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Tags: french cooking

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  My Life in France

  by Julia Child

  In her own words, here is the captivating story of Julia Child’s years in France, where she fell in love with French food and found ‘her true calling.’ From the moment the ship docked in Le Havre in the fall of 1948 and Julia watched the well-muscled stevedores unloading the cargo to the first perfectly soigné meal that she and her husband, Paul, savored in Rouen en route to Paris, where he was to work for the... (more)
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  Julie and Julia

  My Year of Cooking Dangerously

  by Julie Powell

  Nearing 30 and trapped in a dead-end secretarial job, Julie Powell resolved to reclaim her life by cooking, in the span of a single year, every one of the 524 recipes in Julia Child's legendary Mastering the Art of French Cooking. Her unexpected reward: not just a newfound respect for calves' livers and aspic, but a new life--lived with gusto.
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  Barefoot in Paris

  Easy French Food You Can Make at Home

  by Ina Garten

  Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit,... (more)
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  French Lessons

  Adventures with Knife, Fork, and Corkscrew

  by Peter Mayle

  Peter Mayle, francophile phenomenon and author of A Year in Provence , brings another delightful (and delicious) account of the good life, this time exploring the gustatory pleasures to be found throughout France. The French celebrate food and drink more than any other people, and Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon,... (more)
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  The French Chef Cookbook

  by Julia Child

  The French Chef Cookbook From The French Chef, the PBS series that began it all, here are all the recipes that introduced Julia Child to an American public hungry for more sophisticated cooking techniques. In this handsome new hardcover edition, home cooks will rediscover the recipes that made Julia Child America’s undisputed expert on fine French cooking. With her signature devotion to culinary education,... (more)
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  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... (more)
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  Larousse Gastronomique

  by R. J. Courtine, Prosper Montagne

  Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The... (more)
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  Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef

  by Ian Kelly

  “Cuisinier, architect, and one of the most prolific writers of the 19th century, Carême was the founder of a classic cuisine that would influence generations of chefs. In this well-researched book, Ian Kelly deftly recounts the exploits of this remarkable man.” —JACQUES PÉPIN Aunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef’s tour of the palaces of Europe in the ultimate... (more)
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  Mastering the Art of French Cooking

  by Julia Child, Louisette Bertholle, Simone Beck

  The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970. Volume One is the classic cookbook, in its entirety—524 recipes. “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and... (more)
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  My French Kitchen

  A Book of 120 Treasured Recipes

  by Joanne Harris

  In My French Kitchen bestselling author Joanne Harris , along with acclaimed food writer Fran Warde, shares her treasured collection of family recipes that has been passed down from generation to generation. All the classics are here: Quiche Lorraine, Moules Marinière, Coq au Vin, and Crème Brûlée, plus an entire chapter devoted to French chocolate, including cakes, meringues, and spiced hot chocolate.
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  The Way to Cook

  by Julia Child

  "Julia Child's . . . seventh book, The Way to Cook, is her magnus opus . . . the biggest and most comprehensive collection of Child recipes and comments . . . (with) the same warm, generous, informal approach that has made her the most celebrated cook in America."--Phyllis Hanes, Christian Science Monitor. 600 full-color photos.
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  Bouchon

  by Thomas Keller

  Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to... (more)
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  Mastering the Art of French Cooking, Volume 1

  by Julia Child

  Revised edition of the classic cookbook, originally published in 1961.
• Mastering the Art of French Cooking (Volume 1)

  

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  Mastering the Art of French Cooking (Volume 1)

  The classic in its genre, Julia Child's Mastering the Art of French Cooking, coauthored by Simone Beck and Louisette Bertholle.
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  Savoring France: Recipes and Reflections on French Cooking (The Savoring Series)

  by Georgeanne Brennan

  The latest entry in this Williams-Sonoma series provides a wide-ranging, if unsurprising, look at Gallic cuisine. Brennan (The Food and Flavors of Haute Provence) divides the recipes into appetizers, entr es, vegetables and desserts, and each dish is derived from a specific region: Pissaladi re from Provence, Gratin ed Mussels on the Half Shell from Languedoc and Fondue from Franche-Comt and the Alps. Meat entr... (more)
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  Food and Friends

  by Simone Beck

  Julia Child's mentor and coauthor of Mastering the Art of French Cooking, Simone "Simca" Beck combines menus and recipes with the extraordinary story of her life--from her childhood in pre-World War I Normandy to madcap escapades in 1920's Paris to tragedy and triumph. Illustrated with vintage photos and drawings.
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  Williams-Sonoma New Orleans: Authentic Recipes Celebrating The Foods Of the World (Williams-Sonoma Foods of the World)

  by Constance Snow

  Williams-Sonoma Foods of the World New Orleans offers an insider+s view of this magical city, delving into regional specialties and exploring the diverse 300-year culinary history. Each mouthwatering recipe captures a taste of the Big Easy, wherever you live.Featuresn50 authentic recipes, from Crawfish Beignets and Cheese Grits SoufflŽ to Bananas Foster and Carnival King Caken225 full-color photographs showcase... (more)
• Culture and Cuisine: A Journey Through the History of Food (Da Capo Paperback)Jean-Francois Revel

  

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  Culture and Cuisine: A Journey Through the History of Food (Da Capo Paperback)

  by Jean-François Revel

  Text: English, French (translation)
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  The Country Cooking of France

  by Anne Willan

  Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Cr pes... (more)
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  Nobody Does It Better: Why French Home Cooking is Still the Best in the World

  by Trish Dessine

  Named one of the best Cookbooks of the Year 2007 by the Los Angeles Times. We may hate to admit it (and never would to the French), but the truth is there is still nowhere in the world where food and cooking are so passionately and intricately woven into lives, hearts, and minds than in France, a country where masterpieces of home cooking are produced nightly, whether for a family supper or chic dinner party.... (more)