Thomas Jefferson's Creme Brulee
How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
Hardcover ISBN: 1594745781
In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding Father was traveling to Paris and wanted to bring James along “for a particular purpose
Thomas Keller Bouchon Collection
Hardcover ISBN: 157965553x
Bistro food is the food of happiness. The dishes have universal allure, whether it’s steak frites or a perfectly roasted chicken, onion soup or beef bourguignon. These are recipes that have endured for centuries, and they find their most perfect representation in the hands of the supremely talented Thomas Keller. And just as Bouchon demonstrated Keller’s ability to distill the sublime simplicity of bistro cooking and elevate it beyond what it had ever been before, the #1 New York Times best-seller Bouchon Bakery is filled with baked goods that are a marvel of ingenuity and simplicity. From morning baguettes and almond croissants to fruit tarts and buttery brioche, these most elemental and satisfying of foods are treated with an unmatched degree of precision and creativity. With this exciting new collection, readers are sure to expand their knowledge, enrich their experience, and refine their technique.
Vegetables at the Center of the Plate
Hardcover ISBN: 0060752440
A tenth volume of recipes and culinary tips by the author of The Provence Cookbook features appetizers, main dishes, and desserts that use fresh vegetables, in a collection that explains how to prepare such options as Jerusalem Artichoke Soup with Hazelnut Oil, Roast Leg of Lamb with Honey-and-Mint Crust, and Pistachio-Cherry Cake with Sweet Cherry Sorbet.
The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France
Paperback ISBN: 1623159369
"Classic, simple, foolproof, and seasonal recipes enable you to eat French style in the comfort of your own home?without borders. Voil?! Effortless French Cookbook makes me want to cook." ?Mireille Guiliano, author of French Women Don?t Get Fat To enjoy the essence of authentic French cuisine, you don?t have to get on a plane or take a 5-star Michelin cooking class. All you need is Voil?! Effortless French Cookbook and a passion for the delights of classic French fare. Join C?cile Delarue, creator of the food blog French and Parfait, as she shares her tried-and-true French recipes, as well as her tips for creating elegant French meals on the average American dime. Fun and easy-to-follow, Voil?! Effortless French Cookbook offers: - A preparatory chapter that recreates a Parisian cooking class will teach you the basic skills of traditional French cooking - More than 125 classic French recipes with wine pairings deliver plenty of options?without fussing over gourmet ingredients or a celebrity chef's personal tips - Chapter upon chapter of delicious French staples to help you get savvy about sauces, poach the perfect egg, and bake the best tartines and quiches Enjoying the French meals you love shouldn?t be complicated?and Voila! Effortless French Cookbook is the only French cookbook that proves they don?t have to be. Even if you?ve never cooked French food before, you?ll be saying bonjour to the simple pleasures of French cuisine, and au revoir to the hassle of intricate recipes with Voil?! Effortless French Cookbook.
When French Women Cook
A Gastronomic Memoir With over 250 Recipes
Paperback ISBN: 158008365x
Long lauded as one of the world'¬?s most revered culinary instructors, French-born Madeleine Kamman'¬?s career arose from remarkably humble beginnings in central France. As a young woman, Madeleine got her training by working in a family restaurant in Touraine and in the kitchens of France'¬?s most respected regional cooks, who nourished her appetite for the tradition, rigor, and personal nature of cooking. Her exuberant and colorful memoir of that time-originally published over 25 years ago-tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious food under the tutelage of her informal mentors. Over 250 recipes for the simple dishes she learned at their sides illustrate her evocative reminiscences of a bygone era in rural France. Part travelogue, part social history, part instruction manual, this classic is required reading for anyone who wants to know more about the life, times, and tastes of a woman who has helped shape American cooking. From the Hardcover edition.
The Whole Fromage
Adventures in the Delectable World of French Cheese
Paperback ISBN: 0307452069
The French, sans doute,love their fromages. And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,
The Wine Table
Recipes and Pairings from Winemakers' Kitchens
Hardcover ISBN: 1510730834
We all dream of tasting our way through Burgundy, walking through vineyards in Champagne with a winemaker, or dining late into the night on a winery balcony in Chianti. Who better to guide you than someone whose passion and years in the food and wine industry have led to travels and friendship with winemakers all over the world? Vickie Reh takes us right into the kitchen with winemakers—what do they eat during harvest? What do they drink to celebrate the holidays? Which foods pair best with their wines, and why? How does this vary from region to region? The Wine Table will discuss basics and essentials in food and wine including meeting your local farmer, stocking your pantry, and how to buy and store wine. We will then travel with the author through various regions of France and Italy, visiting winemakers in their homes to share their stories, cook with them, and enjoy their recipes. Specialties include: • Choucroute Garnie from Domaine Weinbach, Alsace, France• Squab and Penne Pie from Agricole Lo Sparviere, Franciacorta, Italy• Sole à la Meunière from Domaine Lucien Crochet, Sancerre, France• Pork Rillettes from Domaine La Grange Tiphaine, Montlouis, France• Guinea Fowl en Papillote from Champagne Roses de Jeanne, Aube, France• Pesto Trapanese from Arianna Occhipinti, Sicily, Italy