffy, flavorful loaf. Stepping scones―Progress from a beginner’s, easy-to-master recipe into dozens of sweet and savory breads. From ‘doh’ to dough―Troubleshoot bread-specific issues with FAQs that address everything from burnt brioche to deflated baguettes.
Bread Baking for Beginners helps make artisan bread effortless, so you can share homemade loaves with the people you love.
…
Cover unavailable
11
Around My French Table: More than 300 Recipes from My Home to Yours
Dorie Greenspan, Alan Richardson
4.3
When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”
Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.
Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”
Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.
…
Cover unavailable
12
Julia and Jacques Cooking at Home
Julia Child, Jacques Pepin
4.3
In Julia and Jacques Cooking at Home, two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques P�pin are synonymous with good food, and in these pages they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia's and Jacques's comments--the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.
So sharpen your knives and join in the fun as you learn to make:
- Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country p�t� - Soups: from New England chicken chowder and onion soup gratin�e to Mediterranean seafood stew and that creamy essence of mussels, billi-bi - Eggs: omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for souffl�s - Salads and Sandwiches: basic green and near-Ni�oise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat - Potatoes: baked, mashed, hash-browned, scalloped, souffl�d, and French-fried - Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, saut�ed, braised, glazed, and gratin�ed - Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meuni�re and the essentials of lobster cookery - Poultry: the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck - Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb - Desserts: cr�me caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings - And much, much more . . .
Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.
Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. "French Provincial Cooking" should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as 'what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French specialty. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelet: 'As everybody knows, there is only one infallible recipe for the perfect omelet: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game, and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelets, eggs 'should not really be beaten at all, but stirred, ' whereas for scrambled eggs, they should be 'very well beaten') are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling "Elizabeth David Classics."
Elizabeth David’s recipes give you a sense of place: I feel as if I am in France with her. [source]
Cover unavailable
14
Dirt: Adventures, with Family, in the Kitchens of Lyon, Looking for the Origins of French Cooking
Bill Buford
4.3
Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian.
…
Cover unavailable
15
A Kitchen in France: A Year of Cooking in My Farmhouse
Mimi Thorisson
4.3
With beguiling recipes and sumptuous photography, A Kitchen in France transports readers to the French countryside and marks the debut of a captivating new voice in cooking. When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home.
…
Cover unavailable
16
Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies
Alexis Gabriel Ainouz
4.3
French Guy Cooking is a YouTube sensation. A Frenchman living in Paris, Alexis loves to demystify cooking by experimenting with food and cooking methods to take the fear factor out of cooking, make it fun and accessible, and charm everyone with his geeky approach to food.
In this, his debut cookbook, he shares 100 of his absolute favorite recipes - from amazingly tasty toast ideas all the way to some classic but super-simple French dishes. Along the way, he shares ingenious kitchen hacks - six ways with a can of sardines, a cheat's guide to wine, three knives you need in your kitchen - so that anyone can throw together great food without any fuss.
…
Cover unavailable
17
French Women Don't Get Fat: Secrets For Enjoying Food, Having Fun, And Being Thin
Mireille Guiliano
4.2
Stylish, convincing, wise, funny–and just in time: the ultimate non-diet book, which could radically change the way you think and live.
French women don’t get fat, but they do eat bread and pastry, drink wine, and regularly enjoy three-course meals. In her delightful tale, Mireille Guiliano unlocks the simple secrets of this “French paradox”–how to enjoy food and stay slim and healthy. Hers is a charming, sensible, and powerfully life-affirming view of health and eating for our times.
As a typically slender French girl, Mireille (Meer-ray) went to America as an exchange student and came back fat. That shock sent her into an adolescent tailspin, until her kindly family physician, “Dr. Miracle,” came to the rescue. Reintroducing her to classic principles of French gastronomy plus time-honored secrets of the local women, he helped her restore her shape and gave her a whole new understanding of food, drink, and life. The key? Not guilt or deprivation but learning to get the most from the things you most enjoy. Following her own version of this traditional wisdom, she has ever since relished a life of indulgence without bulge, satisfying yen without yo-yo on three meals a day.
Now in simple but potent strategies and dozens of recipes you’d swear were fattening, Mireille reveals the ingredients for a lifetime of weight control–from the emergency weekend remedy of Magical Leek Soup to everyday tricks like fooling yourself into contentment and painless new physical exertions to save you from the StairMaster. Emphasizing the virtues of freshness, variety, balance, and always pleasure, Mireille shows how virtually anyone can learn to eat, drink, and move like a French woman.
A natural raconteur, Mireille illustrates her philosophy through the experiences that have shaped her life–a six-year-old’s first taste of Champagne, treks in search of tiny blueberries (called myrtilles) in the woods near her grandmother’s house, a near-spiritual rendezvous with oysters at a seaside restaurant in Brittany, to name but a few. She also shows us other women discovering the wonders of “French in action,” drawing examples from dozens of friends and associates she has advised over the years to eat and drink smarter and more joyfully.
Here are a culture’s most cherished and time-honored secrets recast for the twenty-first century. For anyone who has slipped out of her zone, missed the flight to South Beach, or accidentally let a carb pass her lips, here is a buoyant, positive way to stay trim. A life of wine, bread–even chocolate–without girth or guilt? Pourquoi pas?
…
Recommended by Ellen de Bruin.
Ellen de Bruin
I listed this book because it was an inspiration. We had so much fun with the idea of French women not getting fat, because obviously you can go to France and see fat women there. Maybe the percentage is lower than in the US or the Netherlands, but it’s just not true that French women don’t get fat. The book is full of little tricks so you don’t eat too much. For example, you should always carry a bottle of water and drink from it constantly so that you get full and don’t have to eat. If you get a glass of wine you should just sip it and not drink the whole glass in one go. There are all kinds of things like that in it. It was just so funny – the book was asking to be satirised. [source]
Cover unavailable
18
Le répertoire de la cuisine
Louis Saulnier
4.2
First published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as well as Saulnier himself. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cooking
You won't find big glossy photos; meticulous lists of ingredients and instructions; or details about measurements, temperature and the like here. The Repertoire is a handy, highly portable, quick reference for those who are already well versed in the classic techniques.
Here, professional chefs, restaurateurs, hotel proprietors, heads of wait staff, and anyone else who is passionate and knowledgeable about fine dining will find a definitive catalog of French culinary terms along with more than 6000 recipes, each briefly listed on just a few detailed lines. Inside, twelve convenient sections cover: Fundamental elements of cookery Garnishes and Sauces Hors d'oeuvre Soups Eggs Fish Entrees--meat supplies such as livers, kidneys, and hearts Entrees--meat, game, and poultry Salads Vegetables and Pastas Sweets Savouries
It is certain to be a cherished volume for new chefs and a fitting replacement for anyone who has lovingly worn out their old edition.
EXCERPTS Among the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. As a source of reference, Le Repertoire de La Cuisine, is precious to both. For serious students of cookery, it's a handy guide that is extremely complete, reliable, and easy to understand.-- Jaques Pepin, Le Repertoire de La Cuisine
A priest in Nigeria will have very little in common with another priest from Guam, except their common faith in God and in the Bible. I venture to say the Repertoire has been and will continue to be the common bible for the cognoscenti of cooking. -- George Lang, Le Repertoire de La Cuisine
…
Cover unavailable
19
Jacques Pépin Heart Soul in the Kitchen
Jacques Pépin
4.2
In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.
Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.
Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.
…
Cover unavailable
20
Drinking French: The Iconic Cocktails, Apéritifs, and Café Traditions of France, with 160 Recipes
David Lebovitz
4.2
The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more.
Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can't imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond.
Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.
…
Cover unavailable
21
Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
Jacques Pépin
4.2
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
…
Cover unavailable
22
French Country Cooking: Meals and Moments from a Village in the Vineyards
Mimi Thorisson
4.2
A captivating journey to off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village
Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.
…
Cover unavailable
23
Jacques Pépin New Complete Techniques
Jacques Pepin
4.2
Jacques Pepin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, "Jacques Pepin's Complete Techniques," is completely revised and updated with more than 2,000 color photographs and 30% new techniques.
Based on Pepin's 1978 and 1979 archetypal works "La Methode "and "La Technique," "Jacques Pepin's" "Complete Techniques" has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, "New Complete Techniques" includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pepin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout).
The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.
…
Cover unavailable
24
The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions
Tania Teschke
4.2
Cover unavailable
25
Barefoot in Paris
Ina Garten, Quentin Bacon
4.2
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 is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.
…
Cover unavailable
26
Dinner in French: My Recipes by Way of France: A Cookbook
Melissa Clark
4.2
New York Times star food writer Melissa Clark breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility.
Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans.
Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic.
…
Cover unavailable
27
One More Croissant for the Road
Felicity Cloake
4.2
The nation’s ‘taster in chief’ cycles 3,500km across France in search of the definitive versions of classic French dishes. One of the chief pleasures of cycling, apart from the thrill of freedom it gives you, is stopping for lunch, so ravenous you inhale the bread basket before they’ve even had time to bring over your beer. And France is a country whose roads, so straight and smooth and quiet, seem designed for cycling, and whose hearty provincial cooking, whether that’s Moules Frites or Boeuf Bourguignon, makes the perfect fuel for it. To be hungry in France is to be fortunate indeed. One More Croissant for the Road sees ‘the nation’s taster in chief’ Felicity Cloake embark on the trip of a lifetime, cycling 3,500km across France in search of the definitive versions of classic French dishes. Felicity has long established herself as an absolute authority on everything that is important about food. This lively and charming account of her search for the ultimate Quiche Lorraine, la meilleure Tarte Tatin and a Cassoulet par excellence, culminates in a triumphant two-wheeled tour of Paris’s boulangeries in pursuit of France’s finest croissant. Accompanied by charming line illustrations, each chapter concludes with Felicity putting this new-found knowledge to good use in a new ‘perfect’ recipe for each dish, the conclusion of her rigorous and thorough investigative work on behalf of all our taste buds.
…
Recommended by Kerstin Rodgers.
Kerstin Rodgers
Popped a few madeleines into my mouth before getting on the Thames link to Gatwick airport. These are @felicitycloake’s #recipe for brown butter madeleines from her book ‘One more croissant for the road’ a cycle tour of French gastronomy. I love the addi… https://t.co/CIKSmcoMHW https://t.co/teezla1pj1 [source]
Cover unavailable
28
French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters
Karen Le Billo
4.2
Moving her young family to her husband's hometown in northern France, Karen Le Billon expected some cultural adjustment. But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything—from beets to broccoli, from salad to spinach—while French obesity rates are a fraction of what they are in North America.
Karen soon begins to see the wisdom in the "food rules" that the French use to foster healthy eating habits and good manners in babies and children. Some of the rules call into question both our eating habits and our parenting styles. Other rules evoke commonsense habits that we used to share but have somehow forgotten. Taken together, the rules suggest that we need to dramatically rethink the way we feed children, at home and at school.
Combining personal anecdotes with practical tips and appetizing recipes—including Zucchini and Spinach Puree and Bouillabaisse (Fish Soup) for Babies—French Kids Eat Everything is a humorous, provocative look at families, food, and children that is filled with inspiration and advice that every parent can use.
…
Cover unavailable
29
Bouchon Bakery
Thomas Keller, Sebastien Rouxel
4.2
Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery. The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the "tartes aux fruits." Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
…
Cover unavailable
30
The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day
America's Test Kitchen
4.2
America's most trusted test kitchen tackles a topic with serious staying power: the Mediterranean diet. This thorough yet user-friendly book brings the Mediterranean into the American home kitchen, with 500 amazingly flavorful yet surprisingly approachable recipes for everyday cooking.
There's a reason why people in the Mediterranean region are among the longest lived in the world--their diet, which focuses on olive oil, vegetables, healthy grains, and seafood, has been proven to be extremely beneficial for weight reduction, blood pressure control, and overall well-being. America's Test Kitchen has taken these ingredients and produced innovative, delicious, and foolproof mains, sides, and appetizers that comply with this increasingly popular way of eating.
…
Cover unavailable
31
Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere
Dorie Greenspan
4.2
A “culinary guru” and author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs
With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country.
Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows. Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.
With the humor of Bridget Jones and the vitality of Augusten Burroughs, Julie Powell recounts how she conquered every recipe in Julia Child's Mastering the Art of French Cooking and saved her soul!
Julie Powell is 30-years-old, living in a rundown apartment in Queens and working at a soul-sucking secretarial job that’s going nowhere. She needs something to break the monotony of her life, and she invents a deranged assignment. She will take her mother's dog-eared copy of Julia Child's 1961 classic Mastering the Art of French Cooking, and she will cook all 524 recipes. In the span of one year.
At first she thinks it will be easy. But as she moves from the simple Potage Parmentier (potato soup) into the more complicated realm of aspics and crépes, she realizes there’s more to Mastering the Art of French Cooking than meets the eye. With Julia’s stern warble always in her ear, Julie haunts the local butcher, buying kidneys and sweetbreads. She sends her husband on late-night runs for yet more butter and rarely serves dinner before midnight. She discovers how to mold the perfect Orange Bavarian, the trick to extracting marrow from bone, and the intense pleasure of eating liver.
And somewhere along the line she realizes she has turned her kitchen into a miracle of creation and cuisine. She has eclipsed her life’s ordinariness through spectacular humor, hysteria, and perseverance.
…
Cover unavailable
33
French Lessons: Adventures with Knife, Fork, and Corkscrew
Peter Mayle
4.2
A delightful, delicious, and best-selling account of the gustatory pleasures to be found throughout France, from the beloved author of A Year in Provence.
The French celebrate food and drink more than any other people, and Peter Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Ch�teau Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our charming guide, we come away satisfied (if a little hungry), and with a sudden desire to book a flight to France at once.
…
Cover unavailable
34
Le Cordon Bleu's Complete Cooking Techniques: The Indispensable Reference Demonstates over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes
Jeni Wright, Le Cordon Bleu Chefs
4.2
With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images.Whatever the interest -- providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes.
Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference.
…
Cover unavailable
35
The Little Paris Kitchen
Rachel Khoo:
4.2
Rachel Khoo serves up a modern twist on classic French cooking
Rachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world-famous cookery school. Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are.
The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!
…
Cover unavailable
36
Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence
Institut Paul Bocuse
4.2
The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food.
This authoritative reference book covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is an essential guide for any serious cook, professional or amateur.
…
Cover unavailable
37
Dictionnaire de l'Art Culinaire Francais/ Etymologie et Histoire
Manfred Hofler
4.1
Cover unavailable
38
In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy
Mardi Michels and Dorie Greenspan
4.1
Shortlisted for the 2019 Taste Canada Awards! From the writer and recipe developer behind eat. live. travel. write comes a new cookbook for parents, children and Francophiles of all ages. Forget the fuss and bring simple, delicious French dishes to your home kitchen with Mardi Michels as your guide.
Twice a week during the school year, you'll find Mardi Michels--French teacher and the well-known blogger behind eat. live. travel. write--directing up to a dozen children in her school's science lab as they slice, dice, mix, knead and, most importantly, taste. Whether they're learning to make an authentic ratatouille tian or tackling quiche made with pastry from scratch, Mardi's students can accomplish just about anything in the kitchen once they put their minds to it.
In her first book, Mardi shows that French food doesn't have to be complicated. The result is an elegant, approachable cookbook featuring recipes tailored for young chefs and their families. From savory dishes like Omelettes, Croque-Monsieurs or Steak Frites to sweet treats like Profiteroles, Madeleines or Cr�me Br�l�e, readers will find many French classics here. With helpful timetables to plan out baking projects, as well as tips on how to get kids involved in the cooking, this book breaks down any preconceived notion that French cuisine is too fancy or too difficult for kids to master. With Mardi's warm, empowering and encouraging instructions, kids of all ages will be begging to help out in the kitchen every day of the week.
…
Cover unavailable
39
Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Anthony Bourdain
4.1
Before stunning the world with his bestselling Kitchen Confidential, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right. As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.
…
Cover unavailable
40
Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and anecdotes and everything else you want to know about the food of France
François-Régis Gaudry
4.1
Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy.
Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces.
Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
…
Cover unavailable
41
The Way to Cook
Julia Child
4.1
In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus the distillation of a lifetime of cooking. And she has an important message for Americans today. . .
to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish �to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable �to the more experienced cook: have fun improvising and creating your own versions of traditional dishes and to all of us: above all, enjoy the pleasures of the table.
In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed�in shorthand form�by innumerable variations that are easily made once the basics are understood.
For example, make her simple but impeccably prepared sauté of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provençale, Chicken Pipérade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time DeviledRabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu.
In all, there are more than 800 recipes, including the variations�from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.
A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking.
…
Cover unavailable
42
Champagne: The Definitive Guide to the Wines, Producers, and Terroir of the Iconic Region
Peter Liem
4.1
From the expert behind the top-rated resource ChampagneGuide.net comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world.
Champagne is one of the most iconic, sought-after wines in the world, beloved by serious wine collectors as well as everyday wine drinkers. However, Champagne is also one of the most misunderstood wines out there--obscured by a multibillion-dollar marketing industry that makes it difficult for consumers to honestly judge value and understand what they're drinking. Enter Champagne, a revolutionary new book from trusted authority Peter Liem. Based on years of on-the-ground research and unprecedented access to actual Champagne growers, Champagne is the first book to actually describe producers and wines based on their terroir--enlightening readers by showing them exactly where, how, and by whom these great wines are made. A comprehensive buyer's guide helps wine buyers navigate the sparkling wine aisle, and never-before-published maps of every vineyard in the region make this the definitive resource for any wine lover.
…
Cover unavailable
43
The Country Cooking of France
Willan, Anne.
4.1
Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crpes au Caramel et Beurre Sal (crpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.
…
Cover unavailable
44
Paul Bocuse: The Complete Recipes
Paul Bocuse, Jean-Charles Vaillant, Eric Trochon
4.1
The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients. The book is divided into twenty-two chapters, fourteen covering savory recipes and eight covering sweet recipes, with everything from soups to soufflés, by way of terrines, fish, meat, and vegetables. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.
…
Cover unavailable
45
White Heat
Marco Pierre White, Bob Carlos Clarke
4.1
A collection of classic recipes from the 'enfant terrible' of the UK restaurant scene, enhanced by photographs of the author's kitchen and his cooking.
Cover unavailable
46
Just Add Sauce: A Revolutionary Guide to Boosting the Flavor of Everything You Cook
America's Test Kitchen
4.1
Cover unavailable
47
Les Petits Macarons: Colorful French Confections to Make at Home
Kathryn Gordon, Anne E. McBride
4.1
Macarons, the stuff of bakers’ candy-coated dreams, have taken the world by storm and are demystified here for the home baker. With dozens of flavor combinations, recipes are structured with three basic shell methods—French, Swiss, and Italian—plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag. Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava, pâte de fruit, crunchy dark chocolate ganache, and lemon curd. Or go savory with shells like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, and duck confit with port and fig. The options for customization are endless, and the careful, detailed instruction is like a private baking class in your very own kitchen! All recipes have been tested by students and teachers alike and are guaranteed to bring the flavors of France right to your door.
…
Cover unavailable
48
The Cooking of Southwest France: Recipes from France's Magnificient Rustic Cuisine
Paula Wolfert
4.1
"An indispensable cookbook." - Jeffrey Steingarten, VogueWhen Paula Wolfert's The Cooking of Southwest France was first published in 1983, it became an instant classic. This award-winning book was praised by critics, chefs, and home cooks alike as the ultimate source of recipes and information about a legendary style of cooking. Wolfert's recipes for cassoulet and confit literally changed the American culinary scene. Confit, now ubiquitous on restaurant menus, was rarely served in the United States before Wolfert presented it.
Now, twenty-plus years later, Wolfert has completely revised her groundbreaking book. In this new edition, you'll find sixty additional recipes - thirty totally new recipes, along with thirty updated recipes from Wolfert's other books. Recipes from the original edition have been revised to account for current tastes and newly available ingredients; some have been dropped.
You will find superb classic recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; new and revised recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all southwest French ingredients - duck - including the traditional method for duck confit plus two new, easier variations.
Other recipes include such gems as Chestnut and Cepe Soup With Walnuts, magnificent lusty Oxtail Daube, mouthwatering Steamed Mussels With Ham, Shallots, and Garlic, as well as Poached Chicken Breast, Auvergne-Style, and the simple yet sublime Potatoes Baked in Sea Salt. You'll also find delicious desserts such as Batter Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream.
Each recipe incorporates what the French call a truc, a unique touch that makes the finished dish truly extraordinary. Evocative new food photographs, including sixteen pages in full color, now accompany the text.
Connecting the 200 great recipes is Wolfert's unique vision of Southwest France. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, she captures the region's living traditions and passion for good food.
Gascony, the Perigord, Bordeaux, and the Basque country all come alive in these pages. This revised edition of The Cooking of Southwest France is truly another Wolfert classic in its own right.
…
Cover unavailable
49
The Food of France
Waverley Root
4.1
Embraces not only the marvels of French cooking but French history, language, landscape, and customs as well. Here is France for the traveler, the chef, and the connoisseur of fine prose. Maps and b & w line drawings throughout.
Recommended by Elisabeth Luard.
Elisabeth Luard
He’s an American and you can travel with him. Outsiders always observe and know exactly what’s going on. He goes through all the regions and he writes about the regions and chooses recipes. He’ll tell you about the people, the landscape, the architecture and from that the food. In the Touraine you’ll get woodcuts of a beautiful château and you’ll be told: ‘Touraine is the heartland of France and the heartland of haute cuisine.’ He’ll give you the classic haute cuisine recipes. What he mostly describes are the ingredients you’ll find and what you do with them. ‘The difficultly of obtaining chicken blood at the corner grocery doesn’t quite account for the disappearance of the perfectly made boudin.’ So, he very often looks at the white and black puddings in the charcuterie, and if you’re travelling you’ll know what the basic language of gastronomy is in that area. [source]
Cover unavailable
50
Bistronomy: Recipes from the Best New Paris Bistros
Jane Sigal, Fredrika Stjarne, Patricia Wells
4.1
French food reimagined by a new generation of chefs. There is a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal. In tiny independent bistros mostly on the outskirts of the city, they are turning out fantastically inventive food that bypasses many of the old sauces and relies instead on the vibrancy of responsibly sourced ingredients. Because they are working in tiny kitchens with little or no staff, advance preparation is esteemed. (Good news for the home cook looking to crib kitchen notes.) Among their tricks (which could fit easily into anyone’s repertoire) are finding inspired uses for humble root vegetables like rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and revitalizing the classic crumble for dessert. In Bistronomy, Jane Sigal captures these chefs’ creative approach, culling recipes that translate their genius in ways the home cook can achieve. From L’Ami Jean’s chef Stéphane Jégo comes the soulful but unexpected Winter Squash Soup, accented with a cocoa whipped cream. Haricots Verts Salad with Strawberries and Feta is a charmer from Atsumi Sota at Clown Bar. And there is the showstopping Cherry and Beet Pavlova from Sean Kelly. The more than one hundred dishes in Bistronomy prove that these Paris bistros have become the idea factories of the culinary world. Like a trip to Paris, Bistronomy will make you fall in love with French cooking all over again.
…
Cover unavailable
51
Fundamental Techniques of Classic Cuisine
French Culinary Institute
4.1
This volume provides all the essential information techniques for becoming a proficient home cook or a beginning professional chef. It includes more than 650 colour photos showing techniques, preparations, equipment, ingredients, and finished dishes, as well as 200 classic recipes.
Cover unavailable
52
The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen
Clotilde Dusoulier
4.1
Cover unavailable
53
Bistro Cooking
Patricia Wells
4.1
Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart.
Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.
…
Cover unavailable
54
La Varenne Pratique
Anne Willan
4.1
Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.
Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.
La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.
The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails.
There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook.
…
Cover unavailable
55
Jacques Pépin Fast Food My Way
Jacques Pepin
4.1
In Jacques Pépin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques’s way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pépin Fast Food My Way at your side, the best food is always the simplest.
…
Cover unavailable
56
The Art of French Pastry
Jacquy Pfeiffer
4.1
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 French Pastry School in Chicago, gives you just that.
By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as:
as well as some traditional Alsatian savory treats, including:
· Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie
Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking.
But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.
The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.
…
Cover unavailable
57
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Shirley O. Corriher
4.1
Great day in the morning, BakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back—it's all here. Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles.
With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley's wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.
There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network and ABC's Jimmy Kimmel Live!, with Snoop Dogg as her fry chef.
Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears.
For years, food editors and writers have kept CookWise, Shirley's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled.
BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-inlaw's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch ofscience—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.
BakeWise is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit.
Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners' sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Shirley's popovers are huge.
…
Cover unavailable
58
The Essential Thomas Keller: The French Laundry Cookbook Ad Hoc at Home
Thomas Keller
4.1
Two award-winning books in one box offer a lifetime of learning for anyone who loves fine food.
From two acclaimed restaurants came two of the most acclaimed, award-winning cookbooks ever published—now packaged together in a luxurious slipcased boxed set, the ideal holiday gift for any food lover.
First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 2006, Chef Keller opened Ad Hoc, his casual family-style restaurant that serves a single menu a day, and that restaurant, too, gave birth to a groundbreaking cookbook, in fact a New York Times best seller.
Whereas Ad Hoc at Home offers a huge happiness-inducing collection of family-style recipes that includes lunch-counter favorites—lemon meringue and cherry pie; such classics as Buttermilk Fried Chicken and Herbed Rack of Lamb, plus Thomas’s mom’s coconut cake and his dad’s favorite meatballs—The French Laundry Cookbook is a culinary ode to finesse. Every recipe in it has become a classic: from Keller’s Salmon Cornets to his Oysters and Pearls and Butter-Poached Lobster. From the casual but carefully considered food of Ad Hoc at Home to The French Laundry Cookbook’s recipes at their most refined, this is cooking that delivers in taste, and makes us all better cooks.
…
Cover unavailable
59
Cuisine Nicoise: Sun-kissed Cooking from the French Riviera
Hillary Davis
4.1
From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the "other" French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce.
Cover unavailable
60
Laduree: Sucre The Recipes
Philippe Andrieu
4.1
After the success of LadurA(c)e: The Sweet Recipes (over 40 000 copies sold in France, rights sold in 5 languages), here is the second volume of never-before published recipes from the legendary LadurA(c)e tea room. One hundred recipes written by the chef of LadurA(c)e packed into a beautiful book and box reminiscent of the famous macaron boxes. The story of LadurA(c)e started in 1862 when Louis Ernest LadurA(c)e opened a bakery in the heart of Paris at 16, rue Royale. In 1872, following a fire, the little bakery became a pastry shop and the decoration was then done by Jules Cheret, a famous painter and poster-designer of the time. Jeanne Souchard, Ernest LadurA(c)ea (TM)s wife, then had the idea of combining the Parisian cafA(c) with a pastry-shope. She therefore created one of Parisa (TM) first tea-rooms. In 1993 LadurA(c)e is bought by Francis and David Holder and becomes one of the best-known gourmet addresses in Paris, a veritable institution with its famous a oemacarona as its emblem. In 1997 LadurA(c)e opens a tea-room/restaurant on the prestigious Champs-ElysA(c)es, followed by another in the Printemps department store and on the Left Bank as well as the beginning of their international adventure with branches in London, Geneva, Monaco and Tokyo. In this book Michel Lerouet, the Chef at LadurA(c)e, reveals 100 of the most famous LadurA(c)e recipes, adapted for the general public. From duck foie gras with rose macaroon to vegetable tagliatelles with LadurA(c)e tea and cardamom, as well as the taramasalata A(c)clair with rose petals, the Chef presents us with an entire artista (TM)s pallet of appetizers, main courses, fish, meat, salads, omelettesa ] All with the LadurA(c)e quality and creativity.
…
Cover unavailable
61
French Grammar
Inc. BarCharts
4.1
Quick-reference summary to French grammar.
Cover unavailable
62
Basque Country: A Culinary Journey Through a Food Lover's Paradise
Marti Buckley
4.1
Winner, 2019 IACP Award, Best Book of the Year, International
Named one of the Best Cookbooks of the Year / Best Cookbooks to Gift by the New York Times, Food & Wine, Saveur, Rachael Ray Every Day, National Geographic, The Guardian and more
“Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.” —José Andrés
Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs.
Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.
…
Cover unavailable
63
Recipes from Le Manoir aux Quat' Saisons
Raymond Blanc
4.1
Cover unavailable
64
The French Cookie Book
Bruce Healy, Paul Bugat
4.1
The French Cookie Book is enlivened with pastry lore, historical tidbits, and anecdotes, making it a must for home cook and professional chef alike. For those interested in the science of baking, the Hows and Whys are explained in lucid and down-to-earth detail. This book promises to enchant and satisfy cookie fans everywhere.
Cover unavailable
65
Bistro Cooking at Home
Gordon Hamersley
4.1
Bistro cooking--bold and full-flavored--is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now Gordon Hamersley of acclaimed Hamersley's Bistro in Boston helps home cooks bring these classic dishes into their own kitchens. "Bistro Cooking at Home "offers a complete menu of versatile selections for cooks who crave sophisticated but easy-to-prepare comfort food. Many of the dishes allow for "walk-away cooking," such as stews, roasts, or braises. And many of these same dishes taste best if prepared a day or two ahead, making entertaining foolproof. Although the accent is French, dishes such as hamburgers stuffed with blue cheese and Pear Cranberry Crumble reflect Gordon Hamersley's all-American roots. Start a bistro meal at home with Hamersley's classic Onion Soup au Gratin or signature Wild Mushroom and Roasted Garlic Sandwich. For a main course there is roast chicken (you can cook it ahead and reheat it under the broiler), New England Bouillabaisse with Rouille and Croutons, or Moroccan lamb shanks. Pasta, polenta, and risotto are given French finesse in dishes such as Lemon-Scented Risotto with Morels and Chives and Oven-Baked Penne with Onions, Walnuts, and Goat Cheese. The Savory Tarts, Gratins, and Galettes chapter holds such richly satisfying dishes as Portobello Mushroom and Roquefort Galette or Creamy Bistro Potato and Leek Gratin, each practically a meal in itself. Even vegetables are made exciting in dishes ranging from Roasted Artichokes with Garlic and Pancetta Bread Crumbs to Garlicky Mashed Potato Cakes. Bistro-inspired desserts include Maple Creme Brulee, Profiteroles with Easy Chocolate Sauce, and a dense Chocolate Truffle Cake. All the main dishes are accompanied by knowledgeable, down-to-earth wine recommendations from Fiona Hamersley, Gordon's wife, who runs the wine service at the restaurant. With the Hamersleys's expert guidance every step of the way, you can re-create the romance of bistro dining--at home.
…
Cover unavailable
66
Bébé Gourmet: 100 French-Inspired Baby Food Recipes For Raising an Adventurous Eater
Jenny Carenco and Dr. Jean Lalau Keraly
4.1
Move over mushy carrots and peas: The French teach their children to appreciate new flavors, ingredients, and textures from the first spoonful. No one knows this better than Jenny Carenco, mother of two and founder of leading French baby food brand Les Menus Bébé.
In Bébé Gourmet, Jenny shares her popular recipes from Carrot and Cumin Purée to Baby Beef Bourguignon, along with cooking tips and organizational tricks to help you awaken your baby’s taste buds and encourage healthy eating habits. Recipes for lunches, dinners, and snacks are organized by the major stages of development: 4 months, 6 months, 9 months, 12 months and up.
Bébé Gourmet features: • Dishes inspired by culinary traditions from France and other international cuisines • Nutritional guidance at each stage from Dr. Jean Lalau Keraly, Pediatric Nutritionist and Endocrinologist • Quick and easy recipes that take under 30 minutes to prepare (many under 15!) • “Yummy Tips” on adapting recipes for the whole family.
By preparing satisfying, homemade meals, gradually introducing natural ingredients and seasonings, and passing on the pleasures of eating, you’ll be taking the first steps in raising an adventurous eater for life!
…
Cover unavailable
67
The Auberge Of The Flowering Hearth
Roy Andries De Groot
4.1
In the high Alpine valley of La Grande Chartreuse, Roy Andries de Groot discovered by accident a charming and unpretentious little inn, L’Auberge de L’Atre Fleuri. Impressed by the devotion of its owners — les Mesdemoiselles Artraud and Girard — to perpetuating the tradition of supreme country dining, Mr. de Groot returned to the inn to record their recipes for natural country soups, heavy winter stews, roasted meats, pâtes, terrines, and fruity and spirituous desserts — the best of French cooking.
Superb food, fine wine, and the perfect blending of both into a series of menus for memorable lunches and dinners, together with the unique French Alpine recipes that build each meal — these are the ingredients of this remarkable book, now considered a classic.
…
Cover unavailable
68
Ma Gastronomie
Fernand Point, Frank Kulla, Patricia Shannon Kulla, Andre Dunoyer De Segonzac
4.1
Cover unavailable
69
Williams-Sonoma Collection: French
Diane Rossen Worthington
4.1
Hearty bistro fare such as crisp pommes frites paired with a sizzling pepper-coated steak. Rustic country dishes, including coq au vin and fragrant seafood stew. Decadent desserts such as crème brûlée and cherry clafoutis. These are the simple recipes that capture the essence of French cuisine. Williams-Sonoma Collection French offers more than 40 delicious and satisfying recipes, from time-honored classics to inspired new ideas, all designed for the way you cook today. When paired with a glass of wine and a fresh baguette, recipes such as caramelized onion tart or endive salad with beets and goat cheese make the perfect light lunch or casual dinner. For special celebrations, serve roasted asparagus with hazelnut oil vinaigrette alongside filets mignons with Roquefort sauce. Whether you enjoy the well-loved dishes of the French countryside or want to entertain with Parisian panache, here are recipes for every occasion. Beautiful full-color photographs of each dish help you decide which one to prepare, and each recipe contains a photographic side note with additional information on key ingredients and techniques. With an informative chapter that covers the basics of French cuisine, as well as an extensive glossary, this essential volume will help you make simple French cooking part of your everyday culinary repertoire.
…
Cover unavailable
70
Everyone Can Bake
Dominique Ansel
4.1
Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more “building blocks” of desserts for home cooks to master and mix as they please.
Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S’More to the Cronut®, the croissant-doughnut hybrid that took the world by storm. He has been called the world’s best pastry chef. But this wasn’t always the case.
Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker’s apprentice at age sixteen. There, he learned the basics—how to make tender chocolate cakes, silky custards, buttery shortbread, and more.
Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream.
This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.
…
Cover unavailable
71
French Appetizers
Marie Asselin, Catherine Cote
4.0
Enjoy the French ritual of L'ap�ro by bringing a little bit of France into your home and taking time to savor the good things in life by living, eating, and drinking well--bon app�tit!
L'ap�ro consists of before dinner drinks served with finger foods and small bites. This collection of French appetizers is perfect to serve for L'ap�ro, happy hour, or to give a lunch box or picnic basket that "something extra-special." Fresh, modern, and versatile French-inspired appetizers and small servings, from basic tapenades and hummus, to savory cakes, quiches, tartlets, mini sandwiches, soups, skewers, and sweet treats are perfect as a prelude to dinner, or even in place of an evening meal. Many recipes include simple formulas to make several versions of a single recipe so that you are only limited by your own taste buds and creativity.
Marie Asselin is a freelance food writer, blogger, translator, stylist, recipe developer, and culinary teacher. Her blog, Food Nouveau, won the International Association of Culinary Professionals (IACP) award for best recipe-based blog in 2017 and 2018. She also won the 2017 IACP award for best food styling in a commercial food photograph. She lives in Quebec City, Canada.
…
Cover unavailable
72
Bouchon (The Thomas Keller Library)
Thomas Keller
4.0
Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.
So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity.
But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.
Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.
But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form.
This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.
…
Cover unavailable
73
Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier
Pierre Hermé
4.0
Including more than 60 elegantly photographed recipes, Pierre Hermé Macaron is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé’s masterful inventions. His entirely original and inspired flavor combinations—such as cucumber and tangerine, wasabi cream and straw- berry, and hazelnut and asparagus—make it clear why Hermé’s macarons are famous the world over. The genius pâtissier’s best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within.
Hardcover includes a removable step-by-step guide to techniques used throughout the book.
…
Cover unavailable
74
The French Don't Diet Plan: 10 Simple Steps to Stay Thin for Life
William Clower
4.0
Wouldn’t you rather savor a buttery croissant instead of inhaling an artificially flavored diet shake? Isn’t taking a relaxing stroll preferable to pounding out early morning miles on the treadmill? The French live this way, yet stay thin and healthy. Now, with The French Don’t Diet Plan, you can, too!
In his groundbreaking book, The Fat Fallacy, Dr. Will Clower was the first to present a theory of how the French maintain low obesity and heart disease rates despite their seemingly “unhealthy” lifestyle. Dr. Clower learned that the French don’t worry about dieting but rather are more concerned with how they eat. That means paying attention to the taste, pacing, and enjoyment of meals, instead of counting calories, cutting fat and carbs, or taking guilt trips to the gym.
With The PATH, his revolutionary weight-loss plan, Dr. Clower has helped thousands of people lose weight, lower cholesterol, and increase energy. Now, in The French Don’t Diet Plan, Dr. Clower shows how easy it is to incorporate his remarkably effective techniques and the French lifestyle into a busy American day.
Dr. Clower has found that natural foods have overwhelmingly been pushed out of the American diet by what he calls “faux foods”: processed, additive-filled convenience products, often marketed as healthy with buzzwords like low fat and low carb. In addition, mealtimes should be a slow, sensual break for the body and mind—not a face-stuffing frenzy while standing up in the kitchen or sitting behind the wheel. As a result of such habits, Dr. Clower says, we are not eating what our bodies need, and we’re eating in a way that is not conducive to proper digestion. Science shows this precise combination of factors causes weight gain.
The French approach is about taking the time to enjoy real food without guilt or deprivation. Not only a successful path to becoming thin for life, The French Don’t Diet Plan will help you put joie de vivre back into your relationship with food.
The Most Delicious and Decadent Way to Lose Weight
• Formerly forbidden foods, welcome back! Learn why butter, cheese, bread, and chocolate are health foods that keep hunger at bay. . . . See Step 2.
• Spend more time eating! Discover why you should plan on having seconds and make meals last longer. . . . See Step 5.
• Hate to work out? Find out why you don’t have to exercise to lose pounds—and how relaxation can help keep weight off for good. . . . See Step 10.
• Now you’re cooking. Enjoy dozens of easy recipes for satisfying comfort foods, from Hot Artichoke-Cheese Dip to Creamy Alfredo Sauce, and Double-Almond Biscotti to Practically Flourless Chocolate Cake. . . . See Easy Recipes for Fabulous Foods.
From the Hardcover edition.
…
Cover unavailable
75
Sweet Paris: A love affair with Parisian chocolate, pastries and desserts
Michael Paul
4.0
An exquisitely photographed celebration of one of the world's most beautiful cities: the perfect gift for Francophiles and food lovers. An irresistible combination of classic French dessert recipes and breathtaking photographic tour of this enchanting city, Sweet Paris is more than just a cookbook: it's a sweet-toothed guide to Paris, a city where even the desserts are chic. With more than thirty distinctly Parisian recipes, ranging from tarts and macarons to madeleines and chocolates, let your taste buds do the walking. A sophisticated design and stunning images help to make this book a timeless keepsake that will be cherished for years to come. Photographer Michael Paul has a passion for both Paris and desserts, which are captured beautifully in his images of the city of light and love. Sit back and flick through the pages to enjoy the ambience and joie de vivre of this remarkable city.
…
Cover unavailable
76
Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition
Daniel Humm
4.0
From one of the world's top dining destinations, New York's three-Michelin-starred restaurant Eleven Madison Park, comes an updated single-volume collection of more than 80 recipes, stories, food photographs, and watercolor paintings from celebrated chef Daniel Humm.
JAMES BEARD AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTIC
Originally published as a two-volume, signed edition and limited to only 11,000 print copies, this revised edition of Eleven Madison Park: The Next Chapter refashions the deluxe slipcase edition into one high-quality, single volume. Of the 80 recipes and stories, more than 30 of the recipes are brand new and reflect the dishes being served at the restaurant now. Along with 30 brand-new food photos, there are also nearly 15 new watercolors and stories discussing the restaurant's recent renovation, among other topics. This collection reflects on the time during which Eleven Madison Park garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and the number one spot on the World's 50 Best Restaurants list. In this fresh package, Chef Daniel Humm describes his unparalleled culinary journey and inspiration.
…
Cover unavailable
77
French Grammar For Beginners: The most complete textbook and workbook for French Learners
Frederic Bibard
4.0
Learn beginner French grammar painlessly with step-by-step lessons that focus on the essentials and help you build a learning habit.
Inside "French Grammar For Beginners" you'll find:
30 beginner-level French grammar lessons: This reference and practice book covers everything you need to know about beginner French grammar.
Straight-to-the point explanations: No extra fluff and frills, the lessons are straightforward and focus more on the rules rather than the exceptions.
Short daily lessons designed to help you create a learning habit: Spend just 30 minutes every day for 30 days to form an effective learning habit.
Clear and concise grammar discussions written in a conversational tone: Difficult grammar concepts are broken down and simplified with brief yet engaging explanation.
An embedded workbook with 300+ grammar exercises: Challenge yourself and reinforce your comprehension by doing the exercises after each lesson.
Audio for pronunciation and listening practice: Improve your listening and pronunciation skills in French by listening to the audio narrated by a native French speaker.
If you're tired of your usual boring French textbook, grab your copy of this book and start learning French grammar the un-boring way today!
…
Cover unavailable
78
The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School
Marjorie Taylor
4.0
2019 IACP Cookbook Award for Food Photography & Styling 2019 IACP Cookbook Award for Design
The debut cookbook from The Cook’s Atelier—the international culinary destination and cooking school in Burgundy—is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family’s life in a charming French village.
Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook’s Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking.
Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know—basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as:
Green Garlic Soufflé Watermelon and Vineyard Peach Salad Little Croques Madames Sole Meunière with Beurre Blanc and Parsleyed Potatoes Seared Duck Breast with Celery Root Puree and Chanterelles Madeleines Plum Tarte Tatin Almond-Cherry Galette
Stories of food and life in the village and the unique atmosphere of the atelier accent this personal cookbook. We can almost hear the clanking of the copper pots, the hiss of the vintage espresso machine, and the merriment around the table, as we meet some of the region’s best small farmers and artisanal producers and experience how Marjorie and Kendall’s family works together to create this special place.
More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and an inspirational primer on adopting elements of the French lifestyle, no matter where you live.
…
Cover unavailable
79
Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard
Richard Olney, Gail Skoff, John Thorne, Alice Waters
4.0
Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence's noted vineyard Domaine Tempier, and producer of some of the region's best wines and meals, Lulu has for over 50 years been Provence's best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food year-round at the vineyard. Hosting a parade of American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by.
In Lulu's Provençal Table, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and over 150 core recipes that have emerged from her kitchen. Peppered with over 75 photographs, Olney's tribute aptly celebrates the spirit and gifts of this culinary legend.
…
Cover unavailable
80
Complete French
Living Language
4.0
Learn a Language—Not Just Words. The Complete packageis a unique, truly multi-media program in French that takes you from beginner to advanced level in one convenient package. It uses the Living Language Method™, which teaches you to speak a new language, not just memorize vocabulary words.
Our method presents the language in a natural and systematic way, combining linguistic science and proven techniques with an engaging experience to deliver real results.
Millions have learned with Living Language. Now it’s your turn to join the conversation.
Build a Foundation Start speaking immediately using essential words and phrases. Progress with Confidence Build on each lesson as you advance to full sentences, then conversations.
Retain what You’ve Learned Special recall exercises reinforce your new language and help move it into your long-term memory. Achieve Your Goals Don’t just mimic or memorize. Develop practical language skills to speak in any situation.
3 Books: 46 lessons, additional review exercises, extensive glossaries and grammar summaries—plus, a bonus notebook for extra practice space
9 Audio CDs: Vocabulary, dialogues, audio exercises, and more—learn with the book or on the go, anytime, anywhere
FREE Online Learning: Flashcards, audio downloads, and interactive quizzes for each lesson
…
Cover unavailable
81
Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef
Ian Kelly
4.0
"Cuisinier, architect, and one of the most prolific writers of the 19th century, Carême was the founder of a classic cuisine that would influence generations of chefs. In this well-researched book, Ian Kelly deftly recounts the exploits of this remarkable man." —JACQUES PÉPIN
Aunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence.
Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history—First Empire Paris, Georgian England, and the Russia of War and Peace.
Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis.
Carême's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Carême, "You can try them yourself."
…
Cover unavailable
82
Poh Bakes 100 Greats
Poh Ling Yeow
4.0
Poh Bakes 100 Greats shares Poh Ling Yeow’s must-have recipes that have been tried and perfected over her years of baking experience, both as a TV personality and the owner of her café and bakery Jamface.
Starting with ‘Savoury Stunners’, ‘Bake Sale Beauties’ and ‘French fundamentals’, recipes span beef stout pie with blue cheese crust and rosemary olive oil crackers to rhubarb and spiced orange brulee and orange kisses with cream centres. ‘Sweet Pies and Tantalising Tarts’ contain scrumptious recipes for blueberry bakewell tart; ‘Oldies but Goodies’ has mouth-watering pecan cinnamon scrolls; and ‘Thrills and Frills’ has exactly what it says on the tin, from Poh’s Magic Rainbow Piñata Birthday Cake to her lemon meringue cloud cake. Finally, you can branch out with Poh’s Black Forest crepe cake in her chapter on ‘Adventure Bakes’; get the perfect bake every time with the recipe for silken pear cake; and read-up on your ‘Must-Knows’ from ganaches and yogurt mascarpone cream to rum custard and lemon curd.
…
Cover unavailable
83
The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City
David Lebovitz
4.0
Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon discovered it's a different world "en France." From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with--and even understand--this glorious, yet sometimes maddening, city. When did he realize he had morphed into "un vrai parisien"? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything. The more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar-Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha-Creme Fraiche Cake, will have readers running to the kitchen once they stop laughing. "The Sweet Life in Paris" is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.
…
Cover unavailable
84
La Mere Brazier: The Mother of Modern French Cooking
Eugenie Brazier, Drew Smith, Paul Bocuse
4.0
Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mère Brazier became the most famous restaurant in France—a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugénie Brazier, was the first woman awarded six Michelin stars. She became—and still is today—the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mère Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes—from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras—that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier’s cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine.
…
Cover unavailable
85
La Buvette: Recipes and Wine Notes from Paris
Camille Fourmont
4.0
The owner of a beloved Paris wine shop, bar, and cafe shares the secrets of effortless French entertaining in this lushly photographed guide featuring 50 recipes for simple, grazing-style food.
Inspired by the stylish, intimate, and laid-back vibes of La Buvette--a tiny wine shop that doubles as a bar and cafe--in Paris's 11th Arrondisment, this guide to wine, food, and Parisian lifestyle unlocks the secrets to achieveing that coveted je ne sais quoi style of entertaining, along with revealing the best of the City of Light.
La Buvette's owner, Camille Fourmont, offers a look into her work journal, including the wine notes she uses to stock her shop and the incredible recipes she prepares in the shop's miniscule "kitchen" space. She also introduces some of Paris's best wine and food makers in intimate portraits. Included are fifty recipes for easy and delicious snacks and full meals perfect for impromptu grazing-style entertaining--with plenty of wine--such as Camille's "famous" Giant Beans with Citrus Zest; Pickled Egg with Furikake; Canned Sardines and Burnt Lemon; Baguette, Butter, and White Peach and Verbena Jam; and Cr�me Caramel.
With tips on selecting wine and sourcing antique kitchenware, recreating the charm and ease of Parisian-style entertaining has never been so effortless. Whether you are traveling to Paris or bringing a piece of the City of Light into your home, you'll learn how to drink, eat, and shop like a true Parisian.
…
Cover unavailable
86
Glorious French Food: A Fresh Approach to the Classics
James Peterson
4.0
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cookHis 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, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.
…
Cover unavailable
87
Simple French Food
Richard Olney, Patricia Wells, James Beard
4.0
Simple French Food "For twenty years Richard Olney's Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse." --Alice Waters
"I know this book almost by heart. It is a classic of honest French cooking and good writing. Buy it, read it, eat it." --Lydie Marshall
"I need this new edition badly because Simple French Food is the most dog-eared, falling-apart book in my library. Here it is newly bound to enrich one's life." --Kermit Lynch, author of Adventures on the Wine Route
"Simple French Food has the most marvelous French food to appear in print since Elisabeth David's French Provincial Cooking.... The book's greatest virtue is that the author...really teaches you to cook French in a way I've never seen before. Here you acquire the methods, the tour de main, the tricks that are the heart and essence of French food, unforgettable once acquired in this book because of their logical, well-explained presentation." --Nika Hazelton, The New York Times
"I am unable to find an ad equate adjective to express my enthusiasm.... I find Simple French Food marvelous. I have never read a book on French cuisine that has so excited and absorbed me." --Simone Beck
…
Cover unavailable
88
L'Appart: The Delights and Disasters of Making My Paris Home
David Lebovitz
4.0
Bestselling author and world-renowned chef David Lebovitz continues to mine the rich subject of his evolving ex-Pat life in Paris, using his perplexing experiences in apartment renovation as a launching point for stories about French culture, food, and what it means to revamp one's life. Includes dozens of new recipes.
When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with perplexing work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. In the midst of it all, he reveals the adventure that accompanies carving out a place for yourself in a foreign country--under baffling conditions--while never losing sight of the magic that inspired him to move to the City of Light many years ago, and to truly make his home there.
…
Cover unavailable
89
Tasting Paris: 100 Recipes to Eat Like a Local: A Cookbook
Clotilde Dusoulier
4.0
Tasting Paris features new and classic French recipes and cooking techniques that will demistify the art of French cooking and transport your dinner guests to Paris. Whether you have experienced the charm of Paris many times or dream of planning your first trip, here you will find the food that makes this city so beloved. Featuring classic recipes like Roast Chicken with Herbed Butter and Croutons, and Profiteroles, as well as newer dishes that reflect the way Parisians eat today, such as Ratatouille Pita Sandwich with Chopped Eggs and Tahini Sauce and Spiralized Zucchini Salad with Peach and Green Almonds. With 100 recipes, 125 evocative photographs, and native Parisian Clotilde Dusoulier's expertise, Tasting Paris transports you to picnicking along the Seine, shopping the robust open-air markets, and finding the best street food--bringing the flavors and allure of this favorite culinary destination to your very own kitchen.
…
Cover unavailable
90
The Art of French Baking
Ginette Mathiot, Clotilde Dusoulier, Annabel van Nieuwkerk
4.0
From éclairs to soufflés and macaroons to madeleines, when it comes to desserts, no one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home.
The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems. Along with beautiful photographs and illustrations throughout, The Art of French Baking is an inspiring collection to celebrate the sweet tastes of France.
The book was translated and edited by Parisian home cook, Clotilde Dusoulier, of the famed food blog chocolateandzucchini.com.
…
Cover unavailable
91
I Know How to Cook
Ginette Mathiot
4.0
The bible of French home cooking, Je Sais Cuisiner, has sold over 6 million copies since it was first published in 1932. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, published more than 30 recipe books in her lifetime, and this is her magnum opus. It's now available for the first time in English as I Know How to Cook. With more than 1,400 easy-to-follow recipes for every occasion, it is an authoritative compendium of every classic French dish, from croque monsieur to cassoulet.
Clear, practical and comprehensive, it is an essential guide to the best home cooking in the world: no cuisine is better than French at bringing the very best out of ingredients to create simple, comforting and delicious dishes. The recipes have been carefully updated by a team of editors led by Parisian food writer Clotilde Dusoulier, to suit modern readers and their kitchens, while preserving the integrity of the original book. The great reputation of I Know How to Cook has been built over three generations by the fact that it is a genuine cookbook: each recipe has been cooked many times, and because it is used by domestic cooks rather than chefs. And with its breadth of recipes and knowledge of techniques, I Know How to Cook doesn?t just teach you how to cook French, it teaches you how to cook, period.
In the tradition of Phaidon's other culinary bibles, The Silver Spoon, 1080 Recipes and Vefa?s Kitchen, I Know How to Cook offers menus by celebrated French bistro chefs at the end of the book, including recipes by Daniel Boulud and Francois Payard.
…
Cover unavailable
92
The Everything Easy French Cookbook: Includes Boeuf Bourguignon, Crepes Suzette, Croque-Monsieur Maison, Quiche Lorraine, Mousse au Chocolat...and Hundreds More!
Cecile Delarue
4.0
From earthy bistro fare to elegant classics, French cuisine is one of the most versatile in the world. But who has the time for complicated, time-consuming recipes? With The Everything Easy French Cookbook, you'll learn how to recreate classic and contemporary French dishes right at home, without complex cooking techniques or hours of work, including: Chouquettes Soupe Vichyssoise Salade Lyonnaise Coq au Vin Steak Tartare Pommes Dauphines Madeleines Profiteroles au Chocolat French cook and food blogger Cecile Delarue provides you with tips and time-saving techniques, along with clear, step-by-step instructions for 300 satisfying and truly delicious hors d'oeuvres, entrees, and desserts. In no time, you'll have a repertoire of weeknight dinners and special-occasion meals in the grand French tradition.
…
Cover unavailable
93
32 Yolks: From My Mother's Table to Working the Line
Eric Ripert, Veronica Chambers
4.0
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.
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR
In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
Ripert's parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert's father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris's most elite restaurants, where Ripert discovered that learning to cook was the easy part--surviving the line was the battle.
Taking us from Eric Ripert's childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joel Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself--and his home--in the kitchen.
Praise for Eric Ripert's 32 Yolks
"Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling."--Chicago Tribune
"With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep. He also lets us into the mind of the man he is today, revealing all the golden cracks and chips that made him more valuable to those around him."--The Wall Street Journal
"Eric Ripert makes magic with 32 Yolks."--Vanity Fair
"32 Yolks may not be what you'd expect from a charming, Emmy-winning cooking show host and cookbook author. In the book, there are, of course, scenes of elaborate meals both eaten and prepared. . . . But Ripert's story is, for the most part, one of profound loss."--Los Angeles Times
"This book demonstrates just how amazing Eric's life has been both inside and outside of the kitchen. It makes total sense now to see him become one of the greatest chefs in the world today. This is a portrait of a chef as a young man."--David Chang
…
Cover unavailable
94
Bocuse's Regional French Cooking
Paul Bocuse, Dietmar Frege
4.0
Paul Bocuse, one of the world's most influential chefs, takes us on an enchanting culinary journey through France, presenting delicious recipes that evoke the special personality and flavor of each province. Bocuse's selection reveals the remarkable sensitivity of the French to the land and to the preparation of food. He describes the landscape and heritage of each region, as well as the local produce and gourmet traditions that contribute to the unique character of its cuisine. Written in a clear, easy-to-follow style, this is a collection that any cook can master. The recipes demand no complicated techniques or equipment and were carefully adapted to the non-French kitchen under Bocuse's own expert guidance. In the French tradition, the presentation of food is as important as its flavor, and the splendid photographs by Dietmar Frege that accompany the recipes beautifully reveal this aspect of French culinary art. Handsomely designed and illustrated, "Bocuse's Regional French Cooking" makes the fabulous tastes of France accessible to everyone in a stunning cookbook that is a delight for the eye as well as for the palate.
…
Cover unavailable
95
The French Slow Cooker
Michele Scicolone
4.0
Plug it in and Cook with French Flair
“I’d bet that if French cooks could get their hands on Michele Scicolone’s French Slow Cooker, which is filled with smart, practical, and convenient recipes, they’d never let it go.” — Dorie Greenspan, author of Around My French Table
With a slow cooker, even novices can turn out dishes that taste as though they came straight out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised beef with mushrooms. Chicken with forty cloves of garlic. Even bouillabaisse. With The French Slow Cooker, all of these are as simple as setting the timer and walking away. Michele Scicolone goes far beyond the usual slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and Green Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how about Ginger Crème Brûlée? With The French Slow Cooker, the results are always magnifique.
…
Cover unavailable
96
Escoffier: The Complete Guide to the Art of Modern Cookery
Escoffier
4.0
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.
…
Cover unavailable
97
The Italian Slow Cooker: 125 Easy Recipes for the Electric Slow Cooker
Michele Scicolone
4.0
Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.
Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, “stir-crazy” dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.
…
Cover unavailable
98
Mes Confitures: The Jams and Jellies of Christine Ferber
Christine Ferber
4.0
Chefs throughout the world have long prized the rare and delicious creations of France’s Christine Ferber—an internationally known master patissière who has worked with culinary luminaries Alain Ducasse, the Troisgros family, and Antoine Westermann. For the first time, English-language audiences have access to her artistry with the publication of the French bestseller, Mes Confitures: The Jams and Jellies of Christine Ferber. Written in a clear,accessible style, Mes Confitures brings hand-made jams to life for home cooks and professional chefs alike. In Mes Confitures, Ferber opens her personal recipe book, sharing such treasures as Black Cherry with Pinot Noir, Apricot and Spiced Apple, and Rosehip and Vanilla. Organized seasonally, uncommon recipes like Rhubarb with Acacia Honey and Rosemary, or Banana, Orange, and Chocolate jams raise the craft of confiture to a new level. Ferber also divulges her secrets, identifying the proper tools and equipment for foolproof, exciting, and unusual creations. Ferber’s use of locally grown, extraordinary ingredients, most of which are accessible in farmers’ markets, gourmet foodshops, or by mail-order, makes for exquisite jams that are far more interesting than the everyday. Ferber’s jams are artisanal in their reliance on seasonal fruits, traditional techniques, and their emphasis on simplicity and freshness.
…
Cover unavailable
99
Picnic in Provence: A Memoir with Recipes
Elizabeth Bard
4.0
The bestselling author of Lunch in Paris takes us on another delicious journey, this time to the heart of Provence.
Ten years ago, New Yorker Elizabeth Bard followed a handsome Frenchman up a spiral staircase to a love nest in the heart of Paris. Now, with a baby on the way and the world's flakiest croissant around the corner, Elizabeth is sure she's found her "forever place." But life has other plans.
On a last romantic jaunt before the baby arrives, the couple take a trip to the tiny Provencal village of Céreste. A chance encounter leads them to the wartime home of a famous poet, a tale of a buried manuscript and a garden full of heirloom roses. Under the spell of the house and its unique history, in less time than it takes to flip a crepe, Elizabeth and Gwendal decide to move-lock, stock and Le Creuset-to the French countryside.
When the couple and their newborn son arrive in Provence, they discover a land of blue skies, lavender fields and peaches that taste like sunshine. Seduced by the local ingredients, they begin a new adventure as culinary entrepreneurs, starting their own artisanal ice cream shop and experimenting with flavors like saffron, sheep's milk yogurt and fruity olive oil.
Filled with enticing recipes for stuffed zucchini flowers, fig tart and honey & thyme ice cream, Picnic in Provence is the story of everything that happens after the happily ever after: an American learning the tricks of French motherhood, a family finding a new professional passion, and a cook's initiation into classic Provencal cuisine. With wit, humor and scoop of wild strawberry sorbet, Bard reminds us that life-in and out of the kitchen-is a rendez-vous with the unexpected.
…
Cover unavailable
100
Payard Desserts
François Payard
4.0
In this visually stunning new book from legendary pastry chef François Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world’s finest pastry kitchens. Combining Payard’s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.
1
Recommended by Madhur Jaffrey.
