French
Monet’s Palate Cookbook
The farm-to-table tradition lived passionately by Claude Monet has been brought into the 21st century which beckons one to take a culinary journey in Monet’s footsteps.
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The Larousse Book of Bread
Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser. With its unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.
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Len Deighton’s French Cooking for Men
Revised and updated edition of the celebrated cookery classic, featuring 50 cookstrips that will solve the mysteries of French cuisine and unlock the key to 500 memorable dishes. Includes a new introduction by the author.
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Jean-Francois Piege
Two Michelin–starred chef Jean-François Piège divulges more than 300 recipes from his exceptional restaurant, with suggestions for combining key ingredients into inventive menus. Visitors to award-winning chef Jean-François Piège’s gastronomic restaurant—the most sought-after table in Paris—select single key ingredients from his innovative menu, which he transforms into exquisite and highly creative dishes.
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Mastering the Art of French Eating
The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes.
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