Search Results for France - Narrowed by: Cooking, French. - 0

World kitchen France.

2024-05-20T00:18:29Z

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

Luke Nguyen's France.

2024-05-20T00:18:29Z

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

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

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

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

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Call Number 641.5944 FRA
Publication Date 2006
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

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

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

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

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.

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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.

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

Le Cordon bleu complete cook home collection.

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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].

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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.

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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.

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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

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.

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

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

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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

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

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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

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].

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

The art of French baking / Ginette Mathiot.

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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

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

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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.

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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.

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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 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.

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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].

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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

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

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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

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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