Food - French
Wine Diva cookbooks

Books – Food – French

Books 1 to 20 of 74 – French

Shannon Bennett’s Paris  by Shannon Bennett
Shannon Bennett, chef and owner of internationally renowned Melbourne restaurant Vue de monde, takes you on a personal tour of his beloved city down the streets and lanes to his favourite café and restaurant haunts.This unique guidebook includes reviews of Shannon’s favourite three-star restaurants, bistros, bars and hotels, and his pick of the best places to buy macaroons, bread, wine, chocolate, truffles and caviar. He also provides recipes for classic French dishes such as Tarte Tatin and Duck-leg Confit. Lavishly illustrated, this is the book you’ll want for planning and dreaming en route to the most romantic city in the world.

Hardback,  196 pp,  $44.99. Buy now

New Concise Larousse Gastronomique 
Larousse Gastronomique, the world’s classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne in 1938, this essential addition to any kitchen has withstood the test of time and has become an invaluable source of information for every enthusiastic cook and serious gastronome alike. It contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included. This concise edition remains faithful to Prosper Montagne’s original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.

Paperback,  1440 pp,  $65.00. Buy now

Le Cordon Bleu Cuisine Foundations 
Le Cordon Bleu Cuisine Foundations presents the definitive concepts and techniques of classic French cuisine in an artfully designed package that captures the rich tradition of Le Cordon Bleu in a contemporary, international setting. Extensively researched, this landmark texts traces French culinary technique and foundations back through the 20th-century codification by Auguste Escoffier to the earlier innovations of Jules Gouffe, Urbain Dubois, Antonin Careme, and other noted chefs of earlier generations to deliver a truly authoritative work. Illustrated with thousands of highly detailed photographs that reveal the proper cooking and preparation techniques, Le Cordon Bleu Cuisine Foundations passes the exceptional history of traditional, m

Paperback,  512 pp,  $102.95. Buy now

Le Cordon Bleu Cuisine/Handbook of Basic Skills 
This is the latest book from Cengage Learning on Le Cordon Bleu Cuisine

Paperback,  250 pp,  $61.95. Buy now

Doing without Delia  by Michael Booth
Tells us the secrets of the author’s training at the world’s famous cooking school, Le Cordon Bleu, and of French cooking itself. This book explains how to make the perfect sauce; the secret of great stocks; how to win a fight with a lobster; and how to avoid maiming yourself while cleaning your knives

Paperback,  336 pp,  $24.95. Buy now

The Complete Robuchon  by Joel Robuchon
Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris’ three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses – and excessive reductionism – of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine – cuisine actuelle – which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with ca

,  608 pp,  $59.99. Buy now

French Country Kitchens  by Linda Dannenberg and Guy Bouchet
The heart and soul of the French country home – and the source of France’s legendary art de vivre – is the kitchen. Distinguished by striking craftsmanship, bold colours and vintage accents, the French country kitchen – whether a rustic retreat or an urban oasis – is always unique and inviting. In this beautiful celebration of France’s real-life kitchens, Linda Dannenberg invites us into dozens of kitchens that capture the spirit of their regions, carefully examining the design, the priorities of the owners, and the details – from colour palettes to collectibles – that create inviting, functional and personal spaces. With an extensive directory of sources, more than 200 full-colour photographs, and evocative text highlighting a bounty of or

,  224 pp,  $49.95. Buy now

Ripailles  by Stephane Reynaud
Stephane Reynaud, who is chef at restaurant Villa9trois in Paris and whose previous cookbook Pork & Sons won the Grand Prix de la Gastronomie Francaise, writes beautiful recipes that stretch from simple home cooking to fanciful dishes. In his new book, Ripailles (which is French for ‘Feasts’), he presents the best of the French kitchen and delves into the very roots of French cuisine. Ripailles is gorgeously designed and is bursting with full-colour photographs and unique and fun illustrations. More than just a cookbook – it’s a treasure to keep and adore

,  480 pp,  $79.95. Buy now

Bistro  by Laura Washburn
Traditional bistro fare is the essence of French cooking – honest, fresh, and satisfying food prepared by cooks, not celebrity chefs. Its not expensive, its not complicated, and it never goes out of fashion. Bistro food is real food for real people. In Bistro, Laura Washburn offers simple up-to-date versions of this good, old-fashioned food, including recipes for starters like French Onion Soup, fish and seafood like Mussel Bouillabaisse, classic meat and chicken dishes like Chicken in Tarragon, plus accompaniments that include Provenal Tian and the famous Creamy Potato Gratin, as well as recipes for legendary bistro puddings.

Paperback,  144 pp,  $32.95. Buy now

At My French Table  by Jane Webster
In 2005 Jane Webster sold her house in Melbourne and moved to a rather run-down chateau in France. We see the chateau restored to its former glory, meet the local characters and discover the produce of Normandy at Jane’s table – with 40 regional recipes. Australian author

,  320 pp,  $59.95. Buy now

Sacre Cordon Bleu  by Michael Booth
Michael Booth has had his fill of celebrity chefs and their recipes. He wants to know how to cook, not just to follow recipes. So, he burns his cookery books and, together with his young family, heads for a new life in Paris – reasoning that, if anyone can be trusted to make food complicated, it’s the French. He embarks on the ultimate foodie fantasy, enrolling at the world’s most famous cooking school, Le Cordon Bleu, whose wise and cranky French chefs begin to transform him into a professional, tutoring him in the fascinating, bizarre and occasionally arcane ways of classical French cooking. Meanwhile, he and his family try to adjust to the challenges of life in Paris: dealing with the park Nazis, sweet-talking the Metro police and trying

Paperback,  336 pp,  $35.00. Buy now

My Life in France  by Julia Child and Alex Prud’homme
Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she 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,

Paperback,  368 pp,  $22.95. Buy now

Ducasse  by Alain Ducasse and Linda Dannenberg
Ducasse: Flavors of France documents, in more than one hundred lavishly photographed recipes, the influences – Mediterranean, Provencal, and classical French – that permeate his extraordinary cuisine. Many of the recipes are simple, others complex, but all can be perfectly accomplished with a little time and patience. Ducasse uses as much of each ingredient as he can – the skins, shells, baking juices, pan drippings, heads and cooking broth. In some dishes, different preparations of the same ingredient each reveal an individual aspect of its flavour – sliced raw artichokes, braised whole artichokes, and paper-thin slices of fried artichoke. At the core is clarity of taste, precision in execution, and respect for the food itself.

Hardback,  288 pp,  $55.95. Buy now

French Women for All Seasons  by Mireille Guiliano
‘Who can resist a book that recommends love and chocolate as part of a balanced diet?’ asked Allison Pearson in the Daily Telegraph about Guiliano’s French Women Don’t Get Fat, a mould-breaking book that unlocked the secrets of ‘The French paradox’ and sold well over a million copies worldwide. By letter, by email, in person, readers have inundated Mireille Guiliano with requests for more advice. Her answer is: this buoyant new book full of advice, ideas and fresh, French recipes for each season. Elaborating on the wise counsel of her first book, but with many more easy-to-make recipes, anecdotes, tips and a wealth of global experience, Guiliano talks us through food and dining, from her childhood in Alsace-Lorraine, renowned for its cuisin

Paperback,  400 pp,  $24.95. Buy now

Extremely Pale Rose; A Very French Adventure  by Jamie Ivey
The true story of a hunt for the palest rose wine in France

Paperback,  352 pp,  $24.99. Buy now

The French Don’t Diet Plan  by Will Clower
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 taki

Paperback,  373 pp,  $19.95. Buy now

Breakfast, Lunch and Tea  by Rose Carrarini
The Rose Bakery is a small Anglo-French restaurant, shop and bakery, tucked away in a street near the Gare du Nord in Paris. This book introduces this hidden gem and the philosophy and style of its creator. Illustrated with more than 100 photographs, it includes recipes for 100 of Rose Bakery’s most popular dishes

,  192 pp,  $49.95. Buy now

Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It  by Steven L. Kaplan
In this beautifully illustrated book for foodies and Francophiles alike, a leading expert on French bread takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality.

,  376 pp,  $41.95. Buy now

Anthony Bourdain’s Les Halles Cookbook  by Anthony Bourdain
No one writes about food or cooking quite like Anthony Bourdain. In his books Kitchen Confidential and A Cook’s Tour, Bourdain captivated readers all over the world with his gritty, action-packed tales of the kitchen. Now he brings his inimitable style and energy to Anthony Bourdain’s Les Halles Cookbook. It features over a hundred mouth watering recipes from lobster bisque to cassoulet, and from boeuf bourguignon to creme brulee, all from Anthony’s own restaurant, the Brasserie Les Halles in New York. Also including Anthony’s words of wisdom and general principles, this is guaranteed to be as much a good read as a guide to cooking up a storm in the kitchen.

Paperback,  304 pp,  $35.00. Buy now

French Toast  by Peta Mathias
Essential reading for anyone planning a trip to france, French Toast is crammed full of information about travel, regional food specialities and culture

Paperback,  336 pp,  $24.95. Buy now