364 results for "French Cooking Books" between $5.00 and $75.00

Books.

Fifty recipes of the world famous chefs are adapted for the home kitchen. Superb, specially commissioned photographs by Tom Eckerle, all in full-color, illustrate recipes throughout. The recipes are based on the renowned and popular cooking demonstrations of De Gustibus at Macy's. Special tips and techniques cover cooking times, plan-ahead advice, menu strategy, recommended substitutes for hard-to-find ingredients, and more.

Genre: Cooking + Food + Wine. Subgenre: Regional + Ethnic / General, Regional + Ethnic / French, Regional + Ethnic / European. Publisher: Spruce Books. Pages: 336. Language: English. Format: hardcover. Release Date: October 1, 2004. Date Published: October 1, 2004.

Write down favorite recipes, dinner party notes, or thoughts of any kind in this journal, featuring the original cover design from "Mastering the Art of French Cooking," one of the most influential cookbooks in American culinary history.

Synopsis: The perfect gift for any follower of Julia Childand any lover of French food. This boxed set brings togetherMastering the Art of French Cooking,first published in 1961, and its sequel,Mastering the Art of French Cooking, Volume Two,published in 1970. Volume One is the classic cookbook, in its entirety524 recipes. Anyone can cook in the French manner anywhere, wrote Mesdames Beck, Bertholle, and Child, with the right instruction. And here is the book that, for nearly fifty years, has been...

Mastering the Art of French Cooking, Volume Two, by Julia Child and Simone Beck, with drawings by Ms. Child's husband, Paul Child. Published in 1970 by Alfred A. Knopf, New York. Hard cover with dust jacket, 622 pages. This is the 1970 book club edition. Dust jacket is a bit tattered, book is in excellent condition.

Author: Karl Wurzer In one volume you can learn about the origins and flavors that distinguish Basquaise from Bordelaise, Languedocienne from Lyonnaise, and Piemontaise from Provencale, to mention only a few. Book Details Publisher: Grosset and Dunlap Year Published: 1981 ISBN: 044816387x Book Number: 0911197 Binding: Hardcover Dust Jacket: No Pages: 451 Book Condition Very Good. Minimal wear, no markings. Qty Available: 1

FROM THE COUNTRY RENOWNED THROUGHOUT THE WORLD FOR THE EXCELLENCE OF ITS CUISINE, COMES THIS TREASURY OF RECIPES FOR EVERY OCCASION. ALL THE BEST IN TRADITIONAL COUNTRY COOKING IS COMBINED WITH THE GREAT CLASSIC DISHES OF FRANCE, TO BRING YOU AN UNRIVALED COLLECTION OF SUPERB RECIPES.

Ancelet, Danielle Cuisine of France St Martins Pr 1981 hardcover. BOOK COND: Used; Good. Wear from use. Cracked Hinge / still useable. Yellowing from age. JACKET COND: Used; Good. Slight tears to jacket. Book #or761575. ISBN #0312178344 / 9780312178345. (filed under: Cookbooks / French ) *

Product Description Imagine meeting a French chef who is much more than what he seems. In this true story, James Twyman enters the mystical world of Roger Dufau, the owner of a bed-and-breakfast outside Toronto, who dishes out lessons on love and God just as easily as he does the most delicious cuisine. Follow James as he undergoes a profound transformation, exploring his past relationships and dissolving negative patterns. In this remarkably personal account, James learns to release his fears and...

* 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;. * 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;....

For this special edition, Julia Child has written a new Introduction that recalls the nascent food scene in America at the time of the book's original publication. Forty years ago, "Mastering the Art of French Cooking" ignited America's passion for good food, and brought that food into our homes. This new edition promises to continue the excitement. 100 illustrations.

Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries...

The French are serious about food. In fact, the word "cuisine" comes from the French language. Their traditional dishes are rich and elegant, but French home cooking is thrifty and seasonal, combining an abundance of healthful ingredients with delicious flavorings. Cookbook author and world traveler Paulette Mitchell explains typical French ingredients and prepares Croque Monsieur, Rustic Chicken and Potatoes, and Tuna Salade Niçoise and Vinaigrette. 21 minutes Closed Captioned. Teaching materials...

Books. Using the great classic French recipes as his starting point, James Peterson not only provides instruction in making them, but expands his discussions to create a primer of French cooking. By mastering the recipes and techniques here, the home cook can be

First 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, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.