150 Fabulous Foolproof French Regional Recipes (French Impressions, #1)
by Donella East
First, catch your frog...May we propose some oyster and champagne soup from Brittany, accompanied by Normandy lettuce bread and followed by Loire Valley frog's legs and roasted swan as Richard the Lionheart liked them served up? Then you could round your modest meal off with a souffle created by the original celebrity chef, Antonin Careme. Or you might simply be in the mood for some of the less exotic dishes regularly served up in the country kitchens and working men's cafes of northern France....
Renoir's Table
by Jean-Bernard Naudin, Jean-Michel Charbonnier, and Jacqueline Saulnier
Classic French Cookbook (Classic Cookbooks)
by Cordon Bleu and Rose Elliot
"Le Cordon Bleu" celebrates its centenary in 1995. Now, with this book, the home cook is given the opportunity to master 100 famous Cordon Bleu recipes. Chefs from Cordon Bleu schools around the world have chosen a recipe for which they are famous, and share their secrets by explaining exactly how to prepare, cook, and present the dish. The combination of detailed text steps and photographic sequences makes even the most complicated techniques easy to master.