Books - Food - French
Books 61 to 74 of 74 - French |
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A Life in 7 Courses - Alexis Soyer, the People's Chef by Ruth Brandon
In 1841, years before Nigella, Delia or Jamie, "The Globe" wrote "the man of his age is neither Sir Robert Peel, nor Lord John Russell, or even Ibrahim Pasha, but Alexis Soyer". The French chef commanded a star salary working at the Reform Club.
Hardback, 256 pp, $34.95. Buy
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French Fare by Christelle Le Ru
If you are interested in French gastronomy and looking for some simple yet delicious and authentic French recipes, this book is for you. Illustrated with beautiful pictures from France as well as many gorgeous food photographs by talented New Zealand photographer Vanessa Jones, this book is a delight to look at and bound to inspire you to try out your talent in the kitchen. To help you with meal planning, menu ideas are suggested for various occasions. All ingredients are readily available in New Zealand. Once again, Christelle Le Ru's inspiring and foolproof recipes make it clear that French cuisine does not need to be complicated to deserve the fame it enjoys.
Paperback, 144 pp, $34.95. Buy
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On Rue Tatin; Living and Cooking in a French Town by Susan Herrmann Loomis
A bestselling cookbook author and journalist tells the delicious story of her expatriate life, raising a family, renovating a convent, and savoring the culinary bounty of one of Normandy's most picturesque towns. 17,500
Paperback, 320 pp, $20.95. Buy
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French by Heart: An American Family's Adventures in La Belle France by Rebecca S. Ramsey
Becky Ramsey had just about given up on her dream of living in France once she had three young children and a home in a quiet South Carolina suburb. Then one Christmas, her husband's company mentioned there was a position open in France. Packing up the piano, the elderly cat, the two kids, the baby, and everything but the kitchen sink, the Ramsey family was moving. "French By Heart "is the adventure of an all-American family finding a new home in France, but this is not your average French travel memoir. The Ramseys are not jet-setters; they're a regular family with big-hearted and rambunctious kids. The town they move to resembles neither Paris nor Provence, and this is no summer vacation. Quickly their lives go from covered-dish suppers t
Paperback, 320 pp, $19.95. Buy
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Bread of Three Rivers: The Story of a French Loaf by Sara Mansfield Taber
Paperback, $22.95. Buy
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Cooking the French Way by Lynne Marie Waldee
An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting
, 72 pp, $48.95. Buy
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Table for Two in Paris with CD (Audio) by Michael A. Kornfield
Paris, fine food, and romance--an unbeatable combination! Recipes for appetizers, soups, vegetables and potatoes, sauces, main dishes, and desserts, all prepared in the Frech manner--but they're easier than you would unusual methods or implements. While you enjoy a romantic dinner, the classic French songs on the accompanying CD will complete a perfect evening. The rest is up to you!
, $20.95. Buy
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The Balthazar Cookbook by Keith McNally
Since opening in 1997, Balthazar has been one of the hottest French restaurants in the US, famous for its star-studded clientele and superbly executed French brasserie food. Brasseries are the large, bustling, lively restaurants at nearly every intersection in Paris, open nearly all the time and serving everything from breakfasts and late-night sandwiches to refined plates for supper, with an emphasis on French comfort food. Balthazar is such a perfect interpretation of the Parisian brasserie that it is now, surreally, being mimicked by restaurateurs in Paris. The fabulous recipes are casual French, not the hyper-creative inventions of nouvelle cuisine, and they're completely accessible to the home cook.
, 272 pp, $52.95. Buy
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The Fundamental Techniques of Classic Cuisine by Judith Choate
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world. But perhaps the greatest achievement of the FCI is its Total Immersion curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine.Now, for the first time ever, all the best that the FCI has to offer can be found in a single sumptuous volume. The Fundamental Techniques of Classic Cuisine presents the six and nine month courses taught at the FCI that cover all 250 basic techniques of
, 496 pp, $120.00. Buy
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Chez Jacques; Traditions and Rituals of a Cook by Jacques Pepin
An autobiography of Jacques Pepin, one of America's most beloved cooking teachers, cookbook authors, and television personalities. It presents 100 of his favorite recipes culled from a lifetime of cooking professionally, from the special truffle and pistachio sausage to a variation on the elegant lobster souffle, and more
, 272 pp, $65.00. Buy
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Goosefat and Garlic by Jeanne Strang
This text displays the entire peasant repetoire of regional dishes, with "the native soil clinging to their roots" and discloses the region of south-west France where great French food still lives and breathes.
Paperback, 352 pp, $29.95. Buy
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Adventure of Food
Contributors including M. F. K. Fisher, P. J. O'Rourke, and Colin Thubron recount culinary journeys that follow a pilgrimage in Casablanca for an authentic meal, a mysterious prankster in a southern France garden, and a crabbing expedition beneath a Caribbean sky.
Paperback, 430 pp, $41.95. Buy
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Cooking of South West France by Paula Wolfert
This cookbook presents a selection of classic dishes from South West France. The recipes make use of ingredients which the region has in abundance, such as wild mushrooms, truffles, duck, walnuts, chestnuts, hams, cheeses and wines.
Paperback, 320 pp, $29.99. Buy
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Eric Kayser's Sweet and Savory Tarts by Eric Kayser
An award-winning baker shares his secrets for baking delicious French tarts at home. Here, he has selected sixty tarts, arranged in four sections: savory, fruit, chocolate, and sweet treats
, 160 pp, $20.95. Buy
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