French Cooking
Atelier Crenn: Metamorphosis of Taste
Atelier Crenn
Metamorphosis of Taste
Hardcover      ISBN: 0544444671
The first female chef in America to be awarded at least two Michelin stars presents a debut cookbook in which she shares anecdotes about her childhood in France and her unprecedented success with her own restaurant, Atelier Crenn, as well as recipes for her dishes. 25,000 first printing.
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"--
The Balthazar Cookbook
The Balthazar Cookbook
Hardcover      ISBN: 1400046351
A collection of classic French brasserie recipes from the celebrated Balthazar restaurant includes more than one hundred signature dishes, all adapted for the home cook, including Onion Soup Gratinée, Goat Cheese Tart, Bouillabaisse, Steak au Poivre, and Cassoulet, along with suggestions on accompaniments and advice on cooking techniques. 35,000 first printing. Good Cook.
Barefoot in Paris: Easy French Food You Really Can Make at Home
Barefoot in Paris
Easy French Food You Really Can Make at Home
Hardcover      ISBN: 1400049350
Provides recipes for simple dishes from France, using fresh, quality ingredients to concoct new twists on traditional French favorites, including steak au poivre, and creme brulâee.
Basque Country: A Culinary Journey Through a Food Lover's Paradise
Basque Country
A Culinary Journey Through a Food Lover's Paradise
Hardcover      ISBN: 157965777x
“Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.” —José Andrés Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.
The Beautiful Story of Mont-Saint-Michel: With 88 Recipes from la Mère Poulard
The Beautiful Story of Mont-Saint-Michel
With 88 Recipes from la Mère Poulard
Hardcover      ISBN: 2812318597
Bebe gourmet: 100 French-Inspired Baby Food Recipes for Raising an Adventurous Eater
Bebe gourmet
100 French-Inspired Baby Food Recipes for Raising an Adventurous Eater
Paperback      ISBN: 1615190708
For every parent eager to continue to learn how the French raise their children, here is the cookbook on how they can feed their own petits—the French way. Move over mashed carrots and peas: It’s time to put the “food
Between Meals: An Appetite for Paris
Between Meals
An Appetite for Paris
Paperback      ISBN: 086547236x
The author shares his memories of Paris in 1926 and 1927 when he was a student there and describes French cuisine, customs, and urban life
Bistro Cooking
Bistro Cooking
Paperback      ISBN: 0894806238
More than two hundred recipes for simple, informal, hearty home-cooking are inspired by the neighborhood restaurants of France and have been made lighter and quicker for the American table
Bistronomy: Recipes from the Best New Paris Bistros
Bistronomy
Recipes from the Best New Paris Bistros
Hardcover      ISBN: 0847846105
French food reimagined by a new generation of chefs. There is a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal. In tiny independent bistros mostly on the outskirts of the city, they are turning out fantastically inventive food that bypasses many of the old sauces and relies instead on the vibrancy of responsibly sourced ingredients. Because they are working in tiny kitchens with little or no staff, advance preparation is esteemed. (Good news for the home cook looking to crib kitchen notes.) Among their tricks (which could fit easily into anyone’s repertoire) are finding inspired uses for humble root vegetables like rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and revitalizing the classic crumble for dessert. In Bistronomy, Jane Sigal captures these chefs’ creative approach, culling recipes that translate their genius in ways the home cook can achieve. From L’Ami Jean’s chef Stéphane Jégo comes the soulful but unexpected Winter Squash Soup, accented with a cocoa whipped cream. Haricots Verts Salad with Strawberries and Feta is a charmer from Atsumi Sota at Clown Bar. And there is the showstopping Cherry and Beet Pavlova from Sean Kelly. The more than one hundred dishes inBistronomy prove that these Paris bistros have become the idea factories of the culinary world. Like a trip to Paris,Bistronomy will make you fall in love with French cooking all over again.