Taste le Tour takes the reader on a gastronomic tour of regional France, introducing the classic recipes from each region. The recipes have all been tested and written to make cooking French food simple and delicious. Gabriel introduces the ingredients and the famous specialties of each region. This beautiful book is illustrated by Francophile Antonia Pesanti, who has spent much time travelling around France. Antonia interprets French life through her drawings, from the pretty patisserie windows...
Manuel Pratique Du Fabricant D'Alcools
by Douard Robinet and Edouard Robinet
These 200 wide-ranging recipes are inspired by the small family restaurants of France, and celebrate a return to generous, full-flavoured, uncomplicated cooking. Whether practised in a country auberge or a busy Parisian restaurant, bistro cooking is essentially home cooking, requiring no special skills, no exotic pots and pans, no hard-to-find ingredients - just a love of good food.
Crafting the Culture and History of French Chocolate
by Susan J. Terrio
This narrative follows the craft community of French chocolatiers - members of a tiny group experiencing intensive international competition - as they struggle to ensure the survival of their businesses. The author moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional views of craft work, associational forms, and training models in late capitalism. She enters the world of Parisian crafty leaders and local artisanal families there and in sout...
Le Cordon Bleu Guia Completa de Las Tecnicas Culinarias
by Jeni Wright and Eric Treuille
Cusine from New York's four-star seafood restaurant, Le Bernardin, is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert, in this cookbook from Le Bernardin chef Eric Ripert and owner Maguy Le Coze. The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this boo...
Enter the decadent world of Paris's oldest confectioners, A la M?re de Famille. Founded in 1761 as a family-run store, A la M?re de Famille has since become one of Paris's most loved and treasured sweet shops with several stores now operating throughout the French capital. A la M?re de Famille thecookbook is filled with beautiful recipes from this famous confectioners and heart-warming stories from its beloved patrons. Recreate at home French bonbons, fruit jellies, classic gateaux and truffles....
First published in June 1923 to immediate success, Xavier Marcel Boulestin's Simple French Cooking for English Homes did much to popularise French cuisine in the English-speaking world. In this charming book, chef, restaurateur and author Boulestin dispels the myth that French cooking is complicated, rich and full of nondescript dishes with pretentious names by offering over 300 delicious recipes - including traditional favourites such as Sorrel Soup, Pommes de Terre Boulangere, Entrecote Bordel...