by
Nguyen, Luke.
Call Number
641.59597
Publication Date
2011
Summary
Bestselling chef Luke Nguyen explores the influence of the French on the food and culture of Vietnam in this sumptuous, richly photographed cookbook.
Format:
Electronic Resources
Relevance:
134445.4844
by
Kitchen, Murdoch Books Test.
Call Number
641.5944
Publication Date
2010
Summary
Recreate the delicious food of France in your own kitchen with this extensive collection of authentic recipes, complete with beautiful location photography.
Format:
Electronic Resources
Relevance:
109768.5703
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by
Tebben, Maryann.
Call Number
641.5944
Publication Date
2021
Format:
Electronic Resources
Relevance:
95077.8203
by
Brennan, Ethel.
Call Number
641.59439999999995
Publication Date
2013
Format:
Electronic Resources
Relevance:
67236.0703
by
Kiros, Tessa.
Call Number
641.5944
Publication Date
2017
Summary
Tessa Kiros, renowned for her exquisite food and travel books, takes us on a fascinating journey across the globe to explore French culinary influences in far-flung destinations.
Format:
Electronic Resources
Relevance:
67235.4141
by
Media, IRB.
Call Number
641.59439999999995
Publication Date
2022
Format:
Electronic Resources
Relevance:
54900.0664
by
Bigar, Sylvie.
Call Number
070.92
Publication Date
2022
Summary
A touching memoir on searching for the meaning of an authentic French cassoulet and uncovering much more.
Format:
Electronic Resources
Relevance:
54899.2461
by
Öchsner, Marcia.
Call Number
641.59439999999995
Publication Date
2019
Format:
Electronic Resources
Relevance:
52745.7148
by
Crapanzano, Aleksandra.
Call Number
641.8653
Publication Date
2022
Format:
Electronic Resources
Relevance:
2.3658
by
Davis, Hillary.
Call Number
641.5944
Publication Date
2013
Summary
From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the ""other"" French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis---food writer, cooking instructor, creator of the popular food blog Marché Dimanche, and resident of the Niçoise area for over eleven years---introduces us to Cuisine Niçoise the coo
Format:
Electronic Resources
Relevance:
1.2826
by
Steinberger, Michael.
Call Number
641.300944
Publication Date
2009
Summary
A funny, fascinating and passionate look at France: gastronomically, economically and culturally.
Format:
Electronic Resources
Relevance:
1.0601
by
Wells, Patricia.
Call Number
647.95
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.8126
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