2,321円 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, textures and colors by focusing on petits fours, bon bons, macarons and more. With step-by-step instru...

1,088円 **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. “Camille shows us that keeping it simple, trying new wines, and making food that’s direct is all we n...

451円 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 ferroviaire, ce qui n'était pas dans le dessein initial de l'auteur. L'histoire évoque le monde du ch...

528円 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 ingrédients naturels (kig ha farz, crêpes, kouign amann, cassolettes de coques...). Un appel irrési...

665円 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 lived in many countries, such as Brazil, Germany, Portugal, Malaysia and Australia, but it is with ...

1,054円 La memoria è essenziale per chi, come Proust, va alla ricerca del tempo perduto ma è pure fondamentale per chi va alla ricerca delle ricette del tempo che fu. Curiosando nelle cucine del mondo della Belle Epoque scopriremo i piatti del romanzo più sontuosi come la Salade Japonnaise, più tradizion...

2,255円 ‘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 table feature in Honoré de Balzac’s writing. It is not a coincidence that Balzac was the first in F...

777円 “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 cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York C...

1,500円 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 avons voulu tout voir, tout constater par nous-mêmes, afin de faire disparaître les imperfections i...

1,500円 "La Cuisine française de Gogué, Antoine est un livre incontournable pour tous les amateurs de gastronomie française. Écrit par le célèbre chef Antoine Gogué, ce livre est une véritable bible culinaire qui vous emmènera à la découverte des saveurs et des traditions de la cuisine française.Dans cet...

454円 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 baguette today is made all over Asia (even in North Korea!). Yet histories of this very influentia...

434円 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. Meanwhile, table decoration, which began with abundant flowers and piles of fruit, evolved into comple...