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1. Cuisine Spontanee
by Fredy Girardet, S. Campbell (Translator)
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7. Cuisine Gourmande
by Michel Guerard, C. Conran (Translator)
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9. "Elle" Cook Book: 2nd
by R. Fullick (Translator)
Discusses cheese and wine and gathers recipes for appetizers, soups, salads, fish, shellfish, meat, poultry, game, vegetables, sauces, and desserts.
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10. French Dishes for English Tables - Soups and Potages, Hors D'Oeuvre, Salads Simple and Exquisite Recipes - Arranged for English Households
by J Berjane
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are ... More
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12. A. B. C. of French Food
by Len Deighton
This personal guide to the author's favourite French food lists those ingredients and methods of cooking which are quintessentially French. ... More
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13. Specialities de la Maison
by American Friends of France
First published in 1940, "Specialites De La Maison" presents a diverse collection of recipes by Hollywood and Broadway celebrities, renowned ... More
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15. Three Hundred & Sixty Six Menus
by Baron Brisse, Leon Brisse, Bar
This book is essential reading for everyone interested in food, cooking, and its history. The recipes herein come from many schools of cookery, and ... More
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16. Larousse Light French Cooking
by Madeleine Kamman, Alain Vanet, Jacqueline Gerard
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17. Larousse Gastronomique Recipe Collection
by Librarie Larousse, Librairie Larousse
For the first time, all 2,500 recipes from "Larousse Gastronomique" are available in a handsome, convenient, four-book boxed set. of full-color ... More
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19. Fundamental Techniques of Classic Cuisine
by Judith Choate, Culinary Institute French, The French Culinary Institute
For the first time, all the best that the French Culinary Institute has to offer can be found in a single sumptuous volume that presents the six- and ... More
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