The Physiology of Taste (Vintage Classics)
by Jean Anthelme Brillat-Savarin
A book without precedent, skirting the line between recipe-book, memoir, history and philosophy, Jean-Anthelme Brillat-Savarin's The Physiology of Taste is edited with an introduction by Anne Drayton in Penguin Classics. Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave t...
Elegant French Pastry and Dessert Cookbook (Dessert Cookbooks)
by Juliette Boucher
Cezanne & the Provencal Table
by Jacqueline Sauliner and Jean-Bernard Naudin
Journal Your Life's Journey
by Blank Book Billionaire and Journal Your Life's Journey
Dining and the Opera in Manhattan (Sharon O'Connor's Menus and Music)
by Sharon O'Connor
Le Cordon Bleu Cuisine Foundations: Classic Recipes
Cuisine Foundations Classic Recipes features 169 recipes that together represent a definitive summing up of French culinary technique as it has been practiced for the past 300 years. These recipes have been carefully selected by Le Cordon Bleu to convey the history and evolution of French culinary technique and its strong influence on today's chefs. Through these recipes, we learn what influenced French cooking and how these traditional techniques have embraced the introduction of new ingredie...
“Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.”—James Beard Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure—a different five-co...
Secrets Of The French Diet- How To Eat Like French And Lose Weight, Stay Healthy
by Wilber Urlanza
Auberge Flow Hearth Ckbk PB
by Andries De Groot, Roy A De Groot, and deGroot
