Books - Food - French
Books 41 to 60 of 74 - French |
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Simple French Food by Richard Olney
In this book, Olney gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.
Hardback, 352 pp, $29.99. Buy
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Amuse-Bouche by Rick Tramonto and Mary Goodbody
Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were in the 1950s: a relatively unknown feature of French culinary tradition. They are a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago's Tru, Rick Tramonto. Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising - but always exquisite - that will inspire home cooks to share these culinary jewels with their guests.
Hardback, 268 pp, $52.95. Buy
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Paris Sweets by Dorie Greenspan
Explores the pastries and desserts of the City of Lights in an assortment of recipes adapted from some of Paris's leading pastry chefs and including a wide array of cookies, tarts, cakes, meringues, and other treats.
Hardback, 199 pp, $38.95. Buy
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On Rue Tatin by Susan Loomis
Susan Loomis arrived in Paris 20 years ago with little more than the contents of her suitcase. Her study at La Varenne Ecole de Cuisine evolved into a lifelong immersion in French cuisine. On Rue Tatin chronicles her journey to this ancient street in the midst of Louviers, and how she came to call it home. With wry candour, Loomis recalls how she and her husband restored a dilapidated convent for their new residence. As its ocher and azure floor tiles emerged, challenges outside the dwelling mounted. Loomis tackled these with persistent dialogue - and baking. On Rue Tatin features 50 delicious recipes, such as Apple and Thyme Tart, Duck Breast with Cider. Winner, Literary Award International Association of Culinary Professionals 2002.
Paperback, 288 pp, $24.95. Buy
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Charcuterie and French Pork Cookery by Jane Grigson
Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes.
Hardback, 347 pp, $29.99. Buy
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Mastering the Art of French Cooking, Vol 1 by Julia Child
Explains for the novice cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.
Hardback, 752 pp, $55.95. Buy
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French Country Cooking by Elizabeth David
Full of authentic recipes, this richly evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. French Country Cooking shows the immense diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut puree. There is also invaluable advice on suitable cooking utensils and the use of wine in the kitchen.
Paperback, 208 pp, $27.00. Buy
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Encore Provence by Peter Mayle
Peter Mayle is back in Provence. This new book completes his trilogy on the delights and curiosities of Provencal life, as he rediscovers the local customs and cuisine and finds them as enchanting as ever.There are, of course, some gastronomic treats to be had on the way, including a feast at a converted petrol station and a rendezvous with the famous Marseillaise bouillabaisse. But when lunch is over there are still more moments to relish: learning the secrets of perfume-blending at a school for 'noses', the story of a crime passionnel perpetrated by a jealous husband on an oversexed, cycling-short wearing butcher, and the simple pleasure of finding the best way to idle away a lazy summer afternoon.
Paperback, 256 pp, $22.95. Buy
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The Invention of the Restaurant by Rebecca L. Spang
Why are there restaurants? Why would anybody consider eating to be an enjoyable leisure activity or even a serious pastime? To find the answer to these questions, we must accompany Rebecca Spang back to France in the eighteenth century, when a < I>
, 336 pp, $110.95. Buy
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The French Laundry Cookbook by Thomas Keller
One hundred and fifty recipes are presented in this cookbook, many of them unique to the author's restaurant, such as lobster-filled crepes with a carrot-emulsion sauce, topped with a pea-shoot salad dressed lightly with lemon-infused oil, to name one of many.
Hardback, 320 pp, $69.95. Buy
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Julia and Jacques Cooking at Home by Julia Child
Two culinary masters join their talents in a cookbook that demonstrates the best in traditional French home cookery, with an assortment of recipes that ranges from soups to desserts
Hardback, 430 pp, $90.95. Buy
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A Little Provencal Cookbook by Marilyn Bright
Hardback, 60 pp, $14.95. Buy
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Casablanca Cuisine by Aline Benayoun
Casablanca Cuisine explores the world of the pied noirs, the French in North Africa. A fusion of European, North African and Arab cooking styles, this is a sophisticated cuisine which places an emphasis on fresh ingredients.
Paperback, 192 pp, $21.95. Buy
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French Provincial Cooking by Elizabeth David
Elizabeth David's classic work on the regional cuisine of France. She offers simple recipes for timeless dishes such as omelettes, souffles and salads as well as more complex - but equally traditional - ones for pates, cassoulets, roasts and puddings. Hugely readable and informative, French Provincial Cooking is a must for anyone wishing to re-create the flavours of France. Elizabeth David's writing is full of passion and knowledge of regional France.
Paperback, 528 pp, $26.95. Buy
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The Secrets of Pistoulet by Jana Kolpen
There is magic and mystery in the farmhouse known as Pistoulet, nestled between the Field of Echoes and the Hill of Forgotten Dreams, in the remote, untraveled, southwestern French countryside. All who spend time there leave with their hearts and minds transformed. Some never leave. Published in 1996. The Secrets of Pistoulet is a gentle tale of the healing power of magical soups and foods, while celebrating the redemptive and sustaining nature of shared meals among friends and family. With fold-out letters, handwritten cards and recipe pockets, and many other special touches, The Secrets of Pistoulet quickly became a bestselling gift book. There's no better time to rediscover The Secrets of Pistoulet: This spring, Pfaltzgraff, the premier
Hardback (slipcased)
, 72 pp, $45.00. Buy
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Paris Bistro Cooking by L. Dannenberg
A gastronomic tour of the best bistros in Paris devotes one chapter to each of the five types of bistros--classic, upscale, provincial, night bistros, and new bistros--and includes one hundred recipes.
Hardback, 160 pp, $55.95. Buy
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The Physiology of Taste by Jean-Anthelme Brillat-Savarin
Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.
Paperback, 384 pp, $24.95. Buy
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The Escoffier Cookbook by A. Escoffier
An American adaptation of a standard guide to the French culinary arts.
Hardback, 923 pp, $37.95. Buy
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Chez Francois Cookbook: Featuring the cuisine of Alsace by Jacques E. Haeringer
, $27.95. Buy
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A Table in the Tarn by Orlando Murrin
On New Year's Eve 2001, Orlando and his partner first glimpsed the ruined Manoir de Raynaudes at dusk. The story charts the acquisition and renovation of the property, and moves on to the launch and growth of a phenomenally successful b&b.; Everything at the manoir is home made� from breakfast breads to after-dinner chocolates� and the book includes 100 recipes. From the sublime Roquefort Brioche via Savoury Mini Clafoutis and Roast Pigeon Breasts in Armagnac to the unparalleled Chocolate Nirvana with Creme Anglaise� the recipes offer a vivid experience of life in rural France. Not only will you learn the insider secrets of making acclaimed dishes from the Manoir� but find out what it's like to make a dream come true.
, 256 pp, $53.99. Buy
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