Presents classic and non-traditional recipes for vegetarian dishes, including appetizers, sauces, broths, entrees, and desserts.
Alain Ducasse, iconic chef and author of Simple Nature, presents a collection of recipes from his worldwide network of French bistros Allard (in Paris), Aux Lyonnais (Paris), and Benoit (Paris, New York, and Tokyo). A relaxing, convivial alternative to haute cuisine, bistro cooking most closely approaches the British gastropub or Italian osteria tradition, with less formal dishes served with local wine. Ducasse and his team of chefs have reengineered these casual classics with a contemporary eye...
Culinaria France invites the reader to a culinary journey through this paradise for gourmets. You can take a look at Paris' top gastronomy, learn about the origins of rural cuisine, breathe the air of Provence, and peak into the nets of France's fishermen on the northern coasts. Lavishly illustrated with wonderful photographs, this volume provides a living portrait of French specialties and whets the appetite for culinary pleasures a la francaise.
In this book aimed at both beginner and experienced cook, 130 easy French recipes are gathered together that make use of everyday ingredients. The country is divided into 13 regions, and 10 typical dishes are selected from each. From the hills of Provence come Provencal fish soup, salade de peches and pomme de terre a l'ail; in Paris the dishes are more sophisticated, including filet roti, lobster thermidor and creme caramel; from Normandy come haddock Dieppoise and duck breasts with buttered ap...
French and Italian Fish Recipes (Healthy Fish Recipes, #4)
by Ernest Pescara
Written by a chef trained at the Manoir Aux Quat' Saisons, this book is a collection of timeless recipes from Le Baou d'Infer, a cookery school in the heart of Provence. From Daube Nicoise to Gratin of Swiss Chard and Wild Herbs to Chocolate Orange and Pinenut Torte, these are recipes that truly capture the spirit of the region. This book is one born not just out of a passion for provencal cooking but also for the provencal lifestyle.
The Roux family name is synonymous with quality French cooking - Michel Roux Jr selects 200 of the most popular classic recipes from the kitchen of Le Gavroche. Albert and Michel Roux have between them published many successful cookbooks - this is the first cookbook by Michel Roux Jr, who has worked with many of France's top chefs and as a personal chef to the President of France before taking over at Le Gavroche. Shows how to create the atmosphere and cuisine of Le Gavroche at home, with advice...
Recipes include: Squid and Mediterranean Vegetables Seared "Ala Plancha" with Lemon Confit - Warm, Cool and Artic-zone Cappuccino - Marinated Salmon and Breadsticks - Artichoke Hearts "Barigoule" with Tumeric - Duck Brochettes with Eggy-Bread and Giblet Croutons with Mixed Baby-Leaf Salad - Green Mixed Vegetable Salad with Dried Orange Zest Marinade and Sugar-Glazed Oranges.
THE BOOK From France's greatest chef, and one of the most famous chefs of the last 100 years, here are the distilled principles of his cooking. From spring to winter he selects over fifty of the fresh products of each season - from asparagus to aubergines, lamb to hare, olive oil to mushrooms and tuna to scallops - and creates a detailed recipe, from soups to sorbets, and suggests an accompanying wine. The recipes range from original creations to traditional French favourites, but all are easy-t...
Most of us have been wowed by the delights of French patisserie. Now Edd Kimber shows you how to recreate these recipes at home. With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a Genoise sponge and simplifying a croissant dough. Chapters include: * Sweet Treats featuring Classic Financiers, Canneles and Eclairs * Desserts & Cakes such as Cherry Clafoutis and Buche de Noel * Pastry including basic recipes for pate...