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A Revolution in Taste: The Rise of French Cuisine, 1650-1800
by
Pinkard, Susan
The Franco-American Cookery Book: How To Live Well And Wisely Every Day In The Year (1884)
by
Deliee, Felix J.
Le Gout (1903)
by
Marchand, L.
The Vegan Boulangerie: The Best of Traditional French Baking... Egg and Dairy-Free
by
Marianne &. Jean-Michel, &. Jean-Michel
Under the Table: Saucy Tales from Culinary School
by
Darling, Katherine
The Epicurean V1
by
Ranhofer, Charles
The Young Cook's Guide, With Practical Observations: A New Treatise On French And English Cookery
by
Roberts, I.
The Stove-Top Cookbook
by
Reynaud, Mala
Le Viandier De Guillaume Tirel Dit Taillevent (1892)
by
Vicaire, Georges, Pichon, Jerome
The Franco-American Cookery Book: How To Live Well And Wisely Every Day In The Year (1884)
by
Deliee, Felix J.
Le Cuisinier Royal: Ou L'Art De Faire La Cuisine Et La Patisserie, Pour Toutes Les Fortunes (1817)
by
Viard, A.
Le Cuisinier Imperial: Ou L'Art De Faire La Cuisine Et La Patisserie Pour Toutes Les Fortunes (1806)
by
Viard, A.
Le Gout (1903)
by
Marchand, L.
Le Viandier De Guillaume Tirel Dit Taillevent (1892)
by
Pichon, Jerome, Vicaire, Georges
Le Maitre D'Hotel Francais V1 (1822)
by
Careme, Marie-Antoine
Paris Par Hasard: From Bagels to Brioches
by
Gelenter, Terrance William
Around My French Table: More Than 300 Recipes from My Home to Yours
by
Greenspan, Dorie
The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook
by
Risley, Mary S.
Chef Frederic's Best: Capturing His Creative Flair-At Home and Abroad
by
Pierrel, Deborah