Brough's Books - French Cooking

French Cooking

Cookbooks, Techniques and Recipe Books
Home > Cooking > French Cooking
Julia and Jacques Cooking at Home
by Julia Child, et al 
Hardcover - 430 pages
Knopf; ISBN: 0375404317

French Provincial Cooking
by Elizabeth David
Listed under Elizabeth David's Recipe Books

Wine & War: The French, the Nazis & the Battle for France's Greatest Treasure
by Don Kladstrup, et al 

Mastering the Art of French Cooking, Volume One
by Julia Child, et al 
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.... The Publisher
Hardcover - 752 pages 40th Annv edition Vol 1 (October 16, )
Knopf; ISBN: 0375413405

Monet's Table : The Cooking Journals of Claude Monet
by Claire Joyes, Jean-Bernard Naudin (Illustrator)
Listed under Monet

A Goose in Toulouse and other Culinary Adventures in France
by Mort Rosenblum

Van Gogh's Table at the Auberge Ravoux: Recipes From the Artist's Last Home and Paintings of Cafe Life
by Alexandra Leaf, Fred Leeman 
At the Auberge Ravoux, in a tiny artists' village twenty miles from Paris, Postimpressionist painter Vincent van Gogh found a measure of peace in an otherwise ill-starred life. In what would be his last home, he enjoyed the camaraderie of fellow artists and an unparalleled burst of creativity. The auberge still operates today as the Maison de Van Gogh.

The Paris Cookbook
by Patricia Wells 

On Rue Tatin : Living and Cooking in a French Town
by Susan Herrmann Loomis 

Larousse Gastronomique
by Prosper Larousse Gastronomique Montagne (Editor), et al 

Patricia Wells at Home in Provence : Recipes Inspired by Her Farmhouse in France
by Patricia Wells (Introduction), Robert Freson (Photographer)

French Lessons: Adventures with Knife, Fork, and Corkscrew
by Peter Mayle

Escoffier : The Complete Guide to the Art of Modern Cookery
by H. L. Cracknell (Translator), et al
Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery--whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine--invaluable guidelines culled from more than fifty years' experience.

Le Repertoire de la Cuisine
by Saulnier, Louis Saulnier
(Hardcover - December 1977)

Desserts by Pierre Herme
by Pierre Herme, et al
Hardcover: 224 pages
ISBN: B000065V2B;
Out of Print - Try Used Books

French Professional Pastry Series : Decorations, Borders and Letters, Marzipan, Modern Desserts
by Roland Bilheux, et al
Hardcover: 240 pages
John Wiley & Sons; ISBN: 0470250003; 1 edition (April 1, )

The Provence Of Alain Ducasse
by Alain Ducasse, Francois Simon
Hardcover: 164 pages
Assouline; ISBN: 2843232473; (March )

French Menu Cookbook : The Food and Wine of France--Season by Delicious Season--In Beautifully Composed Menus for American Dining and Entertaining by
by Richard Olney, Paul Bertolli (Introduction)
Paperback: 456 pages
Ten Speed Press; ISBN: 1580083854; (April )

LA Varenne Pratique : The Complete Illustrated Cooking Course : Techniques, Ingredients, and Tools of Classic Modern Cuisine
by Ann Willan, Anne Willan
(Hardcover - September 1989)

LA Maison Du Chocolat : Transcendent Desserts by the Legendary Chocolatier
by Robert Linxe, et al
Fans of high-end chocolate delights have long flocked to Robert Linxe's La Maison du Chocolat, a Paris-based confection-boutique "chain." La Maison du Chocolat, blissfully photo-illustrated in color, offers readers an introduction to Linxe's art and craft, plus 65 recipes for a wide range of treats, from candies and cakes to creams, mousses, soufflés, and more. Though not difficult in themselves, the recipes are sometimes flawed (baking sheets, for example, are called for when baking pans are required, and dimensions for these are frequently omitted). Experienced bakers can fill in the blanks, but the rest of us will probably do best to enjoy the book as a record of one man's passion and its mouthwatering realization. Beginning with a paean to Linxe's artisanal skill--he's been called the sorcerer of ganache--the book then provides an investigation of chocolate bean types, each of which has its own role in the chocolate-making process, plus a glimpse at Linxe's exacting candy-making process. The recipes come next, and include such temptations as Chocolate-Almond Cake with Lemon Cream, Extra-Rich Brownies, Chocolate Raspberry Mousse, and Bittersweet Chocolate-Nut Candy. A chapter on frozen desserts and beverages, which includes a definitive hot chocolate recipe, follows, as does a section on basic preparations and techniques, like tempering. Interspersed throughout are introductions to the extraordinary (and wonderfully named) Linxe confections, such as the chocolate-mint Zagora. These further disable readers already wobbly from the chocolate euphoria Linxe's candies--and now his book--provide. --Arthur Boehm -
Hardcover: 176 pages
Rizzoli; ISBN: 0847823431;

Provence the Beautiful Cookbook: Authentic Recipes from the Regions of Provence
by Richard Olney (Editor), et al 
(Hardcover - August 1993)

Culinaria France (Culinaria Series)
by Andre Domine (Editor), et al
Out of Print - Try Used Books

France: The Beautiful Cookbook: Authentic Recipes from the Regions of France (Beautiful Cookbook)
by E. Scotto, et al
Hardcover: 256 pages
HarperCollins; ISBN: 0002154129; (November 1989)

Search This Site

French Cooking on DVD
Copyright © 1997-2024