A Taste of Garlic

Category: Bookshop – Cuisine

Simple French Cookery

Simple French Cookery

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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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Raymond Blanc’s Foolproof French Cookery

Raymond Blanc's Foolproof French Cookery

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Apres Moi Le Dessert: A French Eighteenth Century Model Meal

Apres Moi Le Dessert: A French Eighteenth Century Model Meal

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Original eighteenth century recipes - most newly translated from French - selected to match a "model meal" given in a classic period cookbook:

FIRST SERVICE (Soups and entrees)
- CENTERPIECE: Oille
- SIX ENTREES:Terrine of partridge with cabbage~Terrine of filet of duck with green sauce~Pigeon tart~Chickens in galantine~Filet of beef with cucumbers~A grenade with blood
- TWO HORS-D'OEUVRES: Quail in the frying pan~Chicken in cinders

SECOND SERVICE (roasts)
- CENTERPIECE: A small quarter of veal, larded and served in its juice
- FOUR ROASTS:1 hen garnished with chickens with eggs~One hen~Four young rabbits~A plate of young pheasants garnished with young quail
- FOUR HORS-D'OEUVRES: Two salads~Two sauces

THIRD SERVICE (Entremets)
- CENTERPIECE: Partridge pate or boar's head
- SIX MEDIUM DISHES: Omelet a la Noailles~Fried cream, garnished with peach beignets~A stew of green truffles~A dish of artichokes~A dish of peas~A dish of crayfish
- TWO HORS D'OEUVRES: Fried animelles~A dish of ramekins

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A Taste of the Sun (Penguin Great Food)

A Taste of the Sun (Penguin Great Food)

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A selection of food writings and recipes that embraces the richness of French and Italian cuisine, from earthy cassoulets to the simplest spaghetti.

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Pâtisseries maison

Pâtisseries maison

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Grand Livre de Cuisine d’Alain Ducasse

Grand Livre de Cuisine d'Alain Ducasse

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La Cuisine: Everyday French Home Cooking

La Cuisine: Everyday French Home Cooking

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Food of Paris: Authentic Recipes from the City of Lights

Food of Paris: Authentic Recipes from the City of Lights

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Je fais mes pâtes à tartiner pour réussir brunchs, goûters et apéros

Je fais mes pâtes à tartiner pour réussir brunchs, goûters et apéros

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The Perfectionist: Life and Death in Haute Cuisine

The Perfectionist: Life and Death in Haute Cuisine

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The Provence Cookbook

The Provence Cookbook

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The Provence Cookbook finds Patricia Wells, a resident of the region, evoking the terroir in over 200 recipes culled form chefs, home cooks, farmers, and more. Like her other collections, Provence yields easy but elegant fare--modern, light-on-their-feet dishes such as Six-minute Cod Braised in Spicy Tomato Sauce and Francks's Roasted Duck Breasts with Green Olives. While the recipes are truly French (with an occasional cross-cultural contribution), Wells has done her usual trick of translating them for relaxed American cooking; she's also provided enticing vignettes on local markets; on ingredients, like the nutty camargue rice; and on other culinary suppliers such as Hervé Poron, "The Truffle King". In themselves, the listings make a useful guide.

In addition to the expected categories, the large recipe range includes breads, pasta, egg and cheese dishes, such as Quick Polenta Bread with Rosemary, Linguini with Saffron and Baked Arugula Omelet. Desserts are hardly neglected, and include evocative specialties like Fresh Fig and Homemade Apricot Jam Tart, Three Pear Cake and Individual Cherry-Hazelnut Gratins. Tips such as "On Peeling Tomatoes" menus and photos further distinguish a book that will delight both Wells's fans and those fortunate to discover her culinary France. --Arthur Boehm, Amazon.com

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Fidelma Cook’s French Leave (Or, Yes I’ll Have Another Vin Rouge S’il Vous Plait)

Fidelma Cook's French Leave (Or, Yes I'll Have Another Vin Rouge S'il Vous Plait)

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Joie De Vivre: Simple French Style for Everyday Living

Joie De Vivre: Simple French Style for Everyday Living

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In Joie de Vivre, Robert Arbor, a Frenchman transplanted to New York City, explains the French philosophy on life and argues for its adoption by stressed Americans. In a funny way, this is sort of a self-help book for people who admire the French lifestyle, and for those who believe that good food is the secret to a happy life. The premise of the book is that you will find "domestic happiness" when you learn to enjoy the most mundane details of your everyday life: "It's about making time for family, growing some vegetables in your garden, chatting with the butcher and cooking for your family and friends." Quality of life, explains Arbor, is only improved when your pillowcases smell like lavender, and you make your own hot chocolate.

Although there are 50 recipes dispersed throughout the book, Joie de Vivre is not a cookbook. Most of the recipes are for dishes such as A Really Good Fried Egg, mayonnaise and café au lait, but there are interesting ones too, such as Carrot Râpée, Beet Vinaigrette and Fish in Papillotte. The recipes are included more as a way to better describe the French experience and to show how easy it is to adopt as a way of life; a method that works particularly well for those of us who know that the best way to understand and appreciate a foreign culture is through its food. --Leora Y Bloom, Amazon.com

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Plats du Jour

Plats du Jour

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Charcuterie and French Pork Cookery

Charcuterie and French Pork Cookery

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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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Le Larousse des desserts

Le Larousse des desserts

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Crafty French Cooking

Crafty French Cooking

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French Country Cooking (Cookery Library)

French Country Cooking (Cookery Library)

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bookshop cuisine  French Country Cooking (Cookery Library)   because we all love reading blogs about life in France

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Full of authentic recipes, this book describes some of the regional cookery of France. It shows the diversity of the cuisine through recipes that range from the primitive peasant soup of the Basque country to the refined Burgundian dish of hare with a cream sauce and chestnut puree.

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