French Cooking
Buvette: The Pleasure of Good Food
Buvette
The Pleasure of Good Food
Hardcover      ISBN: 1455525529
The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant.

Buvette will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon.

There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.

By the Atlantic: The Food and Cooking of South-West France & Spain
By the Atlantic
The Food and Cooking of South-West France & Spain
Paperback      ISBN: 1909248479

This book is about the cooking and the lifestyle in both the French and Spanish Basque regions, since, sharing their own language, the two countries are really one nation. The small towns are unlike any other, with restaurant names that sound explosive: Berasategui, Arbalaitz, Arzak, and Atxa.

Basque food is all the rage, and pintxos, using elvers (small eels), fish, garlic mayonnaise, and chorizo, are very popular. One wanders from eatery to eatery, sampling specialties rather than opting for a full meal. The region and food need an accomplished cook and food historian to explain them, which Caroline Conran has done.

Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region
Champagne [Boxed Book & Map Set]
The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region
Hardcover      ISBN: 1607748428
Winner of the 2018 James Beard Foundation Cookbook Award in Reference, History, Scholarship
Winner of the 2017 Andr Simon Drink Book Award
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Wine, Beer & Spirits

From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region's terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne's history and lore, Champagne explores this legendary wine as never before.
Chez Panisse Menu Cookbook
Chez Panisse Menu Cookbook
Paperback      ISBN: 0679758186
"Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting."--James Beard

Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure--a different five-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients.

In this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. The Chez Panisse Menu Cookbook is filled with dishes redolent of the savory bouquet of teh garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers.

"A lovely book, wonderfully inventive, and the food is very pure."--Richard Olney
Coastline: The Food of Mediterranean Italy, France, and Spain
Coastline
The Food of Mediterranean Italy, France, and Spain
Hardcover      ISBN: 1566560268

A river of gold flows through western Italy, southern France, and eastern Spain. It's the olive oil that links three great cuisines, along with a love of garlic, seafood, peppers, fresh herbs, and seasonal vegetables. In stories and recipes, and beautiful location photography, Coastline explores the legacy of the ancient Greeks, Romans, Arabs, and Vikings, who left the gift of a "cuisine of the sun" flavored with generosity and conviviality. Despite having different cultures and dialects, Spain's east coast, France's south coast, and Italy's west coast are connected through their love for food. A drizzle of olive oil, fresh seafood, garlic, legumes, herbs, and vegetables contribute effortlessly to a healthy lifestyle. Lucio Galletto and David Dale's Coastline is a collection of stories, debates, beautiful images, and delicious Mediterranean recipes including salads, pasta sauces, pizza and pies, soups and stews, family feasts, and desserts from the fishing villages, farms, and cobbled squares around the golden crescent. Woven through the recipes and stories, Lucio and David debate who does what better and where to go to eat the very best of the region's cuisine. Each recipe is inspired by traditional dishes, plucked straight from Mediterranean towns and communities. Learn to cook up vibrant fresh pesto; shrimp in almond batter; fried ravioli with Swiss chard and pumpkin fillings; Socca or Farinata (crisp chickpea pancakes); the definitive bouillabaisse; hearty lentil and chorizo stew; and crisp Xurros (churros) with chocolate. Illustrated throughout with beautiful photography and over 100 recipes, Coastline is an absolute essential for any home cook who enjoys the flavorsome dishes of the Mediterranean.

The Complete Robuchon
The Complete Robuchon
1st Edition    Hardcover      ISBN: 0307267199

An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed "Chef of the Century."

Jo l Robuchon's restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.

Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon's updated versions of great classics--Pot-au-Feu, Sole Meuni re, Cherry Custard Tart--as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux's variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors--the genius for which he is rightly celebrated--Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.

The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.
The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School
The Cook's Atelier
Recipes, Techniques, and Stories from Our French Cooking School
Hardcover      ISBN: 1419728954
2019 IACP Cookbook Award for Food Photography & Styling
2019 IACP Cookbook Award for Design

The debut cookbook from The Cook's Atelier--the international culinary destination and cooking school in Burgundy--is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family's life in a charming French village.


Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook's Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking.

Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know--basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as:
  • Green Garlic Souffl
  • Watermelon and Vineyard Peach Salad
  • Little Croques Madames
  • Sole Meuni re with Beurre Blanc and Parsleyed Potatoes
  • Seared Duck Breast with Celery Root Puree and Chanterelles
  • Madeleines
  • Plum Tarte Tatin
  • Almond-Cherry Galette

Stories of food and life in the village and the unique atmosphere of the atelier accent this personal cookbook. We can almost hear the clanking of the copper pots, the hiss of the vintage espresso machine, and the merriment around the table, as we meet some of the region's best small farmers and artisanal producers and experience how Marjorie and Kendall's family works together to create this special place.

More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and an inspirational primer on adopting elements of the French lifestyle, no matter where you live.

Cooking School: Mastering Classic and Modern French Cuisine
Cooking School
Mastering Classic and Modern French Cuisine
Hardcover      ISBN: 0789335700

Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook--it's a complete gourmet education. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home. Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader's pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results. Exhaustive indexes provide a wealth of descriptive knowledge, illuminating equipment, ingredients, and techniques the way a master chef would to a class of culinary students. From recipes for simple condiments and fundamental sauces to the iconic dishes of French cuisine and international cooking, including sushi and curries, and pastry recipes, including composed cakes and confections, Cooking School turns readers into true masters of their own kitchens.

Corsica: Recipes and Stories from a Mediterranean Island
Corsica
Recipes and Stories from a Mediterranean Island
Hardcover      ISBN: 1925418529

A sumptuous book exploring the incredible food of France's sunny island of Corsica.

This beautifully photographed book celebrates all that is Corsican--the people, the geography and, most importantly, the food. And with around eighty incredible Corsican recipes designed to be prepared in the home kitchen, you'll be transported to the island in no time.

Relatively unexplored by visitors from outside Europe (although it attracts an estimated three million from France annually), Corsica is a Mediterranean island steeped in a rich food culture. With incredible geography--from the mountains to the plains and the stunning coastline--Corsica has long been a well-loved idyll for those in the know. It is also home to a unique cuisine--blending the best of French and Italian food--that respects its homegrown produce: citrus fruits, grapes, chestnuts, cheese, herbs, fish, seafood, and charcuterie.

But Corsica is more than a collection of recipes, as the book also brings together portraits of those who live and work there, and those instrumental in maintaining Corsica's rich food culture.

Cuisine a La Vapeur
Cuisine a La Vapeur
Hardcover      ISBN: 0688105076

The original work on steam cooking from a world-renowned French chef offers recipes that heighten the natural taste of foods, including Goose with Fresh Ginger and Pumpkin Cheesecake, and furnishes timing charts, tips, and techniques. 50,000 first printing. $85,000 ad/promo. Tour.