French 10

Over the years I cannot tell you how many readers have written me to say how hungry they get reading the books in the Maggie Newberry Mysteries! That’s not at all hard to believe since amazing food ……続きを見る

TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD FINALIST • The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential ap……続きを見る

NEW YORK TIMES BESTSELLER • The beloved author of Dinner in an Instant breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility. **“Melissa Clark’……続きを見る

"Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads." - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that……続きを見る

Salads : Low-Carb Recipes for Weight Loss Best salads recipes with delicious menu to make you and all surounging you say "what have you been doing? You look good! You lost all that weight and look t……続きを見る

Ce livre traite des bienfaits de l'huile de coco sur la santé. Après un bref historique sur l'huile de noix de coco nous avons le processus de fabrication d'huile de coco raffinée et l'huile de noix……続きを見る

It's the offer of a lifetime - a whole summer in a farmhouse in the sun-drenched French countryside! But Libby might have bitten off more than she can chew . . . As Libby, her new husband Sam, his s……続きを見る

Learn How to Make Extraordinary French Desserts from a Master of Pâtisserie Cheryl Wakerhauserーowner of the award-winning Pix Pâtisserieーintroduces you to an exciting array of flavors, shapes, tex……続きを見る

**The owner of a beloved Paris wine shop, bar, and café shares the secrets of effortless French entertaining in this lushly photographed guide featuring 50 recipes for simple, grazing-style food. “C……続きを見る

La bête humaine est un roman d'Émile Zola publié en 1890, dix-septième volume de la série Les Rougon-Macquart. Il est le résultat de la fusion d'un roman sur la justice et d'un roman sur le monde fe……続きを見る

Dans cette édition de ses recettes bretonnes préférées, Véronique Marony nous offre un bon bol d'air breton en nous faisant découvrir des recettes gourmandes, simples et faciles à réaliser avec des ……続きを見る

Marcia Öchsner is a Le Cordon Bleu (Paris) alumni with experience in various restaurants and teaching. During the past twenty years, together with her family, she has travelled around the world and ……続きを見る

‘Tell me where you eat. what you eat, and at what time you eat, and I will tell you who you are.’ This is the motto of Anka Muhlstein’s erudite and witty book about the ways food and the art of the ……続きを見る

“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” ーThe Wall Street Journal What does it take to master French cook……続きを見る

Extrait : "Collaborateur du docteur Aussel pour la seconde édition de la Gironde à vol d'oiseau, nous avons visité un à un les vignobles et château de la région des grands vins par excellence. Nous ……続きを見る

Extrait : "POTAGE AUX MARRONS - Prenez cinquante ou soixante marrons, épluchez-les, faites-les cuire à l'eau de sel, retirez-en la dernière peau et mettez-les dans un mortier. Trempez dans du bouill……続きを見る

A history of French bread from the first Neolithic flat breads up to the baguette, and an overview of developments since. French bread has been prized in other countries since medieval times and the……続きを見る

A mechanical horse... A mountain flowing with rose-water... A lake with a boat in full sail.. These were a few of the details of the complex entertainments presented with elegant Medieval meals. Mea……続きを見る

Extrait : "Les grands vignobles de la Gironde sont une des gloires de la France, une des sources les plus fécondes de sa prospérité commerciale et agricole ; ils lui assurent une sorte de royauté qu……続きを見る

Extrait : "Depuis que j'ai publié mon Pâtissier royal parisien, dont deux parties ont été séparées pour former ce nouveau traité, j'ai de beaucoup augmenté et embelli cette intéressante partie du fr……続きを見る

Pour les amateurs de découvertes gustatives et de saveurs ! Sans aller jusqu’à cultiver et récolter son orge et son houblon, il est tout à fait possible à partir des « kits » aujourd’hui commerciali……続きを見る

A lakoma folytatódik – a Földközi-tenger keleti medencéje és Olaszország után Váncsa István ezúttal a francia konyha rejtelmeibe vezeti be az olvasót. A Lakoma – A francia konyha legfinomabb ételeib……続きを見る

“This book embodies the culinary soul of Paris. It describes the incredible diversity of France’s capital’s food scene and markets and provides quintessential French recipes, as well as stories from……続きを見る

Depuis quelques années, on assiste à un retour en force de la cuisine provençale traditionnelle : colorée, savoureuse, puissante... et digeste ! Car en plus du soleil, qui rayonne à travers ses plat……続きを見る

Paris - the "City of Lights" with its magnificent tradition of architecture, fashion, literature, and art is also known throughout the world as the gourmet capital of France. The Food of Paris featu……続きを見る

Alexis Soyer's 'The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World' is a culinary masterpiece that delves into the rich history of food preparation and consum……続きを見る

A Michelin-starred chef offers a fresh, sustainable approach to French country cookingーrevealing how simple, local ingredients can create sophisticated dishes and reduce food waste. Daniel Galmiche……続きを見る

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasi……続きを見る

With over 200 authentic recipes, including 20 new recipes, for local specialities such as creme de noix and the famous cassoulets, Goose Fat & Garlic presents the entire repertoire of dishes from So……続きを見る

A No-Fuss Guide to the Delicious Art of Pâtisserie Unleash your inner pastry chef with Molly Wilkinson’s approachable recipes for all of your French favorites. Trained at Le Cordon Bleu in Paris, Mo……続きを見る