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Mireille Guiliano serves up a wonderfully refreshing and alluring guide for the working woman, filled with inspiring woman-to-woman advice (and recipes!).
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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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One hundred and fifty recipes are presented in this cookbook, many of them unique to the author's restaurant, such as lobster-filled crepes with a carrot-emulsion sauce, topped with a pea-shoot salad dressed lightly with lemon-infused oil, to name one of the simpler ones!
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Presents some of the best of the French kitchen and delves into the very roots of French cuisine.
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Gordon Ramsay has once again put together an amazing cookbook, this time featuring his favourite recipes from around the world. Delving into Middle Eastern, American, Thai, Chinese, Indian, Spanish, French, Italian, Greek, even our own British, he provides an innovative range of recipes to be cooked every day, no matter what you're in the mood for.
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Presents the author's various family recipes which have been passed down through the generations, in a celebration of French cuisine, from pumkin soup to Moules Mariniere, from Tarte aux cassis to Fouace Aveyronnaise. These recipes are illustrated with photographs. This cookbook is intended for the lovers of food and France.
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A cookbook describing the techniques needed to create traditional French food, and demonstrating 40 simple-to-follow versions of the most well-known dishes. With step-by-step instructions and colour photographs to accompany every stage from start to finish, all 40 recipes are quick and easy to prepare, and use readily available ingredients.
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Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes.
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Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a postwar nation to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas such as garlic, wine and olive oil into its kitchens. This mouthwatering selection of her writings and recipes embraces the richness of French and Italian cuisine, from earthy cassoulets to the simplest spaghetti, as well as evoking the smell of buttered toast, the colours of foreign markets and the pleasures of picnics. Rich with anecdote, David's writing is defined by a passion for good, authentic, well-balanced food that still inspires chefs today.
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Presents a collection of recipes inspired by not just the flavours and food of the region, but its way of life. This illustrated book features recipes that reflect the changing seasons, from refreshing summer dishes such as Salade Nicoise and Pissaladiere to the warming comfort of Daube en Boeuf and Bouillabaisse.
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A guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette.
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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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Contains recipes, tips, cooking styles and origins for almost every dish in history. This book includes developments in appliances, nutrition and culinary knowledge. It is filled with fascinating tips.
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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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Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.
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Including advice, this title offers French recipes for each season, anecdotes, and tips. It talks us through food and dining, from the author's childhood in Alsace-Lorraine, renowned for its cuisine, where she learned to cook with her mother and grandmother, to Provence with its richly unusual but healthy dishes.
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Bookshop - Cuisine | Keith Eckstein November 23, 2009 | 
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