French 2

Retrouvez dans le Tome XII Recettes de Cuisine Traditionnelle de Viande de Veau, les vrais recettes originales de la Blanquette de Veau, des Escalopes milanaise, du Foie de veau à la Lyonnaise, du S……続きを見る

Sauces, soups, salads, seafood, poultry, egg dishes, meat dishes, side dishes, and desserts… Sixty-six classic French recipes from a hundred years ago or more (plus some favorite French proverbs wit……続きを見る

If you are looking for the best in hand selected, best of the best recipes, let Compliments to the Chef be your source for incredibly delicious culinary creations. Each of our themed cookbooks will ……続きを見る

Is bacon fat meat? Chicken? Cheese? Eggs? All of these have been considered, at different times, meat or meatless foods by the Catholic Church. The eighteenth century historian Le Grand d'Aussy incl……続きを見る

The memoir of a young diplomat’s wife who must reinvent her dream of living in Parisーone dish at a time When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is ……続きを見る

Wolfgang Puck is one of the world’s leading cooks and restauranteurs. The Wolfgang Puck Cookbook takes its inspiration from his famous Los Angeles restaurants Spago and Chinois on Main. Puck delight……続きを見る

From the New York Times bestselling author of My Paris Kitchen and L'Appart, a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections. Like s……続きを見る

The design of the following little book is to furnish receipts for a select variety of French dishes, explained and described in such a manner as to make them intelligible to American cooks, and pr……続きを見る

Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset ……続きを見る

"Miss Leslie's next cookbook was, however, decidedly not American. In 1832 she published Domestic French Cookery, Chiefly Translated from Sulpice Barué. This book went through at least six printings……続きを見る

A glorious, edible tour of Paris through six decades of writing from Gourmet magazine, edited and introduced by Ruth Reichl For sixty years the best food writers have been sending dispatches from Pa……続きを見る

Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal……続きを見る

Is Anthimus' work the oldest European medieval cookbook? Well, it IS six centuries older than a twelfth century book that has recently been touted as exactly that. In fact, neither is exactly a cook……続きを見る

Awarded three stars by Michelin, Taillevent is one of the finest restaurants in the world. Todhunter spent several months working in its kitchen in preparation for the divine experience of eating a ……続きを見る

Original pre-Revolutionary vegetarian recipes, most newly translated from French, in a selection inspired by a menu prepared for a fast or "meager" day, when no meat was allowed. Includes……続きを見る

The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography. Earning rave reviews for ……続きを見る

Prof de maths, de physique et de chimie, je perpétue la tradition familiale de la cuisine depuis que ma Mamie m’a montré comment faire mon premier gâteau ! Passionnée de cuisine et férue de dîners e……続きを見る

This is a dictionary that is extraordinarily different. It is the most comprehensive listing of French words and phrases associated with French food and dining you will ever see. A great many of the……続きを見る

Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art……続きを見る

Published in 1832 in Philadelphia, Domestic French Cookery by well-known French writer Louis-Eustache Audot was translated and adapted for an American audience by Eliza Leslie, one of the most popul……続きを見る

Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately becam……続きを見る

**#1 NATIONAL BESTSELLER • The book that launched a French Revolution about how to approach healthy living: the ultimate non-diet bookーnow with more recipes. “The perfect book.... A blueprint for b……続きを見る

18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook: 1st SERVICE - SOUPS AND ENTRÉES CENTERPIECE: OILLE 6 ENTRÉES Terrine of par……続きを見る

Green eggs were popular once, and long before Dr. Seuss, in France. Poached eggs were served with orange juice and spices. Easter eggs inspired not egg hunts, but loud, raucous processions. Cheese m……続きを見る

Retrouvez dans le Tome II Recettes de Beignets et Puddings Traditionnels, les vrais recettes originales de beignets et puddings tel le Christmas Pudding, les beignets aux fruits ou soufflés... L'aut……続きを見る

First, catch your frog... May we propose some oyster and champagne soup from Brittany, accompanied by Normandy lettuce bread and followed by Loire Valley frog’s legs and roasted swan as Richard the ……続きを見る

Published in 1867 in New York, Hand-Book of Practical Cookery was authored by the first American celebrity chef, Pierre Blot. An immigrant from France, Blot opened the first French cooking school in……続きを見る

Ce livre vous fait découvrir la cuisine contemporaine du sud, une cuisine saine, légère, parfumée, avec les produits phares de la régions. Vous y trouverez ces recettes et bien d'autres encore : Sor……続きを見る

What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the oft……続きを見る

Attention bread lovers!In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads “had been ele……続きを見る