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From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful book, with more than 100 ... More

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America's best-loved culinary expert brings together her most "magnifique" French recipes in a lavish new trade edition of her classic cookbook. The ... More

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From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful work, with more than 100 ... More

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The sequel to the classic Mastering the Art of French Cooking. It has a brilliant selection of recipes that will not only add to the repertory but ... More

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Richard Olney describes the food and wines, herbs and sauces appropriate to each of the four seasons and combines these into menus that are brilliant ... More

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The first time in paperback, here is the complete Bocuse, who serves almost a million people per year at his Epcott Center restaurant, featuring 1 ... More

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When French Women Cook is about Mimi and Marie-Charlotte and Claire and Magaly and four other women who gave a young girl her first lessons in living ... More

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Explores the food and cookery of the region which lies between Perigord and the Pyrenees, and includes 150 recipes. The author spent five years ... More

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This is the classic cookbook, in its entirety - all 524 recipes. Mastering the Art of French Cooking is for both seasoned cooks and beginners who ... More

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Toklas's rich mixture of menus and memories of meals shared with such famous friends as Wilder, Picasso, and Hemingway, originally published in 1954 ... More

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This guide to French cuisine and customs contains 100 recipes from 14 regions of France.

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In 1961 Julia Child, Simone Beck, and Louisette Bertholle, collaborating on the first volume of Mastering the Art of French Cooking, began a virtual ... More

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As those who knew him will attest, Francophile and food writer Richard Olney was one of a kind-a writerly cook who had a tremendous influence on ... More

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First published in the 1970s to critical acclaim Richard Olney's "Simple French Food" follows in the tradition of the writing of Elizabeth David and ... More

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"French Provincial Cooking" is Elizabeth David's classic work on French regional cuisine. Providing simple recipes like omelettes, souffles, soups ... More

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First published in 1953, this bestselling French cookbook is now available for the first time in English. This invaluable source contains several ... More

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The first book that enables the home cook to make all the great sauces of French haute cuisine. With recipes for classic dishes in which sauces are ... More

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So extraordinary is this volume in both its presentation and its comprehensiveness that it is destined to become the essential reference for all ... More

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