Search Results for France - Narrowed by: Cooking.

Spécialités de la maison / compiled and published by the American friends of France.

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Call Number ARC 641.5 SPE
Publication Date 2010
Format: Books

From tapas to meze : first courses from the Mediterranean shores of Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa / Joanne Weir.

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by Weir, Joanne.
Call Number ARC 641.591822 WEI
Publication Date 1994
Format: Books
Publisher description http://www.loc.gov/catdir/description/random049/93030139.html Contributor biographical information http://www.loc.gov/catdir/bios/random057/93030139.html

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

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

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.

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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

Cooking with Le Creuset / Elizabeth David.

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by David, Elizabeth, 1913-1992.
Call Number ARC ADV 641.5 DAV
Publication Date 1969
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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Culinaria : European specialities / Joachim Römer, Michael Ditter (chief editors).

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by Römer, Joachim.
Call Number ARC 641.594 CUL SET
Publication Date 1995
Summary Volume 1: Cookery: England - Scotland - Ireland - Denmark - Norway - Sweden - Finland - Russia and other member states of the former Soviet Union - Poland - Czech Republik and Slovakia - Hungry - Austria - Switzerland - Germany - Netherlands; Volume 2: Cookery: Belgium - France - Spain - Portugal - Italy - Greece - Turkey _____________
Format: Books

The Scented Kitchen [electronic resource] : Cooking With Flowers

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by Bissell, Frances.
Call Number 641.6
Publication Date 2015
Summary <span style=""font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 18.200000762939453px;"">Using flowers in the kitchen is growing massively in popularity, and this expanded new edition of Frances Bissell's widely acclaimed book allows readers to move beyond scattering a few petals on a salad to enjoy the scents and flavours of both wild and garden flowers such as lavender, elderflower, fennel and roses.</span>
Format: Electronic Resources
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The cook's table / Stephanie Alexander ; photography by Mark Chew.

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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

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

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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

Chefs Stories Unmasked : A Collection of Inspirational Stories and Lessons.

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by Frances, Juliana.
Call Number 641.5
Publication Date 2019
Format: Electronic Resources
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Healthy food for families.

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by Mackevicius, Ashley.
Call Number ARC 641.563 HEA
Publication Date 1990
Format: Books

The Edible Atlas : Around the World in Thirty-Nine Cuisines.

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by Holland, Mina.
Call Number 641.59
Publication Date 2014
Format: Electronic Resources
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Food lover's guide to the world : experience the great global cuisines.

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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.

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

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

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

Let Them Eat Pancakes : One Man's Personal Revolution in the City of Light.

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by Carlson, Craig.
Call Number 641.5
Publication Date 2020
Summary A second helping of tales on the joys and challenges of working, eating, and loving in France from the New York Times bestselling author of Pancakes in Paris.
Format: Electronic Resources
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What food is that? : and how healthy is it? / Jo Rogers.

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

Real Vietnamese Cooking [electronic resource] : Homestyle Recipes from Hanoi to Ho Chi Minh

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by Lister, T.
Call Number 641.595
Publication Date 2014
Summary Discover the stunning food and sights of Vietnam with Real Vietnamese Cooking . Follow Tracey Lister and Andreas Pohl on a delicious journey through the culinary regions of Vietnam, and learn how to recreate the flavours of Vietnam at home. This comprehensive collection brings you the delectable foods served at street stalls, countryside eateries, bia hois and family gatherings. With recipes ranging from Vietnamese classics such as beef noodle soup (pho bo), spring rolls (nem) and banana flower salad, to lesser-known recipes like eel in caul fat and boiled jackfruit seeds - Real Vietnamese Coo
Format: Electronic Resources
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Good Things [electronic resource].

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by Grigson, Jane.
Call Number 641.5
Publication Date 2008
Summary The reason for reissuing this book is because it is Jane Grigson's celebration of the seasons and the foods they bring and seasonality is now the top priority of all those who take their eating and cooking seriously. She says in the Introduction to the original edition published in 1971, ""...I feel that delight lies in the seasons and what they bring us...the strawberries that come in May and June straight from the fields, the asparagus of a special occasion, kippers from Craster in July and August, the first lamb of the year from Wales, in October the freshest walnuts from France where they
Format: Electronic Resources
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John Olsen : a recipe for art / Leanne Santoro with Deborah Edwards.

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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

With bold knife and fork / M. F. K. Fisher ; with an introduction by Prue Leith.

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by Fisher, M. F. K. (Mary Frances Kennedy), 1908-
Call Number 641.5 FIS
Publication Date 1993 1983
Format: Books

The 50 greatest dishes of the world / James Steen.

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by Steen, James, author.
Call Number 641.3 STE
Publication Date 2017
Summary Like a gourmet's magic carpet, this book takes the reader from table to table around the globe, savouring and relishing exceptional, ever-pleasing tastes. Award-winning journalist and food writer James Steen presents his compendium of 50 of the greatest dishes eaten throughout the world today - and the stories behind the food. From why Thai green curry really got its name to the evolution of France's classic and comforting coq au vin, Steen reveals the rich tapestry of life and history that is part of the recipe for the world's best food. There are servings of Italy's carbonara, the paella of Spain and, of course, Britain's fish and chips. And please save room for a generous slice of Black Forest gateau. Including cooking tips from acclaimed chefs, this is the epicurean's travel guide to really get your taste buds tingling.
Format: Books

South Wind Through the Kitchen [electronic resource] : The Best of Elizabeth David

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by David, Elizabeth.
Call Number 641.5
Publication Date 2011
Summary Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of 'The Best of' but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeth's many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of o
Format: Electronic Resources
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Inside chefs fridges, Europe : top chefs open their home refrigerators / Carrie Solomon & Adrian Moore ; foreword by Nathan Myhrvold ; illustrations by Aurore d'Estaing.

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by Solomon, Carrie, author, photographer.
Call Number 641.5 SOL
Publication Date 2015
Summary Ours is the era of the celebrity chef. Like never before, we're fascinated by fine food and the personalities who create it. Newspapers follow the antics of our favorite cooks both in and out of the kitchen, bake-offs of all kinds become hit TV shows, and chef-owned restaurants have lines trailing around the block. Amid this media frenzy, the world of fine dining can feel removed from our lives. Inside Chefs Fridges brings the heavenly cuisine back down to earth. Touring the European Continent, it profiles 40 of Europe's top chefs alongside their personal home fridges. The result is a revelation, through images and words, of the inner sanctum of culinary creativity, with each chef revealing their dependable fridge contents, their favorite local ingredients, as well as two of their most treasured home recipes. Stars of this European edition include Joan Roca, Massimo Bottura, Fergus Henderson, Yotam Ottolenghi, Marco Pierre White, Helene Darroze, Inaki Aizpitarte, Mauro Colagreco, Thierry Marx, and Christian F. Puglisi. Eschewing the media dazzle, this book is instead an inspiring and accessible collection of exclusive insider secrets in which culinary genius meets domestic reality.
Format: Books

Indochine : the Collection.

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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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Receipes Around The World : international.

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by Phillips, Betty.
Call Number 641.5
Publication Date 2016
Summary This book for all ages weather your young or old. There something for all food lovers.
Format: Electronic Resources
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Eat Race Win : The Endurance Athlete's Cookbook.

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by Grant, Hannah.
Call Number 613.2024796
Publication Date 2018
Format: Electronic Resources
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