French Cooking
Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
Thomas Jefferson's Creme Brulee
How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
Hardcover      ISBN: 1594745781

This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along "for a particular purpose"-- to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. 
 


Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, cr me br l e, and a host of other treats. This narrative history tells the story of their remarkable adventure--and even includes a few of their favorite recipes
Thomas Keller Bouchon Collection
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.

Vegetable Harvest: Vegetables at the Center of the Plate
Vegetable Harvest
Vegetables at the Center of the Plate
Hardcover      ISBN: 0060752440

The potager, or French vegetable garden, represents the very best of French cuisine: fresh, flavorful, and easily accessible for home cooks everywhere. In Vegetable Harvest, Patricia Wells presents a collection of recipes inspired by the garden she tends at her home in Provence.

No one has done more than Patricia to bring the art and techniques of French cooking into American kitchens. Now, in her tenth cookbook, she covers every kind of produce favored by French cooks from north to south. In addition, there are charming profiles of French farmers, home gardeners, and cooks, with sixty-five stunning color photographs.

From arugula to zucchini, Patricia offers up a wealth of dishes that incorporate vegetables, herbs, nuts, legumes, and fruits fresh from the garden. And her recipes aren't limited to summer's bounty--there are plenty for fall squash and winter potatoes, too.

The recipes in Vegetable Harvest include everything from appetizers, soups, and salads, to meats, poultry, and pasta. There are classics like Spicy Butternut Squash Soup, Roast Leg of Lamb with Honey and Mint Crust, and Pea and Mint Risotto, as well as innovative new dishes that are sure to become time-honored favorites, such as Potato-Chive Waffles with Smoked Salmon, Capers, and Cr me Fra che, Tomato and Strawberry Gazpacho, and Zucchini Blossoms Stuffed with Goat Cheese and Basil. To finish your meal with a flourish, there are decadent, fruity desserts like Pistachio-Cherry Cake with Cherry Sorbet, Rhubarb-Berry Compote in Grenadine, and Crunchy Almond-Pear Cake. In addition, there is a chapter on pantry staples that includes Patricia's recipes for Zesty Lemon Salt, Truffle Butter, and Fresh Cilantro Sauce.

And while Patricia's wonderful dishes sound sinful, they are in fact quite healthful, low in fat and calories; nutritional information is given for each recipe.

With Vegetable Harvest, you'll be eating the best nature has to offer--fresh, flavorful produce--all year round.

Vegetables: The French Way
Vegetables
The French Way
Paperback      ISBN: 0892813318

With infectious enthusiasm, Jack Santa Maria shows how insistence on interesting sauces, charming presentation, and exciting aromas can transform mere vegetables into tantalizing main and side dishes. More than 200 new and traditional Gallic recipes--arranged alphabetically from artichokes to watercress--feature such imaginative fare as Eggplant Fritters, Red Cabbage with Chestnuts, Pumpkin Pancakes, and Dandelion with Cheese and Walnuts.

Santa Maria is well known for his highly successful books on Italian, Greek, Chinese, Indian, and international vegetarian cooking. Vegetables The French Way is an invaluable addition to the bookshelf of vegetarians and meat-eaters alike, proving that vegetables can be easily prepared so as to embody the very best in classic French cuisine.
Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France
Voilà!: The Effortless French Cookbook
Easy Recipes to Savor the Classic Tastes of France
Paperback      ISBN: 1623159369

Classic French cuisine-American-style easy.

Souffl s, boeuf bourguignon, macarons, and more-the French make it look so easy-and now it is for you too. The Voil Effortless French Cookbook serves up simple recipes to bring classic French fare and flare to your table for everyday delicacies.

From the cafes in Paris straight to your kitchen, this French cookbook combines tried-and-true recipes with the convenience of easy-to-find ingredients and fast prep and cook times. Complete with guidance to help you get savvy about sauces or poach the perfect egg, Voil Effortless French Cookbook lets you say au revoir to the hassle of complicated recipes.

Voil Effortless French Cookbook includes:

  • French Cuisine 101-Learn basic skills, techniques, and fun facts about French culinary culture.
  • 125+ Classic Recipes-Feast on a full range of recipes from aperitifs, main dishes, desserts, and more.
  • Easy-to-find Ingredients-Find affordable ingredients at your local grocery store and forget about expensive imports once and for all.

Get ready to say bon app tit with Voil Effortless French Cookbook. No passport needed.

When French Women Cook: A Gastronomic Memoir with Over 250 Recipes
When French Women Cook
A Gastronomic Memoir with Over 250 Recipes
Paperback      ISBN: 158008365x

Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority.

As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France's most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor, and deeply personal nature of cooking. Her exuberant memoir--originally published over 30 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 meals under the tutelage of her beloved mentors. Over 250 recipes for the simple dishes Kamman learned at their sides accompany her evocative reminiscences of a bygone era in rural France. Now in paperback, this classic is required reading for anyone who wants to know more about la cuisine fran aise and the life, times, and tastes of a woman who helped to shape American cooking.
The Whole Fromage: Adventures in the Delectable World of French Cheese
The Whole Fromage
Adventures in the Delectable World of French Cheese
Paperback      ISBN: 0307452069
An Amazon 2013 Best of the Year Pick

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," in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves--from spruce-wrapped Mont d'Or, so gooey it's best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world.

With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime ch vre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.
The Wine Table: Recipes and Pairings from Winemakers' Kitchens
The Wine Table
Recipes and Pairings from Winemakers' Kitchens
Hardcover      ISBN: 1510730834
***Named one of the Best Cookbooks of 2018 by The Washington Post***

This book combines a love of food and wine with history, culture, and plenty of personal touch.

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 la Meuni re 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