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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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Julia Child writes this introduction to a book by and about one of her former collaborators, Simone Beck.

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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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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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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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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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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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Julia Child's mentor and coauthor of Mastering the Art of French Cooking, Simone "Simca" Beck combines menus and recipes with the extraordinary story ... 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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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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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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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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Honest, fresh and satisfying food is the essence of French country cooking - it's not expensive or complicated and never goes out of style. Included ... More

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Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of ... More

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Meticulously translated for the home cook, this collection of French brasserie recipes features dishes from the celebrated New York hotspot owned by ... More

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A pictorial and culinary journey through the provinces of France. Paul Bocuse presents a variety of cuisine from the provinces--wonderful dishes that ... More

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Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her ... More

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To make this book fresh and contemporary, Wolfert added 60 new or revised recipes to the 150 already included, and updated all the other material in ... More

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From the Pyrenees to Alsace-Lorraine, from Normandy to Provence, Loomis worked side by side in the kitchen, and ate and drank with the people. The ... More

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Discusses the cuisine of the provinces of France and provides many traditional recipes from these regions.

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