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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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
Brennan, Ethel.
Call Number
641.59439999999995
Publication Date
2013
Format:
Electronic Resources
Relevance:
67236.0703
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
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60138.8086
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
by
Cordon bleu (School : Paris, France)
Call Number
641.86 PAT
Publication Date
2012
Format:
Books
Relevance:
6845.2656
by
Luiggi, Louise.
Call Number
641.5944 LUI
Publication Date
2004
Format:
Books
Relevance:
2.2713
Call Number
DVD 641.5944 FRE
Publication Date
2011
Summary
FRENCH FOOD SAFARI is the ultimate food lovers feast - a celebration of French food in all its delicious complexity. Presented by Maeve O'Meara, the series follows one of France's best exports to Australia, renowned chef Guillaume Brahimi (Guillaume at Bennelong, Bistro Guillaume). Filmed across France and Australia, we enter the kitchens in which he learned his craft and the many places of food pilgrimage he holds dear.
Format:
Other
Relevance:
1.3778
by
Point, Fernand.
Call Number
641.5944 POI
Publication Date
2008
Summary
Since its first publication in France in 1969, Ma Gastronomie has taken its place among the classics of French gastronomy. This essential volume is as celebrated for Fernand Point's wise, witty, and provocative views on food as for his remarkable, inventive recipes - over 200 of them - carefully compiled from his handwritten notes. An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionized French cuisine, building on its traditions and creating his own versions of the great classical dishes.
Format:
Books
Relevance:
1.3061
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
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