Search Results for France - Narrowed by: Cooking, French.

Indochine : France.

2024-05-08T18:04:07Z

by Nguyen, Luke.
Call Number 641.59597
Publication Date 2011
Summary Bestselling chef Luke Nguyen explores the influence of the French on the food and culture of Vietnam in this sumptuous, richly photographed cookbook.
Format: Electronic Resources
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World Kitchen France.

2024-05-08T18:04:07Z

by Kitchen, Murdoch Books Test.
Call Number 641.5944
Publication Date 2010
Summary Recreate the delicious food of France in your own kitchen with this extensive collection of authentic recipes, complete with beautiful location photography.
Format: Electronic Resources
Click here to view book

World kitchen France.

2024-05-08T18:04:07Z

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

Gastronomic tour de France.

2024-05-08T18:04:07Z

by Conil, Jean.
Call Number ARC 641.5944 CON
Publication Date 1959
Format: Books

French food in France.

2024-05-08T18:04:07Z

by Binns, Richard
Call Number ARC 641.5944 BIN
Publication Date 1989
Format: Books

Food Cultures of France.

2024-05-08T18:04:07Z

by Tebben, Maryann.
Call Number 641.5944
Publication Date 2021
Format: Electronic Resources
Click here to view book

Luke Nguyen's France.

2024-05-08T18:04:07Z

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

Floyd on France / Keith Floyd.

2024-05-08T18:04:07Z

by Floyd, Keith.
Call Number ARC 641.5944 FLO
Publication Date 1987
Format: Books

Cooking of South-West France / Paula Wolfert.

2024-05-08T18:04:07Z

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

Luke Nguyen's France : a gastronomic adventure.

2024-05-08T18:04:07Z

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.

2024-05-08T18:04:07Z

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

Paris to Provence : Childhood Memories of Food & France.

2024-05-08T18:04:07Z

by Brennan, Ethel.
Call Number 641.59439999999995
Publication Date 2013
Format: Electronic Resources
Click here to view book

Provence to Pondicherry : Recipes from France and Faraway.

2024-05-08T18:04:07Z

by Kiros, Tessa.
Call Number 641.5944
Publication Date 2017
Summary Tessa Kiros, renowned for her exquisite food and travel books, takes us on a fascinating journey across the globe to explore French culinary influences in far-flung destinations.
Format: Electronic Resources
Click here to view book

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

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Call Number 641.5944 FRA
Publication Date 2006
Format: Books

My life in France / Julia Child with Alex Prud'homme.

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by Child, Julia.
Call Number ARC 641.5092 CHI
Publication Date 2006
Summary Here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling." From the moment she and her husband Paul, who worked for the USIS, arrived in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu. She teamed up with two fellow gourmettes, Simone Beck and Louisette Bertholle, to help them with a book on French cooking for Americans. Filled with her husband's beautiful black-and-white photographs as well as family snapshots, this memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Bon appétit!--From publisher description.
Format: Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0624/2005044727-b.html Publisher description http://www.loc.gov/catdir/enhancements/fy0624/2005044727-d.html Sample text http://www.loc.gov/catdir/enhancements/fy0661/2005044727-s.html

Summary of Julia Child & Alex Prud'homme's My Life in France.

2024-05-08T18:04:07Z

by Media, IRB.
Call Number 641.59439999999995
Publication Date 2022
Format: Electronic Resources
Click here to view book

Cassoulet Confessions : Food, France, Family and the Stew That Saved My Soul.

2024-05-08T18:04:07Z

by Bigar, Sylvie.
Call Number 070.92
Publication Date 2022
Summary A touching memoir on searching for the meaning of an authentic French cassoulet and uncovering much more.
Format: Electronic Resources
Click here to view book

Cooking in the South of France : An Elegant View on Classic French Dishes.

2024-05-08T18:04:07Z

by Öchsner, Marcia.
Call Number 641.59439999999995
Publication Date 2019
Format: Electronic Resources
Click here to view book

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 ARC 641.860944 BEL
Publication Date 2003
Format: Books

The flavours of France : fabulous vegetarian cuisine for every occasion / Jean Conil and Fay Franklin.

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by Conil, Jean.
Call Number ARC STA 641.5636 CON
Publication Date 1995
Format: Books

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

2024-05-08T18:04:07Z

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

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

Made in Marseille : food and flavors from France's Mediterranean seaport / Daniel Young ;photographs by Sebastien Boffredo.

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by Young, Daniel.
Call Number ARC 641.5944912 YOU
Publication Date 2002
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

Bouquet de France : an epicurean tour of the French provinces / recipes translated from the French and adapted by Narcissa Chamberlain.

2024-05-08T18:04:07Z

by Chamberlain, Samuel, 1895-
Call Number ARC 641.5944 CHA
Publication Date 1957
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.

2024-05-08T18:04:07Z

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

Simca's cuisine / Simone Beck, in collaboration with Patricia Simon ; ill. by John Wallner, many based on sketches done in France by Michel Beck.

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by Beck, Simone, 1904-1991
Call Number ARC STA 641.5944 BEC
Publication Date 1976 1972
Format: Books

The best of France, the beautiful cookbook : one hundred best recipes / by the Scotto sisters ; text by Gilles Pudlowski ; [food photography, Peter Johnson, Pierre Hussenot].

2024-05-08T18:04:07Z

by Scotto, E. (Elisabeth)
Call Number ARC 641.5944 SCO
Publication Date 1994
Format: Books

Simca's cuisine / [by] Simone Beck in collaboration with Patricia Simon. Illus. by John Wallner, many based on sketches done in France by Michel Beck.

2024-05-08T18:04:07Z

by Beck, Simone.
Call Number ARC STA 641.5944 BEC
Publication Date 1972
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.

2024-05-08T18:04:07Z

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

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

2024-05-08T18:04:07Z

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

Le Cordon bleu complete cook home collection.

2024-05-08T18:04:07Z

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

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

2024-05-08T18:04:07Z

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.

2024-05-08T18:04:07Z

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.

2024-05-08T18:04:07Z

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

Gateau : The Surprising Simplicity of French Cakes.

2024-05-08T18:04:07Z

by Crapanzano, Aleksandra.
Call Number 641.8653
Publication Date 2022
Format: Electronic Resources
Click here to view book

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

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

2024-05-08T18:04:07Z

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

Paris cuisine / by J. Beard & A. Watt.

2024-05-08T18:04:07Z

by Beard, James, 1903-
Call Number ARC STA 641.5944 BEA
Publication Date 1953
Format: Books

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

2024-05-08T18:04:07Z

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

Recipes of Boulestin : selected from 'The best of Boulestin', 'Simple French cooking for English homes', 'The "Evening Standard" book of menus', 'What shall we have today?' and 'A second helping' / by X. Marcel Boulestin.

2024-05-08T18:04:07Z

by Boulestin, X. Marcel (Xavier Marcel), 1878-1943.
Call Number ARC 641.5944 BOU
Publication Date 1971
Format: Books

Masterpieces of French cuisine / introduction and text by Francis Amunategui; recipes provided by the chefs of the starred restaurants of the Guide Michelin; recipes translated [from the French] and prepared by Elisabeth Lambert Ortiz.

2024-05-08T18:04:07Z

by Amunategui, Francis
Call Number ARC 641.5944 FRA
Publication Date 1971
Format: Books

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

2024-05-08T18:04:07Z

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

Cuisine Nicoise [electronic resource] : Sun-Kissed Cooking from the French Riviera

2024-05-08T18:04:07Z

by Davis, Hillary.
Call Number 641.5944
Publication Date 2013
Summary From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the ""other"" French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis---food writer, cooking instructor, creator of the popular food blog Marché Dimanche, and resident of the Niçoise area for over eleven years---introduces us to Cuisine Niçoise the coo
Format: Electronic Resources
Click here to view book

Bon appétit! / Peter Mayle.

2024-05-08T18:04:07Z

by Mayle, Peter.
Call Number ARC 394.120944 MAY
Publication Date 2001
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].

2024-05-08T18:04:07Z

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

The art of French baking / Ginette Mathiot.

2024-05-08T18:04:07Z

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

A table in the Tarn / Orlando Murrin.

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by Murrin, Orlando.
Call Number ARC 641.5944737 MUR
Publication Date 2009
Format: Books

Au Revoir to All That : The Rise and Fall of French Cuisine.

2024-05-08T18:04:07Z

by Steinberger, Michael.
Call Number 641.300944
Publication Date 2009
Summary A funny, fascinating and passionate look at France: gastronomically, economically and culturally.
Format: Electronic Resources
Click here to view book

French cookery : comprising L'Art de la cuisine française; Le patissier royal; Le cuisinier parisien / by M. Carême ; translated [from the French] by William Hall.

2024-05-08T18:04:07Z

by Carême, M. A. (Marie Antonin), 1784-1833.
Call Number ARC 641.5944 CAR
Publication Date 1840
Format: Books

Secrets of the great French restaurants : nearly 400 recipes from famous restaurants starred in the Michelin Guide / selected and edited by Louisette Bertholle, author of the introduction, appendices and glossary ; translated [from the French] by Carole Fahy and Bud MacLennan.

2024-05-08T18:04:07Z

by Fahy, Carole.
Call Number ARC STA 641.5944 FAH
Publication Date 1975 1973
Format: Books

Building a meal [electronic resource] : from molecular gastronomy to culinary constructivism

2024-05-08T18:04:07Z

by This, Hervé
Call Number 641.5 THI
Publication Date 2009
Summary An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy& mdash;the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites& mdash;hard-boiled eg
Format: Electronic Resources
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The mountain and the chef / Emmanuel Renaut, Isabelle Hintzy ; photography by Jean-Marie Del Moral ; text by Catherine de Montalembert.

2024-05-08T18:04:07Z

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

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

2024-05-08T18:04:07Z

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

A taste of Alsace / Sue Style ; photographs by John Miller.

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by Style, Sue.
Call Number ARC 641.5944383 STY
Publication Date 1990
Format: Books

Food Lover's Guide to Paris [electronic resource] : The Best Restaurants, Bistros, Cafes, Markets, Bakeries, and More

2024-05-08T18:04:07Z

by Wells, Patricia.
Call Number 647.95
Publication Date 2014
Format: Electronic Resources
Click here to view book

Monet's Palate Cookbook [electronic resource] : The Artist & His Kitchen at Giverny

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by Bordman, Aileen.
Call Number 641.5944
Publication Date 2015
Summary For the first time in history, Monet's Palate Cookbook: The Artist & His Kitchen Garden at Giverny brings Claude Monet's beloved kitchen garden back to life. Written by filmmaker Aileen Bordman and garden writer Derek Fell, the book includes sixty recipes linked to Monet's two-acre kitchen garden near his home at Giverny, France. Included is detailed information about the vegetables he grew, plus photographs and descriptions of the house interiors and gardens capturing Monet's extraordinary lifestyle. Meryl Streep has written the Foreword and the recipes beautifully photographed by Steven Roth
Format: Electronic Resources
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On rue Tatin / Susan Loomis.

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by Loomis, Susan Herrmann
Call Number ARC 641.59442 LOO
Publication Date 2001
Summary This work presents the beguiling, aromatic memoirs of a cookery writer, settling in a small Normandy town.
Format: Books

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

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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

Recipes from my French kitchen / Allyson Gofton.

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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

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

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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

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

2024-05-08T18:04:07Z

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

Taste Le Tour 2011 with Gabriel Gate [videorecording].

2024-05-08T18:04:07Z

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

Cuisine du temps / Jacques Reymond.

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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

Cooking with Pomiane [electronic resource].

2024-05-08T18:04:07Z

by de Pomiane, Edouard.
Call Number 641.5944
Publication Date 2014
Summary First published in France in the 1930s and still inspiring chefs with its inventive simplicity and cookery writers with its winning combination of amusing stories and streamlined recipes. Pomiane's many fans include Simon Hopkinson, Julian Barnes, Elizabeth David and Raymond Blanc.
Format: Electronic Resources
Click here to view book

French food safari [electronic resource] / Maeve O'Meara.

2024-05-08T18:04:07Z

by O'Meara, Maeve.
Call Number 641.5944 OME
Publication Date 2012
Summary French Food Safari is a celebration of exquisite French cuisine in all its delicious complexity. Maeve O'Meara and chef Guillaume Brahimi explore both Paris and regional France - visiting some of France's top chefs and providores.Meet the acclaimed Alain Ducasse, with an unprecedented 19 Michelin stars; the father of modern French cooking Paul Bocuse; legendary chef Guy Savoy, who has restaurants on three continents; and the incomparable king of sweets Pierre Hermé. Maeve and Guillaume take us into the ancient cellars below the streets of Paris to meet baker Jean-Luc Poujauran, patissier Fabri
Format: Electronic Resources
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Provence to Pondicherry / Tessa Kiros ; photography by Manos Chatzikonstantis ; styling by Michail Touros.

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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

Bistro cooking / by Patricia Wells, assisted by Judy Kleiber Jones.

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by Wells, Patricia.
Call Number ARC 641.5944 WEL
Publication Date 1989
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0661/89040376-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0661/89040376-t.html

Patisserie : Master the Art of French Pastry.

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by Dupuis, Melanie.
Call Number 641.865 DUP
Publication Date 2016
Summary Master the art of classic French baking with Patisserie.   Join expert pâtissier Mélanie Dupuis and molecular gastronomist Anne Cazor in this landmark volume on the techniques and traditions of France's grand patisseries, with 100 sumptuous step-by-step recipes designed to make even the most elaborate of French desserts achievable to the home baker.   From madeleines, éclairs and croissants to tarte au citron, black forest cake and croquembouche, Patisserie has a creation for every sweet-tooth, whether it's a simple cake or a show-stopping work of art.   Beautifully photographed and meticulously illustrated, Patisserie is a feast for all senses.
Format: Electronic Resources
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French regional food / Joël Robuchon & Loïc Bienassis ; [translation by Alexandra Carlier].

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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

The epicurean : a complete treatise of analytical and practical studies on the culinary art ... making a Franco-American culinary encyclopedia / by Charles Ranhofer.

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by Ranhofer, Charles, author.
Call Number XX(272687.1)
Publication Date 1894
Summary A complete treatise of analytical and practical studies on the culinary art including: table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc, and a selection of interesting bills of fare of Delmonico's from 1862 to 1894.
Format: Electronic Resources
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French Comfort Food [electronic resource].

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by Davis, Hillary.
Call Number 641.5944
Publication Date 2014
Summary In France, people take pride in preserving the recipes of their regional heritage and deeply rooted traditions. What has remained true over time is that the French have a determined hold on their beloved regional classic dishes, the ones they grew up with that their mothers and grandmothers and grandmothers before them made-French comfort food.Collected here are recipes from friends and acquaintances Hillary Davis has made while living in France, recipes handed down through the years as well as modern family remakes of the originals. With these resources, plus referring to her hundreds of well
Format: Electronic Resources
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Indochine : the Collection.

2024-05-08T18:04:07Z

Provence Food and Wine : The Art of Living.

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by Millo, François.
Call Number 641.59448999999995
Publication Date 2014
Summary Provence, the beautiful region that sits at the scenic crossroads of southern France, the Italian Alps, and the Mediterranean, has long been an area of historical import and distinct culture. It was the first Roman colony beyond Italy and serves as a modern-day commercial hub and resort area. Above all else, Provence is known as a producer of some of the finest food and wine France has to offer, with a cuisine that emphasizes healthful ingredients such as olive oil, fresh vegetables, Mediterranean seafood, as well as dry, aromatic rosé. Provence Food & Wine is one of the only English-language books available on the cuisine, wine, and sights of this stunning Mediterranean enclave on the southern coast of France. Packed with 47 traditional Provencal recipes, all of which emphasize the incredibly popular and healthy Mediterranean diet, Provence Food & Wine also provides detailed information on regional wines, most notably rosé. This is the most famous wine of Provence and has made great strides in the US: sales of Provence rosé increased by 40% in 2012 with the trend continuing into 2013. Readers will be able to learn about pairing between wine and food, as Todorovska and Millo expertly explain what to look for and where to get these wines outside of Europe. Full-color photography shows off all of these dishes, as well as the dazzling sights of the region's lush interior, sparkling coastline, and breathtaking vistas. Beyond its use as a cookbook and wine-pairing guide, Provence Food & Wine will also be a resource for travelers on how to have the complete art de vivre experience. Provence Food & Wine is the third cookbook about the hidden gems of regional European cuisine by Viktorija Todorovska, who trained at the prestigious Florentine culinary academy Apicius and owns the food, wine, and travel company Oliva Cooking. Her books have been critically acclaimed for their simple recipes, straightforward advice, and unique yet accessible ingredients. François Millo is the author of several books on the foods and wines of Provence, including a book for the Brazilian market. He is also an acclaimed photographer, capturing the spirit of Provence, its landscapes, and its people. The blend of French, Italian, North African, and Mediterranean flavors brings readers on a tasting tour of this rich, historical land, and there is no better guide than the charming personalities of Viktorija Todorovska and François Millo.
Format: Electronic Resources
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