A Taste of Garlic

Category: Bookshop – Cuisine

French Country Cooking

French Country Cooking

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Pâtisserie ! : L’ultime référence

Pâtisserie ! : L'ultime référence

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The French Menu Cookbook

The French Menu Cookbook

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Walnut Wine and Truffle Groves

Walnut Wine and Truffle Groves

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Invites readers to visit France's Dordogne region. Through interviews with local home cooks and chefs, visits to local farms and historic sites, market tours, and wineries, this book helps readers discover the true jewels in France's culinary crown as well as discover the country's most beautiful and less trod-upon provinces.

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The Medieval Kitchen: Recipes from France and Italy

The Medieval Kitchen: Recipes from France and Italy

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Mourjou: The Life and Food of an Auvergne Village (None)

Mourjou: The Life and Food of an Auvergne Village (None)

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French Leave: Over 100 Irresistible Recipes

French Leave: Over 100 Irresistible Recipes

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The life of a Michelin-starred chef is undeniably a stressful one, and no doubt many pause from time to time in the frenzy of the kitchen or the worry of the office to ask themselves if it's really all worth it. John Burton Race, who had clocked up two stars, had such a moment. He saw the business side of a highly successful restaurant taking over and himself losing contact with what had drawn him into cooking in the first place--food and its preparation. Following this epiphany (one might call it a naked-lunch moment, when, as William Burroughs remarked, you really see what's on the end of your fork) he determined to return to his roots, take a sabbatical and write a book about the pleasures of good, simple food. French Leave is the result. French because Race ambitiously decided that France was the best place to conduct his research and accordingly took his entire family (wife, six children and, eventually, Labrador puppy) with him. French leave is both a cookbook and a narrative of the we-survived-a-year-in-rural-France type so popular since that leathery old bellwether Peter Mayle first showed the way. The recipes are excellent--good, plain, traditional French eating, arranged seasonally, with classics such as Cassoulet, Confit of Duck and Daube de Boeuf featuring. There's practically nothing here that you won't find in books stretching all the way back to Elizabeth David and beyond, but it's very useful to have such a collection curated by a skilled and enthusiastic chef. The narrative parts of the book are somewhat mixed: when Race is talking to food producers and cooks of the Aude, his chosen region in the south-west of the country, he is fascinating and clearly enthralled. These are people with a profound love and respect for food, and Race is good at communicating this and demonstrating why quality is important. It's less easy to see why he chose to include so much about his family--quarrels, grumpy love-sick teenagers, school plays and so on--who probably won't thank him. And strangely, there's no mention whatsoever of the television crew, who must have been around quite a lot filming for the accompanying series. --Robin Davidson

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At My French Table: Food, Family and Joie De Vivre in a Corner of Normandy

At My French Table: Food, Family and Joie De Vivre in a Corner of Normandy

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The French Kitchen: A Cookbook

The French Kitchen: A Cookbook

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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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French Kitchen: Classic Recipes for home cooks

French Kitchen: Classic Recipes for home cooks

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Tante Claire: Recipes from a Master Chef

Tante Claire: Recipes from a Master Chef

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French Provincial Cooking

French Provincial Cooking

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Features advice on the choice of the tools that would always be needed in any kitchen. This title describes a collection of recipes including 'pot au feu'.

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Recipes from Le Manoir aux Quat’ Saisons

Recipes from Le Manoir aux Quat' Saisons

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Doing without Delia: Tales of Triumph and Disaster in a French Kitchen

Doing without Delia: Tales of Triumph and Disaster in a French Kitchen

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Tells us the secrets of the author's training at the world's famous cooking school, Le Cordon Bleu, and of French cooking itself. This book explains how to make the perfect sauce; the secret of great stocks; how to win a fight with a lobster; and how to avoid maiming yourself while cleaning your knives.

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Pierre Gagnaire: Reinventing French Cuisine

Pierre Gagnaire: Reinventing French Cuisine

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Pierre Gagnaire is a considered one of the finest chefs in the world. This memoir/cookbook is a tour of his life and recipes as a cook since 1966, from his first very simple recipe, a potatoes gratin, to the last, a flower-shaped haddock.

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Montignac Provencal Cookbook

Montignac Provencal Cookbook

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Recipes appetizers, canapes and toast

Recipes appetizers, canapes and toast

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50 recipes for canapes, toast and appetizers. With Friends or for parties, 50 recipes to start your meal.

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In a Nutshell – French Vegetarian Cooking: A Step-by-step Guide (In a Nutshell: Vegetarian Cooking)

In a Nutshell - French Vegetarian Cooking: A Step-by-step Guide (In a Nutshell: Vegetarian Cooking)

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