Call Number
641.5944 WOR
Publication Date
2010
Summary
"World Kitchen France explores the ways in which geography, climate, culture and tradition have shaped one of the world's most popular cuisines."-Back cover.
Format:
Books
Relevance:
109696.9141
by
Conil, Jean.
Call Number
ARC 641.5944 CON
Publication Date
1959
Format:
Books
Relevance:
95078.8594
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by
Binns, Richard
Call Number
ARC 641.5944 BIN
Publication Date
1989
Format:
Books
Relevance:
95078.7500
by
Floyd, Keith.
Call Number
ARC 641.5944 FLO
Publication Date
1987
Format:
Books
Relevance:
85042.6875
by
Wolfert, Paula
Call Number
641.59447 WOL
Publication Date
1999 1983
Format:
Books
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71878.0078
by
Nguyen, Luke, author.
Call Number
641.5944 NGU
Publication Date
2015
Summary
Luke Nguyen's passion for food leads him out of Asia and into France. Luke starts his culinary journey in Paris, where he explores Parisians' passion for food, decadence and tradition. He then heads east to the imposing medieval architecture of Strasbourg before continuing on to the dewy mountains of the Franche-Comté. In Lyon, Luke cooks street-side alongside the country's top chefs and home-cooks, before travelling along France's southern coastline from Nice to Biarritz. The journey takes him through the iconic Loire Valley and later to Brittany where he enjoys French food heritage at its best. Local characters open their homes and share family recipes, fusing the taste of France with that of Spain, Africa and Vietnam.
Format:
Books
Relevance:
71874.5078
by
Gaté, Gabriel, 1955-, author.
Call Number
641.5944 GAT
Publication Date
2016
Summary
Delicieux is an accompaniment to Gabriel's popular Taste Le Tour program on SBS, with more than 200 recipes representing the myriad regions of France. From the simplest tarts and gratins to fish stews and savoie sponge cakes, this book shows the diversity and originality of France's rich culinary heritage. This comprehensive view into regional cuisines, replete with recipes used over generations, will enchant the armchair traveller or inspire a visit to the many different regions of France. This is real food: delicious recipes that celebrate the beauty of cooking produce that is ripe and in season, and capturing the essence of life in France. While the appeal of this collection rests firmly on its recipes, the photographs of France transport the reader to an idyllic world where Gabriel Gate is the perfect host. Enjoy country-style pates and terrines; tians and gratins; crepes and mousses; Fish Stews from the Languedoc, Normandy and Provence; fricassees and casseroles like cassoulet, coq au vin and poule au pot; roasts and tournedos; and brioche, gateaux, souffles and tarts from every region of France. This cookbook brings to life the seasonal dishes that bring the warmth of rural and urban France into your home.
Format:
Books
Relevance:
71871.8516
Call Number
641.5944 FRA
Publication Date
2006
Format:
Books
Relevance:
67175.4531
by
Child, Julia.
Call Number
ARC 641.5092 CHI
Publication Date
2006
Summary
Here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling." From the moment she and her husband Paul, who worked for the USIS, arrived in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu. She teamed up with two fellow gourmettes, Simone Beck and Louisette Bertholle, to help them with a book on French cooking for Americans. Filled with her husband's beautiful black-and-white photographs as well as family snapshots, this memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Bon appétit!--From publisher description.
Format:
Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0624/2005044727-b.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0624/2005044727-d.html
Sample text http://www.loc.gov/catdir/enhancements/fy0661/2005044727-s.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0624/2005044727-d.html
Sample text http://www.loc.gov/catdir/enhancements/fy0661/2005044727-s.html
Relevance:
60138.8086
by
Bellouet, G. J. (Gérard Joël)
Call Number
ARC 641.860944 BEL
Publication Date
2003
Format:
Books
Relevance:
52742.5273
by
Conil, Jean.
Call Number
ARC STA 641.5636 CON
Publication Date
1995
Format:
Books
Relevance:
49104.1016
by
Nguyen, Luke.
Call Number
641.59597 NGU
Publication Date
2011
Summary
The French colonisation of Vietnam, which lasted for nearly one hundred years, had a profound influence on Vietnamese lifestyle, architecture and cuisine. Chef and author Luke Nguyen revisits his beloved Vietnam to delve deeper into the culinary legacy left by the French. Against a backdrop of grand colonial hotels, Luke talks to chefs, bakers, farmers and family members to explore the impact the French had on what the Vietnamese eat and cook today. More than 100 recipes showcase the fusion of French and Vietnamese ingredients and techniques, interwoven with the heart-warming and personal stories Luke uncovers on his journey.
Format:
Books
Relevance:
49104.0352
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