French 13

Le "Viandier de Taillevent" est un recueil de recettes médiévales qui incarne l'art culinaire du XIVe siècle en France. Écrit dans un style à la fois didactique et descriptif, cet ouvrage régroupe d……続きを見る

• This Orange Floral Cookbook Book1: Designed for Beginners Made Easy Step-by-step. • Contains several traditional Orange colored colored Blossom dishes. • Each formula supplies a simple stage that ……続きを見る

Yes an Austrian brought the croissant to France. But it wasn't Marie-Antoinette. Half a century after her time, an Austrian officer opened a bakery in Paris which became the place to go. The Boulang……続きを見る

Cooking Sous Vide is an approachable guide to the techniques involved in cooking sous vide. Sous Vide (which is French for "under vacuum") is the process of cooking foods, like meats and vegetables,……続きを見る

Winner, 2019 IACP Award, Best Book of the Year, International Named one of the Best Cookbooks of the Year / Best Cookbooks to Gift by the New York Times, Food & Wine, Saveur, Rachael Ray Every Day, ……続きを見る

**#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013)** Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes o……続きを見る

**James Beard Award Winner IACP Award Winner** Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking ……続きを見る

The Complete Bordeaux Vintage Guide 1870–2020 breaks new ground in wine publishing, being the first volume to cover in depth 150 years of vintages and totally unique in its cultural scope. For wine ……続きを見る

Discover the best culinary delights of France with 100 showstopping recipes, from the creators of the French Cooking Academy YouTube channel. Acclaimed French chef Stephane Nguyen takes you on a tou……続きを見る

La tomate de Provence, synonyme de sud, d'été, de vacances. Achetée en saison la tomate de France est juteuse, parfumée, parfaite en salade, en tarte, quiche... L'hiver en conserve elle fera le bonh……続きを見る

Cook the simple and flavoursome food of the South of France with acclaimed chef Alex Jackson’s Provencal. Provencal is the stunning reissue of Alex Jackson’s widely acclaimed first book Sardine. Thi……続きを見る

From baguettes to Bouillabaisse, whip up the magic of restaurant-quality French cuisine from the comfort of your kitchen! Considered to be one of the most prestigious and respectable cuisines in the……続きを見る

Mit hochwertigen saisonalen Zutaten zu echter französischer Genussküche Mit Anleitungen zum Trocknen, Räuchern und Sous-vide-Garen Die französische Küche zählt nicht umsonst zu den besten der Welt. ……続きを見る

'Magical, romantic, fantastique' MILLY JOHNSON 'A perfect Parisian fantasy every woman will love' KATIE FFORDE 'Wow, wow, WOW. Her best and most perfect book yet. I adored every word. Sublime, as al……続きを見る

“Vous connaissez un bon resto pour ce soir ?” C’est pour répondre à cette question, que nous nous sommes tous déjà posée, que j’ai rédigé Dégustons Marseille ! Que l’on sorte régulièrement ou non, n……続きを見る

'Fantastic. The benchmark for great food writing' Anthony Bourdain 'The primary requisite for writing well about food is a good appetite' Between Meals is the gourmand and journalist A.J. Liebling's……続きを見る

Get Started in French Pastry with Small & Simple Bakes This collection of mouthwatering French pastries packs all the flavor of your Parisian favorites and none of the fuss. Using simple language an……続きを見る

Le 'Gastronome français, ou L'art de bien vivre' est une anthologie captivante qui explore le riche univers de la gastronomie française à travers une variété de styles littéraires, allant de l'essai……続きを見る

Le 'Viandier de Taillevent' est un traité de cuisine médiévale rédigé au XIVe siècle par Guillaume Tirel, connu sous le nom de Taillevent. Ce livre, véritable pilier de la gastronomie française, se ……続きを見る

Dans "La manière d'amolir les os, et de faire cuire toutes sortes de viandes en fort peu de temps", publié au XVIIe siècle, Denis Papin explore avec rigueur scientifique les principes de la cuisine ……続きを見る

「醬汁女王」Phoebe傾注二十餘載心血鑽研的靈魂代表作 華人世界高端法國料理的巔峰巨著 獨家中英文合版，引領全球讀者在味蕾上不斷翻越高峰。 攜手法、徳、中、美八位客座主廚與美食家， 一同為你的料理加冕，教你……続きを見る

Ghiotto, anzi, ingordo. Non si sapeva controllare Jules Verne di fronte alle delizie della tavola. Ed era altrettanto avido di conoscenza scientifica: lo interessava tutto ciò che poteva alimentare ……続きを見る

Madame Bovary: bruna, snella, graziosa, sognatrice, illusa, delusa, disperata. A questa serie di aggettivi c’è da aggiungere: golosa. Golosa di vita, di gioie, di cibi. Emma, ci dice Flaubert, ama l……続きを見る

l lavoro di Guido G. Guerrera è essenzialmente un omaggio affettuoso a George Simenon e alla irripetibile invenzione della sua penna, un modo per rivivere e far rivivere, con altalenanti tuffi nel p……続きを見る

Leggere Izzo vuol dire entrare in un rapporto di pelle con certe strade,locali, con un'umanità disperata, pulsante, che non possiamo fare a meno diamare. Vuol dire farsi assorbire dagli odori: quell……続きを見る

Il cibo occupa un posto importante nell'opera di Colette, nata Gabrielle Sidonie, diventata madame Willy, poi baronessa di Juvenel des Ursins, e infine semplicemente Colette. Gli alimenti, il modo d……続きを見る

A sumptuous French cookbook that immerses readers in the incomparable cuisine of the Périgord region, by the bestselling author of the beloved Dordogne Mysteries series, co-authored with his wife, f……続きを見る

Not a travel guide! These adventures with you are our personal adventures. This is that year in review of all the good moments we spent and the wonderful food and wine we tasted in the South of Fran……続きを見る

CLASSIC FRENCH RECIPES MADE VEGAN. Vegan French Favorites is the first of its kind- a 100% vegan and gluten-free friendly cookbook dedicated to classic French cuisine and written in English. This in……続きを見る

"27 Selected French Meat Recipes" containing 27 best and selected French meat recipes: Grilled Steak Bordeaux Style (Entrecote a la Bordelaise), Beef En Daube (Beuf en Daube), Beef A La Mode (Boeuf ……続きを見る