Food - French
Wine Diva cookbooks

Books - Food - French

Books 1 to 20 of 159 - 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

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,  $34.95. 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

Bistro  by Laura Washburn
Traditional bistro fare is the essence of French cooking - honest, fresh, and satisfying food prepared by cooks, not celebrity chefs. Its not expensive, its not complicated, and it never goes out of fashion. Bistro food is real food for real people. In Bistro, Laura Washburn offers simple up-to-date versions of this good, old-fashioned food, including recipes for starters like French Onion Soup, fish and seafood like Mussel Bouillabaisse, classic meat and chicken dishes like Chicken in Tarragon, plus accompaniments that include Provenal Tian and the famous Creamy Potato Gratin, as well as recipes for legendary bistro puddings.

Paperback,  144 pp,  $32.95. 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,  $59.95. Buy now

Sacre Cordon Bleu  by Michael Booth
Michael Booth has had his fill of celebrity chefs and their recipes. He wants to know how to cook, not just to follow recipes. So, he burns his cookery books and, together with his young family, heads for a new life in Paris - reasoning that, if anyone can be trusted to make food complicated, it's the French. He embarks on the ultimate foodie fantasy, enrolling at the world's most famous cooking school, Le Cordon Bleu, whose wise and cranky French chefs begin to transform him into a professional, tutoring him in the fascinating, bizarre and occasionally arcane ways of classical French cooking. Meanwhile, he and his family try to adjust to the challenges of life in Paris: dealing with the park Nazis, sweet-talking the Metro police and trying

Paperback,  336 pp,  $39.95. 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

French Lessons  by Justin North
'French Lessons' is a comprehensive and colourful guide to mastering French cooking from one of Australia's most popular and innovative chefs. Drawing on his training and experience in the kitchens of French restaurants in Europe and Australia, Justin North has compiled this beautifully designed, all-encompassing volume that demystifies French cooking, explaining each technique in clear language as Justin guides home cooks through each recipe. A guide to the basics - essential ingredients and equipment - is the heart of the book: 23 individual lessons, each based on a particular course or technique. Chapters include basic Stocks and Soups, Sauces and Pastries, and also Steaming, Poaching, Braising, Grilling and Frying. Sweeter courses are S

Hardback,  380 pp,  $59.95. 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

Ducasse  by Alain Ducasse and Linda Dannenberg
Ducasse: Flavors of France documents, in more than one hundred lavishly photographed recipes, the influences - Mediterranean, Provencal, and classical French - that permeate his extraordinary cuisine. Many of the recipes are simple, others complex, but all can be perfectly accomplished with a little time and patience. Ducasse uses as much of each ingredient as he can - the skins, shells, baking juices, pan drippings, heads and cooking broth. In some dishes, different preparations of the same ingredient each reveal an individual aspect of its flavour - sliced raw artichokes, braised whole artichokes, and paper-thin slices of fried artichoke. At the core is clarity of taste, precision in execution, and respect for the food itself.

Hardback,  288 pp,  $99.00. Buy now

Pig in Provence  by Georgeanne Brennan
Contains chapters that are centered around a traditional Provencal food or meal, and the narrative is sprinkled in equal parts with local color, delicious recipes, and historical and cultural perspective on a region that has captivated travellers (and gourmands) for centuries

Hardback,  224 pp,  $39.95. 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

Extremely Pale Rose; A Very French Adventure  by Jamie Ivey
The true story of a hunt for the palest rose wine in France

Paperback,  352 pp,  $24.99. Buy now

Flavours of Provence; Recipes from the South of France  by Clare Ferguson
These authentic dishes from bestselling author Clare Ferguson, all bursting with the tastes and character of Provence, are beautifully photographed by Peter Cassidy. Snacks and Hors d'Oeuvres include simple recipes such as Aïoli, Tapenade, and Fougasse breads. Explore Salads, Vegetables and Grains, from Salade Niçoise to Camargue Red Rice Salad. Soups, Lighter Dishes and Seafood features the famous Bouillabaisse plus Clams Sautéed with Fennel. Meat, Game and Poultry dishes include a rich Estouffade (stew) of Wild Boar, Quails with Figs and the classic Sisteron-style Roasted Lamb. Luscious Desserts include Oreillettes (pastries) and Lavender Creams with Scented Syrup. Also available: • 9781845971434 Flavours of Tuscany $59.95

Hardback,  160 pp,  $49.95. Buy now

Van Gogh's Table  by Alexandra Leaf and Fred Leeman
At the Auberge Ravoux, in a tiny artists' village twenty miles from Paris, Vincent Van Gogh found a measure of peace in his ill-starred life-and experienced an unparalleled burst of creativity, producing seventy masterpieces and studies.The Auberge still operates today as the Maison de Van Gogh. Little has changed since Van Gogh first set down his bags more than a century ago, and visitors are still treated to the comforting, delicious regional cuisine that he would have dined upon. Here is a stirring view into Van Gogh's world, as intimate as sharing poulet and pommes sautées with the artist himself. New to paperback.

Paperback,  224 pp,  $55.00. Buy now

Accounting for Taste  by Priscilla Parkhurst Ferguson
French cuisine is so synonymous with fine food that we forget the accidents of history that led to its creation. This culinary journey begins with Ancien Regime cookbooks, takes us from Careme, the "inventor" of modern French cuisine in the early 19th century, to top chefs today such as Jacques Pepin. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley, and the film "Babette's Feast," Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself.

Paperback,  262 pp,  $35.95. Buy now

Breakfast, Lunch and Tea  by Rose Carrarini
The Rose Bakery is a small Anglo-French restaurant, shop and bakery, tucked away in a street near the Gare du Nord in Paris. This book introduces this hidden gem and the philosophy and style of its creator. Illustrated with more than 100 photographs, it includes recipes for 100 of Rose Bakery's most popular dishes

,  192 pp,  $49.95. Buy now