French Cooking
28 Days in Provence: Food and Family in the Heart of France
28 Days in Provence
Food and Family in the Heart of France
Paperback      ISBN: 0522858074

A rich journey into the heart of French cuisine, this account re-engages with Provence’s culinary tradition to inspire Francophiles and food lovers alike. Exploring village markets, cooking with local and seasonal produce, learning classic food techniques, and soaking up the culture are all part of the daily life of a chef and his family on holiday. What began as a diary has become a beautiful record of regional food, including more than 80 original recipes—Slow-cooked Duck with Honey and Thyme, Lamb Cassoulet with Preserved Lemons, Artichoke Stuffed with Ratatouille, and Figs Wrapped in Olive Oil Brioche, to name a few. To round out this luscious feast, the book offers many other tips and treasures, such as overviews of the region’s wines as well as a personal guide to the best restaurants and hotels.

32 Yolks: From My Mother's Table to Working the Line
32 Yolks
From My Mother's Table to Working the Line
Paperback      ISBN: 0812983068
NEW YORK TIMES BESTSELLER - Hailed by Anthony Bourdain as "heartbreaking, horrifying, poignant, and inspiring," 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin.

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR

In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.

Ripert's parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert's father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris's most elite restaurants, where Ripert discovered that learning to cook was the easy part--surviving the line was the battle.

Taking us from Eric Ripert's childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Jo l Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself--and his home--in the kitchen.

Praise for 32 Yolks

"Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling."--Chicago Tribune

"With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep."--The Wall Street Journal
A'Qi: A Kitchen Dialogue
A'Qi
A Kitchen Dialogue
Hardcover      ISBN: 905856441x
Celebrates the A Qi restaurant, located in Bruges, Belgium, which has just been awarded a Michelin star.
Alain Ducasse Nature: Simple, Healthy, and Good
Alain Ducasse Nature
Simple, Healthy, and Good
Hardcover      ISBN: 0847838404

Michelin-starred chef Alain Ducasse challenges the clich d image of French food as complicated and heavy. Here he goes back to basics and rediscovers the pleasures of simple French food based on healthy, locally sourced ingredients that are in season, without the fat and without the fuss.

The book features charming line drawings and mouthwatering food photography by one of France's most acclaimed food photographers. Sidebars and asides containing useful snippets of Ducasse's experience and advice are peppered throughout.

With over 190 simple yet sublime dishes, Ducasse highlights a wide range of flavor combinations in which vegetables, fruits, and grains take pride of place, while animal protein is used sparingly for flavor. Ducasse casts aside preconceived notions of French food to reveal its essence--seasonal produce, fresh flavors, and hearty, healthy dishes meant to be shared with friends and family.
Amuse-Bouche: Little Bites of Delight Before the Meal Begins: A Cookbook
Amuse-Bouche: Little Bites of Delight Before the Meal Begins
A Cookbook
Hardcover      ISBN: 0375507604

Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago's Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the "grand amuse"--an assortment of four different taste sensations.

Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising--but always exquisite--that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto's creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.

Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.
Annie's Farmhouse Kitchen: Seasonal Menus with a French Heart
Annie's Farmhouse Kitchen
Seasonal Menus with a French Heart
Hardcover      ISBN: 1743792646
Annie's Farmhouse Kitchen is a window on the world of acclaimed Australian chef Annie Smithers. A handsome, gifty package, it includes a best-of selection of three and four-course menus collected by Annie over the first three years of her restaurant, du Fermier, in Trentham, Central Victoria. Annie's food is classic French-Provincial, presented with a distinct pared back, accessible aesthetic, and determined very much by whatever is thriving in her rambling home vegetable garden.

As well as the menus, Annie includes timelines that talk the reader through the process of recreating her feasts. Annie's distinct voice features throughout - both guiding readers with advice about getting the best results from her recipes, and via occasional entertaining vignettes that tell the story of the daily challenges and victories inevitably associated with running a successful small restaurant in a country town - solo.
Around My French Table: More Than 300 Recipes from My Home to Yours
Around My French Table
More Than 300 Recipes from My Home to Yours
1st Edition    Hardcover      ISBN: 0618875530

When Julia Child told Dorie Greenspan, "You write recipes just the way I do," she paid her the ultimate compliment. Julia's praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie's "wonderfully encouraging voice" and "the sense of a real person who is there to help should you stumble." Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the "top-secret" chocolate mousse recipe that every good Parisian cook knows--but won't reveal. Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef's Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for "lazy people." Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.

As Always, Julia: The Letters of Julia Child and Avis DeVoto: Food, Friendship, and the Making of a Masterpiece
As Always, Julia
The Letters of Julia Child and Avis DeVoto: Food, Friendship, and the Making of a Masterpiece
1st Edition    Hardcover      ISBN: 0547417713

With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity, how much do we really know of the inner Julia? Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia's deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia's creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written. Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway. With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.

Atelier Crenn: Metamorphosis of Taste
Atelier Crenn
Metamorphosis of Taste
Hardcover      ISBN: 0544444671
The debut cookbook from the first female chef in America to earn two Michelin stars

Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars--and arguably the greatest female chef in the country. This gorgeous book traces Crenn's rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn's food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn's dishes are works of art. Her recipes reflect her poetic nature with evocative names like "A Walk in the Forest," "Birth," and "The Sea." Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world.
Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere
Baking Chez Moi
Recipes from My Paris Home to Your Home Anywhere
Hardcover      ISBN: 0547724241

A "culinary guru" and author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs

With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country.

Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef's recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows.

Whether it's classic lemon-glazed madeleines, a silky caramel tart, or "Les Whoopie Pies," Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.