Hardie Grant, 2021. — 176 p. Fall in love with Paris, the food, the stories, and the city's most romantic spots. A celebration of one of the world's most beautiful cities, In Love with Paris is an irresistible combination of mouth-watering sweet and savory recipes and heart-melting love stories. Take a culinary walk through the city of love, enjoy classic French cuisine, from...
Hardie Grant Books, 2011. — 368 p. Michelin-starred chef Alain Ducasse challenges the clichéd image of French food as complicated and heavy. Here he goes back to basics and rediscovers the pleasures of simple French food based on healthy, locally sourced ingredients that are in season, without the fat and the fuss. The book features charming line drawings and mouthwatering food...
Paris: Plon, 2008. — 784 p. J'aurai passé un demi-siècle de ma vie à rouler ma bosse et mon estomac sur la Terre entière et n'ai toujours pas perdu l'appétit de le raconter. Non pas en professeur "ès-gastronomie" (oh, le vilain mot !) mais en gourmand, amateur de bonnes et belles choses, de rencontres et de découvertes. Pour faire partager à mon lecteur mes emballements, mes...
Gibbs Smith, 2020. — 224 p. In France, people take pride in preserving the recipes of their regional heritage and deeply rooted traditions. What has remained true over time is that the French have a determined hold on their beloved regional classic dishes, the ones they grew up with that their mothers and grandmothers and grandmothers before them made--French comfort food.
Hamlyn, 2009. — 1152 p. — ISBN: 978-0600635871. Larousse Gastronomique is the world’s classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white...
Houghton Mifflin Harcourt, 2010. — 932 p. 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.
Montreal: La Compagnie d'Imprimerie et de Lithographie Canadienne Limitée, 1928. — 238 p. Preparer recettes, mais, un ouvrage en outre, qui unnetraité fût pas pratique seulement d'art un culinaire, recueil telle a été la pensée qui a inspiré la révérende Mère SainteMarie Edith dans la publication de Les Secrets De La Bonne Cuisine. Elle a voulu exposer d'une manière claire et...
Rowman & Littlefield Publishers, 2018. — 266 p. — ISBN: 1442272821, 978-1442272828. Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet...
Ten Speed Press, 2014. — 2014. — 352 p. — ISBN: 1607742675. A collection of stories and 100 sweet and savory French-inspired recipesfrom popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and...
Harry N. Abrams, 2018. — 400 p. — ISBN: 978-1419728952. he 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...
Arcade, 2015. — ISBN10: 1628725907; ISBN13: 978-1628725902. French cuisine is revered all around the world, and now French Country Cooking offers the unique opportunity to enter a France that very few tourists ever get to experience. In this richly illustrated cookbook, each gourmand member of the French National Assembly — representing the diverse regions of their native...
In France, people take pride in preserving the recipes of their regional heritage and deeply rooted traditions. What has remained true over time is that the French have a determined hold on their beloved regional classic dishes, the ones they grew up with that their mothers and grandmothers and grandmothers before them made--French comfort food. Collected here are recipes from...
Clarkson Potter, 2018. — 256 p. — ISBN: 978-0451499141. 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....
Murdoch Books, 2016. — 215 p. — ISBN: 1743363346. From a master patissier comes an inspirational--and equally practical and achievable--guide to delicious, French-style baking in the home kitchen. The French Baker features 95 recipes accompanied by beautifully shot and styled images; the more complex and technical baked items are supported by step-by-step photography and...
Adams Media, 2014. — 320 p. The Everything Easy French Cookbook: Includes 300 easy and elegant recipes: Boeuf Bourguignon, Crepes Suzette, Croque-Monsieur Maison, Quiche Lorraine, Mousse au Chocolat...and Hundreds More! 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...
Penguin Press, 2016. — 320 p. — ISBN13: 978-1594204524. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow...
Les Éditions Québec Amérique inc., 2008. — 618 p. Tableaux de conversion. Legumes. Legumineuses. Fruits. Noix et graines. Algues. Champignons. Cereales. Poissons. Crustaces. Mollusques. Herbes, epices et condiments. Viandes. Abats. Charcuterie. Volaille. Produites laitieres. Sucres, cacao et caroube. Graisses et huiles. Ingredient pour la cuisson. Cafe, the et tissans.