{"title":"French","description":null,"products":[{"product_id":"french-provincial-cooking-paperback","title":"French Provincial Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth David\u003c\/b\u003e (Author), \u003cb\u003eJulia Child\u003c\/b\u003e (Foreword by), \u003cb\u003eJuliet Renny\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003eFirst published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, \u003cb\u003eFrench Provincial Cooking\u003c\/b\u003e is a scholarly yet straightforward celebration of the traditions of French regional cooking. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eElizabeth David (1913-1992) published eight books during her lifetime, from the evocative \u003cb\u003eBook of Mediterranean Food\u003c\/b\u003e in ration-bound 1950 to the masterly \u003cb\u003eEnglish Bread and Yeast Cookery\u003c\/b\u003e in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. \u003cb\u003eFrench Provincial Cooking\u003c\/b\u003e and \u003cb\u003eItalian Food\u003c\/b\u003e were reissued as Penguin Twentieth-Century Classics in 1999.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 544\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.05 x 7.8 x 5.04 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 1999\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914625913176,"sku":"9780141181530","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/aSO90AWAmc9780141181530.webp?v=1792781535"},{"product_id":"in-the-french-kitchen-with-kids-easy-everyday-dishes-for-the-whole-family-to-make-and-enjoy-a-cookbook-paperback","title":"In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy: A Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMardi Michels\u003c\/b\u003e (Author), \u003cb\u003eDorie Greenspan\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"Pint-sized cooks will love learning how to make impressive French classics, and Mardi Michels is uniquely qualified to instruct them. . . Michels knows firsthand what kids can cook when given the opportunity. From a classic omelette to croissants and ratatouille three ways (each accommodating different skill levels), \u003ci\u003eIn the French Kitchen with Kids\u003c\/i\u003e is filled with recipes that cooks of all ages will adore.\" \u003ci\u003e--The National Post \u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eFrom the writer and recipe developer behind \u003ci\u003eeat. live. travel. write\u003c\/i\u003e comes a new cookbook for parents, children and Francophiles of all ages. Forget the fuss and bring simple, delicious French dishes to your home kitchen with Mardi Michels as your guide.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eTwice a week during the school year, you'll find Mardi Michels--French teacher and the well-known blogger behind\u003ci\u003e eat. live. travel. write\u003c\/i\u003e--directing up to a dozen children in her school's science lab as they slice, dice, mix, knead and, most importantly, taste. Whether they're learning to make an authentic ratatouille tian or tackling quiche made with pastry from scratch, Mardi's students can accomplish just about anything in the kitchen once they put their minds to it. \u003cp\u003e\u003c\/p\u003eIn her first book, Mardi shows that French food doesn't have to be complicated. The result is an elegant, approachable cookbook featuring recipes tailored for young chefs and their families. From savory dishes like Omelettes, Croque-Monsieurs or Steak Frites to sweet treats like Profiteroles, Madeleines or Crème Brûlée, readers will find many French classics here. With helpful timetables to plan out baking projects, as well as tips on how to get kids involved in the cooking, this book breaks down any preconceived notion that French cuisine is too fancy or too difficult for kids to master. With Mardi's warm, empowering and encouraging instructions, kids of all ages will be begging to help out in the kitchen every day of the week.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMARDI MICHELS is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write--a blog focusing on culinary adventures near and far. As part of her job, she runs cooking classes for boys aged 7 to 14, called Les Petits Chefs and Cooking Basics. Mardi grew up in Australia, lived and taught in Paris for over five years and now calls Toronto home. In 2014, Mardi and her husband purchased a historic home in southwest France, which they operate as a vacation rental property. Mardi is also a Food Revolution Ambassador and in her spare time teaches French cooking and baking classes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 10.2 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 31, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914651046232,"sku":"9780147530776","price":28.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/IgJSKUu51V9780147530776.webp?v=1792781569"},{"product_id":"from-here-you-cant-see-paris-seasons-of-a-french-village-and-its-restaurant-paperback","title":"From Here, You Can't See Paris: Seasons of a French Village and Its Restaurant - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael S. Sanders\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"A delightful tale of how an American discovers le pays, the little France where the roads on the Michelin map are the thinnest of lines. It is the story of a young couple's restaurant and the ancient French village that it brings back to life.\" --Patric Kuh, author of \u003cem\u003eThe Last Days of Haute Cuisine\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eFrom Here, You Can't See Paris\u003c\/em\u003e is a sweet, leisurely exploration of the life of Les Arques (population 159), a hilltop village in a remote corner of France untouched by the modern era. It is a story of a dying village's struggle to survive, of a dead artist whose legacy began its rebirth, and of chef Jacques Ratier and his wife, Noëlle, whose bustling restaurant--the village's sole business--has helped ensure Les Arques's future.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSanders set out to explore the inner workings of a French restaurant kitchen but ended up stumbling into a much richer world. Through the eyes of the Sanders family, one discovers the vibrant traditions of food, cooking, and rural living, and comes to know the village's history. Whether uncovering the darker secrets of making foie gras, hearing a chef confess his doubts about the Michelin star system, or absorbing the lore of the land around a farmhouse kitchen table after a boar hunt, life in Les Arques turns out to be anything but sleepy.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFrom Here, You Can't See Paris\u003c\/em\u003e is a sweet, leisurely exploration of the life of Les Arques (population 159), a hilltop village in a remote corner of France untouched by the modern era. It is a story of a dying village's struggle to survive, of a dead artist whose legacy began its rebirth, and of chef Jacques Ratier and his wife, Noëlle, whose bustling restaurant -- the village's sole business -- has helped ensure Les Arques's future.\u003c\/p\u003e\u003cp\u003eSanders set out to explore the inner workings of a French restaurant kitchen but ended up stumbling into a much richer world. Through the eyes of the Sanders family, one discovers the vibrant traditions of food, cooking, and rural living, and comes to know the village's history. Whether uncovering the darker secrets of making foie gras, hearing a chef confess his doubts about the Michelin star system, or absorbing the lore of the land around a farmhouse kitchen table after a boar hunt, life in Les Arques turns out to be anything but sleepy. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.85 x 7.98 x 5.34 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 02, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914686206296,"sku":"9780060959203","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KDHqb3InrR9780060959203.webp?v=1792781615"},{"product_id":"a-pig-in-provence-good-food-and-simple-pleasures-in-the-south-of-france-paperback","title":"A Pig in Provence: Good Food and Simple Pleasures in the South of France - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGeorgeanne Brennan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eGeorgeanne Brennan moved to Provence in 1970, seeking a simpler life. She set off on her many adventures in Provençale cuisine by tracking down a herd of goats, a cool workshop, some rennet, and the lost art of making fresh goat cheese. From this first effort throughout her time in Provence, Brennan transformed from novice \u003ci\u003efromagère\u003c\/i\u003e to renowned, James Beard Foundation Award-winning cookbook author and food writer. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eA Pig in Provence\u003c\/i\u003e is the story of how Georgeanne Brennan fell in love with Provence. But it's also the story of making a life beyond the well-trodden path and the story of how food can unite a community. In loving detail, Brennan tells of the herders who maintain a centuries-old grazing route, of the community feast that brings a town to one table, and of the daily rhythms and joys of living by the cycles of food and nature. \u003cp\u003e\u003c\/p\u003eSprinkled with recipes that offer samples of Brennan's Provençale cooking, \u003ci\u003eA Pig in Provence\u003c\/i\u003e is a food memoir that urges you to savor every morsel.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eYou can almost smell the lavender as you follow Brennan's love affair with the province that became her second home and shaped [her] culinary persona. Brennan is a talented storyteller. -- San Francisco Chronicle \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003eAmid the quirks and charms of the French countryside, Georgeanne Brennan began her life in Provence with the not-so-simple task of tracking down a herd of goats and the lost recipe for making cheese from their milk. From odd out-of-towner to truffle hunter and community feaster, from novice\u003ci\u003e fromagere\u003c\/i\u003e to celebrated chef and cookbook author, she learned the traditional ways of one small village-- savoring the richness of food, nature and \u003ci\u003ela vie provencale\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\"Fascinating... Brennan revels equally in the preparation and consumption of the regional cuisine You can almost hear her lips smacking.\" The New York Times Book Review \u003cp\u003e\u003c\/p\u003e\"Georgeanne Brennan's romance with Provence continues to deepen, and the result of her long residence there is an intimacy with local people, food, and folkways. I would love to pull up a chair to her table.\" -- Frances Mayes, author of \u003ci\u003eUnder the Tuscan Sun \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eGEORGEANNE BRENNAN \u003c\/b\u003eis the author of numerous cooking and gardening books, and the recipient of the James Beard Foundation Award and the IACP\/Julie Child Cookbook Award for her writing. She lives in northern California and Provence, where she has a seasonal cooking school. \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 07, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914695905624,"sku":"9780156033244","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8p2ENsnTbb9780156033244.webp?v=1792781622"},{"product_id":"french-food-at-home-paperback","title":"French Food at Home - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLaura Calder\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), \u003cstrong\u003eLaura Calder\u003c\/strong\u003e shares recipes she's created at home in her own French kitchen.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), \u003cstrong\u003eLaura Calder\u003c\/strong\u003e shares recipes she's created at home in her own French kitchen.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.22 x 7.42 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 05, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914728018264,"sku":"9780060087722","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CyDjhEiDMW9780060087722.webp?v=1792781670"},{"product_id":"chez-panisse-cafe-cookbook-hardcover","title":"Chez Panisse Cafe Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlice L. Waters\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eWe hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eSo writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, \u003cem\u003e1980\u003c\/em\u003e. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eIn the \u003cem\u003eChez Panisse Café Cookbook, \u003c\/em\u003e the follow-up to the award-winning \u003cem\u003eChez Panisse Vegetables\u003c\/em\u003e, Alice Waters and her team of talented cooks offer more than \u003cem\u003e140 \u003c\/em\u003eof the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the \u003cem\u003eChez Panisse Café Cookbook\u003c\/em\u003e is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.\u003c\/p\u003e\u003cp\u003eAlice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.\u003c\/p\u003e\u003cp\u003eThis book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.\u003c\/p\u003e\u003cp\u003eGorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, \u003cem\u003eChez Panisse Café Cookbook\u003c\/em\u003e is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eWe hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. \u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eSo writes Alice Waters of the opening of Berkeley's Chez Panisse Caf? on April Fool's Day, \u003cem\u003e1980\u003c\/em\u003e. Located above the more formal Chez Panisse Restaurant, the Caf? is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing ? la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eIn the \u003cem\u003eChez Panisse Caf? Cookbook, \u003c\/em\u003e the follow-up to the award-winning \u003cem\u003eChez Panisse Vegetables\u003c\/em\u003e, Alice Waters and her team of talented cooks offer more than \u003cem\u003e140 \u003c\/em\u003eof the caf?'s best-recipes--some that have been on the menu since the day caf? opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the \u003cem\u003eChez Panisse Caf? Cookbook\u003c\/em\u003e is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.\u003c\/p\u003e\u003cp\u003eAlice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.\u003c\/p\u003e\u003cp\u003eThis book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the caf?'s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the caf?'s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.\u003c\/p\u003e\u003cp\u003eGorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the caf? since the day it opened, \u003cem\u003eChez Panisse Caf? Cookbook\u003c\/em\u003e is destined to become an indispensable classic. Fans of Alice Waters's restaurant and caf? will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.08 x 10.3 x 7.28 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 25, 1999\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2000)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914730770776,"sku":"9780060175832","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uZtRE8Igl9780060175832.webp?v=1792781675"},{"product_id":"paris-a-table-1846-hardcover","title":"Paris À Table: 1846 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEugène Briffault\u003c\/b\u003e (Author), \u003cb\u003eJ. Weintraub\u003c\/b\u003e (Translator), \u003cb\u003eDavid Downie\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eDescribed by \u003cem\u003eLe Monde\u003c\/em\u003e as \"the richest view of Balzac's time seen from the table,\" \u003cem\u003eParis � Table: 1846\u003c\/em\u003e is an essential text in the history of gastronomy, along with Brillat-Savarin's \u003cem\u003eThe Physiology of Taste\u003c\/em\u003e and Dumas's \u003cem\u003eDictionary of Cuisine\u003c\/em\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIts author, Eug�ne Briffault, was well-known in his day as a theater critic and chronicler of contemporary Paris, but also as a bon-vivant, celebrated for his ability to quaff a bell jar full of champagne in a single draft and well-qualified to write authoritatively about the culinary culture of Paris. Focusing on the manners and customs of the dining scene, Briffault takes readers from the opulence of a meal at the Rothschilds' through every social stratum down to the student on the Left Bank and the laborer eating on the streets. He surveys the restaurants of the previous generation and his own--from the most elegant to the lowest dive--along with the eating habits of the bourgeoisie, the importance and variety of banquets, the institutional meal, and even the plight of \"people who do not dine,\" artists and intellectuals who fell on hungry times. He records the specialties, the d�cor, the patrons, and the restaurateurs and their waiters. A fine storyteller, Briffault collected culinary anecdotes, from the tantrums of a king deprived of his spinach to the tragedy of \"the friendliest pig that was ever seen.\" The volume includes the humorous drawings of the caricaturist Bertall that cleverly reinforce the witty and ironic tone of the text. Along with J. Weintraub's introduction--which provides the first modern biography of the author and analyzes the place of \u003cem\u003eParis � Table\u003c\/em\u003e in the literary culture of the time--the text is copiously annotated, acquainting readers with the events and characters that enliven the narrative. \u003cp\u003e\u003c\/p\u003e\u003cem\u003eParis � Table\u003c\/em\u003e provides a delightful and delectable entryway to Briffault's Paris, the city Walter Benjamin characterized as \"the capital of the nineteenth century.\"\u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eEugène Briffault\u003c\/strong\u003e (1799-1854) was an editor, journalist, theater critic, and man of letters. As a chronicler of contemporary Paris, he contributed to many anthologies and periodicals of his day and was an acquaintance of many of the important literary figures of the time. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cstrong\u003eJ. Weintraub\u003c\/strong\u003e is a writer, dramatist, poet, and translator based in Chicago. He holds a PhD in English Literature from the University of Chicago. \u003cp\u003e\u003c\/p\u003e\u003cstrong\u003eDavid Downie\u003c\/strong\u003e is the author of fourteen books, most recently \u003cem\u003eA Passion for Paris: Romanticism and Romance in the City of Light\u003c\/em\u003e and \u003cem\u003eA Taste of Paris: A History of the Parisian Love Affair with Food\u003c\/em\u003e. His website is www.davidddownie.com.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.3 x 5.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 10, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914913616216,"sku":"9780190842031","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sCDiqgV78u9780190842031.webp?v=1792785251"},{"product_id":"bistro-cooking-paperback","title":"Bistro Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePatricia Wells\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eBistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e200 recipes inspired by the small family restaurants of France celebrate a return to generous, full-flavored cooking. Bistro is warm, bistro is family. Bistro is robust soups and rustic salads, wine-scented stews, bubbling gratins, and desserts from a grandmother's kitchen. Bistro is everyday china and elbows on the table and second helpings. It is best friends over for no particular reason. Bistro is earthy, not fuss; easy, not painstaking. And BISTRO COOKING presents no-nonsense, inexpensive, soul-satisfying cuisine inspired by the neighborhood restaurants of France.\u003c\/p\u003e\u003cp\u003e With 200 recipes, plus menus and quotes, BISTRO COOKING features not only bistro owners in the kitchen, but French housewives, farmers, winemakers, breadbakers, and many others who contribute to bistro as a way of life.\u003c\/p\u003e\u003cp\u003e Patricia Wells' wonderful naturalness, openness, and honesty are in perfect harmony with the simple, delicious fare she celebrates in BISTRO COOKING . . . her enthusiasm and joy are reflected on every page of this fine book, and happily we are all the beneficiaries. -JACQUES PEPIN \u003c\/p\u003e\u003cp\u003e MENU\u003c\/p\u003e\u003cp\u003e LEFT BANK BISTRO; TABLE FOR TWO\u003c\/p\u003e\u003cp\u003e Familiar bistro fare, a menu designed to celebrate romance, love, or simply the fact that you're alive and well. With this, try a Saint-Veran or a Macon-Villages.\u003c\/p\u003e\u003cp\u003e Saucisson Chaud Pommes a L'Huile\u003c\/p\u003e\u003cp\u003e Warm Poached Sausage with Potato Salad\u003c\/p\u003e\u003cp\u003e Canard aux Olives Chez Allard\u003c\/p\u003e\u003cp\u003e Chez Allard's Roast Duck with Olives\u003c\/p\u003e\u003cp\u003e Tarte aux Pommes a la CrSme\u003c\/p\u003e\u003cp\u003e Golden Cream and Apple Tart\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e200 recipes inspired by the small family restaurants of France celebrate a return to generous, full-flavored cooking. Bistro is warm, bistro is family. Bistro is robust soups and rustic salads, wine-scented stews, bubbling gratins, and desserts from a grandmother's kitchen. Bistro is everyday china and elbows on the table and second helpings. It is best friends over for no particular reason. Bistro is earthy, not fuss; easy, not painstaking. And BISTRO COOKING presents no-nonsense, inexpensive, soul-satisfying cuisine inspired by the neighborhood restaurants of France.\u003c\/p\u003e\u003cp\u003e With 200 recipes, plus menus and quotes, BISTRO COOKING features not only bistro owners in the kitchen, but French housewives, farmers, winemakers, breadbakers, and many others who contribute to bistro as a way of life.\u003c\/p\u003e\u003cp\u003e \"Patricia Wells' wonderful naturalness, openness, and honesty are in perfect harmony with the simple, delicious fare she celebrates in BISTRO COOKING . . . her enthusiasm and joy are reflected on every page of this fine book, and happily we are all the beneficiaries.\" -JACQUES PEPIN \u003c\/p\u003e\u003cp\u003e MENU\u003c\/p\u003e\u003cp\u003e LEFT BANK BISTRO; TABLE FOR TWO\u003c\/p\u003e\u003cp\u003e Familiar bistro fare, a menu designed to celebrate romance, love, or simply the fact that you're alive and well. With this, try a Saint-Veran or a Macon-Villages.\u003c\/p\u003e\u003cp\u003e Saucisson Chaud Pommes a L'Huile\u003c\/p\u003e\u003cp\u003e Warm Poached Sausage with Potato Salad\u003c\/p\u003e\u003cp\u003e Canard aux Olives Chez Allard\u003c\/p\u003e\u003cp\u003e Chez Allard's Roast Duck with Olives\u003c\/p\u003e\u003cp\u003e Tarte aux Pommes a la CrSme\u003c\/p\u003e\u003cp\u003e Golden Cream and Apple Tart\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.1 x 7.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 10, 1989\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914916270424,"sku":"9780894806230","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/GXR-5j_v5Q9780894806230.webp?v=1792785255"},{"product_id":"cooking-with-the-seasons-a-year-in-my-kitchen-paperback","title":"Cooking with the Seasons: A Year in my Kitchen - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMonique Jamet Hooker\u003c\/b\u003e (Author), \u003cb\u003eTracie Richardson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAll about: Cooking With The Seasons: A\u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003e Year In My Kitchen\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\u003cem\u003eBy Monique Jamet Hooker and Tracie Richardson\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eThis very personal culinary narrative cookbook is meant to help you learn to prepare meals using fresh, seasonal ingredients grown in your geographical area, whatever your level of expertise in the kitchen. It is also meant to entertain the casual reader with the experiences I shared with nine brothers and sisters while growing up on my family's 17\u003csup\u003eth\u003c\/sup\u003e century chateau farm in France. \u003c\/p\u003e \u003cp\u003eOver 200 recipes are included in the book, all inspired by the dishes and techniques I grew up with in Europe. At the same time the recipes are uniquely American because they call for a wide range of ingredients easily available to us here in the United States. The recipes are seasonally based month by month to encourage cooks to learn about and use foods grown regionally. A convenient, easy to read harvest chart individually detailing the peak times for fresh produce in five growing regions of the United States is included. Following this chart makes understanding local growing seasons easy, and helps you understand when foods shipped from different parts of the country to their neighborhood market are at their flavorful best. The recipes I've created are beautiful to look at and simple to prepare, using basic cooking techniques. They play on seasonal characteristics of taste, texture and color, and are meant to spark the imagination and encourage your own creativity in the kitchen.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eCooking With The Seasons: A Year In My Kitchen\u003c\/em\u003e is also the story of how families can enjoy the seasonal market by celebrations at the table. Taking that little extra moment to share, whether it's during a large holiday dinner or at a picnic enjoying the best of summer's bounty, is what binds us together. There are many ways of gathering around food. Let me show you how by telling of my childhood in Brittany through stories and recipes that celebrate the best food America has to offer each season. My family's daily life may seem to speak with the voice of another era, but it is only the echo of the joy I continue to find through sharing meals today. By bringing the seasons into the kitchen I know you, too, will soon find your own joy inviting family and friends to the table.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eà bientôt and Bon Appétit\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\u003cem\u003eMonique\u003c\/em\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 430\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.87 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914917253464,"sku":"9780982064009","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/SDE1TtKFUt9780982064009.webp?v=1792785256"},{"product_id":"jacques-pepin-heart-soul-in-the-kitchen-hardcover","title":"Jacques Pépin Heart \u0026 Soul in the Kitchen - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJacques Pépin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cem\u003eJacques Pépin Heart \u0026amp; Soul in the Kitchen \u003c\/em\u003eis an intimate look at the celebrity chef and the food he cooks at home with family and friends--200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world's best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. \u003cp\u003e\u003c\/p\u003eSpiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJACQUES PÉPIN has published twenty-five cookbooks, including the best-selling \u003ci\u003eEssential Pépin, Jacques Pépin Fast Food My Way\u003c\/i\u003e, and his memoir, \u003ci\u003eThe Apprentice.\u003c\/i\u003e He has also starred in twelve acclaimed cooking TV series. 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Through 30 famous French recipes, including desserts, the author draws on a variety of French and vegan cooking techniques- giving you a well-rounded introduction to vegan French cuisine.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eKey Features: \u003c\/em\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWholefood\u003c\/strong\u003e, everyday ingredients you probably already have in your kitchen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e options for every recipe\u003c\/li\u003e\n\u003cli\u003eMeasurements in\u003cstrong\u003e \u003c\/strong\u003eboth \u003cstrong\u003ecups\u003c\/strong\u003e and \u003cstrong\u003egrams\u003c\/strong\u003e, \u003cstrong\u003e \u003c\/strong\u003eoven temperatures in both\u003cstrong\u003e Fahrenheit\u003c\/strong\u003e and \u003cstrong\u003eCelsius\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhotos \u003c\/strong\u003efor each recipe, taken by the author\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 86\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 23, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914922037592,"sku":"9781088088661","price":41.02,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/GIGQLK16pR9781088088661.webp?v=1792785263"},{"product_id":"the-girl-the-fig-cookbook-more-than-100-recipes-from-the-acclaimed-california-wine-country-restaurant-hardcover","title":"The Girl \u0026 the Fig Cookbook: More Than 100 Recipes from the Acclaimed California Wine Country Restaurant - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSondra Bernstein\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIn 1997, Sondra Bernstein opened the doors to the first girl \u0026amp; the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. 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Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food--gastronomy--originate in France? In \u003ci\u003eFrench Gastronomy\u003c\/i\u003e, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003ePitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. 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Award-winning author Georgeanne Brennan is your ultimate travel guide to experience the foods, festivals, and inspirational people who have fueled her love for this treasured region of France.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA dream turned reality.\u003c\/strong\u003e As a young woman, Georgeanne and her husband with their small children bought a Provance farmhouse with a little land and some goats. Their goal was to realize the dream of an idyllic existence in the French countryside. Now, these precious memoires are yours to hold in her book, \u003cem\u003eMy Culinary Journey\u003c\/em\u003e. Whether in the comfort of your own home, deciding the next vacation destination, or landing right in the heart of France, \u003cem\u003eMy Culinary Journey\u003c\/em\u003e is your companion to all things France. In this cherished travel guide, you'll find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eForty delicious French recipes\u003c\/li\u003e\n\u003cli\u003eGorgeous personal photographs\u003c\/li\u003e\n\u003cli\u003eIn-depth knowledge of cultural regional festivals (or fêtes)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eIn these pages find rich descriptions\u003c\/strong\u003e of warm summer meals, of the art of making goat cheese, and more. This evocative and passionate memoir weaves together personal stories of friendship, cooking, and living in the Provencal tradition. 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She has been featured in \u003cem\u003eFood and Wine\u003c\/em\u003e, \u003cem\u003eGourmet\u003c\/em\u003e, and \u003cem\u003eSunset Magazine\u003c\/em\u003e, among others and has appeared on Oprah.com, Good Morning America, and other shows. She lives in Winters, CA, and Provence.\u003c\/em\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.5 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 15, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914933375320,"sku":"9780997066401","price":29.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sIoANsT8v_9780997066401.webp?v=1792785277"},{"product_id":"macaron-magic-2-individual-desserts-and-showpieces-paperback","title":"Macaron Magic 2: Individual Desserts and Showpieces - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJialin Tian\u003c\/b\u003e (Author), \u003cb\u003eJialin Tian\u003c\/b\u003e (Photographer), \u003cb\u003eYabin Yu\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAlmonds, sugar, egg whites, and magic! Encore! In this second installment of \u003cem\u003eMacaron Magic\u003c\/em\u003e, we explore the tantalizing world of individual desserts and showpieces for macarons. Inspired by seasonal color palettes and ingredients, \u003cem\u003eMacaron Magic 2\u003c\/em\u003e presents twelve innovative creations of macaron desserts, including pineapple and ibérico ham, Meyer lemon and hazelnut, white peach and white chocolate, walnut, fig, and chocolate, and more. The book also includes instructions on how to construct four dazzling showpieces and a bonus chapter on advanced techniques for creating stunning chocolate and pulled sugar decorations. \u003cem\u003eMacaron Magic 2\u003c\/em\u003e introduces techniques for creating professional-quality macaron desserts and showpieces as well as advanced decorating methods to maximize the visual impact of these edible works of art. Recipes are accompanied by step-by-step photographs to demonstrate procedures, construction diagrams to offer quick assembly references, and photographs of finished works to provide inspiration. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 104\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.28 x 8.5 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 30, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914934194520,"sku":"9780983776468","price":29.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/R2MadOpd8Z9780983776468.webp?v=1792785279"},{"product_id":"eleven-madison-park-the-cookbook-hardcover","title":"Eleven Madison Park: The Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDaniel Humm\u003c\/b\u003e (Author), \u003cb\u003eWill Guidara\u003c\/b\u003e (Author), \u003cb\u003eFrancesco Tonelli\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003eEleven Madison Park is one of New York City's preeminent fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical technique. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eUnder Chef Humm's leadership, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. \u003ci\u003eEleven Madison Park: The Cookbook\u003c\/i\u003e is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDaniel Humm\u003c\/b\u003e began his chef's training at 14 in his homeland of Switzerland. There, he earned a Michelin Star while in his first Executive chef position at Gasthaus zum Gupf in the Swiss Alps. In 2003 he moved to the United States to work at Campton Place, where he received many awards, including a nomination for Rising Star Chef by the James Beard Foundation. He has been Executive Chef of Eleven Madison Park since 2006. \u003cb\u003eWill Guidara\u003c\/b\u003e is a graduate of the School of Hotel Administration at Cornell University. He began his dining room training at Spago Beverly Hills and attended culinary school in the North of Spain. Prior to joining Eleven Madison Park, he served as the director of operations of the restaurants at The Museum of Modern Art. He became general manager of Eleven Madison Park in 2006.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 12.1 x 11.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 11, 2011\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Gourmand World Cookbook Awards (USA Only) (2011)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914937012568,"sku":"9780316098519","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/a2SUVwJLsI9780316098519.webp?v=1792785283"},{"product_id":"choux-temptations-paperback","title":"Choux Temptations - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJialin Tian\u003c\/b\u003e (Author), \u003cb\u003eJialin Tian\u003c\/b\u003e (Photographer), \u003cb\u003eYabin Yu\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLight, airy, and crispy, the versatile choux have been delighting pastry enthusiasts for centuries. \u003cem\u003eChoux Temptations\u003c\/em\u003e is a celebration of the beloved choux that includes instructions for creating thirty sophisticated and innovative choux pastries, ranging from the familiar French classics such as éclairs, profiteroles, Paris-Brest, Religieuses, and Saint-Honorés to the contemporary creations of elegant choux tarts, modern éclairs, and whimsical choux characters. The book also expands the possibility of choux pastry with seven tantalizing savory creations. The fundamental technique of the dual-cooking process for preparing pâte à choux\u003cem\u003e \u003c\/em\u003e(choux paste) and the multi-stage baking approach for solving a common problem in baking choux are introduced. \u003cem\u003eChoux Temptations\u003c\/em\u003e is an indispensable source of inspiration and guidance for creating professional-quality choux pastries. Each recipe is accompanied by step-by-step photographs as well as photographs of finished works.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 136\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.37 x 8.5 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 24, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914938618200,"sku":"9780983776475","price":37.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CGvbhvOzFm9780983776475.webp?v=1792785285"},{"product_id":"paris-par-hasard-from-bagels-to-brioches-paperback","title":"Paris Par Hasard: From Bagels to Brioches - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTerrance William Gelenter\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAn insider's memoir of contemporary Paris through expatriate eyes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 258\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.54 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 03, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914938749272,"sku":"9780615392301","price":21.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/je8N7C3CFm9780615392301.webp?v=1792785285"},{"product_id":"little-choux-temptations-paperback","title":"Little Choux Temptations - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJialin Tian\u003c\/b\u003e (Author), \u003cb\u003eJialin Tian\u003c\/b\u003e (Photographer), \u003cb\u003eYabin Yu\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLight, airy, crispy, and now in bite size! In this second book on choux pastries, we discover the possibilities of wonderfully delectable choux in petite form. \u003cem\u003eLittle Choux Temptations\u003c\/em\u003e contains instructions for creating twenty-seven innovative petite choux pastries. This book explores the endless variations on the choux paste ingredients as well as delicious flavoring options for the filling components. Non-traditional ingredients such as nut oils, fruit and vegetable purees, and herbs and spices are incorporated into the choux paste to create unique textures, flavors, and appearance. Each recipe is accompanied by detailed instructions, step-by-step photographs, as well as photographs of the finished pastries.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 120\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.33 x 8.5 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 26, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914939076952,"sku":"9780983776482","price":32.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/s_fOWWJRhC9780983776482.webp?v=1792785286"},{"product_id":"mastering-the-art-of-french-cooking-volume-2-a-cookbook-paperback","title":"Mastering the Art of French Cooking, Volume 2: A Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJulia Child\u003c\/b\u003e (Author), \u003cb\u003eSimone Beck\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe beloved sequel to the bestselling classic, \u003ci\u003eMastering the Art of French Cooking, Volume II \u003c\/i\u003epresents more fantastic step-by-step French recipes for home cooks. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWorking from the principle that \"mastering any art is a continuing process,\" Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery. \u003cp\u003e\u003c\/p\u003eThey have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories--of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. \u003cp\u003e\u003c\/p\u003eFrom French bread to salted goose, from peasant \u003ci\u003eragoûts\u003c\/i\u003e to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eHere is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eIn all of our recipes, and especially in those for desserts and cakes, we have taken full advantage of modern mechanical aids wherever we have found them effective. While Volume I reflects France in the 1950s and the old traditions of French cooking, Volume II, like France herself, has stepped into contemporary life.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJulia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e (1961). In 1963, Boston's WGBH launched \u003ci\u003eThe French Chef\u003c\/i\u003e television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSimone (\"Simca\") Beck was born in 1904 at Tocqueville en Caux, Normandy. In 1933, she began to study at the Cordon Bleu, then the world's supreme school of cuisine. In 1948 she was approached by a friend, Louisette Bertholle (now Comtesse de Nalèche), to collaborate on a French cookbook for Americans. In 1951, at the suggestion of her husband, they began to search for an American to help them, and a friend introduced Simca to Julia Child, then studying cooking in Paris. Soon afterward, the three women formed a cooking school, L'École des Trois Gourmandes, and began the collaboration that produced the several volumes of \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e. She died in 1991.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 648\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.32 x 9.98 x 7.12 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 12, 1983\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914939404632,"sku":"9780394721774","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/52izFFEBPy9780394721774.webp?v=1792785286"},{"product_id":"picnic-in-provence-a-memoir-with-recipes-paperback","title":"Picnic in Provence: A Memoir with Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth Bard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe bestselling author of Lunch in Paris takes us on another delicious journey, this time to the heart of Provence.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Ten years ago, New Yorker Elizabeth Bard followed a handsome Frenchman up a spiral staircase to a love nest in the heart of Paris. Now, with a baby on the way and the world's flakiest croissant around the corner, Elizabeth is sure she's found her \"forever place.\" But life has other plans. \u003cp\u003e\u003c\/p\u003e On a last romantic jaunt before the baby arrives, the couple take a trip to the tiny Provencal village of Céreste. A chance encounter leads them to the wartime home of a famous poet, a tale of a buried manuscript and a garden full of heirloom roses. Under the spell of the house and its unique history, in less time than it takes to flip a crepe, Elizabeth and Gwendal decide to move-lock, stock and Le Creuset-to the French countryside. \u003cp\u003e\u003c\/p\u003e When the couple and their newborn son arrive in Provence, they discover a land of blue skies, lavender fields and peaches that taste like sunshine. Seduced by the local ingredients, they begin a new adventure as culinary entrepreneurs, starting their own artisanal ice cream shop and experimenting with flavors like saffron, sheep's milk yogurt and fruity olive oil. \u003cp\u003e\u003c\/p\u003e Filled with enticing recipes for stuffed zucchini flowers, fig tart and honey and thyme ice cream, \u003ci\u003ePicnic in Provence\u003c\/i\u003e is the story of everything that happens after the happily ever after: an American learning the tricks of French motherhood, a family finding a new professional passion, and a cook's initiation into classic Provencal cuisine. With wit, humor and scoop of wild strawberry sorbet, Bard reminds us that life-in and out of the kitchen-is a rendez-vous with the unexpected.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eElizabeth Bard\u003c\/b\u003e is an American journalist and author based in Provence, France, where her second book, \u003ci\u003ePicnic in Provence: A Memoir With Recipes\u003c\/i\u003e, took place. Her first book, \u003ci\u003eLunch in Paris: A Love Story with Recipes\u003c\/i\u003e has been a \u003ci\u003eNew York Times\u003c\/i\u003e and international bestseller, a Barnes \u0026amp; Noble \"Discover Great New Writers\" pick, and the recipient of the 2010 Gourmand World Cookbook Award for Best First Cookbook (USA).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.2 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 07, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914950709592,"sku":"9780316246170","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/gsw3VGdHAe9780316246170.webp?v=1792785302"},{"product_id":"a-taste-of-france-traditional-french-cooking-made-easy-with-authentic-french-recipes-paperback","title":"A Taste of France: Traditional French Cooking Made Easy with Authentic French Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSarah Spencer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBring the flavors of France into your kitchen with easy-to-make authentic French recipes!\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e***BLACK AND WHITE EDITION***\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFrench cuisine is synonymous with high-quality food, and it is no mystery that the world's best chefs are trained in the French methods of cooking. The French don't just eat to be full; they consider it a cultural experience and treat each meal as something special. They set aside time to eat, and they value quality over quantity. Their choices tend to be fresh, and groceries are often bought in small quantities, more often. \u003cp\u003e\u003c\/p\u003eWhen it comes to the ingredients of French cooking, you will find both variety and simplicity. Think in terms of fresh vegetables at their peak of ripeness, so much so that you can smell their flavor ready to burst from them. Rich and juicy meats that are silky and succulent when cooked, sweets that are a taste of heaven, and let's not forget about the regional staples: wine and cheese. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eInside this French cookbook, you'll find: \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003eAll you need to know about French cooking, including: the cooking methods, the key ingredients, the sauces, the cheeses, and much more.\u003c\/li\u003e\n\u003cli\u003e143 classic French recipes with step-by-step instructions for breakfast, appetizers, lunches, and small bites, poultry and meat recipes, fish and seafood fares, vegetarian and side dishes, and fabulous desserts. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cb\u003eExamples of recipes include: \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003eBuckwheat Crepes (Crêpes bretonnes)\u003c\/li\u003e\n\u003cli\u003eFrench Cheese Omelet (Omelette au Fromage)\u003c\/li\u003e\n\u003cli\u003eTorchon-Style Foie Gras (Foie Gras au Torchon)\u003c\/li\u003e\n\u003cli\u003eFried Zucchini Flowers (Fleurs de Courgettes Frites)\u003c\/li\u003e\n\u003cli\u003eFrench Onion Soup (Soupe à l'Oignon Gratinée)\u003c\/li\u003e\n\u003cli\u003eLobster Bisque (Bisque de Homard)\u003c\/li\u003e\n\u003cli\u003eNicoise Salad (Salade Niçoise)\u003c\/li\u003e\n\u003cli\u003eStuffed Tomatoes and Zucchini (Petits Farcis)\u003c\/li\u003e\n\u003cli\u003eChicken with Red Wine Sauce (Coq Au Vin)\u003c\/li\u003e\n\u003cli\u003eDuck Breast in Sweet Lavender Sauce (Maigret de Canard Parfumé à la Lavende)\u003c\/li\u003e\n\u003cli\u003eAlsace Garnished Saurkraut (Choucroute Garnie Alsacienne)\u003c\/li\u003e\n\u003cli\u003eRabbit with Prunes (Lapin aux Pruneaux)\u003c\/li\u003e\n\u003cli\u003eBeef a la Mode Stew (Boeuf à la Mode)\u003c\/li\u003e\n\u003cli\u003eFrench Boiled Meat and Vegetables (Pot au Feu)\u003c\/li\u003e\n\u003cli\u003eProvençal Baked Porgy (Daurade au Four)\u003c\/li\u003e\n\u003cli\u003eMussels with White Wine (Moules Marinières)\u003c\/li\u003e\n\u003cli\u003eClassic Ratatouille\u003c\/li\u003e\n\u003cli\u003eArtichoke Soufflé (Soufflé aux artichauds)\u003c\/li\u003e\n\u003cli\u003eVanilla Macaroons (Macarons à la Vanille)\u003c\/li\u003e\n\u003cli\u003eClassic Chocolate Mousse (Mousse au Chocolat)\u003c\/li\u003e\n\u003cli\u003eEasy Apple Turnovers (Chaussons aux Pommes)\u003c\/li\u003e\n\u003cli\u003eSnails in Garlic Butter (Escargot à l'ail)\u003c\/li\u003e\n\u003cli\u003eVegetable Cream Soup (Potage Printanier)\u003c\/li\u003e\n\u003cli\u003eLorraine Pie (Tourte Lorraine)\u003c\/li\u003e\n\u003cli\u003eChicken with Olives (Poulet aux Olives)\u003c\/li\u003e\n\u003cli\u003eFrench Lamb Stew (Navarin d'Agneau)\u003c\/li\u003e\n\u003cli\u003eLyonnaise Veal Liver (Foie de Veau Lyonnaise)\u003c\/li\u003e\n\u003cli\u003eCrayfish in Court Bouillon (Écrevisses à la Nage)\u003c\/li\u003e\n\u003cli\u003eStuffed Mushrooms (Champignons Farcis)\u003c\/li\u003e\n\u003cli\u003eFrench Cherry Clafoutis (Clafouti aux Cerises de France)\u003c\/li\u003e\n\u003cli\u003eAnd much more\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eEach recipe comes with a black and white image, a detailed list of ingredients, the cooking and preparation times, the number of servings, and easy-to-follow step-by-step instructions.\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eLet's prepare a memorable French meal today! Scroll back up and order your copyback copy today!\u003c\/b\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 302\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 27, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914951102808,"sku":"9781083045003","price":25.63,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/2dJZHG7m8n9781083045003.webp?v=1792785303"},{"product_id":"french-vegetarian-cooking-paperback","title":"French Vegetarian Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaola Gavin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis stunning book is a collection of over 200 tasty recipes featuring the marvelously varied vegetarian cuisine of France. Represented within are French provincial, regional and local specialties from Flanders to Provence that showcase the vast range of flavors to be found in French cuisine. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eVegetarian food is nothing new to France where vegetables have always been treated with great respect. In the Middle Ages, after France suffered many famines; cereals, dried beans, roots, and herbs formed the basis of the peasant diet. French cooking as we know it today did not evolve until after Catherine de Medici married the Dauphin and brought her Italian chefs to France. \u003cp\u003e\u003c\/p\u003eThis book is a personal collection of regional vegetarian dishes from all over France; their influences range from Flemish and German cuisine in the north to Spanish and Italian in the south. Within you will find gratins from Savoie, lentil dishes from Languedoc, wine-based dishes from Burgundy and ratatouille from Provence. These concise and easy-to-follow recipes bring the famed cuisine of France to your vegetarian kitchen. \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003ePaola Gavin, the author of the critically acclaimed book Italian Vegetarian Cooking, has been a food writer in France, the United States, Italy and Great Britain, where she currently lives.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.03 x 9 x 6.02 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 02, 1997\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914954051928,"sku":"9780871318374","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ycyr4Zgf__9780871318374.webp?v=1792785308"},{"product_id":"the-cooks-bible-the-best-of-american-home-cooking-hardcover","title":"The Cook's Bible: The Best of American Home Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChristopher Kimball\u003c\/b\u003e (Author)\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eThe Cook's Bible takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1\/2 to 1. What's the secret to perfect roast chicken? A 375(degree) oven and a 170(degree) internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, barbecued ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes. In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices. From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eChris Kimball founded \u003ci\u003eCook's Magazine\u003c\/i\u003e in 1980; it has grown to a paid circulation of 1,000,000. He hosts \u003ci\u003eAmerica's Test Kitchen\u003c\/i\u003e and \u003ci\u003eCook's Country\u003c\/i\u003e, which are the top-rated cooking shows on public television, reaching 2 million viewers per week in over 94% of American households. Kimball is a regular contributor to both the \u003ci\u003eToday Show\u003c\/i\u003e and the \u003ci\u003eCBS Early Show\u003c\/i\u003e. He has been written up in most major newspapers, many national magazines, including \u003ci\u003eThe New Yorker\u003c\/i\u003e and \u003ci\u003eTime\u003c\/i\u003e, and regularly contributes to NPR's \u003ci\u003eMorning Edition\u003c\/i\u003e, including doing a regular Thanksgiving segment. He will also host a public radio show on cooking starting in the fall of 2010.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 464\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.21 x 10.37 x 7.44 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 16, 2007\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (1997)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914957853016,"sku":"9780316493710","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/gY9MJ_INom9780316493710.webp?v=1792785313"},{"product_id":"haute-cuisine-how-the-french-invented-the-culinary-profession-paperback","title":"Haute Cuisine: How the French Invented the Culinary Profession - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAmy B. Trubek\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world,\" observed the English author of \u003ci\u003eThe Gourmet Guide to Europe\u003c\/i\u003e in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. \u003cp\u003e\u003c\/p\u003eOne of the first reference works for chefs, \u003ci\u003eOuverture de Cuisine\u003c\/i\u003e, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. \u003cp\u003e\u003c\/p\u003eEager to prove their \"good taste,\" the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. \u003ci\u003eHaute Cuisine\u003c\/i\u003e profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. \u003cp\u003e\u003c\/p\u003eThe French influence on the world of cuisine and culture is a story of food as status symbol. \"Tell me what you eat,\" the great gastronome Brillat-Savarin wrote, \"and I will tell you who you are.\" \u003ci\u003eHaute Cuisine\u003c\/i\u003e shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAmy B. Trubek teaches at the New England Culinary Institute.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 04, 2000\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914961850712,"sku":"9780812217766","price":40.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/x9O8h4hsTR9780812217766.webp?v=1792785319"},{"product_id":"french-classics-made-easy-paperback","title":"French Classics Made Easy - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRichard Grausman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMany recipes lead to a Boeuf Bourguignon, but none comes even close to Richard Grausman's for ease, clarity, sheer deliciousness, and an understanding of how home chefs can-and should-cook classic French food. A Cordon Bleu-trained cooking teacher, Grausman has spent more than four decades making French food accessible to Americans. His culinary innovations and techniques reinvigorate the classics to fit our contemporary diet and schedule.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eWhen a step isn't crucial, he eliminates it. When a shortcut works, he uses it. When something can be done in advance, he does it. Plus he's cut the amount of butter, cream, egg yolks, salt and sugar without compromising the flavor of the dish. It's an amazing transformation: 250 splendid recipes for both gracious entertaining and cooking everyday meals with an unmistakable French flair.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eMany recipes lead to a Boeuf Bourguignon, but none comes even close to Richard Grausman's for ease, clarity, sheer deliciousness, and an understanding of how home chefs can--and should--cook classic French food. A Cordon Bleu-trained cooking teacher, Grausman has spent more than four decades making French food accessible to Americans. His culinary innovations and techniques reinvigorate the classics to fit our contemporary diet and schedule. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhen a step isn't crucial, he eliminates it. When a shortcut works, he uses it. When something can be done in advance, he does it. Plus he's cut the amount of butter, cream, egg yolks, salt and sugar without compromising the flavor of the dish. It's an amazing transformation: 250 splendid recipes for both gracious entertaining and cooking everyday meals with an unmistakable French flair. \u003cbr\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 392\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.82 x 9.24 x 7.38 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 18, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914965291352,"sku":"9780761158547","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/n4nBLfgjnZ9780761158547.webp?v=1792785323"},{"product_id":"quiche-cookbook-easy-french-recipes-that-you-just-cant-miss-paperback","title":"Quiche Cookbook: Easy French Recipes That You Just Can't Miss - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJean-Pierre Leroy\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eLooking to treat yourself or to impress your family or friends? Do not look any further! There is nothing like a good quiche with a slightly salty side salad covered with olive oil. Quiche is a traditional French dish that has crossed the centuries, enriched by the local culinary traditions and experiments.In this book, Jean-Pierre Leroy, our French cook, shares with us some of his most succulent family secrets. Judge for yourself: quiche auvergnate, quiche provencale, quiche a la Parisienne, quiche tatin, quiche with salmon, quiche vegetale and many many more! Whatever your tastes and your mood, there is necessarily something for you! And the best part is that you do not need any experience. Anyone can achieve an excellent quiche for a budget of only a few dollars.\u003cem\u003eSo do not wait any longer and join us in Jean-Pierre Leroy's kitchen!\u003c\/em\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 96\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.2 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914970009944,"sku":"9781091894198","price":12.13,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/WhkGPK6V7i9781091894198.webp?v=1792785331"},{"product_id":"essential-pepin-more-than-700-all-time-favorites-from-my-life-in-food-with-dvd-hardcover","title":"Essential Pépin: More Than 700 All-Time Favorites from My Life in Food [With DVD] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJacques Pépin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFor the first time ever, the legendary chef collects and updates the best recipes from his six-decade career.\u003c\/p\u003e\u003cp\u003eIn his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eNow, in a book that celebrates his life in food, the world's most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé's Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003eEssential P\u003c\/em\u003eé\u003cem\u003epin\u003c\/em\u003e spans the many styles of Jacques's cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThis truly is the \u003cem\u003eessential\u003c\/em\u003e Pépin. \u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eJacques Pepin has been a constant inspiration to me. This book is a distillation of the very best of his creations, showing both the remarkable breadth of his cooking and the beautiful continuity of his dishes over the past sixty years. He makes food the way it should be made: \u003cb\u003esimple, seasonally ripe, pure, and impossible to resist. Alice Waters\u003c\/b\u003e\u003c\/p\u003e Jacques Pepin is the Master. The undisputed authority on . . . well, just about everything relating to food. If Jacques Pepin tells you this is the way to make an omelet or to roast a chicken, then for me, the matter is settled. As with all his works, this is a \u003cb\u003evital, essential volume\u003c\/b\u003e that should live in your kitchen forever. Nobody knows more or does it better. \u003cb\u003eAnthony Bourdain\u003c\/b\u003e If there s a \u003cb\u003e best of the best \u003c\/b\u003e in cookbooks, this is it a lifetime of greatest hits from our favorite ambassador of French cuisine. These recipes are more than just mouthwatering; they are as lively, unpretentious, and appealing as the man behind them, reminding us (as if we needed reminding) why we fell in love with French food, and with Jacques Pepin, in the first place. An essential collection from an essential chef. \u003cb\u003e Dan Barber\u003c\/b\u003e Jacques Pepin is a true artist and a masterful one at that. \u003ci\u003eEssential Pepin\u003c\/i\u003e reflects \u003cb\u003ean incredible body of work\u003c\/b\u003e in an important achievement, and we, his pupils, are ever so fortunate to benefit from the breadth of knowledge within its pages. With Jacques Pepin, whether in print or on television, I walk away from my time with him having learned a little something more, and I feel a bit richer for that. \u003cb\u003eLidia Bastianich\u003c\/b\u003e\"\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJacques Pépin \u003c\/b\u003ehas written twenty-five cookbooks, including the best-selling \u003ci\u003eJacques Pépin Fast Food My Way, More Fast Food My Way, \u003c\/i\u003eand his memoir, \u003ci\u003eThe Apprentice\u003c\/i\u003e. He has also starred in numerous acclaimed cooking series on public television and is a contributing editor to \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e. He has won multiple James Beard Awards, several IACP Cookbook Awards, and the Legion of Honor, France's highest distinction. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 704\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.9 x 10.7 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 18, 2011\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2012)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914972434776,"sku":"9780547232799","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PzSZaWSHr19780547232799.webp?v=1792785335"},{"product_id":"dining-with-marcel-proust-a-practical-guide-to-french-cuisine-of-the-belle-epoque-paperback","title":"Dining with Marcel Proust: A Practical Guide to French Cuisine of the Belle Epoque - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eShirley King\u003c\/b\u003e (Author), \u003cb\u003eJames Beard\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eMarcel Proust's literary masterpiece \u003ci\u003eÀ la recherche du temps perdu\u003c\/i\u003e overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into \"a remembrance of things past.\" He wrote with relish and exactitude about Françoise, the family cook in Illiers-Combray, the restaurant at the Grand Hôtel Balbec, meals at Rivebelle, La Raspelière, and the Guermantes' in Paris. \u003c\/p\u003e\u003cp\u003eShirley King, a professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle époque, ranging from the sophisticated elaboration of lobster à l'américaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eShirley King (1931-2005) was the author of the classic cookbook \u003ci\u003eFish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood\u003c\/i\u003e and \u003ci\u003ePampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's \"Les Bons Plats de France,\"\u003c\/i\u003e available in a Bison Books edition. She worked for more than twenty-five years as a chef, caterer, consultant, writer, and instructor.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 155\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.36 x 9.92 x 8.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914973581656,"sku":"9780803278264","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/aUukCUcvnI9780803278264.webp?v=1792785336"},{"product_id":"pampilles-table-recipes-and-writings-from-the-french-countryside-from-marthe-daudets-les-bons-plats-de-france-paperback","title":"Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eShirley King\u003c\/b\u003e (Translator)\u003c\/p\u003e\u003cp\u003eInspired by references to the \"delicious books of Pampille\" in Proust's \u003ci\u003eRemembrance of Things Past\u003c\/i\u003e, the veteran cookbook author Shirley King adapted this gastronomic gem of a book for the modern American kitchen. Marthe Daudet (1878-1960) was Pampille, and her book \u003ci\u003eLes Bons Plats de France\u003c\/i\u003e, originally published in 1919, is still regarded as a classic in France. Her intriguing mix of charming writing, insightful wit, and wonderful, authentic recipes makes this a travelogue as well as a useful cookbook. While remaining faithful to Pampille's language and work, King has updated the recipes when necessary to make them practical for modern cooks.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eShirley King (1931-2005) worked in the food business for more than twenty-five years as a chef, caterer, consultant, writer, and instructor. She was the author of the classic cookbook \u003ci\u003eFish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 276\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.59 x 8.04 x 5.38 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914974990680,"sku":"9780803278271","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/C2oEBW-bLA9780803278271.webp?v=1792785338"},{"product_id":"easy-french-recipes-french-cooking-for-beginners-paperback","title":"Easy French Recipes: French Cooking for Beginner's - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJulia Chiles\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eReady to explore French cooking but afraid it is beyond your culinary capabilities? \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eConvinced only great chefs can handle and master French techniques? \u003cp\u003e\u003c\/p\u003eFrench Cooking for Beginner's: 50 Easy Recipes will prove you wrong! \u003cp\u003e\u003c\/p\u003eThis delightful cookbook guides you through it all. Serving up knowledge, tips, and insights in basic terms and steps. \u003cp\u003e\u003c\/p\u003eThis cookbook offers the best of the basics such as: delicious soups, cheesy sandwiches, delectable pastries, and unforgettable salads. \u003cp\u003e\u003c\/p\u003eIf you're serious about learning the basics of French cooking, this cookbook is for you.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 132\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.31 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 08, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914976891224,"sku":"9781093196931","price":17.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uSViNBnkPc9781093196931.webp?v=1792785341"},{"product_id":"french-household-cookery-paperback","title":"French Household Cookery - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFrances Keyzer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFirst published in 2006. Frances Keyzer was an Englishwoman who lived in Paris at the beginning of the twentieth century, when French women were reckoned to be the cleverest of cooks, and the Parisians the cleverest of all. In nineteen chapters, this book is intended to be an aid to English women, French Household Cookery begins with the elementary rules of good cooking - cleanliness, fresh ingredients and good butter - and goes on to present a hundred and thirty-seven recipes for well-loved domestic dishes that rely upon the simple methods employed in French homes, where daily meals were always as well prepared as at the most luxurious tables.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 144\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.31 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 17, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914981183832,"sku":"9781138974654","price":74.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/DcCICd6kA_9781138974654.webp?v=1792785346"},{"product_id":"cakes-carrot-cakes-step-by-step-recipes-of-decadent-cake-paperback","title":"Cakes: Carrot Cakes. Step by Step Recipes of Decadent Cake. - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMaria Sobinina\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCarrot Cakes Recipes Cookbook.\u003c\/strong\u003e Cake baking is an exciting activity. With myriads of flavors, natural colors, and shapes, in one way or another, every cake is a creation of art. \u003cstrong\u003eEvery cake has a story.\u003c\/strong\u003e Every cake has a purpose: birthday cakes, holiday cakes, wedding cakes, Valentine day cakes, Sunday afternoon tea cakes, cakes for a date night, to name a few.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eCarrot cake cakes come in myriads of flavors and colors. Carrot cake is a sweet healthy dessert that is typically baked with carrots as one of the ingredients. With Maria's step-by-step instructions it is easy to make any recipe a success. \u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThese carrot cake desserts are simply delicious. Try one yourself and you will be amazed how delicate and flavorful it tastes. \u003cstrong\u003eSurprise your guests and loved ones with your creations.\u003c\/strong\u003e You can also make it look beautiful with cake decorating tools, such as piping tips and bags. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUnleash your creativity with easy step by step guided recipes! Get your cookbook copy today. \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWith help of this cookbook you will be able to make the following recipes: \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTropical Paradise Carrot Cake \u003cbr\u003eBlack Forrest Carrot Cake \u003cbr\u003eCarrot Bundt Cake \u003cbr\u003eCarrot Cranberry Cake \u003cbr\u003eChocolate Dream Carrot Cake \u003cbr\u003eCherry Meringue Carrot Cake \u003cbr\u003eCarrot Cake with Raisins \u003cbr\u003ePistachio Carrot Paradise Cake \u003cbr\u003eAll-Berries Carrot Cake \u003cbr\u003eCarrot Coconut Cake \u003cbr\u003eKit Cat Chocolate Carrot Cake \u003cbr\u003eCarrot-Coconut Cheesecake \u003cbr\u003eCarrot Sweet Potato Cheesecake \u003cbr\u003eCarrot Caramel Cake \u003cbr\u003eCarrot Oatmeal Cake \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat my readers have to say: \u003c\/p\u003e\u003cp\u003e\"Maria's instructions are very simple to follow, and my cakes are delicious. My family is in love with tasty and beautiful cakes I am baking using her recipes. This is a must to try.\"\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\"I was always hesitant to bake myself and would always order my desserts at the bakery. A few months ago, I was convinced to try baking a cake by myself, and I was surprised how good it turned out. Since then I have made seven cakes and all of them were beyond my expectations. From now on, I will always make my sweets at home.\" \u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\"Recipes are terrific. I like the way she explains the baking process, so easy to follow. I will order more recipe books.\" \u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\"I was never a baker, but I was always curious about baking. With Maria's recipes, I was able to bake decent cakes. No one could believe I was the one who baked these cakes. They thought it came from a store.\" \u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\"AAAA+++ I am happy I ordered this baking guide. It simplifies the whole baking process. My family and I like the results. Now I am making cakes a few times a month. Kids are happy.\" \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 88\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.21 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 09, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914981511512,"sku":"9781093359596","price":10.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/krUFq2jnNI9781093359596.webp?v=1792785346"},{"product_id":"crafting-the-culture-and-history-of-french-chocolate-paperback","title":"Crafting the Culture and History of French Chocolate - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSusan J. Terrio\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis absorbing 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. Susan J. Terrio 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 craft leaders and local artisanal families there and in southwest France to relate how they work and how they confront the representatives and structures of power, from taste makers, CEOs, and advertising executives to the technocrats of Paris and Brussels. \u003cbr\u003e\u003cbr\u003eLooking at craft culture and community from a cross-disciplinary perspective, Terrio finds that the chocolatiers affirm their collective identity and their place in the present by commemorating selectively their role in history. In addition to joining a distinguished tradition of American anthropological writing on the role of food, her study of the social production of taste in the invention of vintage, \u003ci\u003egrand cru\u003c\/i\u003e chocolates lends specificity and weight to theories of consumption by Pierre Bourdieu and others. The book will appeal to anthropologists, cultural studies scholars, and anyone curious about life in contemporary France.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eThis book on the crafting of chocolate in contemporary France is itself delicious. It will be a classic of French ethnography and contribute in important ways to the ongoing debate about the role of national identity in the European Union.\"--Carole L. Crumley, University of North Carolina, Chapel Hill \u003cbr\u003e\u003cbr\u003e\"A real pathbreaker. The intensity of Terrio's engagement with her respondents shines from almost every page. The work contributes to our understanding of the politics of heritage. . . . It is a thoroughly researched and descriptively rich analysis of how anthropologists can approach weighty problems of identity, national-local relations, and the ideology of self and other.\"--Michael Herzfeld, author of \u003ci\u003ePortrait of a Greek Imagination\u003c\/i\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSusan J. Terrio\u003c\/b\u003e is Associate Professor of French and Anthropology at Georgetown University.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 326\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.87 x 8.99 x 6.05 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 28, 2000\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914982986072,"sku":"9780520221260","price":61.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/evXekESJzm9780520221260.webp?v=1792785348"},{"product_id":"mastering-the-art-of-french-cooking-volume-i-50th-anniversary-edition-a-cookbook-hardcover","title":"Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJulia Child\u003c\/b\u003e (Author), \u003cb\u003eLouisette Bertholle\u003c\/b\u003e (Author), \u003cb\u003eSimone Beck\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - The definitive cookbook on French cuisine for American readers: \"What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'\" --\u003ci\u003eEntertainment Weekly\u003cbr\u003e\u003c\/i\u003e \u003cbr\u003e\"I only wish that I had written it myself.\" --James Beard\u003cbr\u003e \u003c\/b\u003e \u003cbr\u003e Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJulia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes--from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. \u003cp\u003e\u003c\/p\u003e\"Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining.\" --Thomas Keller, The French Laundry\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eAnyone can cook in the French manner anywhere, wrote Mesdames Beck, Bertholle, and Child, \"with the right instruction.\" And here is the book that, for forty years, has been teaching Americans how. \u003cbr\u003e\"Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because: \u003cbr\u003e- It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.\u003cbr\u003e- It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire.\u003cbr\u003e- It adapts classical techniques, wherever possible, to modern American conveniences.\u003cbr\u003e- It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.\u003cbr\u003e- It offers suggestions for just the right accompaniment to each dish, including proper wines. \u003cbr\u003eSince there has never been a book as instructive and as workable as \"Mastering the Art of French Cooking, the techniques learned here can beapplied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJULIA CHILD, a native of California and a Smith College graduate; Simone (\"Simca\") Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris's famous \u003ci\u003eCordon Bleu\u003c\/i\u003e, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, \u003ci\u003eL'Ecole des Trois Gourmandes\u003c\/i\u003e, at the same time that \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e was taking shape. After that, Simone Beck published two cookbooks, \u003ci\u003eSimca's Cuisine\u003c\/i\u003e in 1972 and\u003ci\u003e New Menus from Simca's Cuisine\u003c\/i\u003e in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston's WGBH launched \u003ci\u003eThe French Chef\u003c\/i\u003e television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 752\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.7 x 10.1 x 7.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 16, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914983018840,"sku":"9780375413407","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/fO5LEhjR2P9780375413407.webp?v=1792785348"},{"product_id":"mastering-the-art-of-french-cooking-2-volume-box-set-a-cookbook-boxed-set","title":"Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook - Boxed Set","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJulia Child\u003c\/b\u003e (Author), \u003cb\u003eLouisette Bertholle\u003c\/b\u003e (Author), \u003cb\u003eSimone Beck\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePerfect for any fan of Julia Child--and any lover of French food--this boxed set brings together the two volumes of the acclaimed best-selling classic cookbook, \u003ci\u003eMastering the Art of French Cookin\u003c\/i\u003eg. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'\" --\u003ci\u003eEntertainment Weekly\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eVolume One contains 524 recipes for the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. \u003cp\u003e\u003c\/p\u003eVolume Two presents a brilliant selection of 257 additional recipes that not only add to the home cook's repertoire but, above all, bring them to a new level of mastery. \u003cp\u003e\u003c\/p\u003eTaken together, these two books are a stunning feat of cookbook literature, and Julia Child's most beloved works.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eRevised edition of the classic cookbook, originally published in 1961.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eMastering The Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring- green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJULIA CHILD, a native of California and a Smith College graduate; Simone (\"Simca\") Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris's famous \u003ci\u003eCordon Bleu\u003c\/i\u003e, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, \u003ci\u003eL'Ecole des Trois Gourmandes\u003c\/i\u003e, at the same time that \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e was taking shape. After that, Simone Beck published two cookbooks, \u003ci\u003eSimca's Cuisine\u003c\/i\u003e in 1972 and\u003ci\u003e New Menus from Simca's Cuisine\u003c\/i\u003e in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston's WGBH launched \u003ci\u003eThe French Chef\u003c\/i\u003e television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 3.6 x 10.5 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914983772504,"sku":"9780307593528","price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/j7QI8hzatB9780307593528.webp?v=1792785349"},{"product_id":"french-food-for-everyone-le-petit-dejeuner-breakfast-paperback","title":"French Food for Everyone: le petit déjeuner (breakfast) - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMardi Michels\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eFrench Food for Everyone\u003c\/i\u003e is a follow up to the best-selling \u003ci\u003eIn the French kitchen with kids\u003c\/i\u003e and was inspired by the students in Mardi's online cooking classes in 2020-21, when cooking classes pivoted to online platforms. Mardi's first book proved that French food is simpler to make than many people believe, and over a year's worth of online classes she noticed whole families enjoying great success with her recipes. After a few months, one of her students remarked on the \"recipe book\" they had created from the online class recipes and Mardi realised she had enough for a whole new cookbook - \u003ci\u003eFrench Food for Everyone\u003c\/i\u003e was born! The book will be released a chapter at a time so people can get baking and cooking sooner!\u003c\/p\u003e\u003cp\u003eThe first chapter released in September 2021, \u003ci\u003e\"Le goûter\"\u003c\/i\u003e showcases 12 recipes to make and enjoy for that special snack time between end of school and dinner time. It's an integral part of the day for French children who, apart from this sacred ritual, are generally discouraged from snacking between meals. These recipes are a collection of classics - biscuits or cookies, boulangerie treats, cakes, puddings and even a sirop!\u003c\/p\u003e\u003cp\u003eThe second chapter, \"\u003ci\u003eLe dîner\"\u003c\/i\u003e was released in December 2021 and features 12 recipes to make and enjoy for dinner. Often, when people hear \"French food\" they assume the recipe will be too complicated, the ingredients too hard to find, the techniques too fussy for them to attempt at home. With these recipes, there's nothing too complicated for a home cook and many of these are simple enough to make even on a weeknight.\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003e\"Le petit déjeuner\", \u003c\/i\u003e Mardi shares a handful of her favourite breakfast foods (ok, mostly pastries!). These are not necessarily typical of an everyday French breakfast; rather these are dishes Mardi has come to love over the years, living in and travelling to France.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAdvance Praise: \u003c\/b\u003e\u003cbr\u003eMardi's fuss-free, fabulous French recipes that are perfect for breakfast (and snacks) are like a foundation course for budding cooks, written in an engaging way that will, like all the books in the series, empower the whole family, unleash creativity and give them confidence making French recipes.\u003cbr\u003e\u003cb\u003e-Janine Marsh\u003c\/b\u003e, author of\u003ci\u003e My Good Life in France and editor thegoodlifefrance.com\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eThe latest cookbook by Mardi Michels is filled with popular treats you'll see in any decent boulangerie in France. Mardi demystifies the process with clear instructions and illustrations, plus uses ingredients we already have in our pantry. Her magic recipes turn the basic to beautiful. Be warned: People will ask where you bought your pastries. Imagine their surprise when you tell them you made everything yourself.\u003cbr\u003e\u003cb\u003e-Janice MacLeod\u003c\/b\u003e, \u003ci\u003eNew York Times \u003c\/i\u003ebest selling author of \u003ci\u003eParis Letters\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eMardi Michels has long been my go-to source when it comes to cooking French-inspired dishes for the family. Her teaching experience deliciously translates to her recipes: her methods are filled with helpful tips and tricks that make her recipes foolproof. As someone who grew up enjoying classic, unfussy French cuisine at home, I truly appreciate finding the nostalgic dishes and flavors I long for in Mardi's cookbooks. This new tome will make you want to enjoy breakfasts \u003ci\u003eà la française \u003c\/i\u003eevery day, and convince you that these pastries can be achieved by anyone.\u003cbr\u003e\u003cb\u003e-Marie Asselin\u003c\/b\u003e, author of French Appetizers and recipe site, FoodNouveau.com\u003c\/p\u003e\u003cp\u003e\u003ci\u003eViennoiseries\u003c\/i\u003e, or breakfast pastries, seem like one of the more daunting French kitchen skills to master, but Mardi Michels provides detailed and approachable instructions, complete with step-by-step photos, that make them accessible to bakers of any age. Keep this charming, beautifully designed book on hand to bring \u003ci\u003ela touche française \u003c\/i\u003eto your breakfast table!\u003cbr\u003e\u003cb\u003e-Rosa Jackson\u003c\/b\u003e, owner of the cooking school Les Petits Farcis in Nice,\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 44\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.11 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 13, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914984722776,"sku":"9781777836542","price":13.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ZcY-_VVPa79781777836542.webp?v=1792785351"},{"product_id":"auberge-of-the-flowering-hearth-paperback","title":"Auberge Of The Flowering Hearth - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRoy Andries de Groot\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"This cookbook is a whole way of life. What care, love, and work have gone into it. I find it fascinating. I think people would just love it, as it is not like anything else around.\" -Julia Child\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn the high Alpine valley of Le Grande Chartreuse, Roy Andreis de Groot discovered by accident a charming and unpretentious little inn L'Auberge de l'Atre Fleuri. Impressed by the devotion of its owners to perpetuating the tradition of supreme country dining, Mr. de Groot returned to the inn to record their recipes for natural country soups, hearty winter stews, roasted meats, pates, terrines, and fruity and spirituous desserts--the best of French cooking.\u003c\/p\u003e\u003cp\u003eSuperb food, fine wine and the perfect blending of both into a series of menus for memorable lunches and dinners, together with the unique French Alpine recipes that build each meal--these are the ingredients of this remarkable book, now considered a classic.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 464\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.15 x 9.1 x 5.99 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 1996\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914985378136,"sku":"9780880015042","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/mGpM2NZXqB9780880015042.webp?v=1792785352"},{"product_id":"french-country-cooking-meals-and-moments-from-a-village-in-the-vineyards-a-cookbook-hardcover","title":"French Country Cooking: Meals and Moments from a Village in the Vineyards: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMimi Thorisson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Francophiles, this book is pure Gallic food porn.\"\u003ci\u003e--The Wall Street Journal\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eReaders everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, \u003ci\u003eManger, \u003c\/i\u003e and debut cookbook, \u003ci\u003eA Kitchen in France\u003c\/i\u003e. In \u003ci\u003eFrench Country Cooking\u003c\/i\u003e, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including \u003cb\u003eWhite Asparagus Soufflé\u003c\/b\u003e, \u003cb\u003eWine Harvest Pot au Feu\u003c\/b\u003e, \u003cb\u003eEndives with Ham\u003c\/b\u003e, and \u003cb\u003eSalted Butter Chocolate Cake\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eFeaturing evocative photographs taken by Mimi's husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMIMI THORISSON is the author of \u003ci\u003eA Kitchen in France\u003c\/i\u003e and \u003ci\u003eManger\u003c\/i\u003e, a blog devoted to French cooking and her life in the French countryside. She is the host of the French cooking shows \u003ci\u003eLa Table de Mimi\u003c\/i\u003e and \u003ci\u003eLes Desserts de Mimi\u003c\/i\u003e. She lives with her husband, their children, and their smooth fox terriers in an old château in St Yzans, in the Médoc region of France.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.2 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 25, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914986754392,"sku":"9780553459586","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/C3ufhg8DIC9780553459586.webp?v=1792785354"},{"product_id":"one-souffle-at-a-time-a-memoir-of-food-and-france-paperback","title":"One Souffle at a Time: A Memoir of Food and France - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnne Willan\u003c\/b\u003e (Author), \u003cb\u003eAmy Friedman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAnne Willan demystified classic French culinary technique for regular people who love food. Her legendary La Varenne Cooking School-in its original location in Paris and later in its longtime home in Burgundy-trained chefs, food writers and home cooks. Under Willan's cheerful, no-nonsense instruction, anyone could learn to truss a chicken, make a bernaise, or loft a soufflé. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eOne Soufflé at a Time\u003c\/i\u003e, Willan tells her story and the story of the food-world greats-including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney, and others-who changed how the world eats and who made cooking \u003ci\u003efun\u003c\/i\u003e. She writes about how a sturdy English girl from Yorkshire made it not only to the stove, but to France, and how she overcame the exceptionally closed male world of French cuisine to found and run her school. Willan's story is warm and rich, funny and fragrant with the smells of the country cooking of France. It's also full of the creative culinary ferment of the 1970s-a decade when herbs came back to life and freshness took over, when the seeds of our modern day obsession with food and ingredients were sown.\u003cbr\u003eTens of thousands of students have learned from Willan, not just at La Varenne, but through her large, ambitious \u003ci\u003eLook \u0026amp; Cook\u003c\/i\u003e book series and twenty-six-part PBS program. Now \u003ci\u003eOne Soufflé at a Time\u003c\/i\u003e --which features fifty of her favorite recipes, from Coquille St. Jacques to Chocolate Snowball--brings Willan's own story of her life to the center of the banquet table.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eANNE WILLAN is one of the world's authorities on French cooking with more than fifty years of experience as a teacher, cookbook author and food columnist. She founded Ecole de Cuisine La Varenne in 1975. Her most recent books are \u003ci\u003eThe Cookbook Library: The Cooks, Writers and Recipes that Made the Modern Cookbook\u003c\/i\u003e, with her husband, Mark Cherniavsky, which won the Jane Grigson Award for outstanding literary writing, and \u003ci\u003eThe Country Cooking of France\u003c\/i\u003e, which took two James Beard Foundation Book Awards. Willan was inducted into the James Beard Foundation's Cookbook Hall of Fame in 2013 for her body of work. She lives in Santa Monica, California and in France. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAMY FRIEDMAN is the author of \u003ci\u003eDesperado's Wife\u003c\/i\u003e\u003ci\u003e: A Memoir. 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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\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJustly 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-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients. \u003cp\u003e\u003c\/p\u003eIn this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. 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Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A lovely book, wonderfully inventive, and the food is very pure.\"--Richard Olney\u003c\/b\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.1 x 7.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 18, 1995\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914988589400,"sku":"9780679758181","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/zypfz_LVhj9780679758181.webp?v=1792785356"},{"product_id":"the-magic-of-provence-pleasures-of-southern-france-paperback","title":"The Magic of Provence: Pleasures of Southern France - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eYvone Lenard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWhen Yvone Lenard returned to her native France and purchased a house in a hilltop village of Provence, an enchanted world of food, wines, and unusual adventures-including chicken rustling, flirtatious advances from neighbors, and a séance-opened up before her. This is her account of the spell cast on her by Provence, from her first morning's visit by a charming prince bearing a jug of the village's vin rose to the growth of her friendship with a duchess in the local chateau. Lenard shares tales of travels to St. Tropez and visits from American friends who find unexpected romance and magic in Provence. Told with verve, wit, and Lenard's deep understanding of the French language and culture, this memoir includes tales of others who have been drawn to the region, including Vincent van Gogh, Brigitte Bardot, and Princess Caroline of Monaco. Ways to re-create the magic of the region's sensuous way of life include recipes for food and drinks, as well as tips for entertaining in the Provençal style.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.86 x 8 x 5.42 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 08, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914988786008,"sku":"9780767906821","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kYGDf39s-W9780767906821.webp?v=1792785357"},{"product_id":"the-compleat-cook-expertly-prescribing-the-most-ready-wayes-whether-italian-spanish-or-french-paperback","title":"The Compleat Cook: Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKatherine Golden\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eExpertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces or making of pastry is presented here in a high quality paperback edition.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThis popular classic work is in the English language, and may not include graphics or images from the original edition.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eIf you enjoy the works then we highly recommend this publication for your book collection.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 74\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.15 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 03, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914990784856,"sku":"9781805473862","price":16.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/DcZZHKZmpu9781805473862.webp?v=1792785359"},{"product_id":"savoring-the-past-the-french-kitchen-and-table-from-1300-to-1789-paperback","title":"Savoring the Past: The French Kitchen and Table from 1300 to 1789 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBarbara Ketcham Wheaton\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era. Using a delightful combination of personal correspondence, historical anecdotes, and journal entries, Wheaton effortlessly brings to life the history of the French kitchen and table.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eIn this masterful and charming book, food historian Barbara Ketchum Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era. Using a delightful combination of personal correspondence, historical anecdotes, and journal entries, Wheaton effortlessly brings to life the history of the French kitchen and table.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 9.98 x 7.05 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 19, 1996\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914995077464,"sku":"9780684818573","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sL_xatUCbN9780684818573.webp?v=1792785365"},{"product_id":"a-revolution-in-taste-hardcover","title":"A Revolution in Taste - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSusan Pinkard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eModern French habits of cooking, eating, and drinking were born in the Ancien Regime, radically breaking with culinary traditions that originated in antiquity and creating a new aesthetic. This new culinary culture saw food and wine as important links between human beings and nature. Authentic foodstuffs and simple preparations became the hallmarks of the modern style. Pinkard traces the roots and development of this culinary revolution to many different historical trends, including changes in material culture, social transformations, medical theory and practice, and the Enlightenment. Pinkard illuminates the complex cultural meaning of food in her history of the new French cooking from its origins in the 1650s through the emergence of cuisine bourgeoise and the original nouvelle cuisine in the decades before 1789. This book also discusses the evolution of culinary techniques and includes historical recipes adapted for today's kitchens.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 334\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.02 x 9.22 x 6.36 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 29, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914996388184,"sku":"9780521821995","price":188.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/EGYgsWHqbh9780521821995.webp?v=1792785368"},{"product_id":"patricia-wells-at-home-in-provence-recipes-inspired-by-her-farmhouse-in-france-paperback","title":"Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePatricia Wells\u003c\/b\u003e (Author), \u003cb\u003eRobert Freson\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003eFor the past fifteen years, Patricia Wells has been carrying on a love affair with a region of France, a centuries-old farmhouse, and a cuisine. Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines Wells's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and so exciting that they will instantly become part of your daily repertoire.Here are over 175 recipes from Wells's farmhouse kitchen, including whole chapters on salads, vegetables, pasta, and bread There are simple but imaginative \"palate openers,\" such as Tuna Tapenade and Curried Zucchini Blossoms, and soul-satisfying soups, with such delights as Monkfish Bouillabaisse with Aroli, Wells's own brilliant interpretation of a Provencal classic. When it comes to meat and poultry, Wells offers earthy daubes, the slow-simmered stews so beloved by the French, and such melt-in-your-mouth delicacies as Butter-Roasted Herbed Chicken You will savor Wells's fish and shellfish creations with recipes like Seared Pancetta-Wrapped Cod. And no meal would be complete without a delight from the treasure trove of desserts here, including Cherry-Almond Tart and Winemaker's Grape Cake. Illustrated with famed photographer Robert Fréson's captivating pictures, Patricia Wells at Home in Provence is a book you'll want to revisit time and again.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePatricia Wells\u003c\/b\u003e is the author of five bestselling books \u003ci\u003eThe Food Lover's Guide to Paris, The Food Lover's Guide to France, Bistro Cooking, Simply French, \u003c\/i\u003e and \u003ci\u003ePatricia Wells' Trattoria.\u003c\/i\u003e She and her husband divide their time between Paris and Provence, where she conducts cooking classes. She is the restaurant critic of the \u003ci\u003eInternational Herald Tribune\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.06 x 9.22 x 7.47 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 19, 1999\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915003236696,"sku":"9780684863283","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/22LUuET3XR9780684863283.webp?v=1792785378"},{"product_id":"the-must-make-macaroon-cookbook-more-amazing-macaroon-recipes-that-you-could-ever-imagine-paperback","title":"The Must Make Macaroon Cookbook: More Amazing Macaroon Recipes That You Could Ever Imagine! - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eThomas Kelley\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAre coconut macaroons one of your favorite desserts? Can you simply not resist a perfect macaroon cookie and wish that you could eat them all the time? Well, with this book, all of your macaroon dreams will come true! From a classic, perfect coconut macaroon recipe to more interesting recipes like curry macaroons and mocha macaroons, there is a cookie in here for everyone. The best part is that they are all super easy to make! With easy to follow directions and just a few steps in each recipe, you will be enjoying homemade macaroons in no time! So it's time to step up your macaroon game, grab this book and start baking some of the best cookies you have ever had!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 86\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.18 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 02, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915012215128,"sku":"9781077656109","price":13.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Ebhwe-E_dJ9781077656109.webp?v=1792785416"},{"product_id":"the-patissier-recipes-and-conversations-from-alsace-france-paperback","title":"The Patissier: Recipes and Conversations from Alsace, France - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSusan Lundquist\u003c\/b\u003e (Author), \u003cb\u003eHossine Bennara\u003c\/b\u003e (Author), \u003cb\u003eFrederic LaCroix\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Pâtissier: Recipes and Conversations from Alsace, France\u003c\/i\u003e was born out of a chance encounter between an American spending a year in France and her neighbor, an Alsatian chef.\u003c\/p\u003e Author Susan Lundquist and photographer, Frédéric Lacroix were in search of the authentic European life after spending a few years in Silicon Valley- and they ran right into it. Just days after moving into their new apartment in the heart of the aptly named Petite France, the oldest and most beautiful neighborhood in the city of Strasbourg in Alsace, they came face to face with a two week garbage strike in a town full of restaurants, a furnished apartment that included creepy critters, and a 90 year old land lord who was proud of his WW II plumbing. They were in over their heads until their neighbor Hossine 'Ben\" Bennara invited the couple over for dinner. He gave them advice on everything including local recipes, thus creating a beautiful friendship centered around French cuisine. After this life-changing meeting, the concept of \u003ci\u003eThe Pâtissier: Recipes and Conversations from Alsace, France\u003c\/i\u003e developed naturally-a collection of stories, humor, and meals reflecting Ben's life and family recipes. Together, Ben and Susan have compiled the ultimate combo in \u003ci\u003eThe Pâtissier\u003c\/i\u003e-good food and good company!\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 204\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.43 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 02, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915012739416,"sku":"9780595365050","price":18.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/khRN9pFS9t9780595365050.webp?v=1792785428"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-french.oembed?page=8","provider":"usa-markt","version":"1.0","type":"link"}