Building an appetite
one book at a time
Some of the world’s most celebrated French culinary masterpieces feature alongside traditional, rustic family favorites. Offering simple, foolproof recipes that anyone can cook at home, French Food Safari is a delicious journey across the length of France sure to inspire any cook.
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This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home.
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Chef James Viaene shares his favorite memories and recipes accumulated over fifty years working in the grand homes and kitchens of the Parisian elite. From the famous Beef Wellington served to Queen Elizabeth II to “typically English” tea and the pot-au-feu inspired by his childhood memories.
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Millions know Simone “Simca” Beck as Julia Child’s French partner in creating the two unforgettable volumes of Mastering the Art of French Cooking. Simca’s Cuisine offers the delectable recipes that Beck personally treasured most.
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Daniel Boulud, one of America’s most respected and successful chefs, delivers a definitive, yet personal cookbook on his love of French food.
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Have you ever seen those beautiful French macaron pastries in bakery windows and wished you could make them yourself? Now you can
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Bistro dishes have universal allure, whether it’s steak frites or a perfectly roasted chicken, onion soup or beef bourguignon. These are recipes that have endured for centuries, and they find their most perfect representation in the hands of the supremely talented Thomas Keller.
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What is “vegetronic”? A world where vegetables (and fruits, too) are at the center of delicious meals—where crisp broccoli is the star of a dinner party and where the flavors and textures of bright, just-picked ingredients are a source of inspiration.
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A stunning collection of plated dessert recipes from legendary pastry chef François Payard
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A special new edition of the award-winning classic cookbook from three-Michelin starred chef Pierre Koffmann.
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In One Soufflé at a Time, Willan tells her story and the story of the food-world greats—including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney, and others—who changed how the world eats and who made cooking fun.
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A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts.
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Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, all highlighting seasonal produce.
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French Lessons is a comprehensive guide to mastering French cooking, from classic dishes to simple and modern interpretations. Drawing on his training in the kitchens of French restaurants in Europe and Australia, North shows you that learning the right techniques opens up a whole new world of cooking.
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Daniel Boulud’s Braise is the superstar chef’s guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level.
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Is there a better way to get to know a city and is people than by the food? What better way to learn about the food then by opening a restaurant…in your own kitchen.
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In a city full of famous restaurants, both past and present, Le Cirque is a name that stands out from the rest. After forty years the food has continued to innovate and inspire.
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Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods.
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Souvenirs is a memoir cookbook written by the multi-talented Hubert Keller: chef, restaurateur, and Frenchman.
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Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery
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