Search Results for France - Narrowed by: Standard shelving location

France [flag]

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Call Number FLAGS
Format: Other

France / Steve Fallon.

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by Fallon, Stephen.
Call Number 641.5944 FAL
Publication Date 2000
Format: Books

France / Georgeanne Brennan.

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by Brennan, Georgeanne, 1943-
Call Number 641.5944 BRE
Publication Date 2000 1995
Format: Books

Lodestars Anthology : France.

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Call Number 914.4 FRA
Format: Regular print

World kitchen France.

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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

Chocolate temptations / Christine France.

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by France, Christine.
Call Number 641.6374 FRA
Publication Date 2000
Format: Books

The chocolate cookbook / Christine France.

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by France, Christine.
Call Number 641.6374 FRA
Publication Date 1998
Format: Books

France / by Barry Tomalin.

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by Tomalin, Barry, 1942-
Call Number 944 TOM
Publication Date 2003
Format: Books

France : a culinary journey.

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by Collins Publishers San Francisco.
Call Number 641.5944 FRA
Publication Date 1992
Format: Books

Champagne wine of France.

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by Comite Interprofessional Du Vin De Champagne.
Call Number 641.2224 CHA
Publication Date 1968
Format: Books

Champagne vin de France.

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by Comite Interprofessional Du Vin De Champagne.
Call Number 641.2224 CHA
Publication Date 1968
Format: Books

Luke Nguyen's France.

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Call Number DVD 641.5944 LUK
Publication Date 2014
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: Video disc

France [Map] / by Rand McNally

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by Rand McNally
Call Number MAP 914.4 FRA
Publication Date 1998
Format: Maps

Culinaria France / [editor : Andre Domine]

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by Domine, Andre.
Call Number 641.5944 CUL
Publication Date 1999
Format: Books

The wine trails of France.

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Call Number DVD 641.220944 WIN
Publication Date 2014
Summary This series, produced in High Definition, travels through many wine producing regions: from the Loire Valley to Alsace; from Burgundy to Provence and across Languedoc, the historic birthplace of French wine. Drawing on vignerons and winemakers in appellations throughout France, we present an intimate look at current wine styles and many of the different and more interesting wines being produced today.This captivating series is a must for the wine enthusiast.
Format: Video disc

Food culture in France / Julia Abramson.

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by Abramson, Julia.
Call Number 394.120944 ABR
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip071/2006031524.html

The discovery of France / Graham Robb.

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by Robb, Graham, 1958-
Call Number 944 ROB
Publication Date 2007
Summary "From maps, migration and magic, to linguistic differences and tribal disputes, The Discovery of France tells the whole story of this remarkable - and surprising - country."--BOOK JACKET.
Format: Books

Cooking of South-West France / Paula Wolfert.

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by Wolfert, Paula
Call Number 641.59447 WOL
Publication Date 1999 1983
Format: Books

France / [contributors Jon Bryant and 3 others].

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by Bryant, Jon, author.
Call Number 914.404 FRA
Publication Date 2023
Summary Few countries capture the imagination quite like France. The world-famous cuisine is as rich and varied as the glorious landscapes, the wine as renowned and captivating as the art. From the alpine peaks to the Mediterranean beaches, each region has its own robust history and lively culture to inspire visitors. Our updated guide brings France to life, transporting you there like no other travel guide does with expert-led insights, trusted travel advice, detailed breakdowns of all the must-see sights, photographs on practically every page, and our hand-drawn illustrations which place you inside the country's iconic buildings and neighborhoods. We've also worked hard to make sure our information is as up-to-date as possible following the COVID-19 outbreak.
Format: Books

Luke Nguyen's France : a gastronomic adventure.

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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

Délicieux : the recipes of France / Gabriel Gaté.

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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

Chocolate fantasies : 70 irresistible recipes to die for / Christine France.

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by France, Christine.
Call Number 641.6374 FRA
Publication Date 1998
Format: Books

Guide to the wine and vineyards of France

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by Lichine , Alexis
Call Number 641.220944 LIC
Publication Date 1982
Format: Books

France / main contributors, John Ardagh [and 9 others].

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by Ardagh, John, 1928-2008, author.
Call Number 914.404 FRA
Publication Date 2018
Summary Discover France region-by-region, from Champagne in the north to the sun-blessed corner of Provence and the Côte d'Azur. Stand in awe of the châteaux of the Loire, lie on the beautiful beaches of Corsica, and climb to the top of the Eiffel Tower.
Format: Books

France, Belgium and the Netherlands / National Geographic Maps.

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by National Geographic Society (U.S.). National Geographic Maps.
Call Number MAP 914.4 FRA
Publication Date 2000
Format: Maps

France : Mediterranean cuisine /[editors Élodie Bonnet, Jean Bordier].

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Call Number 641.5944 FRA
Publication Date 2006
Format: Books

The cook's encyclopedia of barbecues, grills & outdoor eating / contributing editor Christine France.

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by France, Christine.
Call Number 641.5784 COO
Publication Date 1999
Format: Books

The new France / Andrew Jefford ; photographs by Jason Lowe.

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by Jefford, Andrew.
Call Number 641.220944 JEF
Publication Date 2006
Summary This groundbreaking and authoritative book on French wine draws on painstaking research by leading wine writer Andrew Jefford, who has travelled extensively in each of France's fourteen wine regions, to investigate the personalities and producers who have masterminded the resurgence of the French wine industry.Produ cer listings are a significant and important feature of the book as Jefford covers the background of those producers he feels most worthy of mention for their contribution to the world of wine and their own individual wines. There is up-to-the-minute research on terroir and its effect on the wines of each region, and how accurately it is reflected by the controversial appellation controlee system.
Format: Books

Great chefs of France / by A. Blake & Q. Crewe

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by Blake, Anthony
Call Number 641.5944 BLA
Publication Date 1978
Format: Books

Savouring the world vol. 2 [digital videorecording]: Spain & France.

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Call Number DVD 641.5946 SPA
Publication Date 1999
Summary Visit Spain and France through your tastebuds. Explore Andalucia and Languedoc and learn to cook local dishes.
Format: Other

The cook's encyclopedia of chocolate / Christine McFadden, Christine France.

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by McFadden, Christine.
Call Number 641.6374 MCF
Publication Date 1999 1997
Format: Books

100 places in France every woman should go / Marcia DeSanctis.

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by DeSanctis, Marcia
Call Number 914.404 FRA
Publication Date 2014
Summary "Told in a series of stylish, original essays, 100 Places in France Every Woman Should Go is for the serious Francophile, the woman dreaming of a trip to Paris, and also for those who love crisp stories well-told. Like all great travel writing, this volume goes beyond the guidebook and offers insight not only about where to go but why to go there. A combination of keen travel advice, memoir and meditations on the glories of France and the many great women who have changed the country's destiny, 100 Places in France Every Woman Should Go is the indispensable companion, the must-have in your carry-on for the flight to Paris"--
Format: Books

Alastair Sawday's go slow France / with Ann Cooke-Yarborough.

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by Sawday, Alastair.
Call Number 914.404 SAW
Publication Date 2010
Summary France is blessed with a richness of living that is hard to beat. Living the Slow life comes naturally to the French. The village bakery survives and vegetable gardens remain a healthy obsession. It is easy to live well.
Format: Books

Cuisine et vins de France / Curnonsky ; preface de Pierre Troisgros.

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by Curnonsky, 1872-1956.
Call Number 641.5944 CUR
Publication Date 1987
Format: Books

Jamie does... [digital videorecording] : Spain, Italy, Sweden, Morocco, Greece, France.

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by Oliver, Jamie, 1975-
Call Number DVD 641.5 JAM
Publication Date 2010
Summary Jamie Does... is a brand new series which sees Jamie Oliver turn food tourist. In each show he explores the cuisine of a foreign city or region just a short flight from the UK. The series sees Jamie at his most inspired as he meets local families, cooks and farmers, tastes delicious indigenous dishes and is inspired to cook his own. The show reveals some great foodie destination and brings you lots of delicious recipes that will inspire you to get straight in the kitchen.
Format: Other

Guide to cheeses of France / William Stobbs ; foreword by Philippe Oliver.

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by Stobbs, William, 1914-
Call Number 641.3730944 STO
Publication Date 1984
Format: Books

Food & friends : a chef's journey through France & Italy / Serge Dansereau.

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by Dansereau. Serge, 1956-
Call Number 641.5944 DAN
Publication Date 2000
Format: Books

The wine lover's guide to the Rhone and south-east France

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by Busselle, Michael
Call Number 641.22094458 BUS
Publication Date 1990
Format: Books

The wines and vineyards of France / by Louis Jacquelin and Rene Poulain

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by Jacquelin , Louis
Call Number 641.220944 JAC
Publication Date 1965
Format: Books

Wines of France / by Alexis Lichine in collaboration with William E. Massee

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by Lichine , Alexis
Call Number 641.220944 LIC
Publication Date 1964
Format: Books

The wines and vineyards of France / by Louis Jacquelin and Rene Poulain

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by Jacquelin , Louis
Call Number 641.220944 JAC
Publication Date 1962
Format: Books

Cooking & travelling in South-West France / Stephanie Alexander photography by Simon Griffiths.

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by Alexander, Stephanie, 1940-
Call Number 641.59447 ALE
Publication Date 2002
Format: Books

Antoine Gilly's Feast of France / Antoine Gilly and Jack Denton Scott

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by Gilly, Antoine
Call Number 641.5944 GIL
Publication Date 1971
Format: Books

The country cooking of France / by Anne Willan ; photographs by France Ruffenach.

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by Willan, Anne
Call Number 641.5944 WIL
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0710/2007004773.html Publisher description http://www.loc.gov/catdir/enhancements/fy0726/2007004773-d.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0732/2007004773-b.html

The festive food of France / Marie-Pierre Moine; illustrated by Sally Maltby

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by Moine, Marie-Pierre
Call Number 641.5944 MOI
Publication Date 1991
Format: Books

The festive food of France / Marie-Pierre Moine ; photography by Will Heap.

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by Moine, Marie-Pierre.
Call Number 641.5944 MOI
Publication Date 2006
Format: Books

Chocolate : cooking with the world's best ingredient / Christine McFadden and Christine France.

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by McFadden, Christine.
Call Number 641.6374 MCF
Publication Date 2001
Format: Books

The gourmet's Tour de France : 27 great French restaurants and their favouriterecipes

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by Viard, Henry
Call Number 641.5944 VIA
Publication Date 1984
Format: Books

Coastline : the food of Mediterranean Spain, France and Italy / Lucio Galletto & David Dale.

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by Galletto, Lucio, 1952-, author.
Call Number 641.591822 GAL
Publication Date 2017
Summary The perfect paella, the perfect bouillabaisse, the perfect pesto. And much more... A river of gold flows through the crescent that is Spain's east coast, France's south coast and Italy's west coast - the olive oil that is their common cooking medium. They never cook with butter or fat, and they use meat only as an occasional flavouring. They share a love of seafood, garlic, pulses, herbs and vegetables that contribute to robust health without even trying. Coastline explores the way of life of communities with diverse dialects but a common language in the joy of eating... It's a collection of stories, approx. 80 recipes, debates and beautiful images from the fishing villages, farms and cobbled squares around the golden crescent.
Format: Books

Apprenez l'art des entremets de France / G.J. Bellouet, J.M. Perruchon.

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by Bellouet, G. J. (Gérard Joël)
Call Number 641.860944 BEL
Publication Date 2000
Format: Books

Food and friends : a chef's gastronomic journey through France & Italy / [by] Serge Dansereau.

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by Dansereau, Serge, 1956-
Call Number 641.5944 DAN
Publication Date 1998
Format: Books

Dining on the France / Henri Le Huédé ; preface by Craig Claiborne ; introduction by Joseph Wechsberg.

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by Lehuédé, Henri.
Call Number 641.5944 LEH
Publication Date 1981
Format: Books

The chef's table : an Australian gourmet in the great restaurants of France / Barbara Ross.

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by Ross, Barbara
Call Number 647.9544 ROS
Publication Date 1990
Format: Books

A table in the tarn : living, eating and cooking in South-west France / Orlando Murrin.

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by Murrin, Orlando.
Call Number 641.59447 MUR
Publication Date 2008
Format: Books

France : an illustrated miscellany / Denis Tillinac ; seried edited by Jean-Claude Simoen and Ghislaine Bavoillot.

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by Tillinac, Denis, author.
Call Number 944 TIL
Publication Date 2014
Summary Prepare to embark on a Tour de France like no other. In this intimate portrait of his homeland, proud patriot and award-winning author Denis Tillinac offers intriguing insight into the making of modern France and what it means to be French. An eclectic selection of entries inspired by some of Frances proudest traditions and most famous exports make for a uniquely personal love letter to a country renowned the world over for its extraordinary culture, history, and landscape. From its rustic fishing villages in Brittany to its glamorous Riviera beaches, and from stunning Alpine vistas to the chic bistros of Paris, Denis Tillinac takes the reader on a journey through this extraordinary country. Along the way, he paints vivid portraits of Frances rich past, including an introduction to Henri IV, the origins of champagne, and the development of the high-speed train (TGV) network. From Saint-Exupery to the infamous Napoleon Bonaparte, and from La Fontaines fables to the early feminist Joan of Arc, this book provides an insiders tour of the Hexagon. Discover the soul of France through its cultural legacy: the UNESCO-protected French gastronomy, the Bayeux Tapestry, zinc bar countertops, the Tour de France, the Seine, Edith Piaf, or the perfect baguette. Photographs of iconic sightsfrom Notre Dame, Monets Water Lilies, and the Place des Vosges to vineyards in Burgundy, a beach on the Riviera, and the chateaux of the Loire Valleymake this book the ideal Francophile gift.
Format: Books

Indochine : baguettes and bánh mì, finding France in Vietnam / Luke Nguyen ; photography by Alan Benson.

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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

Flavours of Provence : recipes from the south of France / Clare Ferguson ; photography by Peter Cassidy.

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by Ferguson, Clare
Call Number 641.59449 FER
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0712/2007008372.html

Best-ever low cholesterol cookbook : the ultimate step-by-step collection of deliciously healthy recipes for all the family and for every occasion / Christine France.

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by France, Christine.
Call Number 641.563 FRA
Publication Date 2000 1996
Format: Books

Goose fat and garlic : country recipes from south-west France / Jeanne Strang ; illustrations by Tony Gregson.

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by Strang, Jeanne
Call Number 641.59447 STR
Publication Date 1991
Format: Books

Le livre de recettes d'un compagnon du tour de France. 1. Pâtisserie française/ Yves Thuries.

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by Thuries, Yves.
Call Number 641.8650944 THU
Publication Date 1980
Format: Books

The food of France / photography by Chris L. Jones ; recipes by Maria Villegas and Sarah Randell.

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by Villegas, Maria.
Call Number 641.5944 VIL
Publication Date 2001 2000
Format: Books

Cheese, wine, and bread : discovering the magic of fermentation in England, Italy, and France / Katie Quinn.

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by Quinn, Katie, author.
Call Number 641.673 QUI
Publication Date 2021
Summary In this delightful, beautifully photographed tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented faves -- bread, cheese, and wine--along with classic recipes.
Format: Books

Simply organic : 150 terrific seasonal and sustainable recipes / by Jesse Ziff Cool ; photographs by France Ruffenach.

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by Cool, Jesse Ziff.
Call Number 641.563 COO
Publication Date 2008
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0917/2007021415-d.html Table of contents only http://www.loc.gov/catdir/toc/ecip0719/2007021415.html

France : the essential guide to culture, customs & business etiquette / by Joe Laredo ; maps & cartoons [by] Jim Watson.

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by Laredo, Joe.
Call Number 994 LAR
Publication Date 2007
Summary Culture wise guides are essential reading for visitors and residents who want to know how a country really works. Whether you're planning to stay for a few days of a lifetime, they will help you find your feet after arrival and integrate into your new surroundings.
Format: Books

A wine tour of France : a convivial wine guide and travel guide to French vintages and vineyards

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by Wildman , Frederick
Call Number 641.220944 WIL
Publication Date 1976
Format: Books

All manners of food : eating and taste in England and France from theMiddle Ages to the present

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by Mennell, Stephen
Call Number 641.594 MEN
Publication Date 1985
Format: Books

Appetizers : dine with France's master chefs / Fabien Bellahsen, Andre Delmoral, Daniel Rouche; translation from French, Clemence Scouten.

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by Delmoral, Andre
Call Number 641.812 APP
Publication Date 1999
Format: Books

A cook's encyclopedia of sauces : transform your cooking with over 175 step-by-step great recipes for classic sauces, toppings, dips, dressings, marinades, relishes, condiments and accompaniments / consultant editor, Christine France.

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by France, Christine.
Call Number 641.814 COO
Publication Date 2005
Format: Books

Alexis Lichine's guide to the wines and vineyards of France / by Alexis Lichine in collaboration with Samuel Perkins

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by Lichine , Alexis
Call Number 641.220944 LIC
Publication Date 1979
Format: Books

All manners of food : eating and taste in England and France from the Middle Ages to the present / Stephen Mennell.

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by Mennell, Stephen.
Call Number 641.594 MEN
Publication Date 1996
Summary So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. All Manners of Food debunks long-standing myths and provides a wealth of information. It is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food - fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food - are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Format: Books

Le livre de recettes d'un compagnon du tour de France. 2. Glaces, petit fours glacés, chocolats et confiserie / Yves Thuries.

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by Thuries, Yves.
Call Number 641.8650944 THU
Publication Date 1982 1980
Format: Books

The cooking of provincial France / by M.F.K. Fisher and the editors of Time-Life Books ; photographed by Mark Kauffman

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by Fisher, M. F. K. (Mary Frances Kennedy), 1908-
Call Number 641.5944 FIS
Publication Date 1969
Format: Books

A little taste of . . . France / photography by Chris L. Jones ; recipes by Maria Villegas and Sarah Randell ; additional text by Kay Halsey.

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by Halsey, Kay.
Call Number 641.5944 HAL
Publication Date 2003
Format: Books

Chocolate bible : from genesis to nemesis: exploring the light and dark side of the world's best-loved ingredient / Christine McFadden and Christine France.

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by McFadden, Christine.
Call Number 641.6374 MCF
Publication Date 2003 1997
Format: Books

The elusive truffle : travels in search of the legendary food of France / Mirabel Osler ; illustrations by Simon Dorrell ; recipes interpreted by Shaun Hill.

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by Osler, Mirabel.
Call Number 641.5944 OSL
Publication Date 2000 1996
Format: Books

The Taste of France / photographs by Robert Freson ; contributing authors, Adrian Bailey ... [et al.] ; recipes researched by Jacqueline Saulnier ; design by James Wageman.

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by Saulnier, Jacqueline
Call Number 641.5944 TAS
Publication Date 1983
Format: Books

The art of eating in France : manners and menus in the nineteenth century / Jean-Paul Aron ; translated from the French by Nina Rootes.

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by Aron, Jean-Paul.
Call Number 641.0130944 ARO
Publication Date 1975
Format: Books

The art of eating in France : manners and menus in the nineteenth century / Jean-Paul Aron ; translated from the French by Nina Rootes.

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by Aron, Jean-Paul.
Call Number 641.0130944 ARO
Publication Date 1975
Format: Books

Jamie does...Spain, Italy, Sweden, Morocco, Greece, France : easy twists on classic dishes inspired by my travels / [Jamie Oliver] ; photography by David Loftus.

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by Oliver, Jamie, 1975-
Call Number 641.594 OLI
Publication Date 2010
Summary This cookbook will celebrate the vibrant food of six very different countries. Cheap, short-haul flights and long weekend getaways have become increasingly popular and within a few short hours of the UK there are new and exciting worlds of food waiting to be discovered as Jamie finds out.
Format: Books

Le livre de recettes d'un compagnon du tour de France. 3. La Nouvelle pâtisserie, les pièces montées, le travail du sucre / Yves Thuries.

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by Thuries, Yves.
Call Number 641.8650944 THU
Publication Date 1979
Format: Books

The taste of France : a dictionary of French food and wine / Fay Sharman ; consultant editors Brian Chadwick and Klaus Boehm : designed and illustrated by Bryan Reading.

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by Sharman, Fay.
Call Number 641.594403 SHA
Publication Date 1982
Format: Books

The taste of France : a dictionary of French food and wine / Fay Sharman ; consultant editors Brian Chadwick and Klaus Boehm ; designed and illustrated by Bryan Reading.

2024-05-08T16:37:35Z

by Sharman, Fay.
Call Number 641.594403 SHA
Publication Date 1983 1982
Format: Books

Montignac recipes and menus : gourmet meals from France for healthy eating / Michel Montignac ; translated from the original French version Recettes et menus Montignac by Daphne Jones.

2024-05-08T16:37:35Z

by Montignac, Michel, 1944-2010
Call Number 641.5635 MON
Publication Date 1994
Format: Books

30 secrets of the world's healthiest cuisines : global eating tips and recipes from China, France, Japan, the Mediterranean, Africa, and Scandinavia / Steven Jonas, Sandra J. Gordon.

2024-05-08T16:37:35Z

by Jonas, Steven.
Call Number 641.59 JON
Publication Date 2000
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix01/99050238.html

Mediterranean country cooking : 50 delicious traditional recipes from the sun-drenched cuisines of Italy, Spain, France and Greece, shown in over 200 photographs / Jacqueline Clarke and Joanna Farrow.

2024-05-08T16:37:35Z

by Clark, Jacqueline.
Call Number 641.591822 CLA
Publication Date 2008
Format: Books

400 sauces : dips, dressings, salsas, jams, jellies & pickles ; how to add something special to every dish for every occasion, from classic cooking sauces to fun party dips / Catherine Atkinson, Christine France and Maggie Mayhew.

2024-05-08T16:37:35Z

by Atkinson, Catherine, 1961-
Call Number 641.814 ATK
Publication Date 2006
Format: Books

La France vinicole [map] French wine growing regions / published by the Revue of French Wine under the high patronage of the National Institute of Trade names and the National Committee of French wines.

2024-05-08T16:37:35Z

Call Number MAP 663.220944 FRA
Publication Date 1973
Format: Maps

France : the beautiful cookbook authentic recipes from the regions of France / recipes by the Scotto Sisters: Elisabeth Scotto, Marianne Comolli, Michele Carles; text by Gilles Pudlowski; photography by Pierre Hussenot, Peter Johnson and Leo Meier

2024-05-08T16:37:35Z

by Scotto, E. (Elisabeth)
Call Number 641.5944 SCO
Publication Date 1989
Format: Books

Grande Champagne [map] : Les eaux de vie de France Le cognac / publiee sous le haut patronage du comite national des appellations d'origine : published under the hign patronage of the national committee of original trade names

2024-05-08T16:37:35Z

Call Number MAP 663.2209443 GRA
Publication Date 1947
Format: Maps

The wines and vineyards of France : a complete atlas and guide / general editor Professor Pascal Ribereau-Gayon; foreword by Robert Parker; translated from the French by Anne Atkinson, specialist adviser: Sebastian Payne, with the collaboration of the Institut National des Appellations D'origine

2024-05-08T16:37:35Z

by Ribereau-Gayon Professor, Pascal
Call Number 641.220944 WIN
Publication Date 1990
Format: Books

Les Cotes Du Rhone [map] / carte publiee par la Revue du vin de France sous le haut patronage de L'institut National des Appelations D'origine et du Comite National des vins de France : map published by the French wine revue under the high patronage of the Institute of National Trade names and of the National Committee of French wines.

2024-05-08T16:37:35Z

Call Number MAP 663.2209449 COT
Publication Date 1976
Format: Maps

Les vins de Bordeaux [map] The wines of Bordeaux / carte publiee par la revue du vin de France sous le haut patronage de l'institut national des appelations d'origine et du comite national des vins de France : map published by the French wine revue under the high patronage of the National Institut of original trade names and of the National Committee of French wines.

2024-05-08T16:37:35Z

Call Number MAP 663.220944714 VIN
Publication Date 1968
Format: Maps

Les vins de Bordeaux [map] The wines of Bordeaux : Saint Emilion / carte publiee par la Revue du vin de France sous le haut patronage de L'institut National des Appelations D'origine et du Comite National des vins de France : map published by the French wine revue under the high patronage of the Institute of National Trade names and of the National Committee of French wines.

2024-05-08T16:37:35Z

Call Number MAP 663.220944714 VIN
Publication Date 1973
Format: Maps

Les vins de Bourgogne [map] The wines of Burgundy : La Cote de Beaune / carte publiee par la Revue du vin de France sous le haut patronage de L'institut National des Appelations D'origine et du Comite National des vins de France : map published by the French wine revue under the high patronage of the Institute of National Trade names and of the National Committee of French wines.

2024-05-08T16:37:35Z

Call Number MAP 663.2209444 VIN
Publication Date 1972
Format: Books

Les vins du Val de Loire [map] The wines of the Loire Valley : Muscadet Anjou Saumur Touraine Centre / carte publiee par la Revue du vin de France sous le haut patronage de L'institute National des Appellations D'origine et du Comite National des vins de France : map published by the Revue of French wine under the high patronage of the National Institute of Original Trade names and the National Committee of French wines.

2024-05-08T16:37:35Z

Call Number MAP 663.2209445 VIN
Publication Date 1976
Format: Maps

The Ritz Escoffier : ecole de gastronomie Francaise, Paris.

2024-05-08T16:37:35Z

by Ritz Hotel (Paris, France)
Call Number 641.5944 RIT
Publication Date 1999 1998 1997 1996 1995
Format: Books

Chefs at home : favorite recipes from the chefs of Relais & Châteaux in North America.

2024-05-08T16:37:35Z

by Relais & châteaux (Organization : France)
Call Number 641.5 CHE
Publication Date 2010
Format: Books

Pâtisserie and baking foundations / the chefs of Le Cordon Bleu.

2024-05-08T16:37:35Z

by Cordon bleu (School : Paris, France)
Call Number 641.86 COR
Publication Date 2012
Format: Books

Le Cordon Bleu cuisine foundations / The Chefs of Le Cordon Bleu.

2024-05-08T16:37:35Z

by Cordon bleu (School : Paris, France)
Call Number 641.5944 COR
Publication Date 2011
Format: Books

Pastry school : 100 step-by-step recipes / photographs by Oliver Ploton.

2024-05-08T16:37:35Z

by Cordon bleu (School : Paris, France)
Call Number 641.8659 PAS
Publication Date 2018
Summary Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters.
Format: Books

Patisserie & baking foundations : classic recipes / The Chefs of le Cordon Bleu.

2024-05-08T16:37:35Z

by Cordon bleu (School : Paris, France)
Call Number 641.86 PAT
Publication Date 2012
Format: Books

Le Cordon Bleu cuisine foundations : classic recipes / The Chefs of Le Cordon Bleu.

2024-05-08T16:37:35Z

by Cordon bleu (School : Paris, France)
Call Number 641.5944 COR
Publication Date 2011
Format: Books

32 inspirational chefs : South Africa, Namibia, Zimbabwe, Tanzania, Mauritius & the Seychelles / [managing editor: Shirley Marshall ; editors: Sue Christelow, Katy Morris ; photographer: Myburgh Du Plessis].

2024-05-08T16:37:35Z

by Marshall, Shirley.
Call Number 641.596 THI
Publication Date 2011
Format: Books

The sharper your knife, the less you cry : love, laughter and tears at the world's most famous cooking school / by Kathleen Flinn.

2024-05-08T16:37:35Z

by Flinn, Kathleen.
Call Number 641.07 FLI
Publication Date 2007
Summary "In this intimate human history of an inhuman institution, Marcus Rediker shines a light into the darkest corners of the British and American slave ships of the eighteenth century. Drawing on thirty years of research in maritime archives, including court records, diaries, memoirs, and interviews conducted by abolitionists along the waterfront, Rediker illuminates the lives of people who were thought to have left no trace. From the young African kidnapped and sold into slavery by a neighboring tribe to the would-be priest who took a job as a sailor on a slave ship only to be horrified at the evil he saw, to the captain who relished having "a hell of my own," he reconstructs in chilling detail the lives, deaths, and terrors of captains, sailors, and the enslaved aboard a "floating dungeon.""--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip077/2006102084.html

Le Cordon Bleu quick & light / Jeni Wright and Le Cordon Bleu chefs.

2024-05-08T16:37:35Z

by Wright, Jeni.
Call Number 641.555 WRI
Publication Date 2004
Format: Books

Le Cordon bleu dessert techniques / Laurent Duchene & Bridget Jones.

2024-05-08T16:37:35Z

by Duchene, Laurent.
Call Number 641.86 DUC
Publication Date 1999
Format: Books

Le Cordon bleu complete cook home collection.

2024-05-08T16:37:35Z

by Price, Jane (Jane Paula Wynn)
Call Number 641.5 LE
Publication Date 2001
Format: Books

Le Cordon Bleu dessert techniques / Laurent Duchene & Bridget Jones.

2024-05-08T16:37:35Z

by Duchene, Laurent.
Call Number 641.86 DUC
Publication Date 1999
Format: Books
Publisher description

Le Cordon Bleu desserts / Laurent Duchene & Bridget Jones.

2024-05-08T16:37:35Z

by Duchene, Laurent.
Call Number 641.86 DUC
Publication Date 2009 2005
Summary The oldest and most famous culinary institute in the world reveals the secrets behind its most fabulous desserts. All the recipes you could desire, with essential, specially shot step-by-step technique sequences, all the basics and reinterpretations of classics with the use of contemporary decorations and presentations.
Format: Books

Nos meilleures boissons = Selected Drinks / par Marcel Pace ; avec l'aimable concours des Sommeliers de Paris et de la Branche Barmen de l'A.M.I.H. (A.B.F.).

2024-05-08T16:37:35Z

by Pace, Marcel
Call Number 641.21 PAC
Publication Date 1970
Format: Books

Food packaging and preservation : theory and practice Basic gas chromatography / edited by M. Mathlouthi.

2024-05-08T16:37:35Z

by Mathlouthi, M. (Mohammed)
Call Number 664.028 FOO
Publication Date 1986
Format: Books

Petite patisserie : 180 easy recipes for elegant French treats / Christophe Felder, Camille Lesecq ; photography Laurent Fau ; French to English translation Carmella Abramowitz Moreau.

2024-05-08T16:37:35Z

by Felder, Christophe, author.
Call Number 641.8650944 FEL
Publication Date 2020
Summary A delightful volume devoted to the delicate, charming treats that are the soul of France's neighbourhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.
Format: Regular print

Paris : the secret history / Andrew Hussey.

2024-05-08T16:37:35Z

by Hussey, Andrew.
Call Number 944.36109 HUS
Publication Date 2008
Format: Books

Cuisinier-Restauratuer / par Annie Lorenzo.

2024-05-08T16:37:35Z

by Lorenzo, Annie.
Call Number 647.95023 LOR
Publication Date 1989 1988 1987 1986 1985
Format: Books

French pastry : tradition and evolution /cGérard Joël Bellouet ; [translated by Carole Duclot].

2024-05-08T16:37:35Z

by Bellouet, G. J. (Gérard Joël)
Call Number 641.860944 BEL
Publication Date 1989
Format: Books

Desserts by Pierre Hermé / written by Dorie Greenspan ; photographs by Hartmut Kiefer.

2024-05-08T16:37:35Z

by Hermé, Pierre.
Call Number 641.860944 HER
Publication Date 1998
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0914/97046131-d.html

The French baker / Jean Michel Raynaud.

2024-05-08T16:37:35Z

by Raynaud, Jean-Michel
Call Number 641.8650944 RAY
Publication Date 2015
Summary From a master patissier comes an inspirational - and equally practical and achievable - guide to delicious French-style baking in the home kitchen. The French Baker features 95 recipes accompanied by beautifully shot and styled images; the more complex and technical baked items are supported by step-by-step photography and further hints and tips. Throughout the book, recipes are interspersed with narrative sections that feature French-born Jean Michel's stories of his training and work in patisseries in France and give insights into the place of bakers and baking in French society. Introductions and breakouts also provide information about the recipes' history, traditions and cultural significance. The recipes are a mix of sweet and savoury, and following on from a basics/techniques/ equipment section they are grouped into chapters focusing on biscuits; cakes and muffins; tarts and pies; choux pastry; brioches; flaky pastry; breads; spreads and jams; and creams and curds.
Format: Books

Parisians : an adventure history of Paris / Graham Robb.

2024-05-08T16:37:35Z

by Robb, Graham, 1958-
Call Number 944.361 ROB
Publication Date 2010
Format: Books

Kings of pastry [videorecording].

2024-05-08T16:37:35Z

Call Number DVD 641.865 KIN
Publication Date 2011
Summary Sixteen French pastry chefs gather in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in the hope of being declared one of the best by President Nicolas Sarkozy. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France), held every four years. This is the quest to become one of the Kings of Pastry!
Format: Other

Vine to bottle : how wine is made / Simon Woods ; photographs by Jason Love.

2024-05-08T16:37:35Z

by Woods, Simon.
Call Number 641.22 WOO
Publication Date 2001
Format: Books

Les vins de Bordeaux [map] The wines of Bordeaux : Region de Sauternes et Barsac : The region of Sauternes and Barsac

2024-05-08T16:37:35Z

Call Number MAP 663.220944714 VIN
Publication Date 1943
Format: Maps

Walking Paris : the best of the city / Pas Paschali, Brian Robinson.

2024-05-08T16:37:35Z

by Paschali, Pas, author.
Call Number 914.436104 PAR
Publication Date 2016
Summary See the best of Paris with this streamlined, itinerary-driven guide, created in a handy, take-along format.
Format: Books

Come to the table : a passion for eating and French living / Louise Luiggi.

2024-05-08T16:37:35Z

by Luiggi, Louise.
Call Number 641.5944 LUI
Publication Date 2004
Format: Books

Paris / Delia Gray-Durant.

2024-05-08T16:37:35Z

by Gray-Durant, Delia, author.
Call Number 914.4361 PAR
Publication Date 2015
Summary TRAVEL & HOLIDAY GUIDES. Paris has always been a magnet for travelers. This new edition of a key Blue Guide helps you know what you need to see as well as where to stay and what to eat. Perfect for on-street use and armchair reference, this is a mini-encyclopedia of a great European city.
Format: Books

40 Frenchie foodie stories / text by Paris Connolly.

2024-05-08T16:37:35Z

by Connolly, Paris, author.
Call Number 394.120944 CON
Publication Date 2022
Summary Writer Paris Connolly has been living in France for a decade. Here are 40 short stories about everyday food events like cheap and cheerful picnics, dinners at friends' houses, and village celebrations. The stories are not about which cheese is the best, how to eat snails, or how to select the best baguette. Rather, they're funny stories about an Australian author (who spent her childhood shopping for food in fluorescent-lit supermarkets) and her observations about the all the facets that go into French dining. Paris has spent a lot of time in the French Alps in the Savoie region, so there are a lot of stories about mountain living as well as stories from big cities like Paris. These anecdotes are the author's own personal experiences. She's not saying ALL French people eat like this, or do this, or do that. The stories (diary entries if you will) are light, fun, playful observations, and written by someone who loves and respects France.
Format: Regular print

Restaurant de la Tour D'Argent.

2024-05-08T16:37:35Z

Call Number 647.9544 RES
Publication Date 1986
Format: Books

French Trademarks : the Art Deco era / John Mendenhall.

2024-05-08T16:37:35Z

by Mendenhall, John, 1950-
Call Number 759.0612 MEN
Publication Date 1991
Format: Books

Terroir : terroir (tair-wahr), a French term meaning total elements of the vineyard / James E. Wilson ; foreword by Hugh Johnson.

2024-05-08T16:37:35Z

by Wilson, James E. (Geologist)
Call Number 641.220944 WIL
Publication Date 1998
Format: Books

Return to Paris : a memoir with recipes / Colette Rossant.

2024-05-08T16:37:35Z

by Rossant, Colette.
Call Number 926.415 ROS
Publication Date 2004 2003
Format: Books

Shannon Bennett's Paris : a personal guide to the city's best / Shannon Bennett, Scott Murray & Friends.

2024-05-08T16:37:35Z

by Bennett, Shannon.
Call Number 647.9544361 BEN
Publication Date 2009
Summary Shannon Bennett, one of Australia's foremost chefs, takes readers on a personal tour of his favourite city Paris. This guidebook includes Shannon's favourite restaurants, bistro's and hotels. Shannon also provides recipes for classic French dishes.
Format: Books

Mastering the art of French eating : lessons in food and love from a year in Paris / Ann Mah.

2024-05-08T16:37:35Z

by Mah, Ann
Call Number 926.4 MAH
Publication Date 2013
Summary When journalist Ann Mah's diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post-alone. Suddenly, Ann's vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life's truths.
Format: Books
Cover image ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers and Media/Covers/2008_2009_New_Covers/9780670025992.jpg

Puligny-Montrachet : journal fo a village in Burgundy / Simon Loftus

2024-05-08T16:37:35Z

by Loftus, Simon
Call Number 641.2209444 LOF
Publication Date 1994
Format: Books

Alsace wines & spirits / Pamela Vandyke Price with Christopher Fielden.

2024-05-08T16:37:35Z

by Price, Pamela Vandyke.
Call Number 641.22094439 PRI
Publication Date 1984
Format: Books

French pastry at the Ritz Paris / François Perret ; foreword Michel Troisgros ; photography Bernhard Winkelmann ; translation from French Wendy Sweetser.

2024-05-08T16:37:35Z

by Perret, François, author.
Call Number 641.8650944 PER
Publication Date 2020
Summary Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savour sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHelene en cage, and explore too this legendary hotel on the Place Vendome. Perret writes about his inspiration for his top ten creations, and then five haute patisserie desserts are each interpreted in three different variations: as an appetiser (la touche), as a main dessert, and as a light, sweet finishing flourish (la sucrerie). The book concludes with Perret's favourite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem. Includes 60 recipes of various levels of difficulty.
Format: Books

Wines and chateaux of the Loire

2024-05-08T16:37:35Z

by Layton, T. A.
Call Number 641.2209445 LAY
Publication Date 1967
Format: Books

Paris to the past : traveling through French history by train / Ina Caro.

2024-05-08T16:37:35Z

by Caro, Ina.
Call Number 944 CAR
Publication Date 2011
Summary Through twenty-five one-day train trips, the author describes outings spanning seven hundred years of French history, including Orléans, Versailles, Place de la Concorde, and Saint-Denis.
Format: Books

Oz and James's big wine adventure. Series one [videorecording].

2024-05-08T16:37:35Z

Call Number DVD 641.220944 OZ
Publication Date 2008
Summary Oz Clarke - renowned wine authority, Francophile and former Wine tasting champion of the World - attempts to reveal the wonder of the world's most complex viniculture to James May - a beer drinker who can only identify a wine only as being nice or nasty. The results are often ugly and embarrassing for Britain. This is what happens when two grown mean spend a month together in a car arguing about who's going to drive and whether or not it is acceptable to eat with your fingers in the Chateau of a French aristocrat. French wine, for many people, is a subject shrouded in mystery and confusion and following Oz and James's Big Wine Adventure, it remains so. Can you make your own wine in a bucket? Should you spit or swallow? And where does this tent pole go?
Format: Video disc

A family in Paris : stories of food, life and adventure / Jane Paech ; photography by Lachlan Boyle.

2024-05-08T16:37:35Z

by Paech, Jane.
Call Number 944.084 PAE
Publication Date 2011
Summary When Australian Jane Paech moves to Paris, her visions of afternoons in bijou bistros and bookshops on the Left Bank are kept in check by the needs of a young family and a long to-do list that includes apartment-hunting, school selection, and multiple trips to IKEA.
Format: Books

The Genesis of Cognac

2024-05-08T16:37:35Z

Call Number 641.253 GEN
Format: Books

At my french table / Jane Webster ; photography by Nicole Ramsey.

2024-05-08T16:37:35Z

by Webster, Jane.
Call Number 641.5944 WEB
Publication Date 2008
Summary " At my French Table captures the simple pleasures of family life in a village in France through photography, receipes & stories."--Inside front cover.
Format: Books

Jura wine : with local food and travel tips / Wink Lorch.

2024-05-08T16:37:35Z

by Lorch, Wink
Call Number 641.22094447 LOR
Publication Date 2014
Format: Books

The finest wines of Champagne : a guide to the best cuvées, houses, and growers / Michael Edwards ; foreword by Hugh Johnson ; photography by Jon Wyand.

2024-05-08T16:37:35Z

by Edwards, Michael.
Call Number 641.2224 EDW
Publication Date 2009
Format: Books

La vie en rose [motion picture].

2024-05-08T16:37:35Z

Call Number DVD 791.4372 VIE
Publication Date 2009 2007
Summary Raised in a brothel, then wrested from the only life she knew by her father, so they could join the circus, Edith Piaf spent her teen years on the streets. She is finally "rescued" by a crime figure who gives her career a start and, ultimately, by her international success and final illness. Always frail, sickly, malnourished, and wildly temperamental, she was often on drugs or alcohol and was always in search of true love. Middleweight boxer, Marcel Cerdan, captures her heart and gives her something to live for, besides her music--at least for a while.
Format: Other

Cooking for Claudine / John Baxter.

2024-05-08T16:37:35Z

by Baxter, John, 1939-
Call Number 641.5686 BAX
Publication Date 2011
Summary The charming, funny, and improbable tale of how a man who was raised on white bread--and didn't speak a word of French--unexpectedly ended up with the sacred duty of preparing the annual Christmas dinner for a venerable Parisian family. Hemingway called Paris "a moveable feast"--a city ready to embrace you at any time in life. For Los Angeles-based film critic John Baxter, that moment came when he fell in love with a French woman and impulsively moved to Paris to marry her. As a test of his love, his skeptical in-laws charged him with cooking the next Christmas banquet--for eighteen people in their ancestral country home. Baxter's memoir of his yearlong quest takes readers along his misadventures and delicious triumphs as he visits the farthest corners of France in search of the country's best recipes and ingredients.--From publisher description.
Format: Books

The complete Bordeaux : the wines, the châteaux, the people / Stephen Brook.

2024-05-08T16:37:35Z

by Brook, Stephen, 1947-
Call Number 641.220944 BRO
Publication Date 2007
Format: Books

La pâtisserie : grands classiques et créations = Pastrymaking :classics and creations / Lenôtre, Ecole, translated by Rebecca Reid.

2024-05-08T16:37:35Z

by Ecole Lenôtre.
Call Number 641.865 LEN
Publication Date 2006
Format: Books

Lenôtre's desserts and pastries / Gaston Lenôtre ; rev. and adapted by Philip and Mary Hyman.

2024-05-08T16:37:35Z

by Lenôtre, Gaston.
Call Number 641.865 LEN
Publication Date 1977
Format: Books

From here, you can't see Paris : seasons of a French village and its restaurant / Michael S. Sanders.

2024-05-08T16:37:35Z

by Sanders, Michael S., 1961-
Call Number 944.733 SAN
Publication Date 2004 2002
Format: Books

A history of the food of Paris : from roast mammoth to haute cuisine / James B. Chevallier.

2024-05-08T16:37:35Z

by Chevallier, James B., author.
Call Number 394.120944 CHE
Publication Date 2018
Format: Books

Holy fools / Joanne Harris.

2024-05-08T16:37:35Z

by Harris, Joanne, 1964-
Call Number FIC HAR
Publication Date 2004
Summary "In the year 1605, a young widow, pregnant and alone, seeks sanctuary at the small Abbey of Sainte Marie-de-la-mer on the island of Noirs Moustiers off the Brittany coast. After the birth of her daughter, she takes up the veil, and a new name, Soeur Auguste. But the peace she has found in remote isolation is shattered five years later by the events that follow the death of her kind benefactress, the Reverend Mother." "When a new abbess - the daughter of a corrupt noble family elevated by the murder of King Henri IV - arrives at Sainte Marie-de-la-mer, she does not arrive alone. With her is her personal confessor and spiritual guide, Pere Colombin, a man Soeur Auguste knows all too well. For the newcomer is Guy LeMerle, a charlatan and seducer now masquerading as a priest, and the one man she fears more than any other." "Soeur Auguste has a secret. Once she was l'Ailee, "The Winged One," star performer of a troupe led by LeMerle, before betrayal forced her to change her identity. But now the past has found her. Before long, thanks to LeMerle, suspicion and debauchery are breeding like a plague within the convent's walls - fueled by dark rumors of witchcraft, part of the false priest's brilliantly orchestrated scheme of revenge. To protect herself and her beloved child, l'Ailee will have to perform one last act of dazzling daring more audacious than any she has previously attempted."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/hc044/2003050147.html

Never take no for an answer : the untold story of Accor, a French company's rise to world leadership in the hotel industry / Virgine Luc ; translated from the French by Michael Taylor.

2024-05-08T16:37:35Z

by Luc, Virginie
Call Number 647.9444 LUC
Publication Date 1999
Format: Books

Apprenez l'art de la viennoiserie et festival de tartes = Learn the art of viennoiserie and Festival of Tarts / G. J. Bellouet, G. Paris, J. M. Perruchon ; translated by Diane Holuigue ; photos by Jean-Pierre Tors.

2024-05-08T16:37:35Z

by Bellouet, G. J. (Gérard Joël), author.
Call Number 641.8650944 BEL
Publication Date 2001
Format: Regular print

J'aime Paris / Alain Ducasse ; photography Pierre Monetta.

2024-05-08T16:37:35Z

by Ducasse, Alain, author.
Call Number 647.9544361 DUC
Publication Date 2014
Summary Following the success of J'aime Paris and J'aime New York, Alain Duccasse's comprehensive collection of his favourite eating haunts in these capital cities, comes a luxuriously produced compact city guide to Paris. A small hardback complete with a fold-out map, the J'aime Paris City Guide is perfect for popping in your luggage and are an invitation to discover the culinary offering of one of the world's most famous cities. Paris is home to a multitude of international cuisines and some of the world's best restaurants, markets and suppliers. Here Alain Ducasse presents the best restaurants, cafes, bars, markets, hotels and food specialists, offering an invaluable list of places to visit alongside sumptuous photography and a stylish design.
Format: Books

À La Mère de Famille : the book of recipes / [artisanal] recipes by Julien Merceron ; photography by Jean Cazals ; styling by Lene Knudsen ; illustrations by A3.

2024-05-08T16:37:35Z

by Merceron, Julien, author
Call Number 641.860944 MER
Publication Date 2013
Summary Founded in 1761 as a family-run store, A la Mere de Famille has since become one of Paris's most loved and treasured sweet shops with several stores now operating throughout the French capital. This cookbook is filled with beautiful recipes from this famous confectioners and heart-warming stories from its beloved patrons. Recreate at home French bonbons, fruit jellies, classic gateaux and truffles. Learn how to make caramels, candied nuts and confits all beautifully presented in classic French fashion, making A la Mere de Famille the haute couture of confectionery.
Format: Books

Phylloxera : how wine was saved for the world / Christy Campbell.

2024-05-08T16:37:35Z

by Campbell, Christopher, 1951-
Call Number 634.82752 CAM
Publication Date 2004
Format: Books

Sacred cow, mad cow : a history of food fears / Madeleine Ferrières ; translated by Jody Gladding.

2024-05-08T16:37:35Z

by Ferrières, Madeleine.
Call Number 616.3900944 FER
Publication Date 2006
Summary "From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrieres traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/fy0608/2005051796.html

Delicious days in Paris : walking tours to explore the city's food and culture / Jane Paech.

2024-05-08T16:37:35Z

by Paech, Jane, author.
Call Number 914.4361 PAE
Publication Date 2014
Summary Romantic, mouth-watering Paris - where do you start? Let food-lover and Paris expert Jane Parch show you around the city's mille-feuille of history and culture, with its tempting pastry and chocolate shops on every corner.
Format: Regular print

Red obsession : the vintage of the century in the year of Dragon / FilmBuff ; a Lion Rock Films production ; directed by Warwick Ross & David Roach ; produced by Warwick Ross ; written by David Roach & Warwick Ross.

2024-05-08T16:37:35Z

Call Number DVD 641.2209447144 RED
Publication Date 2013
Summary A film about power, passion and the fine wine game. The great chateaux of Bordeaux struggle to accommodate the voracious appetite for their rare, expensive wines, which have become a powerful status symbol in booming China. Narrated by Russell Crowe.
Format: Video disc

The apprentice : my life in the kitchen / Jacques Pépin.

2024-05-08T16:37:35Z

by Pépin, Jacques.
Call Number 926.4 PEP
Publication Date 2003
Format: Books

A taste of my life / Raymond Blanc with James Steen.

2024-05-08T16:37:35Z

by Blanc, Raymond, 1949-
Call Number 641.5092 BLA
Publication Date 2008
Format: Books

Paris in a basket : markets - the food and people / Nicolle Aimee Meyer & Amanda Pilar Smith.

2024-05-08T16:37:35Z

by Meyer, Nicolle Aimee.
Call Number 641.594436 MEY
Publication Date 2000
Format: Books

The perfectionist : life and death in haute cuisine / Rudolph Chelminski.

2024-05-08T16:37:35Z

by Chelminski, Rudolph.
Call Number 641.5092 CHE
Publication Date 2006 2005
Format: Books

French leave / John Burton Race ; photography by Pia Tryde.

2024-05-08T16:37:35Z

by Burton-Race, John, 1957-
Call Number 641.5944 BUR
Publication Date 2003
Format: Books

French food safari [videorecording] : with Maeve O'Meara and Guillaume Brahimi.

2024-05-08T16:37:35Z

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

The little black book of Paris : the essential guide to the city of lights / Vesna Neskow ; illustrated by Kerren Barbas.

2024-05-08T16:37:35Z

by Neskow, Vesna.
Call Number 914.43604 NES
Publication Date 2006
Format: Books

Paris / [main contributors, Bryan Pirolli, Alan Tillier]

2024-05-08T16:37:35Z

by Pirolli, Bryan, author.
Call Number 914.43604 PAR
Publication Date 2018
Summary DK's highly visual Eyewitness guides show you what others only tell you, with easy-to-read maps, tips, and tours to inform and enrich your holiday. The ideal travel companion, full of insider advice on what to see and do, plus detailed itineraries and comprehensive maps for exploring this iconic city. Admire Old Masters at the Louvre, enjoy the view from the Eiffel Tower or take a trip to Versailles: everything you need to know is clearly laid out within colour-coded chapters. Discover the best of Paris with this indispensable travel guide.
Format: Regular print

Ma gastronomie / Fernand Point ; translated and adapted by Frank Kulla and Patricia Shannon Kulla ; [introduction by Thomas Keller].

2024-05-08T16:37:35Z

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

The invention of the restaurant : Paris and modern gastronomic culture / Rebecca L. Spang.

2024-05-08T16:37:35Z

by Spang, Rebecca L., 1961-
Call Number 647.95443 SPA
Publication Date 2000
Format: Books

Champagne / Maggie McNie.

2024-05-08T16:37:35Z

by McNie, Maggie
Call Number 641.2224 MCN
Publication Date 1999
Format: Books

Champagne

2024-05-08T16:37:35Z

by Stevenson, Tom
Call Number 641.2224 STE
Publication Date 1986
Format: Books

Roger Vergé's cooking with fruit / Roger Vergé with Adeline Brousse ; translated by Molly Stevens ; photographs by Jean-Pierre Dieterlen, assisted by Danièle Schnapp.

2024-05-08T16:37:35Z

by Vergé, Roger, 1930-
Call Number 641.64 VER
Publication Date 1998
Format: Books

The story of champagne

2024-05-08T16:37:35Z

by Faith, Nicholas, 1933-
Call Number 641.2224 FAI
Publication Date 1988
Format: Books

Drinking burgundy.

2024-05-08T16:37:35Z

by Carter , Youngman 1904-1969.
Call Number 641.2209444 CAR
Publication Date 1966
Format: Books

L'atelier of Alain Ducasse : the artistry of a master chef and his protégés / foreword by Patricia Wells ; introduction by Jean-François Revel ; text by Bénédict Beaugé ; photographs by Hervé Amiard ; [English translation by Isabel Varea].

2024-05-08T16:37:35Z

by Beaugé, Bénédict.
Call Number 641.5944092 BEA
Publication Date 2000
Format: Books

The art of French baking / Ginette Mathiot.

2024-05-08T16:37:35Z

by Mathiot, Ginette, 1907-1998.
Call Number 641.865 MAT
Publication Date 2011
Summary From eclairs to souffles and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems.
Format: Books

The history of champagne

2024-05-08T16:37:35Z

by Simon, André Louis, 1877-1970.
Call Number 641.2224 SIM
Publication Date 1971
Format: Books

A book of French wines

2024-05-08T16:37:35Z

by Shand, P. Morton (Philip Morton), 1888-
Call Number 641.220944 SHA
Publication Date 1960 1928
Format: Books

Bollinger : the story of a champagne

2024-05-08T16:37:35Z

by Ray, Cyril, 1908-1991.
Call Number 641.2224 RAY
Publication Date 1971
Format: Books

Bordeaux

2024-05-08T16:37:35Z

by Peppercorn, David
Call Number 641.2209447144 PEP
Publication Date 1982
Format: Books

Walking in wine country / Nigel Buxton; photography by Glyn Williams

2024-05-08T16:37:35Z

by Buxton, Nigel, 1924-
Call Number 641.290944 BUX
Publication Date 1993
Format: Books

So French : a lifetime in the Provincial kitchen / Dany Chouet with Trish Hobbs.

2024-05-08T16:37:35Z

by Chouet, Dany.
Call Number 641.5944 CHO
Publication Date 2010
Format: Books

Burgundy / Anthony Hanson

2024-05-08T16:37:35Z

by Hanson, Anthony
Call Number 641.2209444 HAN
Publication Date 1982
Format: Books

Bordeaux / David Peppercorn

2024-05-08T16:37:35Z

by Peppercorn, David
Call Number 641.2209447144 PEP
Publication Date 1991
Format: Books

The International Wine and Food Society's guide to the wines of Burgundy

2024-05-08T16:37:35Z

by Yoxall , H.W.
Call Number 641.2209444 YOX
Publication Date 1968
Format: Books

The great wines of Burgundy

2024-05-08T16:37:35Z

by Duijker, Hubrecht.
Call Number 641.2209444 DUI
Publication Date 1983
Format: Books

Guide to the wine of Burgundy

2024-05-08T16:37:35Z

by Chidgey , Graham
Call Number 641.2209444 CHI
Publication Date 1977
Format: Books

The widow Clicquot : the story of a champagne empire and the woman who ruled it / Tilar J. Mazzeo.

2024-05-08T16:37:35Z

by Mazzeo, Tilar J.
Call Number 926.4 MAZ
Publication Date 2009 2008
Format: Books

Chocolat / Joanne Harris.

2024-05-08T16:37:35Z

by Harris, Joanne, 1964-
Call Number FIC HAR
Publication Date 2001 1999
Format: Books

The wines of Burgundy / Serena Sutcliffe.

2024-05-08T16:37:35Z

by Sutcliffe, Serena.
Call Number 641.2209444 SUT
Publication Date 1992
Format: Books

Tarte Tatin / Susan Loomis.

2024-05-08T16:37:35Z

by Loomis, Susan Herrmann.
Call Number 641.59442 LOO
Publication Date 2004 2003
Format: Books

Les vins de Champagne [map] The wines of Champagne : Montagne de Reims

2024-05-08T16:37:35Z

Call Number MAP 663.2209443 VIN
Publication Date 1944
Format: Maps

The Century companion to the wines of Bordeaux

2024-05-08T16:37:35Z

by Price, Pamela Vandyke
Call Number 641.2209447144 PRI
Publication Date 1983
Format: Books

Provence the beautiful cookbook : authentic recipes from the regions of Provence / recipes and food text Richard Olney; regional text Jacques Gantie; food photography by Peter Johnson; styled by Janice Baker; scenic photography by Michael Freeman

2024-05-08T16:37:35Z

by Olney, Richard
Call Number 641.59449 PRO
Publication Date 1993
Format: Books

The book of salt / Monique Truong.

2024-05-08T16:37:35Z

by Truong, Monique T. D.
Call Number FIC TRU
Publication Date 2004 2003
Format: Books

Oz Clarke Bordeaux : the wines, the vineyards, the winemakers / Oz Clarke.

2024-05-08T16:37:35Z

by Clarke, Oz.
Call Number 641.2209447144 CLA
Publication Date 2008
Format: Books

Burgundy : vines and wines / by John Arlott and Christopher Fielden.

2024-05-08T16:37:35Z

by Arlott , John.
Call Number 641.2209444 ARL
Publication Date 1978
Format: Books

Les vins de Champagne [map] The wines of Champagne : Montagne de Reims & Vallee de L'ardre

2024-05-08T16:37:35Z

Call Number MAP 663.2209443 VIN
Publication Date 1944
Format: Maps

Grands vins : the finest Chateaux of Bordeaux and their wines / Clive Coates MW

2024-05-08T16:37:35Z

by Coates, Clive
Call Number 641.2209447144 COA
Publication Date 1995
Format: Books

Confessions of a French baker : breadmaking secrets, tips and recipes / Peter Mayle.

2024-05-08T16:37:35Z

by Mayle, Peter.
Call Number 641.815 MAY
Publication Date 2006
Format: Books

The language of wine [digital videorecording] / Roderick Coover.

2024-05-08T16:37:35Z

by Coover, Roderick.
Call Number DVD 641.2209444 COO
Publication Date 2007
Format: Other
Website www.languageofwine.com

Wines of Bordeaux [digital videorecording]

2024-05-08T16:37:35Z

Call Number DVD 641.2209447144 WIN
Publication Date 1999 1998 1997 1996 1995
Format: Other

Bordeaux : the definitive guide to the wines of Bordeaux since 1961 / Robert Parker

2024-05-08T16:37:35Z

by Parker, Robert
Call Number 641.2209447144 PAR
Publication Date 1985
Format: Books

David Peppercorn's pocket guide to the wines of Bordeaux / by David Peppercorn; with an introduction by Hugh Johnson

2024-05-08T16:37:35Z

by Peppercorn, David
Call Number 641.2209447144 PEP
Publication Date 1986
Format: Books

Serena Sutcliffe's pocket guide to the wines of Burgundy / Serena Sutcliffe; with an introduction by Hugh Johnson

2024-05-08T16:37:35Z

by Sutcliffe, Serena.
Call Number 641.2209444 SUT
Publication Date 1986
Format: Books

Château cuisine / Anne Willan ; photography by Christopher Baker ; in association with Friends of Vieilles Maisons Françaises.

2024-05-08T16:37:35Z

by Willan, Anne.
Call Number 641.5944 WIL
Publication Date 1992
Format: Books

A taste of Burgundy [digital videorecording] : your essential guide to the best food from around the world.

2024-05-08T16:37:35Z

Call Number DVD 641.59444 TAS
Publication Date 2006
Summary Presenter Merrilees Parker explores the golden vineyards of the Cote D'Or. Here she picks grapes, celebrates with local wine makers and learns which wines go best with what foods.
Format: Other

A Taste of Relais & châteaux : 97 recipes from some of the finest chefs in the U.K. and Ireland / [editor and art director, Shirley Marshall].

2024-05-08T16:37:35Z

by Marshall, Shirley.
Call Number 641.5941 TAS
Publication Date 2009
Format: Books

Union des Grands Crus de Bordeaux [map] Union of the Grands Crus of Bordeaux / realised by Xavier Lafaysse et Didier Flaquiere

2024-05-08T16:37:35Z

by Lafaysse, Xavier
Call Number MAP 663.220944714 UNI
Publication Date 1980
Format: Maps

The great wine chateaux of Bordeaux / text by Hubrecht Duijker ; consultants Pierre and Bernard Ginestet ; English consultant Pamela Vandyke Price.

2024-05-08T16:37:35Z

by Duijker, Hubrecht.
Call Number 641.2209447144 DUI
Publication Date 1975
Format: Books

Les pains et viennoiseries : de l'ecole lenotre = [breads and Viennese breads] / [editor, Jean-Pierre Chalangeas ; translated by Rebecca Reid ; photography by Moussa Elibrik-Delescluse].

2024-05-08T16:37:35Z

by Chalangeas, Jean-Pierre.
Call Number 641.815 PAI
Publication Date 1995
Format: Books

Wines of the Rhone / John Livingstone-Learmonth and Melvyn C.H. Master

2024-05-08T16:37:35Z

by Livingstone-Learmonth, John.
Call Number 641.22094458 LIV
Publication Date 1978
Format: Books

Down and out in Paris and London / George Orwell.

2024-05-08T16:37:35Z

by Orwell, George, 1903-1950
Call Number FIC ORW
Publication Date 2003 1986
Format: Books

Côte d'Or : a celebration of the great wines of Burgundy / by Clive Coates.

2024-05-08T16:37:35Z

by Coates, Clive.
Call Number 641.2209444 COA
Publication Date 1997
Summary An introduction explains how the wine is made and how the consumer begins to learn about the best wines. Part One describes the famous villages of the Cote d'Or, introduces every major grower and his wines, and evaluates each grand and premier cru, distinguishing between their tastes and recommending the best sources in each climate in a way that has never been done before. Part Two profiles the top sixty domaines in depth, with notes on a vertical tasting of one of their wines. Part Three consists of vintage assessments on the best red and white years since the war, and includes thousands of detailed tasting notes.
Format: Books
Publisher description http://www.loc.gov/catdir/description/ucal042/97014017.html Contributor biographical information http://www.loc.gov/catdir/bios/ucal051/97014017.html

Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm B. DeBevoise.

2024-05-08T16:37:35Z

by This, Hervé.
Call Number 641.5 THI
Publication Date 2009
Format: Books

Plats du jour : a journey to the heart of French food / William Black.

2024-05-08T16:37:35Z

by Black, William, 1954-
Call Number 641.5944 BLA
Publication Date 2007
Summary "... William Black explores the highways and byways of French cooking. Taking as his starting point the great tradition of French food, William tackles years of received wisdom and parochial food snobbery head on, though with his mind (and his mouth) firmly open... He eats tête de veau and fried cow?s udder with his French wife?s family near Orléans. He samples the dubious (and illegal) delights of ortolan in the south west and has the most painfully disappointing gastronomic experience of his life. He combs the beaches of Brittany for seafood and is chased away from a festival by an enraged Basque villager. His dedication to the culinary cause knows few bounds"--Publisher website.
Format: Books

The mountain and the chef / Emmanuel Renaut, Isabelle Hintzy ; photography by Jean-Marie Del Moral ; text by Catherine de Montalembert.

2024-05-08T16:37:35Z

by Renaut, Emmanuel
Call Number 641.5944 REN
Publication Date 2008
Format: Books

Never forget Australia N'oublions Jamais l'Australie / Allan Blankfield and Robin S Corfield.

2024-05-08T16:37:35Z

by Blankfield, Allan, 1942-
Call Number 940.3 BLA
Publication Date 1994
Format: Books

Larousse patisserie & baking : the ultimate expert guide, with more than 200 recipes and step-by-step techniques.

2024-05-08T16:37:35Z

by Pauletto, Elettra, translator.
Call Number 641.865 LAR
Publication Date 2020
Summary Larousse Patisserie and Baking covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.
Format: Regular print

The food lover's guide to the gourmet secrets of Paris / Kate Whiteman.

2024-05-08T16:37:35Z

by Whiteman, Kate.
Call Number 641.5944 WHI
Publication Date 2006
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0661/2006925037-d.html

The wines of the Rhone / John Livingstone-Learmonth and Melvyn C.H. Master

2024-05-08T16:37:35Z

by Livingstone-Learmonth, John
Call Number 641.22094458 LIV
Publication Date 1983
Format: Books

English fare and French wines : being notes towards the furtherance of the entente cordiale gastronomique illustrated by Zelma Blakely

2024-05-08T16:37:35Z

by Simon, André Louis, 1877-1970.
Call Number 641.62 SIM
Publication Date 1955
Format: Books

The taste of place : a cultural journey into terroir / Amy B. Trubek.

2024-05-08T16:37:35Z

by Trubek, Amy B.
Call Number 641.3 TRU
Publication Date 2008
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0712/2007008839.html

Paris on a plate : a gastronomic diary / Stephen Downes.

2024-05-08T16:37:35Z

by Downes, Stephen (Stephen L.)
Call Number 926.41 DOW
Publication Date 2006
Format: Books

100 best cakes & desserts / Gabriel Gate.

2024-05-08T16:37:35Z

by Gaté, Gabriel, 1955-
Call Number 641.86 GAT
Publication Date 2012
Summary With 100 easy-to-follow recipes, this book includes chapters on cakes and mousses, tarts and pies, fruity desserts, sorbets and ice creams and hot desserts, all using the freshest ingredients.
Format: Regular print

Paris boulangerie-pâtisserie / by Linda Dannenberg ; photographs by Guy Bouchet.

2024-05-08T16:37:35Z

by Dannenberg, Linda.
Call Number 641.8650944 DAN
Publication Date 1994
Format: Books

March of the penguins [digital videorecording] / by Luc Jacquet.

2024-05-08T16:37:35Z

by Jacquet, Luc
Call Number DVD 598.47 MAR
Publication Date 2006
Summary In the Antarctic, every March since the beginning of time, the quest begins to find the perfect mate and start a family. This courtship will begin with a long journey - a journey that will take them hundreds of miles across the continent by foot, one by one in a single file. They will endure freezing temperatures, in brittle, icy winds and through deep, treacherous waters. They will risk starvation and attack by dangerous predators, under the harshest conditions on earth, all to find true love.
Format: Other

The French women don't get fat cookbook / Mireille Guiliano.

2024-05-08T16:37:35Z

by Guiliano, Mireille, 1946-
Call Number 641.5635 GUI
Publication Date 2010
Summary The #1 "New York Times bestselling author of "French Women Don't Get Fat "offers a long-awaited collection of delicious, healthy recipes and advice on eating well without gaining weight.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1107/2009041646-d.html

Red princess : a revolutionary life / Sofka Zinovieff.

2024-05-08T16:37:35Z

by Zinovieff, Sofka.
Call Number 947.084 ZIN
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/fy0712/2007390521.html Publisher description http://www.loc.gov/catdir/enhancements/fy0801/2007390521-d.html

Julie & Julia [motion picture].

2024-05-08T16:37:35Z

Call Number DVD 791.4372 JUL
Publication Date 2009
Summary Julie Powell is a frustrated insurance worker who wants to be a writer. Trying to find a challenge in her life, she decides to cook her way through Julia Child's 'Mastering the Art of French Cooking' in one year, and to blog about it. As Julie begins to find her groove as a cook, and her voice as a writer, the project takes on a life of its own. The project provides the struggling young woman with her life's purpose, to her very pleasant surprise. Julia Child has an amazing love affair with her dashing husband, Paul, all while embracing life and French food. Julie lovingly celebrates the life on one of American food's most influential and beloved figureheads.
Format: Other

Recipes from my French kitchen / Allyson Gofton.

2024-05-08T16:37:35Z

by Gofton, Allyson, author.
Call Number 641.594478 GOF
Publication Date 2015
Summary Allyson Gofton offers a glimpse into French village life as she spends a year with her family in a remote farmhouse in the Hautes-Pyrenees. Peppered with recipes and stories from this little-known area of France, Recipes from my French Kitchen shares more than 50 seasonal dishes adapted for New Zealand home cooks, as well as stories of the people, places and culinary traditions Allyson encountered during her remarkable adventure.
Format: Books

For better, for worse / Damian and Siobhan Horner.

2024-05-08T16:37:35Z

by Horner, Damian.
Call Number 914.40484 HOR
Publication Date 2010 2009
Summary Damian Horner is scared that fifteen years in advertising have turned him into a bastard. As he approaches his fortieth birthday, he wants to see if he can be a good husband and a good father before it's too late. Siobhan, his wife, would like to find out too but has other worries.
Format: Books

Les Côtes-du-Rhône : du vignoble à la table : l'héritage culinaire de nos grands-mères.

2024-05-08T16:37:35Z

by AFVMA (Association)
Call Number 641.622 COT
Publication Date 1982
Format: Books

Sacre Cordon Bleu : what the French know about cooking / Michael Booth.

2024-05-08T16:37:35Z

by Booth, Michael.
Call Number 641.5944092 BOO
Publication Date 2008
Format: Books

Europe's romantic inns [digital videorecording] / produced by Edward Flaherty, Janice L. Kaplan ; produced by Prime Cut Productions.

2024-05-08T16:37:35Z

by Flaherty, Edward.
Call Number DVD 647.944 EUR
Publication Date 1996
Summary Presents eight programs which demonstrate the European tradition for beauty, service and luxury. Located in many of the most beautiful and historical regions of Europe, many of these classic inns have built their reputations for excellence over centuries. Features the inns, sights and history of: Shakespeare country (England), Cork (Ireland), Country Wicklow (Ireland), the Grampian Highlands (Scotland), Florence (Italy), Siena (Italy), Champagne (France) and Bordeaux (France)
Format: Other

My Paris kitchen : recipes and stories / David Lebovitz ; phototography by Ed Anderson.

2024-05-08T16:37:35Z

by Lebovitz, David, author.
Call Number 641.5944 LEB
Publication Date 2014
Summary "A collection of stories and 100 sweet and savory French-inspired recipes from Chez Panisse pastry chef turned popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. French cooking has come a long way since the days of Escoffier. The culinary culture of France has changed and the current generation of French cooks, most notably in Paris, are incorporating ingredients and techniques from around the world. In My Paris Kitchen, David Lebovitz remasters the French classics, introduces lesser known French fare, and presents 100 recipes using ingredients foraged in the ethnic neighborhoods of Paris. Stories told in David's trademark style describe the quirks, trials, and joys of cooking, shopping, and eating in France, while food and location photographs reveal modern life in Paris"--
Format: Regular print

A food lover's pilgrimage to Santiago de Compostela / Dee Nolan ; photography by Earl Carter.

2024-05-08T16:37:35Z

by Nolan, Dee.
Call Number 641.59448 NOL
Publication Date 2010
Summary A thousand-year-old pilgrimage route and food traditions stretching back 'de toda la vida' ? since forever. These are what Dee Nolan set out to experience on her pilgrimage to Santiago de Compostela ? through the rich farming lands of southern France and northern Spain.
Format: Books

Les vins de Champagne [map] The wines of Champagne

2024-05-08T16:37:35Z

Call Number MAP 663.2209443 VIN
Format: Maps

Riesling / Stuart Pigott; series editor: Harry Eyres.

2024-05-08T16:37:35Z

by Pigott, Stuart, 1960-
Call Number 641.222 PIG
Publication Date 1991
Format: Books

Connaissance du Champagne [digital videorecording]

2024-05-08T16:37:35Z

Call Number AV 663.2224 CON
Publication Date 1979 1978 1977 1976 1975
Summary Shows the process of making and appreciating champagne in the famous vineyards of France.
Format: Other

Three sheets : drinking made easy! 6 continents, 15 countries, 190 drinks, and 1 mean hangover! / Zane Lamprey.

2024-05-08T16:37:35Z

by Lamprey, Zane.
Call Number 641.21 LAM
Publication Date 2010
Format: Books

The ecological eclair

2024-05-08T16:37:35Z

by Goulart, Frances Sheridan
Call Number 641.5638 GOU
Format: Books

Pies and tarts / Stéphane Reynaud ; photographs, Marie-Pierre Morel.

2024-05-08T16:37:35Z

by Reynaud, Stéphane, author.
Call Number 641.8652 REY
Publication Date 2013 2012
Summary Well-loved chef and author Stephane Reynaud introduces readers to the savoury and sweet pies and tarts of regional France in this beautifully designed book.
Format: Books

The fields of death / Simon Scarrow.

2024-05-08T16:37:35Z

by Scarrow, Simon.
Call Number FIC SCA
Publication Date 2010
Summary It's 1810, and both Viscount Wellington and Emperor Napoleon have made great names for themselves as outstanding military commanders. Wellington expands his achievements in Spain but knows his most challenging test will be to face Napoleon's mighty army. But when Wellington invades France in 1814 he gains a swift victory.
Format: Books

Great European chefs / Caroline Hobhouse; Photography Martin Brigdale.

2024-05-08T16:37:35Z

by Hobhouse, Caroline.
Call Number 641.5092 HOB
Publication Date 1990
Format: Books

Neighbourhood : salads, sweets and stories from home and abroad / Hetty Mckinnon ; photography by Luisa Brimble.

2024-05-08T16:37:35Z

by McKinnon, Hetty, author.
Call Number 641.65 MCK
Publication Date 2016
Summary "This book takes its cues from Community and ventures a little bit further. Neighbourhood is a collection of salad and sweet recipes inspired by 'places', journeying from Brooklyn in New York to the greater Americas, the Mediterranean, Asia, France, my native Australia and many other places around the world for salad-making inspiration."--Page 11.
Format: Books

Surf travel : the complete guide / [edited by Chris Power ; foreword by Anthony Walsh].

2024-05-08T16:37:35Z

by Power, Chris.
Call Number 797.3204 SUR
Publication Date 2012
Summary Surfers of all levels will benefit from the travel tips on offer, whether they're going on a road trip to California, a camping trip to France or a boat trip to Indonesia. All kinds of priceless advice is offered by a writing team of experienced travellers who have visited scores of countries and put in the hard yards.
Format: Books

Windows on the world complete wine course / Kevin Zraly

2024-05-08T16:37:35Z

by Zraly, Kevin
Call Number 641.22 ZRA
Publication Date 1993
Format: Books

Pickles and chutneys / Frances Carmichael.

2024-05-08T16:37:35Z

by Carmichael, Frances.
Call Number 641.46 CAR
Publication Date 1976
Format: Books

Taste le tour : regional French cuisine / Gabriel Gat́é, illustrated by Antonia Pesenti.

2024-05-08T16:37:35Z

by Gaté, Gabriel, 1955-
Call Number 641.5944 GAT
Publication Date 2010
Summary Compiled by Gabriel Gat́e with a little help from Philippe Mouchel, this book is a must have for lovers of French cuisine. The recipes have all been tested and written to make cooking French food simple and delicious. Gabriel Gat́e was born in France and trained as a chef there before moving to Australia.
Format: Books

The gourmet vegetarian slow cooker : simple and sophisticated meals from around the world / Lynn Alley ; photography by Leo Gong.

2024-05-08T16:37:35Z

by Alley, Lynn.
Call Number 641.5636 ALL
Publication Date 2010
Summary "A vegetarian approach to the slow-cooker phenomenon, from the author of the best-selling Gourmet Slow Cooker series, featuring innovative and time-saving meatless recipes from Indian, Mexican and Southwestern, Asian, Italian, French, Greek, and Middle Eastern cuisine"--Provided by publisher.
Format: Books

The world atlas of wine / Hugh Johnson, Jancis Robinson.

2024-05-08T16:37:35Z

by Johnson, Hugh, 1939-, author.
Call Number 641.22 JOH
Publication Date 2013
Summary Concentrating on wine-producing regions of the world, this atlas emphasizes the relationship between geography and its effects on a wine's character and notes important geographic features of famous vineyards.
Format: Books

A taste of Provence / Francie Jouanin.

2024-05-08T16:37:35Z

by Jouanin, Francie.
Call Number 641.59449 JOU
Publication Date 2000
Format: Books

The rye baker : classic breads from Europe and America / Stanley Ginsberg ; photographs by Quentin Bacon.

2024-05-08T16:37:35Z

by Ginsberg, Stanley, author.
Call Number 641.815 GIN
Publication Date 2016
Format: Books

Taste Le Tour 2011 with Gabriel Gate [videorecording].

2024-05-08T16:37:35Z

Call Number DVD 641.5944 TAS
Publication Date 2011
Summary Indulging his passions for produce and pedals, Gaté takes us on another journey through the regions which the Tour de France race passes. French chef, Gabriel Gaté joins us again to present more delicious serves of Taste Le Tour 2011, a gastronomic journey that follows the route of the famous Tour de France bicycle race from Saturday 2 July to Sunday 24 July. As in previous years, Gabriel has called upon his friend, Philippe Mouchel, the wonderfully talented French chef, to prepare some of the great classic dishes of French cuisine.
Format: Other

Sea dreams : sailing the Western Mediterranean / Rob and Rosemary Peterswald.

2024-05-08T16:37:35Z

by Peterswald, Rob
Call Number 916.381 PET
Publication Date 2010
Summary Rob and Rosemary Peterswald, the authors of the bestselling titles From the Sea and Beyond the Shore, explore the Western Mediterranean on their yacht Sea Dreams. The Mediterranean Sea has been the cradle of western civilisation.
Format: Books

Cheese slices. Volume 3 [digital videorecording].

2024-05-08T16:37:35Z

by Australian Broadcasting Corporation.
Call Number DVD 637.3 CHE
Publication Date 2007
Summary In this inspiring eight part series Master of Cheese Will Studd continues his amazing cheese odyssey, exploring the fascinating traditions that lie behind well known benchmark cheese names. Filmed on location in the mountains of France, Switzerland, Greece, and the Basque, Will's latest journey also includes a visit to the green countryside of the Netherlands, and the rugged coastline of Northern California. If you enjoy good cheese, and want to know more about where it comes from, how it is made, or what it should taste like, then this fascinating new double DVD set makes essential viewing.
Format: Other

Gut reaction : a journalist discovers his passion for news, great music and fine food / Stephen Downes.

2024-05-08T16:37:35Z

by Downes, Stephen (Stephen L.)
Call Number 641.3009 DOW
Publication Date 2011
Summary Stephen Downes rails against his starched Methodist upbringing to indulge in the romance of newspaper journalism. From London's famous Fleet Street, he falls in love with the adrenalin of chasing a story, the sound of typewriters and the smell of ink on newsprint. Moving to Europe in his early twenties, Stephen finds love of another kind when he meets his Parisian wife-to-be and discovers the authentic cuisine of the gastronomical hub that is France. Gut Reaction captures the fast-paced life of an international reporter and his passion for fine food.
Format: Books

Cuisine du temps / Jacques Reymond.

2024-05-08T16:37:35Z

by Reymond, Jacques.
Call Number 641.5944 REY
Publication Date 2010
Summary From the master and innovator of modern French cuisine, Jacques Reymond shares his collection of Asian-inspired recipes influenced from his background in his family's hotel in Cuiseaux in France and then as a chef in Paris, South America, Spain and England. His innovative and modern approach to cooking continues to win accolades. Many regard him as the most consistently balanced and daring chef. His restaurant is affiliated with the prestigious Relais & Chateaux association, whose members include some of the finest hotels and restaurants in the world. More than 90 recipes including appetizers, cheese dishes, soups, meat, lamb, pork, poultry, pasta, seafood, desserts and ice-creams.
Format: Books

Around the world in eighty wines : exploring wine one country at a time / Mike Veseth.

2024-05-08T16:37:35Z

by Veseth, Michael, author.
Call Number 641.22 VES
Publication Date 2017
Format: Books

The Zahir / Paulo Coelho ; translated from the Portuguese by Margaret Jull Costa.

2024-05-08T16:37:35Z

by Coelho, Paulo.
Call Number FIC COE
Publication Date 2005
Summary One day a renowned author discovers that his wife, a war correspondent has disappeared leaving no trace. Though in time he becomes more successful and finds a new love, he remains mystified - and increasingly fascinated - by her absence. Was she kidnapped, blackmailed or simply bored with their marriage? The unrest she causes is as strong as the attraction she exerts. His search for her takes him from South America to Spain, France, Croatio and eventually Central Asia. On the way it leads him to a new understanding of the nature of love, the power of destiny and what it really means to follow your heart.
Format: Books

The cook's table / Stephanie Alexander ; photography by Mark Chew.

2024-05-08T16:37:35Z

by Alexander, Stephanie, 1940-, author.
Call Number 641.5 ALE
Publication Date 2016
Summary In this book, Stephanie shares 25 of her favourite menus for entertaining family and friends, from special occasions such as Christmas Eve, Christmas Day, Mother's Day and Father's Day, to menus inspired by her travels in France, Italy, Turkey and Peru. With this book which includes 130 new tried and tested recipes, you need never think twice about inviting friends and family over for a meal. Simply choose a menu to suit your occasion or mood and send the invitations out, secure in the knowledge that all the planning has been done for you, every menu includes a shopping list and detailed timetable for the cook, along with Stephanie's trusty tips and tricks for hosting the perfect event.
Format: Books

Truffle : a global history / Zachary Nowak.

2024-05-08T16:37:35Z

by Nowak, Zachary
Call Number 641.658 NOW
Publication Date 2015
Summary What is a truffle? Is it the ubermushroo, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world's pantry. In this book, Zachary Nowak digs deep into the history and fame of this unlikeliest of luxury items, exploring the truffle's intoxicating hold on our senses how its distinctive flavor has become an instant indication of haute cuisine. Nowak traces the truffle's journey from the kitchens of.
Format: Books

Foie gras : a passion / Michael Ginor, Mitchell Davis.

2024-05-08T16:37:35Z

by Ginor, Michael A. (Michael Aeyal)
Call Number 641.812 GIN
Publication Date 1999
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/98041794.html Publisher description http://www.loc.gov/catdir/description/wiley032/98041794.html

Cake pops : delightful cakes for every occasion / Francis Van Arkel.

2024-05-08T16:37:35Z

by Arkel, Frances van
Call Number 641.8653 ARK
Publication Date 2012
Format: Books

Wine and food / Kate Lamont ; photography by Frances Andrijich.

2024-05-08T16:37:35Z

by Lamont, Kate, 1962-
Call Number 641 LAM
Publication Date 2009
Format: Books

Veal cookery / by C. Claiborne and P. Frane

2024-05-08T16:37:35Z

by Claiborne, Craig, 1920-
Call Number 641.662 CLA
Publication Date 1979 1978 1977 1976 1975
Format: Books

Gourmet trails Europe / edited by Clifton Wilkinson.

2024-05-08T16:37:35Z

by Wilkinson, Clifton, editor.
Call Number 647.954 GOU
Publication Date 2023
Summary Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.
Format: Books

Oh Là Là! / Yohan Ferrant ; translation Joan Martin.

2024-05-08T16:37:35Z

by Ferrant, Yohan, author.
Call Number 641.815 FER
Publication Date 2022
Summary Oh Là Là! delves into the key ingredients and processes of the bread trade, so that any professional can design a range of first-class breads and pastries full of personality. This book also includes recipes and step-by-step instructions for 45 products, as well as essential tips and reflections. Master baker Yohan Ferrant has been accumulating knowledge and experience with dough since he was 13 years old. Not only has he worked in prestigious bread workshops in different parts of France, but he has also worked in an English gastronomic restaurant as well as for the Lord Mayor of London. In addition to obtaining great results in international championships, since 2016 Ferrant has held the position of director of the Baking School Barcelona Sabadell, a center which has welcomed some of the most outstanding bread professionals pass.
Format: Regular print

PS desserts / Philippa Sibley ; foreword by Christine Manfield.

2024-05-08T16:37:35Z

by Sibley, Philippa.
Call Number 641.86 SIB
Publication Date 2011
Summary PS Desserts is set to become the dessert lover's bible. Philippa Sibley is one of Australia's finest dessert and pastry chefs. Known as the 'Queen of Desserts', she has worked in some of the world's finest restaurants, such as Le Cote Saint Jacques in France. With a comprehensive, step-by-step section explaining basic techniques such as making puff pastry, chocolate sponge, meringue, panna cotta and ice creams and sorbets, as well as a chocolate section on ganache and decorations. With full-colour photography detailing each step, the basics section is an invaluable resource. The recipe section follows on from the techniques, with delicious recipes that are sure to become instant favourites, including classics like Lemon Tart and Tiramisu and signature dishes such as Raspberry & Chocolate Delice Brownie Icecream and Pineapple Donuts.
Format: Books

The appetizer atlas : a world of small bites / Arthur L. Meyer, Jon M. Vann.

2024-05-08T16:37:35Z

by Meyer, Arthur L.
Call Number 641.812 MEY
Publication Date 2003
Format: Books
Publisher description http://www.loc.gov/catdir/description/wiley036/2002071383.html Table of contents http://www.loc.gov/catdir/toc/wiley031/2002071383.html

The cuisine of California / Diane Rossen Worthington.

2024-05-08T16:37:35Z

by Worthington, Diane Rossen.
Call Number 641.59794 WOR
Publication Date 1997 1983
Summary Founded on the freshest possible ingredients and influenced by the vibrant culinary traditions of Thailand, Mexico, China, the Middle East, Japan, France, and Italy, California cuisine launched more than a revolutionary new style of cooking - it spawned an entirely new appreciation for food. In this book, Diane Rossen Worthington describes its essential basics. Of course you don't need to live on the West Coast to revel in these simple, healthful dishes. From Orange, Kiwi, and Jicama Salad with Lime Dressing to Scallops with Fresh Tomatoes, Herbs, and White Wine, here is a complete collection of impeccable favorites.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0722/96051124-d.html

What food is that? : and how healthy is it?

2024-05-08T16:37:35Z

by Rogers, Josephine F. (Josephine Frances)
Call Number 641.3 ROG
Publication Date 1990
Format: Books

Nutrition : concepts and controversies / Frances Sienkiewicz Sizer, Eleanor Noss Whitney.

2024-05-08T16:37:35Z

by Sizer, Frances Sienkiewicz
Call Number 613.2 SIZ
Publication Date 2003
Format: Books

Mirazur / Mauro Colagreco ; photography by Eduardo Torres ; English translation, Sorrel Moseley-Williams and Allan Klein.

2024-05-08T16:37:35Z

by Colagreco, Mauro, author.
Call Number 641.591822 COL
Publication Date 2017
Summary Mirazur is in Menton, where the geographical boundaries between Italy and France waver, where Mirazur rests overlooking the Mediterranean sea. Michelin star chef Mauro Colagreco shares in his first book the gastronomic vision inspired by the stunning surroundings and abundance of locally sourced ingredients. Throughout these pages, we discover the local producers who supply Mauro with a beautiful array of goods that he then transforms into sublime and delectable works of art. The book offers 65 recipes, along with stunning photography portraying the dishes, the restaurant and the magical environment comprising the Mediterranean Sea, the Maritime Alps and the orchards and gardens cultivated by the locals, every reader can transport and immerse themselves in the world of Mirazur. A 'frontier cuisine', where the focus is centred on the provenance of the produce and reflecting the history ant tradition of the artisan universe that inhabits the region.
Format: Books

Provence to Pondicherry / Tessa Kiros ; photography by Manos Chatzikonstantis ; styling by Michail Touros.

2024-05-08T16:37:35Z

by Kiros, Tessa, author.
Call Number 641.5944 KIR
Publication Date 2016
Summary Tessa Kiros, renowned for her exquisite food and travel books, takes us ona fascinating journey across the globe to explore French culinary influencesin far-flung destinations. Her journey begins in Provence, where Tessa first fell in love with French food, and explores the Mediterranean region's links between the indigenous ingredients, flavours, materials and traditions.She then takes the path of early French explorers, travelling to the island of Guadeloupe in the Caribbean; Vietnam in South-east Asia; Pondicherryon the Bay of Bengal, India; La Reunion, a French island in the Indian Ocean; finally returning to France and landing in Normandy, where the cuisine is so different from the South of France. In each destination, Tessa delves into the history and culinary traditions of the country (or region), discovering how French cuisine has become embroiled with local ingredients and traditions.
Format: Regular print

Cheese slices. Volume 4 [digital videorecording].

2024-05-08T16:37:35Z

Call Number DVD 637.3 CHE
Publication Date 2010
Summary In this unique ten part series, Master of Cheese, Will Studd continues his global cheese odyssey ? exploring the fascinating stories behind a variety of authentic artisanal cheeses made from raw milk. Filmed on location in France, Italy, Portugal, England, Cyprus, Sardinia, Corsica, Japan, Quebec and the USA, this inspiring series examines the traditions and skills behind how cheeses are made and the passionate, intriguing characters who make them. If you enjoy good cheese and want to know more about where it comes from, how it is made, or what it should taste like, then this double DVD makes essential viewing.
Format: Other

The wind knows my name / Isabel Allende ; translated from the Spanish by Frances Riddle.

2024-05-08T16:37:35Z

by Allende, Isabel, author.
Call Number FIC ALLE
Publication Date 2023
Summary Vienna, 1938. Samuel Adler was six years old when his father disappeared during Kristallnacht-the night their family lost everything. Samuel's mother secured a spot for him on the last Kindertransport train out of Nazi-occupied Austria to the United Kingdom, which he boarded alone, carrying nothing but a change of clothes and his violin. Arizona, 2019. Eight decades later, Anita Diaz, a blind seven-year-old girl, and her mother board another train, fleeing looming danger in El Salvador and seeking refuge in the United States. However, their arrival coincides with the new family separation policy, and Anita finds herself alone at a camp in Nogales. She escapes through her trips to Azabahar, a magical world of the imagination she created with her sister back home. Anita's case is assigned to Selena Duran, a young social worker who enlists the help of a promising lawyer from one of San Francisco's top law firms. Together they discover that Anita has another family member in the United States: Leticia Cordero, who is employed at the home of now eighty-six-year-old Samuel Adler, linking these two lives. Spanning time and place, The Wind Knows My Name is both a testament to the sacrifices that parents make and a love letter to the children who survive the most unfathomable dangers-and never stop dreaming.
Format: Books

About wine / J. Patrick Henderson and Dellie Rex.

2024-05-08T16:37:35Z

by Henderson, J. Patrick.
Call Number 641.22 HEN
Publication Date 2012
Format: Books
Publisher description Table of contents only

Food lover's guide to the world : experience the great global cuisines.

2024-05-08T16:37:35Z

by Lonely Planet Publications (Firm)
Call Number 641.3009 FOO
Publication Date 2012
Summary The world is your oyster. Or hot dog. Or camembert. When we travel, it is often love at first bite. This book presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up you next great culinary adventure. Includes introductions by Mark Bittman and James Oseland, celebrity food-lover contributions, best places to find local dishes in cities great and small, cultural tips and how-to-eat etiquette, plus more than 50 recipes to cook back home.
Format: Regular print

What food is that? : and how healthy is it? / Jo Rogers.

2024-05-08T16:37:35Z

by Rogers, Josephine F. (Josephine Frances)
Call Number 641.3 ROG
Publication Date 1995
Format: Books

Here let us feast : a book of banquets

2024-05-08T16:37:35Z

by Fisher, M. F. K. (Mary Frances Kennedy), 1908-
Call Number 641.013 FIS
Publication Date 1946
Format: Books

Nutrition : concepts and controversies / Frances Sienkiewicz Sizer, Ellie Whitney.

2024-05-08T16:37:35Z

by Sizer, Frances Sienkiewicz.
Call Number 613.2 SIZ
Publication Date 2011
Format: Books

Global airlines : competition in a transnational industry / Pat Hanlon.

2024-05-08T16:37:35Z

by Hanlon, J. P. (James Patrick), 1942-
Call Number 338.4791 HAN
Publication Date 2007
Summary "Global Airlines presents an overview of the changing scene in the airline industry covering such issues as the threats to security, the choice between low-cost and full-service business models, the plight of large airlines facing serious financial difficulties, trends towards horizontal mergers and international alliances, and the possible emergence of transnational airlines in the future. Using up-to-date statistics and case study material from major international airlines, such as United, American, British Airways, Lufthansa, Qantas and Air France-KLM, Global Airlines gives a comprehensive insight into the challenges faced by airlines around the world."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/fy0709/2006937146.html Publisher description http://www.loc.gov/catdir/enhancements/fy0713/2006937146-d.html

Hungry planet : what the world eats / photographed by Peter Menzel ; written by Faith D'Aluisio.

2024-05-08T16:37:35Z

by D'Aluisio, Faith, 1957-
Call Number 641.3 DAL
Publication Date 2005
Summary "A photographic collection exploring what the world eats featuring portraits of thirty families from twenty-four countries surrounded by a week's worth of food"--Provided by publisher.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0512/2005013455.html

The idea of the PhD : the doctorate in the 21st century imagination / Frances Kelly.

2024-05-08T16:37:35Z

by Kelly, Frances, 1972-
Call Number 378.2 KEL
Publication Date 2017
Format: Books

You and your food / by Frederick W. Clements and Josephine F. Rogers

2024-05-08T16:37:35Z

by Clements, Frederick W.
Call Number 613.2 CLE
Publication Date 1989
Format: Books

1001 foods you must eat before you die / general editor, Frances Case ; foreword by Simon Thomsen.

2024-05-08T16:37:35Z

by Case, Frances.
Call Number 641.013 ONE
Publication Date 2008
Format: Books

What food is that? : and how healthy is it? / Jo Rogers.

2024-05-08T16:37:35Z

by Rogers, Josephine F. (Josephine Frances), 1925-1996.
Call Number 641.3 ROG
Publication Date 2005
Format: Books

Diet for a small planet / Frances Moore Lappé ; illustrations by Marika Hahn.

2024-05-08T16:37:35Z

by Lappé, Frances Moore.
Call Number 641.563 LAP
Publication Date 1991
Format: Books

The book of food : a cook's guide to over 1000 exotic and everyday ingredients / Frances Bissell.

2024-05-08T16:37:35Z

by Bissell, Frances.
Call Number 641.3 BIS
Publication Date 1994
Format: Books

The students' technology of breadmaking and flour confectionery / by William James Fance.

2024-05-08T16:37:35Z

by Fance, Wilfred James, 1901-1974.
Call Number 664.752 FAN
Publication Date 1981
Format: Books

Social origins of dictatorship and democracy : lord and peasant in the making of the modern world / Barrington Moore ; with a new foreword by Edward Friedman and James C. Scott.

2024-05-08T16:37:35Z

by Moore, Barrington, 1913-2005
Call Number 301 MOO
Publication Date 1993
Format: Books
Contributor biographical information Publisher description

Eating disorders : the facts / Suzanne Abraham and Derek Llewellyn-Jones.

2024-05-08T16:37:35Z

by Abraham, Suzanne Frances, 1943-
Call Number 616.8526 ABR
Publication Date 1992
Format: Books

Up-to-date breadmaking / by W. J. Fance and B. H. Wragg.

2024-05-08T16:37:35Z

by Fance, Wilfred James, 1901-1974.
Call Number 664.752 FAN
Publication Date 1968
Format: Books

Near & far : recipes inspired by home and travels / Heidi Swanson.

2024-05-08T16:37:35Z

by Swanson, Heidi, 1973-, author.
Call Number 641.59 SWA
Publication Date 2015
Summary Equal parts recipe journal and photo album, Near & Far focuses on dishes inspired by Heidi Swanson's Northern California kitchen and her many international travels to diverse cities including Marrakesh, Tokyo, Paris, Jaipur, Rome, Kyoto, Palermo, New Delhi and more. In this deeply personal collection, Heidi turns to the series of dog-eared recipe journals she has kept for years each filled with newspaper clippings, magazine scraps, photos, stamps, receipts, and sticky notes to chronicle details she wants to remember: a paprika-spiked tomato soup in Amsterdam, the pattern of an ancient Italian olive grove she passed on the way to the Bari airport, and the precise way an elderly Vietnamese woman carefully sliced broccoli stems in the back of a grocery in New Zealand. Vegetarian recipes such as carrot and sake salad; fennel frond orzo; rye buttermilk cakes; harissa farro; fresh ginger citrus juice; and brown butter tortelli make use of the healthy, whole foods ingredients and approachable techniques that Heidi s sizable fanbase has come to expect. Photographs taken on location around the world as well as back home in Heidi's kitchen reveal the places that inspire her warm and nourishing cooking.
Format: Books

The essentials of wine with food pairing techniques : a straightforward approach to understanding wine and providing a framework for making intelligent food-pairing decisions / John Peter Laloganes.

2024-05-08T16:37:35Z

by Laloganes, John P.
Call Number 641.22 LAL
Publication Date 2010
Summary "The Essentials of Wine takes you on a journey of discovery for not only wine, but for unique wine and food pairing strategies. The text presents these strategies in a simple, user-friendly format."--BOOK JACKET.
Format: Books

Classic American food without fuss : over 100 favorite recipes / by Frances McCullough and Barbara Witt.

2024-05-08T16:37:35Z

by McCullough, Frances, 1939-
Call Number 641.5973 MCC
Publication Date 1997
Summary McCullough and Wit have chosen their favorite classics and - in the fine tradition of The 60-Minute Gourmet - streamlined the procedures to fit the needs of today's cooks. The authors point out where a little more effort will make a big difference in taste, and the dishes can be gussied up or dressed down to suit any occasion. Along with each recipe, McCullough and Witt provided, with their inimitable panache, a mini-history of the dish's origins: about Chicken with 40 Cloves of Garlic, they note, "This dish had a hard time getting out of Provence, its native home. In London in the early part of this century they could scarcely believe a person could eat so much garlic and live." In Classic American Food Without Fuss, the authors create an indispensable collection for the home cook, whether novice or accomplished chef.
Format: Books
Publisher description http://www.loc.gov/catdir/description/random0412/96005934.html

John Olsen : a recipe for art / Leanne Santoro with Deborah Edwards.

2024-05-08T16:37:35Z

by Santoro, Leanne, author.
Call Number 641.5 SAN
Publication Date 2016
Summary John Olsen, one of Australias greatest living artists, made a life-changing discovery as a young man: Mediterranean cuisine, the cuisine of the sun. Fresh, seasonal produce and its preparation has been central to his life and a key ingredient in his creativity and his art, from his famous paella paintings to lively sketches in his diaries.Born in Newcastle in 1928, Olsen embarked on his first overseas trip in 1956. His life and art have been strongly influenced by place, food and friendship.Featuring some 40 recipes by or loved by Olsen, 30 related paintings, over 50 sketches and drawings, and over 65 photographs of places, family and friends.A recipe for art embarks on the journey of Olsens passion for cooking from his time in Spain on the island of Majorca, to Australia, France, Portugal and Italy, amongst other places, mapping Olsens life through recipes, quotes, paintings and photographs captured along the way. It also draws extensively on Olsens journals. He has lived in a remote Spanish cottage without electricity, in the Portuguese village of Castelo de Vide with his young family, on a rural property in Hill End, NSW, at an artists commune in country Victoria, as well by the harbour in Sydneys Watsons Bay, all the while drawing on his local environment in his art practice and cooking.
Format: Books

French regional food / Joël Robuchon & Loïc Bienassis ; [translation by Alexandra Carlier].

2024-05-08T16:37:35Z

by Robuchon, Joël, 1945-, author.
Call Number 641.5944 ROB
Publication Date 2014
Summary On a journey around the world's most exquisite and diverse range of dishes, from Brittany to Provence, celebrated chef Joel Robuchon presents the very best in French traditional ingredients and recipes. Drawing on twenty years of research, this book explores the French culinary landscape as never before - defining regions by their specific culinary identity and practice rather than sticking to today's formal administrative divisions. In fifty beautifully illustrated and detailed recipes and featuring over 200 iconic locally produced ingredients, 'French regional food' offers you the authentic flavours of France. Recipes include: grilled scallops from Brittany; onion soup from the famous Les Halles markets of Paris; macaroons from Bordeaux. Classics of the French repertoire are here too: cassoulet from Toulouse, daube de boeuf a la Dauphinoise, black cherry clafoutis from the Limousin. 'French regional food' reveals the traditions behind your favourite dishes, and invites you to explore less familiar places and flavours.
Format: Books

Front and back stage of tourism performance : imaginaries and bucket list venues / [edited by] Frances Julia Riemer.

2024-05-08T16:37:35Z

by Riemer, Frances Julia, editor.
Call Number 338.4791 FRO
Publication Date 2020
Summary "Front and Back Stage of Tourism Performance situates our travel imaginaries, those dream destinations on our travel bucket lists, as co-constructed by the tourist industry, state development policies, and community negotiations, and as framed by modernity's new global cultural economy. As more people travel for pleasure than ever before, host communities and intermediaries are presented with tourism opportunities that all too often become flashpoints for local contestation and mechanisms for displacement. The ethnographically-grounded chapters describe tourist encounters shaped by geopolitics, complicated by war, and troubled by and enacted within the economic inequities of neocolonialism. The points of contact afford a unique vantage from which to view cultural identity, entrepreneurial strategizing, and natural resource management as global politics and relations of difference. They also illustrate the power of social networks, cultural display, and artistic performance as collective presentation, management apparatus, and structural critique. Drawing on a range of international case studies, this book will appeal to those interested in tourism, anthropology, global studies, environmental issues, microeconomics, and identity studies"--
Format: Books