661円 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 eighteenth century preparations for onions, lentils, asparagus, peas, almonds, mushrooms, morels, ...

777円 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 their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the l...

500円 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 entre amis, je partage dans ce livre les recettes adoptées, confectionnées et améliorées depuis de n...

650円 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 words listed simply do not appear in standard French-English dictionaries and yet they are in comm...

3,578円 **NEW YORK TIMES 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...

2,643円 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, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" tec...

2,177円 Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprisingーbut always exquisiteーthat will inspire home cooks to share these culinary jewels with their guests. Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s...

1,243円 **#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 building a healthy attitude toward food and exercise"ーSan Francisco Chronicle** French women don’t ...

821円 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 partridge with cabbage Terrine of filet of duck with green sauce Pigeon tart Chickens in galantine Fil...

500円 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 might be eaten with sugar and even cinnamon. Brie and Parmesan cheese were popular long before moder...

174円 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'auteur est un des plus grand cuisinier du XXe siècle, un livre indispensable dans sa cuisine pour déco...

528円 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 Lionheart liked them served up? Then you could round your modest meal off with a soufflé created by...