Brie, a soft cow's milk
cheese, is named for the
French province where
it first originated.
and have it
shipped to your door.
The French are renowned
worldwide for their refined
style of cooking. The French
cuisine that is known outside
of France, however is typically
haute cuisine, an elaborate
traditional cooking style.
Most French people do
not prepare or eat this
type of cooking in
their everyday lives.
Madeleines are traditional
small French cakes that are
recognizable by their shell-
like appearance. They have
a buttery lemon taste and
a consistency similar to
that of pound cake.
and have them
shipped to your door.
Books & Software (7)
has a wide array of books about French language and culture
& French learning software.
For books in French or books published
in Europe, check at alibris
for both new and used books from dealers around the globe.
Classic French Cooking & Cuisine
the Art of French Cooking, vol.
1, by Julia Child, Louisette Bertholle, Simone Beck, 752
the Art of French Cooking, vol.
2, by Julia Child, Simone Beck, 592 p. (1970)
In these two classic cookbooks first published in 1961, Julia Child
introduced America to the art of in-home French cooking. In these
well-established volumes, the reknowned culinary instructor also
shares her wealth of knowledge on cooking in general, from the simple
to the most advanced techniques. Line drawings and detailed explanations
make the recipes easy to follow. This is a set of cookbooks no kitchen
should be without.
Bourdain's Les Halles Cookbook: Strategies,
Recipes, and Techniques of Classic Bistro Cooking, by Anthony
Bourdain, 304 p. (2004)
Bourdain brings classic bistro cuisine within reach
for any competent home cook. The celebrity chef delivers traditional
fare from Onion Soup Les Halles and Steak au Poivre to Coq au Vin
and Chocolate Mousse with clear instructions and his signature sassiness.
While not everyone will appreciate the lewd manner of expression
that sets his cookbook apart from others, his bold language does
add colorful variation to nearly every recipe.
Contemporary French Cuisine, by
Ken Bookman, Carlos Nieto, et al., 224 p. (2005)
In this book, the owners of one of Chicago's finest
and most popular restaurants make preparing nouvelle French cuisine
at home both comfortable and enjoyable. It offers exquisite recipes
for an array of foods: amuse-bouches, appetizers, soups, salads,
entrées, restaurant specialties, desserts, and more. Recipes
include such delights as Mushroom and Truffle Cappuccino, Lobster
Risotto Milanese, Jicama-Melon Salad with Belgian Endive and Apple-Basil
Sauce, Lamb Gateau with Ratatouille, and Gingerbread Cake with Whipped
Cream and Plum Coulis.Also included are expert wine tips to accompany
many of the dishes.
and Jacques Cooking at Home, by
Julia Child, Jacques Pepin, 448 p. (1999)
This book is a companion volume to the PBS series
of the same name. Based on the vast experience of these chefs, the
book takes a she says/he says approach to home-style French cooking:
While Julia prefers to remove the "ugly" dark vein in
shrimp, Jacques considers it "perfectly good protein".
Julia gives her poultry a butter bath before putting it in the oven
to roast; Jacques likes to bake the bird on its side for all but
the last 15 to 20 minutes. What comes through is that there is no
one right way too cook. In each chapter -- divided into appetizers,
soups, eggs, salads and sandwiches, potatoes, vegetables, fish,
poultry, meats, and desserts -- the chefs add contemporary twists
and time-saving tips to familiar Franco-American classics like the
omelet, soufflé, and crème brûlée. Their
recipes and sound practical advice are evidence of their culinary
expertise as well as their philosophy that "eating, as well
as cooking, should be pleasurable and guiltless."
in Paris: Easy French Food You Can Make
at Home, by Ina Garten, 240 p. (2004)
Vergé's Vegetables in the French Style, by
Roger Vergé, Bernard Touillon, 256 p. (1994)
This chef's passion for vegetables is at the base
of these 150 French-style recipes that range from traditional to
unusual and innovative. Vegetarians, the health-conscious, and anyone
looking for new ways to prepare vegetables will appreciate the diversity
of dishes Vergé serves up. Such delights as Spinach-Coconut
Flan, Sun-Drenched Vegetables, and Turnip Cakes with Cardamom ensure
stimulation for the taste buds. One entire chapter is devoted to
sauces that enhance and complement vegetables. Also useful are the
chapter on cooking techniques, the chef's wine recommendations,
and instructions on choosing the best ingredients.
French Breads and Pasteries
American Boulangerie: Authentic French
Pastries and Breads for the Home Kitchen, by Pascal Rigo, Paul
Moore, 200 p. (2003)
The more than 70 recipes included here include a
wealth of knowledge and experience from a team of bakers and pastry
chefs. Traditions and techniques of various French regions come
together here with secrets from generations-old family recipes.
The results speak for themselves: Rich, chewy, dark breads like
Pain au Levain, buttery croissants, savory Quiche Lorraine, sweet
fruit tarts, tempting pound cakes and poached pears are an example
of the variety of delectable delights that await the home chef in
Boulangerie-Patisserie: Recipes from
Thirteen Outstanding French Bakeries, by
Linda Dannenberg, Guy Bouchet, 160 p. (2005)
70 one-of-a-kind recipes collected from the top
bakeries and pastry shops of Paris, including 150 color photographs.
Breads of France and How to Bake Them
in Your Own Kitchen, by Bernard Clayton, 267 p. (2002)
A classic that has been around since 1978. The author
spent years collecting authentic bread recipes from the most esteemed
bakers and boulangeries in France. Recipes are clear and thorough.
Includes vignettes of French culture, history, and bread-baking
of Classic French Pastries: History
and Legends of the Great Pastries of France/Easy-To-Follow Recipes
for Home Cooks, by Susan Whatley, 270 p. (1992)
This comprehensive cookbook has a broad array of
recipes, from classic pastry doughs and basic creams and fillings
to a wide assortment of pastries, cakes, tarts, and cookies. While
most French pastry books of this scope are written for professionals,
the clear instructions here make these culinary delights accessible
to the home cook. The included culinary lore adds a touch absent
from other basic texts.
Sweets: Great Desserts From the City's
Best Pastry Shops, by Dorie Greenspan, 224 p. (2002)
By her own admission, author Dorie Greenspan's most
vivid memory of her first trip to Paris involved not the Eiffel
Tower, the Louvre, or even Notre Dame, but rather a delectable strawberry
tartlet. This book is a testament to the author's love affair with
French pastries; it is also a result of her 30-year quest for the
most delicious and awe-inspiring sweets Paris has to offer. How
she convinced their creators to part with the recipes is her secret.
Recipes for buttery cookies, chocolate fudge cake, eclairs, and
more are accompanied by clear, step-by-step instructions as well
as beautifully written narratives about the well-loved pastry shops
from which they hail and the chefs who created them.
Boulud's Cafe Boulud Cookbook: French-American
Recipes for the Home Cook, by Daniel Boulud, Dorie Greenspan,
400 p. (1999)
150 of acclaimed French-American chef Daniel Boulud's
recipes have been adapted here into forms that home cooks can manage
while not losing the flair of the original master. The book's 4
sections each contain a variety of dishes: "La Tradition"
contains dishes influenced by the traditional cooking of Boulud's
upbringing; "La Saison" consists of dishes prepared with
the freshest seasonal produce; "Le Voyage" provides an
array of Boulud's world-cuisine dishes; and "Le Potager"
is devoted to vegetarian specialties.
Encyclopedia of Cajun & Creole Cuisine, by
John D. Folse, 852 p. (2004)
Over 700 recipes from Cajun cabins, plantation kitchens,
and New Orleans restaurants exist side-by-side in this authoritative
testament to Lousiana culture and cuisine. Clear directions for
preparing everything from a roux to a cochon de lait are accompanied
by recipe histories and photographs of old Louisiana. Recipes feature
the best of seafood, game, meat, poultry, vegetables, salads, appetizers,
drinks, and desserts. They range from traditional to truly unique.
Regional French Cooking, by Paul
Bocuse, Dietmar Frege, 192 p. (1992)
This book is a culinary journey through France,
with each recipe evoking the personality and flavor of its province
of origin. The book provides not only easy-to-follow instructions
and beautiful photographs, but also colorful descriptions of the
local heritage and gourmet traditions that influence the character
of each regional cuisines. Because recipes are carefully adapted
for the non-French kitchen, no complicated techniques or equipment
French Cuisine: 50 Recipes Inspired
by the Sea, by Olivier Roellinger, Anne Testut, Alain Willaume,
240 p. (2005)
The recipes in this collection are inspired by the
maritime heritage of Brittany in northwest France. Expert chef Olivier
Roellinger sees the region as the melting pot of local ingredients
and exotic imports brought by explorers since the 17th century.
His recipes celebrate the harmony of lamb and beans, fish and potatoes,
lobster and tomatoes, and the integration of other imports, such
as bell peppers, pineapples, cloves, and cumin with local fare.
De Provence: Seven Top Provenšal Chefs and Their Recipes, by
Anthony Gardiner, John Freeman, 142 p. (2002)
In this book, six of the region's top chefs prepare
original recipes featuring one of seven aromatic herbs indigenous
to the region: thyme, rosemary, bay, sage, marjoram, fennel, and
winter savory. 49 recipes and 120 photographs.
Cooking of Southwest France: Recipes
from France's Magnificent Rustic Cuisine, by Paula Wolfert,
255 p. (2005)
New France: A Complete Guide to Contemporary
French Wine, by Andrew Jefford, 256 p. (2002)
This authoritative atlas of French wines gives readers
an introduction and in-depth look at the 14 winemaking regions of
France. Each chapter gives an overview of the region and its distinctive
history along with a full-color, detailed map. Each also profiles
the area's major winemakers, describes the topography, and introduces
the local wineries of the area.
Wines: The Essential Guide to the Wines
and Wine Growing Regions of France, by Robert M. Joseph, 240p.
The author introduces both beginners and wine connoiseurs
to 100s of wines that together cover the geographical expanse of
the French wine-producing regions. The book includes not only much
detailed information about each wine, but also suggested meals to
complement the wines and recommended itineraries for touring each
of the winemaking regions. For wine novices, this book also includes
a useful glossary of wine terminology and basic information about
wine storage, serving, buying, and tasting.
Champagne Became French: Wine and the
Making of a National Identity, by Kolleen M. Guy, 288 p. (2003)
About French gastronomy
Lessons: Adventures with Knife, Fork,
and Corkscrew, by Peter Mayle, 240 p. (2001)
for Taste: The Triumph of French Cuisine,
by Priscilla Parkhurst Ferguson, 272 p. (2004)
French cuisine is the most widely influential style
of cooking. In tracing the culinary history of the French nation,
this book reveals the accidents of history that led to the development
of a specifically French cuisine that is widely accepted as the
apex of fine and cultured cooking.
Food: On the Table, on the Page, and
in French Culture, by Lawrence R. Schehr, Allen S. Weiss, eds.,
262 p. (2001)
Gastronomy, by Jean-Robert Pitte,
Jody Gladding, trans., 176 p. (2002)
Shops of Paris, by Pierre Rival,
Christian Sarramon, 160 p. (2005)
Cheeses: The Visual Guide to More Than
350 Cheeses from Every Region of France, by Tomoko Yamada, Kazuko
Masui, Yohei Maruyama, 240 p. (2000)
A National Myth, by Pierre Boisard,
Richard Miller, 257 p. (2003)
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