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

The French cook, or, The art of cookery developed in all its various branches. / By Louis Eustache Ude.

2024-05-18T02:02:28Z

by Ude, Louis Eustache
Call Number ARC 641.5944 UDE
Publication Date 1815
Format: Books
https://archive.org/details/bub_gb_xYwEAAAAYAAJ/page/n39/mode/2up

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.

2024-05-18T02:02:28Z

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

Modern culinary art : French and foreign cookery / ...3,500 recipes clearly explained with practical hints...50 menus for receptions, menus for diets, fruit cures. Realized and published by Jacques Kramer. Prefaces to the English ed. by Margaret Weddell [and] Doris H. Glasson. French ed. prefaced by Curnonsky.

2024-05-18T02:02:28Z

by Pellaprat, Henri Paul 1869-1949
Call Number ARC STA 641.5 PEL
Publication Date 1950
Format: Books

Practical cookery for all / contributors: Blanche Anding, Gweneth Chappell ... and others.

2024-05-18T02:02:28Z

by Anding, Blanche
Call Number ARC 641.5944 PRA
Publication Date 1952
Format: Books

Madame Prunier's fish cookery book / translated and edited by Ambrose Heath, with a special foreword by Madame S. B. Prunier, and decorations by Mathurin Meheut.

2024-05-18T02:02:28Z

by Bouzy, Michel.
Call Number ARC STA 641.692 BOU
Publication Date 1967
Format: Books

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.

2024-05-18T02:02:28Z

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

New Larousse gastronomique : the world's greatest cookery reference book / by Prosper Montagné ; preface by Robert J. Courtine ; text translated from the French by Marion Hunter ; edited by Janet Dunbar.

2024-05-18T02:02:28Z

by Montagne, Prosper, 1864-1948
Call Number ARC STA 641.3 MON
Publication Date 1977
Format: Books

Cuisine santé : the new cookery for healthy gourmet eating / Christopher Buey and L'École de cuisine française Sabine de Mirbeck.

2024-05-18T02:02:28Z

by Buey, Christophe.
Call Number 641.5944 BUE
Publication Date 1987
Format: Books

Basic French cookery course / Len Deighton.

2024-05-18T02:02:28Z

by Deighton, Len, 1929-
Call Number ARC 641.5944 DEI
Publication Date 1990
Format: Books

Petits fours / Aaron Maree.

2024-05-18T02:02:28Z

by Maree, Aaron.
Call Number ARC STA 641.8659 MAR
Publication Date 1993
Format: Books

On rue Tatin / Susan Loomis.

2024-05-18T02:02:28Z

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

New World Provence [electronic resource] : Modern French Cooking for Friends and Family

2024-05-18T02:02:28Z

by Quaglia, Alessandra.
Call Number 641.5944
Publication Date 2007
Summary Fabulous, family-friendly French cuisine for cooks on this side of the Atlantic.
Format: Electronic Resources
Click here to view book

Cuisine du Moi : The Heart of My Passion.

2024-05-18T02:02:28Z

by Canardeaux, Gavin.
Call Number 641.5
Publication Date 2008
Summary True stories and original recipes from the world's most authentic chef.
Format: Electronic Resources
Click here to view book

Fabulous fondant desserts / Paul Simon ; photography by Akiko Ida ; styling by Stephanie Hure.

2024-05-18T02:02:28Z

by Simon, Paul, 1967-
Call Number 641.8644 SIM
Publication Date 2010
Summary Creme eggs, toffee, chocolate, lemon curd and fruity preserves are all deliciously moist fillings for these mouth-watering fondant mini puddings. This isn't just any cookery book this is one of the new Les Petits Plats Francais series from Simon & Schuster Illustrated books.
Format: Books

Madame Prunier's fish cookery book / foreword by Madame S. B. Prunier, decorations by Mathurin Meheut, introduction by Jill Norman.

2024-05-18T02:02:28Z

by Prunier, Simone, 1903-
Call Number 641.692 PRU
Publication Date 2011
Format: Books

Hand-Book of Practical Cookery for Ladies and Professional Cooks : Containing the Whole Science and Art of Preparing Human Food.

2024-05-18T02:02:28Z

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

Domestic French Cookery.

2024-05-18T02:02:28Z

by Audot, Louis Eustache.
Call Number 641.59439999999995
Publication Date 2013
Format: Electronic Resources
Click here to view book

Cooking with Pomiane [electronic resource].

2024-05-18T02:02:28Z

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

The complete cookery course / Anne-Sophie Pic ; photographer: Michaël Roulier ; food stylist: Emmanuel Turiot.

2024-05-18T02:02:28Z

by Pic, Anne-Sophie, author.
Call Number 641.5944 PIC
Publication Date 2015
Format: Books

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

2024-05-18T02:02:28Z

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