Kategoria BISAC: Cooking >> Regional & Ethnic - French

The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients. The book is divided into twenty-two chapters, fourteen covering savory recipes and eight covering sweet recipes,...

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.

In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks--most notably in Paris--incorporates ingredients and techniques from around the world into traditional French dishes....

By the author of Hidden in Paris, a playful cookbook filled with the kinds of food French people really prepare and eat at home. Includes detailed instructions and mouth-watering photographs of all the recipes in the novel.

With beguiling recipes and sumptuous photography, A Kitchen in France transports readers to the French countryside and marks the debut of a captivating new voice in cooking.

"This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France."
--Alice Waters

When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Medoc, she did not quite know what was in store for them. She found wonderful ingredients--from local farmers and the neighboring...

The memoir of a young diplomat s wife who must reinvent her dream of living in Paris one dish at a time
When journalist Ann Mah s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures a deux. Then her husband is called away to Iraq on a year-long post alone. Suddenly, Ann s vision of a romantic sojourn in the City of Light is turned upside down.
So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and...

Revised Edition with more comprehensive information in the fish and shellfish section. Over 60 simple recipes for a self catering holiday to France.Recipes require no more than two rings to create delicious meals using ingredients readily available in France. All ingredients are translated into French and there is a glossary of produce to make negotiating the markets and supermarkets easy. Liz Garnett is a travel photographer specialising in France. Since 1994 she has been regularly visiting France including living in Northern France for two years. Her photographs have been published in books...

In this book, Malcy brings together some of his own Correzienne recipes with those from his wife Diane, French friends and neighbours, plus chefs from hotels and restaurants in the Correze. Recipes which have been created using time-honoured methods and local top quality meat, fish, game, vegetables, fruits and herbs. The many authentic recipes, with their interesting and informative introductions, mouth watering ingredients and detailed instructions, will tickle readers' taste-buds and give them an excellent insight into the skills of a dedicated chef. Many recipes are followed by...

A classic kitchen reference available in softcover for the first time.
As the founder, publisher, and editor of "Cook's Illustrated "magazine, Kimball has perfected an invaluable way of writing about food: take a classic dish, meticulously test all possible variations, and then present the recipes proven best. "
" "The Cook's Bible" takes the mystery out of preparing a great meal. In addition to numerous master recipes, Kimball serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures with more than 250...

French cuisine is revered all around the world, and now French Country Cooking offers the unique opportunity to enter a France that very few tourists ever get to experience. In this richly illustrated cookbook, each gourmand member of the French National Assembly--representing the diverse regions of their native country--shares culinary secrets that will inspire you to try your hand at preparing mouthwatering soups, sides, dinners, and desserts. From a challenging recipe for slow-cooked hare that predates the French Revolution to a simple yet delightful bread, the 180 recipes collected...

Throughout the wine regions of France the annual harvest brings people of all ages and backgrounds to pick the grapes. It's hard and hungry work - traditionally the vineyard owners feed their temporary workers nourishing, hearty food to fuel the work in the vines. In Recipes from the French Wine Harvest Rosi Hanson describes the harvest cooking in six great wine-growing areas: Burgundy, Rhone, Bordeaux, Loire, Champagne and Alsace. She introduces the regions, and winemaking families who make their harvest a celebration. She visited some of France's greatest chateaux and domaines, from La...

Written by an Englishwoman, living in Paris at the beginning of the twentieth century, this work includes 137 household recipes. It also contains menus with recipes from the best Paris chefs and restaurants.

Complet, restauree numeriquement reimpression (fac-simile) de l'edition originale de 1934 avec une excellente resolution et une excellente lisibilite. Edition 1 de 2 (346 pages). Edition 2 de 2 (396 pages). Ma Cuisine d'Auguste Escoffier, publie pour la premiere fois en 1907 et ici dans sa version reeditee en 1934, est un ouvrage de reference, posant les bases de l'art culinaire francais moderne. Cet ouvrage contient pas moins de 2500 recettes, tout en explicitant l'approche technique et artistique de l'auteur, instituant definitivement la cuisine comme un art. Auguste Escoffier: En resume,...

Complet, restauree numeriquement reimpression (fac-simile) de l'edition originale de 1934 avec une excellente resolution et une excellente lisibilite. Edition 1 de 2 (346 pages). Edition 2 de 2 (396 pages). Ma Cuisine d'Auguste Escoffier, publie pour la premiere fois en 1907 et ici dans sa version reeditee en 1934, est un ouvrage de reference, posant les bases de l'art culinaire francais moderne. Cet ouvrage contient pas moins de 2500 recettes, tout en explicitant l'approche technique et artistique de l'auteur, instituant definitivement la cuisine comme un art. Auguste Escoffier: En resume,...

A captivating journey to off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village

"Francophiles, this book is pure Gallic food porn."
--The Wall Street Journal

Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old chateau in Medoc. While shopping for local ingredients,...

'Laugh out loud... such a picture of the fields of lavender, sunflowers and olive trees that you could almost be there with her.' Stephanie Sheldrake, Living France Magazine

From the author of the bestselling memoir 'How Blue is My Valley' comes another irresistible invitation to join her in Provence, this time to discover everything you want to know about cheese and its place in French life. How to choose it, serve it and cook with it. Recipes range from traditional tapenade to original British/ProvenCal fusion such as Big Franglais Breakfast and Pizza Gallois,...

The kitchen in the thirteenth century, two albums The kitchen in the thirteenth century, the manuscript of Zion, Fabian Mullers (ref. 8403) will be available in early summer. We also offer another album in the kitchen at that time in the Norman worlds: Normandy, kingdom Anglo-Norman, Norman Sicily but also Denmark and Iceland. It will appear in the month of April. The kitchen of the thirteenth century was long ignored, overshadowed by the iconic works, The Viandier Taillevent and Le Mesnagier of Paris, appeared in the fourteenth century. The thirteenth century was a time extension, intense...

With his trademark French elegance and style, Michel Roux Jr takes readers on an epicurean adventure, with recipes that use the whole beast.

All about: Cooking With The Seasons: A Year In My Kitchen

By Monique Jamet Hooker and Tracie Richardson

This very personal culinary narrative cookbook is meant to help you learn to prepare meals using fresh, seasonal ingredients grown in your geographical area, whatever your level of expertise in the kitchen. It is also meant to entertain the casual reader with the experiences I shared with nine brothers and sisters while growing up on my family's 17^th century chateau farm in France.

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