Julia and Jacques Cooking at Home
Julia and Jacques Cooking at Home is the companion volume to Julia Child and Jacques Pepin’s PBS series of the same name. The setup works like this: the two opinionated TV cooks confront different ingredients on each show, then make their way through to the finished dishes that make up [...]
Posted by admin on December 7th, 2009
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Julia and Jacques Cooking at Home
Posted by admin on December 7th, 2009
Paris Sweets: Great Desserts From the City’s Best Pastry Shops
Paris Sweets: Great Desserts From the City’s Best Pastry Shops
Dorie Greenspan’s most vivid memory of her first trip to Paris doesn’t have anything to do with the Eiffel Tower, but rather a heavenly strawberry tartlet. Overwhelmed by its extraordinary flavor, texture, and appearance, Greenspan was “hooked on Paris and hooked on the city’s sweets.” Paris [...]
Posted by admin on December 7th, 2009
Le Bernardin Cookbook: Four-Star Simplicity
Le Bernardin Cookbook: Four-Star Simplicity
At Le Bernardin, seafood is always the star. From the day this posh restaurant opened in New York City, it was recognized for revolutionizing the way fish was prepared. Chef-owner Gilbert Le Coze and his sister, Maguy, quickly gained an exalted four-star rating for their original, impeccable, exquisite food, which you [...]
Posted by admin on December 7th, 2009
The Country Cooking of France
The Country Cooking of France
Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de [...]
Posted by admin on December 7th, 2009
Le Cordon Bleu’s Complete Cooking Techniques
Le Cordon Bleu’s Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes
With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu’s institutes. This [...]
Posted by admin on December 7th, 2009
The Escoffier Cookbook and Guide to the Fine Art of Cookery
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
Posted by admin on December 7th, 2009
Au Revoir to All That
Au Revoir to All That: Food, Wine, and the End of France
France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the [...]
Posted by admin on December 7th, 2009
Sunday Suppers at Lucques
Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
Suzanne Goins is the chef-owner of Lucques, an acclaimed Los Angeles restaurant noted for its Sunday meal service. Sunday Suppers at Luques presents 132 recipes from the restaurant, arranged by seasonal menus and thus by market availability, with the likes of Hawaiian Snapper with Green Rice [...]
Posted by admin on December 7th, 2009
The Fundamental Techniques of Classic Pastry Arts
The Fundamental Techniques of Classic Pastry Arts
An indispensable addition to any serious home baker’s library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York’s French Culinary Institute, the book presents chapters on [...]
Posted by admin on December 6th, 2009
French Feasts
French Feasts: 299 Traditional Recipes for Family Meals and Gatherings (Hardcover)
In France, where eating is a national pastime, the long, leisurely Sunday lunch is a feast for the senses. It is this quality that acclaimed chef and author Stéphane Reynaud captures so perfectly in his paean to traditional French cooking. Rustic and approachable, humorous and [...]