A Taste of Garlic

Category: Bookshop – Cuisine

French Country Cooking

French Country Cooking

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bookshop cuisine  French Country Cooking   because we all love reading blogs about life in France

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This classic collection of heritage recipes represents the best of French home cooking as passed down through generations of food-loving families. Inspired by their mother, who passed on the secrets of her native Normandy cuisine, the book has been put together by Michel and Albert Roux, founders of The Waterside Inn and Le Gavroche.

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Grand livre de cuisine de Joël Robuchon (1DVD)

Grand livre de cuisine de Joël Robuchon (1DVD)

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Carnet de recettes Côté Est

Carnet de recettes Côté Est

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French Country Cooking

French Country Cooking

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The Complete Robuchon

The Complete Robuchon

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bookshop cuisine  The Complete Robuchon   because we all love reading blogs about life in France

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Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels.

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Les brioches et viennoiseries de Christophe : Leçon de pâtisserie n°7

Les brioches et viennoiseries de Christophe : Leçon de pâtisserie n°7

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Simple French Cuisine: From Provence and Languedoc

Simple French Cuisine: From Provence and Languedoc

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Hot Sun, Cool Shadow: Savouring the Food, History and Mystery of the Languedoc

Hot Sun, Cool Shadow: Savouring the Food, History and Mystery of the Languedoc

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bookshop cuisine  Hot Sun, Cool Shadow: Savouring the Food, History and Mystery of the Languedoc   because we all love reading blogs about life in France

Product Description

An unabashed celebration of the joys of food and cooking, 'Hot Sun, Cool Shadow' follows the story of food-writer Angela Murrills and the artist Peter Matthews, who travel together to the southerly French region of Languedoc.

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The French Women’s Diet

The French Women's Diet

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bookshop cuisine  The French Womens Diet   because we all love reading blogs about life in France

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It's the easy way to look great, lose weight, and eat like the French do! That means "Non!" to celery and cottage cheese and "bien sur!" to cream and butter and profiteroles. Written for today's lifestyle and American culture.

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So French

So French

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bookshop cuisine  So French   because we all love reading blogs about life in France

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An autobiography of Dany Chouet's life - from her childhood in post-war France, migration to Australia and rise to culinary success. It includes over 60 authentic French recipes. It features food and location photography from Dany's home in France.

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A Little Taste of France

A Little Taste of France

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bookshop cuisine  A Little Taste of France   because we all love reading blogs about life in France

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Explore the world of French food and wine through the pages of this book. Shop in the markets of Paris and Provence, learn how Camembert is made in Normandy and visit the vineyards of Champagne. With 100 eaay to follow recipes this book will add a Gallic touch to any kitchen.

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Michel Bras Essential Cuisine : Laguiole, Aubrac, France, édition en langue anglaise

Michel Bras Essential Cuisine : Laguiole, Aubrac, France, édition en langue anglaise

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Cooking and Travelling in South-West France

Cooking and Travelling in South-West France

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Tout petits cannelés & financiers : 35 recettes + 2 moules en silicone

Tout petits cannelés & financiers : 35 recettes + 2 moules en silicone

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Crepes

Crepes

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bookshop cuisine  Crepes   because we all love reading blogs about life in France

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108

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Paris Boulangerie-Patisserie

Paris Boulangerie-Patisserie

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Carnet de recettes Côté Sud

Carnet de recettes Côté Sud

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Le Cordon Bleu Cuisine Foundations

Le Cordon Bleu Cuisine Foundations

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bookshop cuisine  Le Cordon Bleu Cuisine Foundations   because we all love reading blogs about life in France

Product Description

Presents the concepts and techniques of classic French cuisine. This work 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.

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