Food - French
Wine Diva cookbooks

Books - Food - French

Books 1 to 20 of 102 - French

Shannon Bennett's Paris  by Shannon Bennett
Shannon Bennett, chef and owner of internationally renowned Melbourne restaurant Vue de monde, takes you on a personal tour of his beloved city down the streets and lanes to his favourite café and restaurant haunts.This unique guidebook includes reviews of Shannon's favourite three-star restaurants, bistros, bars and hotels, and his pick of the best places to buy macaroons, bread, wine, chocolate, truffles and caviar. He also provides recipes for classic French dishes such as Tarte Tatin and Duck-leg Confit. Lavishly illustrated, this is the book you'll want for planning and dreaming en route to the most romantic city in the world.

Hardback,  196 pp,  $44.99. Buy now

Cuisinier Gascon: Memories & Meals of a Gascon Chef  by Pascal Aussignac
Cuisine Gascon is Michelin-starred chef Pascal Aussignac’s evocative celebration of the food and culture of his native Gascony. On moving to Britain in the 1990s, Pascal opened up his award-winning restaurant Club Gascon in London. Club Gascon fast became the place to go to experience some of the best French food in the country - the food of his native South West of France, the very heart of the country’s cuisine. Over 100 traditional recipes, some with modern twists and inflections, sit within a sumptuously designed and beautifully photographed book. Unashamedly sensuous food photography is accompanied by evocative images of Gascony, its food and people, from fellow Frenchman Jean Cazals. Cuisine Gascon is a food lover’s delight.

Paperback,  240 pp,  $65.00. Buy now

I Know How to Cook 
Je sais cuisiner has been a best-seller for three generations, and a well-thumbed copy can be found in kitchens throughout France. Author Ginette Mathiot was the queen of French domestic cooking, and Je sais cuisiner is her magnum opus. It is now available for the first time in English as I Know How to Cook. With more than 1,200 recipes for every occasion, I Know How to Cook is an authoritative compendium of every classic French dish, from croque monsieur to cassoulet. Clear, practical and comprehensive, it is an essential guide to the best home cooking in the world: no cuisine is better than French at bringing the very best out of ingredients to create simple, comforting and delicious dishes.

,  1072 pp,  $69.95. Buy now

Sauces: Savoury and Sweet 2009 ed  by Michel Roux
A superb sauce can transform the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as the essential guide in every good cook's kitchen. For this new and revised edition, Michel has updated all the recipes for today's lighter, healthier taste, added 20 new recipes and over 50 new colour photographs. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.

Hardback,  304 pp,  $31.95. Buy now

New Concise Larousse Gastronomique 
Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagne in 1938, this essential addition to any kitchen has withstood the test of time and has become an invaluable source of information for every enthusiastic cook and serious gastronome alike. It contains recipes, tips, cooking styles and origins for almost every dish in history. Developments in appliances, nutrition and culinary knowledge are all included. This concise edition remains faithful to Prosper Montagne's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.

Paperback,  1440 pp,  $65.00. Buy now

Eric Kayser's New French Recipes  by Eric Kayser, Yair Yosefi and Clay McLachlan and others
Inspired by the hearty and nutritious ingredients that he uses in his bakeries, Eric Kayser has created fifty recipes that offer a new take on French cuisine. By incorporating superfood ingredients such as whole grains, seeds, dried fruit, and nuts, Kayser brings a new twist to some classic French dishes while creating fresh and original combinations of his own. New French Recipes includes both sweet and savory recipes that will dazzle your taste buds: try white asparagus with pumpkin seed tapenade, mussels in wheat beer with lime, walnut tartlets with blue cheese and Jura yellow wine, or apple and poppy seed galettethe options for delicious and balanced meals are endless! Kaysers new approach to cooking o ffers nutritious, flavorful dishes

,  160 pp,  $59.95. Buy now

The Complete Robuchon  by Joel Robuchon
Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine - cuisine actuelle - which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with ca

,  608 pp,  $79.99. Buy now

French Country Kitchens  by Linda Dannenberg and Guy Bouchet
The heart and soul of the French country home - and the source of France's legendary art de vivre - is the kitchen. Distinguished by striking craftsmanship, bold colours and vintage accents, the French country kitchen - whether a rustic retreat or an urban oasis - is always unique and inviting. In this beautiful celebration of France's real-life kitchens, Linda Dannenberg invites us into dozens of kitchens that capture the spirit of their regions, carefully examining the design, the priorities of the owners, and the details - from colour palettes to collectibles - that create inviting, functional and personal spaces. With an extensive directory of sources, more than 200 full-colour photographs, and evocative text highlighting a bounty of or

,  224 pp,  $49.95. Buy now

Trish's French Kitchen  by Trish Deseine
The French have an enormous passion for their food, for cooking it, shopping for it and eating it. We would all like to pick up a little of that passion, and Trish will show how to. This book will explore the fabulous edible heritage of France's countryside, where every village seems to have its speciality. Chapter titles such as 'Fast', 'Posh (but not too posh)' and 'Slow', will give you French country recipes for all occasions. With recipes like navarin, a simple delicate lamb stew perfect for a springtime lunch, to pan bagnat, the famous fishermen's salade Nicoise sandwich, this guide from one of France's top cookbook authors will bring the sheer beauty of France right to your kitchen table

,  192 pp,  $54.95. Buy now

Ripailles  by Stephane Reynaud
Stephane Reynaud, who is chef at restaurant Villa9trois in Paris and whose previous cookbook Pork & Sons won the Grand Prix de la Gastronomie Francaise, writes beautiful recipes that stretch from simple home cooking to fanciful dishes. In his new book, Ripailles (which is French for 'Feasts'), he presents the best of the French kitchen and delves into the very roots of French cuisine. Ripailles is gorgeously designed and is bursting with full-colour photographs and unique and fun illustrations. More than just a cookbook - it's a treasure to keep and adore

,  480 pp,  $79.95. Buy now

At My French Table  by Jane Webster
In 2005 Jane Webster sold her house in Melbourne and moved to a rather run-down chateau in France. We see the chateau restored to its former glory, meet the local characters and discover the produce of Normandy at Jane's table - with 40 regional recipes. Australian author

,  320 pp,  $59.95. Buy now

Cooking in Provence  by Alex MacKay and Peter Knab
Alex Mackay is the chef who runs Delia Smith's renowned cookery school in Norwich a man she has described as having a 'rare and special gift' for cookery. After working with Raymond Blanc, first as a sous-chef at Le Manoir au Quat' Saisions then as Director of Blanc's cookery school, in 2000, Alex and photographer Peter Knab opened Le Baou d'Infer, a cookery school in the heart of the Provencal countryside.Cooking in Provence is a collection of recipes born out of this experience - dishes cooked by Alex and his students and inspired by their love not just of the intoxicating flavours and food of the region, but its way of life. The recipes reflect the changing seasons, from refreshing summer dishes such as Salade Nicoise and Pissaladiere to

,  192 pp,  $55.95. Buy now

One Hundred and One Beautiful Towns in France  by Simonetta Greggio
Beautifully illustrated as well as informative, One Hundred & One Beautiful Towns in France: Food and Wine explores the local delicacies of a country known for and proud of its love of food and wine. Organized by region, this book features a wonderful sampling of French plaisirs de la table and the shops and markets where you can find them. The classic dishes and drink of France are as remarkably varied as its many different regions: Quench your thirst with a glass of calvados, the heady apple brandy that Normandy is known for reach land's end or Finistere, in Brittany, and enjoy a galette, a savory buckwheat crepe stuffed with ham and cheese or mushrooms and lobster don't miss the vendange (harvest) in romantic Burgundy or a simple, hearty

Hardback,  280 pp,  $99.00. Buy now

The French Cafe Cookbook  by Charlie Smith and Creghan Wright
Auckland's famous The French Cafe is the most awarded and honoured restaurant in New Zealand, a place where successive chefs have stamped their creative mark and thrilled diners for over 25 years. Under owners Simon Wright and Creghan Molloy Wright it has developed a peerless reputation as a restaurant of exquisite standards, so popular that tables have to be booked weeks in advance. In The French Cafe Cookbook, this remarkable husband and wife team share the secrets of their passion, with 80 outstanding recipes, stunning photography by Charlie Smith, and illuminating tales of the blood, sweat, tears and love that go into running a restaurant at the top of its game

,  224 pp,  $89.95. Buy now

Country Cooking of France  by Anne Willan and Anne Willan
Why is the country cooking of France so compelling, and why does it exert such fascination and evoke so much respect? The answer lies in the terroir of its pays (regions), the fresh produce and specialty foods that are unique to each area and are then transformed into such traditional favorites as Soupe au Pistou and Choucroute Alsacienne. Anne Willan is well known for her highly respected cooking school in France, La Varenne, founded thirty years ago, as well as her many bestselling cookbooks. She combines her years of experience writing about French cuisine with extensive research, hands-on experience, and a deep appreciation of the current culinary trends in France to create this classic cookbook. More than 235 recipes range from

Hardback,   $79.95. Buy now

PROVENCE COOKERY SCHOOL  by Marie-Pierre Moine
Offers advice on how to learn various elements of Provencal cooking. This book helps you discover how to combine local ingredients and techniques to create authentic, delicious dishes. It includes three-course menu plans for making magnificent meals. It also over 100 dishes, using local ingredients, from sauces to pastries

,  352 pp,  $49.95. Buy now

Nobody Does It Better; Why French Home Cooking is Still the Best in the World  by Trish Deseine
Teaches you how to master French cuisine, from the classic dinner party recipes to tackling difficult ingredients such as truffles and lobster, and more

,  224 pp,  $78.95. Buy now

French Women for All Seasons  by Mireille Guiliano
'Who can resist a book that recommends love and chocolate as part of a balanced diet?' asked Allison Pearson in the Daily Telegraph about Guiliano's French Women Don't Get Fat, a mould-breaking book that unlocked the secrets of 'The French paradox' and sold well over a million copies worldwide. By letter, by email, in person, readers have inundated Mireille Guiliano with requests for more advice. Her answer is: this buoyant new book full of advice, ideas and fresh, French recipes for each season. Elaborating on the wise counsel of her first book, but with many more easy-to-make recipes, anecdotes, tips and a wealth of global experience, Guiliano talks us through food and dining, from her childhood in Alsace-Lorraine, renowned for its cuisin

Paperback,  400 pp,  $24.95. Buy now

French Provincial Cooking  by Elizabeth David
Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. French Provincial Cooking should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used

,  528 pp,  $39.99. Buy now

Out to Lunch in Provence  by Mike Aalders

,  192 pp,  $52.95. Buy now