Food - French
Wine Diva cookbooks

Books - Food - French

Books 21 to 40 of 74 - French

Cooking and Travelling in South-West France  by Stephanie Alexander
This culinary guide takes you deep into the Dordogne and the Lot, exploring underground caves and the food markets and discovering the land of black truffles, foi gras and confits, prunes, mushrooms, walnuts and chestnuts

Paperback,  392 pp,  $49.95. Buy now

The Bistros, Brasseries, and Wine Bars of Paris  by Daniel Young
Explains the nuances between a bistro, a brasserie, and a wine bar, as it takes home cooks on a tour of Paris's best eateries. This book presents classic recipes, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan-Grilled Rib Steak with Bearnaise Sauce, Warm Almond Cake with Caramel Cream, and many more

Hardback,  224 pp,  $34.95. Buy now

Chocolate French  by A.K. Crump
Takes readers on a culinary tour of the world of chocolate. Filled with recipes, facts, and restaurants, this book explores chocolate from several angles, featuring anecdotes from Proust, songs by Trenet, and fashion by the noted designer Rykiel. It shows how delicious chocolate dishes can be easily made and integrated into everyday activities

Paperback,  192 pp,  $27.95. Buy now

Rick Stein's French Odyssey  by Rick Stein
Explores French culinary tradition. Beginning with a diary of the author's trip and then divided into 6 chapters, with recipes at the back, this book is illustrated throughout with food and location shots. With over 100 recipes, the author's gastro-tour will motivate every reader to try French cooking again and again.

Hardback,  208 pp,  $55.00. Buy now

Remembrance of Things Paris 
For sixty years the best food writers have been sending dispatches from Paris to "Gourmet". At once unique and universal, these essays by Joseph Wechsberg, Naomi Barry, and Diane Johnson, among others, present tantalizing glimpses of culinary life in the world capital of love and food. From unforgettable vignettes of resourceful chefs feeding hungry Parisians after World War II to the birth and rise of nouvelle cuisine-it's all here: the old-time bourgeois dinners, the tastemakers, the hero-chefs, and, of course, Paris in all its charm, arrogance, and splendid refinement

Paperback,  368 pp,  $22.95. Buy now

Gluten Free French Desserts and Baked Goods  by Valerie Cupillard
Eliminating gluten from the average diet can be a tremendous challenge since wheat flour is an essential ingredient in most baked goods. This beautifully illustrated cookbook shows how rice, buckwheat, tapioca, amaranth, chestnuts, hazelnuts, coconut and many other foods can add richness, flavor, and texture to gluten-free baked goods. Recipes include breads, cakes, tarts, pies, crumbles, puddings, cookies, crepes, and creams. Most recipes have a full page color photo. - Chocolate cake imperial with quinoa flour - Lemon Brioche with millet semolina - Orange Zest Cake with rice flour

Paperback,  136 pp,  $34.95. Buy now

French  by Damien Pignolet
A chef dedicated to the improvement and refinement of his craft, Damien Pignolet has made his name with immaculately prepared and simply presented food inspired by french classical and provincial cooking. Keen to pass on his knowledge of the techniques and methods he has honed over the years, he has devoted himself to writing this comprehensive collection of timeless french recipes specifically adapted for Australian ingredients and tastes.

Hardback,  424 pp,  $69.95. Buy now

SIMPLE FRENCH COOKERY  by Raymond Blanc
A cookbook describing the techniques needed to create traditional French food, and demonstrating 40 simple-to-follow versions of the most well-known dishes. With step-by-step instructions and colour photographs to accompany every stage from start to finish, all 40 recipes are quick and easy to prepare, and use readily available ingredients.

Paperback,  128 pp,  $29.95. Buy now

Barefoot in Paris  by Ina Garten
Provides recipes for simple dishes from France, using fresh, quality ingredients to concoct new twists on traditional French favorites, including steak au poivre, and creme brul ee.

Hardback,  400 pp,  $48.95. Buy now

Grand Livre De Cuisine Alain Ducasse's Culinary Encyclopedia  by Alain Ducasse
World renowned French chief Alain Ducasse believes that food arouses.

Hardback,  1080 pp,  $475.00. Buy now

Tarte Tatin  by Susan Loomis
With affection and gentle humour, Tarte Tatin provides a glimpse of the camaraderie, exquisite food and simple pleasures that are daily life in this glorious corner of Normandy. Anyone who has ever dreamt of starting their own small business will enjoy Susan Loomis's adventures as she sets up a cookery school and explores the heart and soul of traditional French cuisine. Included in this charming story are over 30 recipes, such as Ginger Madeleines, Chicken with Sorrel, Orange Wine, and Pear and Cream Tart. Susan's delightful sequel to On Rue Tatin takes us on a delicious journey to Louviers, in Normandy, where she and her family live in a restored convent and try to blend like locals into the customs and rhythms of daily life.

Paperback,  400 pp,  $24.95. Buy now

The Provence Cookbook  by Patricia Wells
A celebration of Provence cuisine features more than two hundred recipes complemented by a guide to local markets, profiles of farmers and vendors, wine-pairing suggestions, and descriptions of regional vineyards.

Hardback,  338 pp,  $41.95. Buy now

Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking  by Anthony Bourdain
In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe. Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, 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 matches 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 gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. So bring a sharp knife, a

,  304 pp,  $63.95. Buy now

Fast Food My Way  by Jacques Pepin
Jacques Pepin is a well known TV chef in the USA. 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 P�pin Fast Food My Way at your side, the best food is always the simplest.

Hardback,  240 pp,  $41.95. Buy now

The Flavors of Provence  by Isabelle de Borchgrave
The sights and cuisine of Provence are captured in a delectable cookbook filled with paintings and recipes, including Duck with Olives, Red Mullet with Basil, and Warm Apricot Souffl , conveying the unique elements of Proven al culture. 15,000 first printing

Hardback,  112 pp,  $45.00. Buy now

Vintcent's French Food Dictionary  by Charles Vintcent
This dictionary of food has been written for all those English-speaking visitors to France who choose to cook for themselves. It is not a book of recipes, nor does it describe any dishes or courses that you will be offered in a restaurant or cafe. Many people rent a house, villa or apartment, or stay in a mobile home, caravan or tent, when having a holiday or touring through France, and they enjoy the pleasures of self-catering in a country where so much good food is so plentiful. Most visitors will use recipes written in English, and many will be bewildered by the variety of different names of the meat, fish and vegetables in the supermarkets, shops and market stalls. French cuts of meat are often dissimilar to those we are used to buying

Paperback,  112 pp,  $22.95. Buy now

Return to Paris  by Collette Rossant
The sequel to the bestselling Apricots on the Nile. It is 1947 and Paris is recovering from the war. As soon as Colette's family arrives from Cairo, her mother abandons her yet again. Terribly homesick, Colette finds solace in the kitchen with the cook Georgette, and discovers a love for French food - roasted lamb stuffed with garlic, springtime strawberries bathed in creme fraiche, the first taste of truffle. And it is through food that Colette finds happiness in Paris, skipping school to go to the farmers' market in Port de Neuilly and dining in Michelin-starred restaurants with her new stepfather. Then at sixteen, she meets a dashing young American - and despite all opposition from her family, never looks back.

Paperback,  256 pp,  $21.95. Buy now

Mariage Freres French Tea  by Alain Stella

Hardback,  240 pp,  $75.00. Buy now

Jacques Pepin's Complete Techniques  by Jacques Pepin
The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever. Everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect b�arnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. P�pin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.

Hardback,  830 pp,  $34.95. Buy now

A Vegan Taste of France  by Linda Majzlik
This collection of cookbooks interprets the savory flavors of international cuisines for the animal-free, vegan diet. Each region's most famed dishes are detailed or redesigned to be meat-and dairy-free. With recipes for appetizers, breads, salads, main courses, desserts, and drinks, each cookbook covers the entire culinary palate. Classic French dishes are reinterpreted in this collection of recipes for the animal-free diet. This recipe book remains true to authentic French flavors in its meat-and dairy-free renditions of pate, terrine, cassoulet, ratatouille. walnut bread, and apricot frangipane

Paperback,  128 pp,  $16.95. Buy now