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Julia's Kitchen Wisdom

by Julia Child

How many minutes should you cook green beans? Is it better to steam them or to boil them?

What are the right proportions for a vinaigrette?

How do you skim off fat?

What is the perfect way to roast a chicken?

Julia...


Burgundy: A Comprehensive Guide to the Producers, Appelatio

by Robert M. Parker

Burgundy is a fitting monument to the region that is capable of producing, in Parker’s words, “the world's most majestic, glorious, and hedonistic red and white wine.”

With the publication of his classic...


The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook

by Mary S. Risley

Have you ever read a recipe that called for artichokes and wondered just how to trim them, or wanted to learn the proper way to use a pastry bag? While most cookbooks provide home cooks with only recipes, The...


Apricots on the Nile: A Memoir with Recipes

by Colette Rossant

Cairo, 1937: French-born Colette Rossant is waiting out World War II among her father's Egyptian-Jewish relatives. From the moment she arrives at her grandparents' belle époque mansion by the Nile, the five-year-old...


Under the Table: Saucy Tales from Culinary School

by Katherine Darling

A deliciously entertaining memoir about one woman's adventures in the student kitchens of the legendary French Culinary Institute -- flavored with celebrity chefs, eccentric characters, and mouthwatering recipes...


French Provincial Cooking

by Elizabeth David & Julia Child

First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of...


The Perfectionist: Life and Death in Haute Cuisine

by Rudolph Chelminski

More information to be announced soon on this forthcoming title from Penguin USA


French Food at Home

by Laura Calder

The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot Juice Chicken)...


The Perfect Meal

by John Baxter

IACP Cookbook Award Winner (Culinary Travel)

Part Grand Tour of France, part history of French cuisine: an irresistible journey, from Paris to Provence, to find “the perfect meal”

An expat Paris resident for...


Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France

by Joan Nathan

What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving...


French Lessons: Adventures with Knife, Fork, and Corkscrew

by Peter Mayle

Peter Mayle, francophile phenomenon and author of A Year in Provence, brings another delightful (and delicious) account of the good life, this time exploring the gustatory pleasures to be found throughout France....


The Magic of Provence: Pleasures of Southern France

by Yvone Lenard

When Yvone Lenard returned to her native France and purchased a house in a hilltop village of Provence, an enchanted world of food, wines, and unusual adventures–including chicken rustling, flirtatious advances...


A Meal Observed

by Andrew Todhunter

Awarded three stars by Michelin, Taillevent is one of the finest restaurants in the world. Todhunter spent several months working in its kitchen in preparation for the divine experience of eating a five-hour...


Cowgirl Chef: Texas Cooking with a French Accent

by Ellise Pierce

Moving to Paris was the best bad decision that Texan Ellise Pierce ever made. Wooed to the city by a Frenchman, she soon found herself with just 100 euros in her bank account. So she launched a last-ditch effort...


Saucier's Apprentice

by Raymond Sokolov

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...


Mastering the Art of French Cooking, Volume 2

by Julia Child

The sequel to the classic Mastering the Art of French Cooking

Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary...


Sunday Suppers at Lucques: Seasonal Recipes from Market to Table

by Teri Gelber & Suzanne Goin

Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège....


Balzac's Omelette: A Delicious Tour of French Food and Culture with Honore'de Balzac

by Anka Muhlstein

“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...


The French Menu Cookbook: The Food and Wine of France--Season by Delicious Season--in Beautifully Composed Menus for American Dining and Entertaining

by Richard Olney & Paul Bertolli

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 American cooking via his well-worn cottage on a hillside in Provence....


The Table Comes First: Family, France, and the Meaning of Food

by Adam Gopnik

Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing—“You still eat meat?” With our top chefs as deities and finest restaurants as places...