Food - French
Wine Diva cookbooks

Books - Food - French

Books 61 to 80 of 165 - French

Return to Paris  by Collette Rossant
The sequel to the bestselling Apricots on the Nile. It is 1947 and Paris is recovering from the war. As soon as Colette's family arrives from Cairo, her mother abandons her yet again. Terribly homesick, Colette finds solace in the kitchen with the cook Georgette, and discovers a love for French food - roasted lamb stuffed with garlic, springtime strawberries bathed in creme fraiche, the first taste of truffle. And it is through food that Colette finds happiness in Paris, skipping school to go to the farmers' market in Port de Neuilly and dining in Michelin-starred restaurants with her new stepfather. Then at sixteen, she meets a dashing young American - and despite all opposition from her family, never looks back.

Paperback,  256 pp,  $21.95. Buy now

Barging in Burgundy  by Erasmus H. Kloman
In the summer of 1999, Erasmus Kloman and his family chartered a barge and piloted it along the lovely Burgundy and Nivernais canals in France. In "Barging in Burgundy" Mr. Kloman combines a narrative travelogue with practical how-to-do-it instructions. He tells readers what they need to know about taking a barge trip -- including how to determine which barge company to procure, what supplies to bring on board, and how to maneuver the locks encountered on the trip. At the same time, he lyrically describes the romance of travel in Burgundy, its remarkable history, breathtaking architecture, its wines and hearty cuisines. Also included are a list of sites worth a visit, restaurants, emergency numbers, and recipes from the region. This is a wo

Paperback,  115 pp,  $23.95. Buy now

Mariage Freres French Tea  by Alain Stella

Hardback,  240 pp,  $90.00. Buy now

Jacques Pepin's Complete Techniques  by Jacques Pepin
The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever. Everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect béarnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.

Hardback,  830 pp,  $39.95. Buy now

Mastering Simplicity  by Christian Delouvrier
Christian Delouvrier's personal style is described as cuisine de terroir; a combination of French technique, the best ingredients, and the culinary traditions of Southwest France. His book captures the sounds, smells, and techniques of this tradition.

Hardback,  256 pp,  $47.95. Buy now

Table for Two  by Marianne Paquin
Lavishly illustrated with more than 150 full-color photographs, this delectable assortment of classic French recipes, specially designed for two, is perfect both for everyday meals or special occasions. 15,000 first printing.

Hardback,  156 pp,  $60.00. Buy now

Mes Tartes  by Christine Ferber
After the publication of the original French edition of "Mes Confitures" in 1998, Christine Ferber was chosen as France's finest patisserie. Here she brings together a collection of her unique recipes

,  336 pp,  $23.95. Buy now

French Leave  by John Burton Race
Two-star Michelin chef John Burton Race, his wife, six children and Labrador dog escape life in London and head off to rural France for a year. This book chronicles John Burton Race's return to his culinary roots and his adventures along the way.

Hardback,  304 pp,  $65.00. Buy now

Great French Chefs and Their Recipes  by Jean Louis Andre
The author invites readers into the kitchens of fifteen famous French chefs, presenting sixty recipes that will help readers recreate great French cuisine, especially the regional food that makes French cooking legendary.

Hardback,  256 pp,  $75.00. Buy now

A Little Taste of France  by Kay Halsey
Explore the world of French food and wine through the pages of this book. Shop in the markets of Paris and Provence, learn how Camembert is made in Normandy and visit the vineyards of Champagne. With 100 easy to follow recipes.

Paperback,  256 pp,  $29.95. Buy now

Return to Paris  by Colette Rossant
In Apricots on the Nile, we left Colette as a 15 year old sailing away from Cairo to her mother's family in France. It is 1947 and Paris is recovering from the war. Colette is with her grandmother, who finds her too Egyptian, and her brother who has become a stranger. Lonely and homesick, she finds solace in the kitchen and discovers a love for French food - roasted lamb stuffed with garlic, springtime strawberries, the first taste of truffles. And it is through food that Colette finds happiness, skipping school to go to the markets and dining out with her new stepfather, a hotelier who shares her love of eating. Filled with delectable recipes, Return to Paris is a moving, evocative memoir and food writing at its most sensual.

Hardback,  256 pp,  $35.00. Buy now

American Brasserie  by Tramonto
Traditional French brasseries serve robust food with maximum flavour and minimum fuss. The authors present the best recipes from their Chicago restaurant, "Brasserie T", which brings the warmth and flavour of French brasseries to Americans. 180 recipes.

Paperback,  368 pp,  $32.95. Buy now

Simple French Food  by Richard Olney
In this book, Olney gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.

Hardback,  352 pp,  $39.99. Buy now

The Marathon Chef  by Michel Roux
This cookbook is for anyone interested in getting fit - intermittently at the gym, running for fun, as a training sportsman or woman, or as a serious marathon runner. These recipes were developed by Michel Roux Jr, chef at le Gavroch, as he started running, initially as a casual jogger 10 years ago, and now as a veteran of 8 marathons. Michel developed the programme by trial and error, based on how his body feels and reacts to what he eats. While training he largely avoids red meat and animal fats, eats lots of fish, fruit and vegetables, some chocolate, plenty of bread and a reasonable quantity of wine. Some of the recipes have become regulars at Michel's La Gavroche restaurant.

Hardback,  192 pp,  $59.99. Buy now

From the Boathouse: Sharing Food  by Michael Klausen
An inspired seafood cookbook blending elements of French, Mediterranean and Japanese cuisines from the creators of the Bayswater Brasserie, renowned for its list of oysters as long and enticing as a wine list. Their dream expanded to include the best and freshest seafood to be found in Australia and resulted, eventually, in the creation of a new restaurant dedicated to seafood, The Boathouse. This full colour book has 75 recipes commencing with hors d'oeuvres, and an extensive range of seafood mains including the restaurant's famous Snapper Pie - a section on poultry and meat, right through to dessert delicacies and breads. Each recipe is generously designed over a double page spread with an accompanying photo.

Hardback,   $49.95. Buy now

The Cooking of France  by M. Locricchio and Matthew Locricchio

,  80 pp,  $75.95. Buy now

Glorious French Food  by Peterson
French cooking is defined by "la cuisine classique", (from royal and noble homes) "la cuisine bourgeoise" (from well-run households); "la cuisine du terroir" (developed in the regions); and "nouvelle" cuisine (a cook's modern interpretation).

Hardback,  768 pp,  $59.95. Buy now

On Rue Tatin  by Susan Loomis
Susan Loomis arrived in Paris 20 years ago with little more than the contents of her suitcase. Her study at La Varenne Ecole de Cuisine evolved into a lifelong immersion in French cuisine. On Rue Tatin chronicles her journey to this ancient street in the midst of Louviers, and how she came to call it home. With wry candour, Loomis recalls how she and her husband restored a dilapidated convent for their new residence. As its ocher and azure floor tiles emerged, challenges outside the dwelling mounted. Loomis tackled these with persistent dialogue - and baking. On Rue Tatin features 50 delicious recipes, such as Apple and Thyme Tart, Duck Breast with Cider. Winner, Literary Award International Association of Culinary Professionals 2002.

Paperback,  288 pp,  $24.95. Buy now

French Gastronomy  by Jean-Robert Pitte
In this illustrated investigation of how France emerged as the land of great food, Jean-Robert Pitte speculates on why the passion for food - gastronomy - originated in France.

Hardback,  176 pp,  $85.95. Buy now

The French Menu Cookbook  by Richard Olney
Richard Olney was one of a kind - a scholarly cook who had a tremendous influence on American cooking via his cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France as a young man, Olney was attracted to the style, flavours, and tastes of French cooking. Brimming with compelling explanations of how the French really cook and with over 150 authentic recipes, this book is a masterful resource.

Hardback,  456 pp,  $47.95. Buy now