A Taste of Garlic

Category: Bookshop – Cuisine

La Bonne Cuisine De Madame E. Saint-Ange: The Essential Companion for Authentic French Cooking

La Bonne Cuisine De Madame E. Saint-Ange: The Essential Companion for Authentic French Cooking

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Floyd Around the Med

Floyd Around the Med

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It's all right for some. Here's Keith Floyd cooking his way round the Mediterranean, accompanied by a film crew for the television series. Greece, the South of France, Turkey, Spain, Morocco and Tunisia and Egypt are his destinations, where he explores the rich variety of cooking styles that have evolved around the shores of the Middle Sea, all founded basically upon the same seasonally available diet. Thus, in Greece Floyd cooks a beautiful and sophisticated "Fricassee of Spring Lamb with Green Peas and Egg and Lemon Sauce" (it also includes Cos lettuce and baby leeks); and in North Africa, by contrast, the equally stylish but quite different "Lamb Couscous with Root Vegetables and Courgettes".

Keith Floyd is particularly good at capturing this local essence of food and cooking. He has a nose for the unusual and can sniff out unexpected but authentic combinations, an invaluable asset in what is perhaps over-familiar territory. From Spain, for example, a chocolate sauce for lobster; from Tunisia, a beef stew flavoured with coffee. Wherever he goes, the recipes are unfailingly delicious. In characteristic Floyd style, he enthusiastically invades casino kitchens, barbecues on beaches and sets his portable stove up in Roman amphitheatres, everywhere cooking on the spot. His commentaries on the cultures he visits, from Cannes to Cairo, make for ripe and entertaining reading. (Perhaps distancing the book somewhat from the series, he also allows himself some pungent observations on the exigencies of making popular television.) Fans will find this a characteristically expert, inviting and lavishly illustrated guide to these ancient and vibrant cuisines. --Robin Davidson

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Cuisine Grandmere: From Brittany, Normandy, Picardy and Flanders

Cuisine Grandmere: From Brittany, Normandy, Picardy and Flanders

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Recettes de grand-mère

Recettes de grand-mère

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2000 Favourite French Recipes

2000 Favourite French Recipes

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A Taste of the Sun

A Taste of the Sun

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

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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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Cordon Bleu Classic French Cookbook (Classic Cookbook)

Cordon Bleu Classic French Cookbook (Classic Cookbook)

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Culinaria France

Culinaria France

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Culinaria France is a new, up-to-date portrait of this nation of food lovers. It contains something for everyone, including a selection of enticing recipes amongst fabulous photographs and knowledgeable texts about French cuisine.

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The Escoffier Cookbook: Guide to the Fine Art of French Cuisine

The Escoffier Cookbook: Guide to the Fine Art of French Cuisine

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The Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes from the real Paris

The Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes from the real Paris

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bookshop cuisine  The Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes from the real Paris   because we all love reading blogs about life in France

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You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine bar? In his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris's best eateries.

Daniel explains that, as true Parisians know; a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, cafe–restaurant providing continuous service and rough–and–ready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them.

Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own best–keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan–Grilled Rib Steak with BÉarnaise Sauce, and Warm Almond Cake with Caramel Cream. Bistros, brasseries, and wine bars, define what it means to be out and eat out in Paris, to dine simply and very well. Theirs is the food that nourishes and sustains the Paris of Parisians – the real and everyday Paris – with local flavor, style, sophistication, personality, and attitude.

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Les 200 plats préférés des enfants

Les 200 plats préférés des enfants

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Mes confitures

Mes confitures

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Ph 10 : Pâtisserie Pierre Hermé

Ph 10 : Pâtisserie Pierre Hermé

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Trish’s French Kitchen

Trish's French Kitchen

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Dix petits doigts pleins de chocolat

Dix petits doigts pleins de chocolat

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Menu Master for France (Marling menu masters series)

Menu Master for France (Marling menu masters series)

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Flavours of Bordeaux

Flavours of Bordeaux

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bookshop cuisine  Flavours of Bordeaux   because we all love reading blogs about life in France

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Halfway between a recipe book and a tourist guide, this book offers an original and delicious journey into the vineyards of Bordeaux.

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Patricia Wells at Home in Prov: Recipes Inspired by Her Farmhouse in France

Patricia Wells at Home in Prov: Recipes Inspired by Her Farmhouse in France

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