A Taste of Garlic

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En cuisine avec Alain Passard

En cuisine avec Alain Passard

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Flavours of Provence

Flavours of Provence

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Presents introductions that link each recipe to Provence's culinary traditions, ranging from Regional Cheeses to Provencal Herbs, Garlic and Spices.

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Dumas on Food: Selections from “Le Grand Dictionnaire de Cuisine”

Dumas on Food: Selections from "Le Grand Dictionnaire de Cuisine"

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Pain maison : Spécial machine à pain

Pain maison : Spécial machine à pain

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Éric Kayser’s New French Recipes

Ãric Kayser's New French Recipes

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French Cooking: Classic Recipes and Techniques

French Cooking: Classic Recipes and Techniques

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Around the French Table: 24 Classic Home Recipes from France (Special Kindle Enabled Features) With DirectLink(tm) Technology (French Table Classic Cookbooks)

Around the French Table: 24 Classic Home Recipes from France (Special Kindle Enabled Features) With DirectLink(tm) Technology (French Table Classic Cookbooks)

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EXCERPTS:

"The very economy of the French is an art, and there is art in their economy. It is true that their dishes, as we have known them in this country, are expensive, even extravagant, but that is because they have been for the most part the creations of high-priced chefs. They who have made eating a vocation know that it is not necessary to dine expensively in order to dine well."

"There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d'oeuvre to café noir, in the ways with seasoning that work miracles with leftovers and preserve the daily routine of three meals a day from the deadly monotony of the American régime, in the garnishings that glorify the most insignificant concoctions into objects of appetising beauty and in the sauces that elevate indifferent dishes into the realm of creations and enable a French cook to turn out a dinner fit for capricious young gods from what an American cook wastes in preparing one."

"Much of the interest that attaches to French cuisine is, of course, due to local atmosphere, to the associations that surround the quaint restaurants, half hidden in unexpected nooks and by-ways, to the fact that old Jacques "waits" in his shirtsleeves or that Grosse Marie serves you with a smile as expansive as her own proportions, or that it is Justin or François or "Old Monsoor," with his eternal grouch, who glides about the zinc counter. But there is also magic in the arrangement of the menus, in the combinations of food, in the very names of the confections and in the little Gallic touches that, simple though they are, transform commonplace dishes into gastronomic delights."


SAMPLE RECIPE MENUS:

? Consommé à la Madrilène
? Perches aux Fines Herbes
? Filets Mignons aux Pommes de Terre
? Aubergines Farcies
? Omelette au Rhum


SPECIAL KINDLE ENABLED FEATURES:

This edition has special Kindle enabled features, including interactive table of contents, DirectLink(tm) Technology, text-to-speech capabilities which enable audiobook features, as well as words that can be looked up on the Kindle supplied built in dictionary.


REVIEWS:

"A Masterpiece ... Belongs in the Kitchen of Every American Home"

"Five Stars ***** And Excellent Cookbook for both Experienced and Novice Cooks Alike"

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I Know How to Cook

I Know How to Cook

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With more than 1,200 recipes for various occasions, this compendium includes different classic French dishes, from croque monsieur to cassoulet. It reveals how easy French cooking really is.

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Fromages frais maison

Fromages frais maison

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French Farmhouse Cook Book

French Farmhouse Cook Book

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Le Repertoire De La Cuisine

Le Repertoire De La Cuisine

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Classic catering textbook.

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  • Hardback.

Le Gavroche Cookbook

Le Gavroche Cookbook

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For nearly 35 years Le Gavroche has been one of the finest restaurants in London, serving exquisitely balanced food in the classic French tradition. Founded by Michel and Albert Roux, and now run by chef Michel Roux Jr, its pre-eminence is celebrated in Le Gavroche Cookbook, a superb collection of 200 dishes from the restaurant's recipe books. The book is organised seasonally, with an emphasis on the freshest and finest ingredients (if you're going to try to cook this type food, you have to buy the best--there's no point otherwise). Gulls' Eggs with Caviar, Roast Black Leg Chicken with Fresh Pasta, Foie Gras and Truffles, from the Spring section; Stuffed Sea Bass with Fennel, from Summer; Lobster Soufflé with Quail's Egg and Brandy and Rich Braised Stuffed Hare, from Winter: this is luxurious and expensive cooking. Challenging, too. Michel Roux Jr doesn't give much in the way of guidance for the inexperienced but ambitious cook: the instructions are plain to the point of austerity, but assume a considerable degree of skill and familiarity with the procedures of classic French cuisine. The results, though complex, are beautifully balanced. Of its kind, this food is perfect, representing an ideal of sophistication to which cooks can aspire. The book is elegantly (and robustly) produced and amply illustrated, adding to the pleasure of using it. --Robin Davidson

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Mastering the Art of French Cooking: Vol 1

Mastering the Art of French Cooking: Vol 1

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Cuisine Nicoise: Recipes from a Mediterranean Kitchen

Cuisine Nicoise: Recipes from a Mediterranean Kitchen

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Potager: Fresh Cooking from the French Kitchen Garden

Potager: Fresh Cooking from the French Kitchen Garden

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Out to Lunch in Provence

Out to Lunch in Provence

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Confessions of a French Baker: Breadmaking Secrets, Tips and Recipes

Confessions of a French Baker: Breadmaking Secrets, Tips and Recipes

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Anton, Le pré catelan : Le restaurant

Anton, Le pré catelan : Le restaurant

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