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    RecipesManiac.com   >   National + Regional Cookbooks   >   French
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    How to Cook dishes from France


    France France is reknowned throughout Europe and the world for its cuisine, and rightly so - French cuisine is generally considered one of the most refined and elegant in the world.

    In French cuisine, some dishes which are considered national dishes, eaten throughout France, and others with specific regional origins. One common factor in all French dishes is an emphasis on good quality ingredients (especially local produce), and careful preparation.

    Some popular French recipes and dishes include:
    • Andouillette - A traditional French sausage, from Lyon, Troyes or Cambrai. Andouillette may be eaten hot or cold, and has a very strong odor that some people consider very unpleasant, and is very much an acquired taste. Please note: The prepared version of andouillette sold in the United States is not the same!

    • Beef Bourguignon (French: Bœuf bourguignon) - Beef stew cooked in red wine, flavored with garlic and herbs, carrots, onions and lardons (bacon from the back fat of a pig), and then garnished with onions and mushrooms.

    • Blanquette de veau - Veal, mushrooms and onions cooked in a thick cream sauce.

    • Bouillabaisse - A fish stew, originally from Marseille. Usually a variety of different fish and shellfish are used to prepare the soup, as well as celery, leeks, onions and tomatoes. The stew and the fish are usually served in separate bowls, with the vegetables poured over French bread seasoned with bread crumbs, olive oil and chili peppers ("rouille").

    • Coq au vin - Chicken fricasseed with wine, lardons, mushrooms, and garlic. Traditionally, older roosters are used in the dish, as they contain more connective tissue resulting in a richer broth.

    • Crêpes - Thin pancakes made from wheat flour. Originally from Brittany (French: Bretagne), they come in both savory (crêpes salées) and sweet (crêpes sucrées) varieties.

    • Escargot - Land snails cooked with parsley butter. This dish is often served as an appetizer.

      Escargot

    • French onion soup - A soup made from onions and beef broth, topped with cheese and croutons. According to legend the soup was invented by King Louis XV of France.

      French Onion Soup

    • Le Tourin - A traditional soup from the Dordogne region. It has a strong garlic flavor, and is best served over thinly sliced bread.

    • Lobster Thermidor - A creamy mixture of lobster meat with egg yolks, brandy or sherry, a little powdered mustard, and an oven-browned cheese crust, stuffed into a lobster shell.

    • Pot-au-feu - A spiced beef and vegetable stew. Typically carrots, celery, leeks, onions and turnips are used in the dish.

    • Quiche Lorraine - This is a baked dish made with heavy cream, eggs and bacon in a pastry crust. The traditional recipe does not contain cheese. A variant of the recipe, which differs by the addition of onion, is known as "quiche Alsacienne".
    Quiche

    Some popular French desserts include:
    • Chocolate mousse - A creamy dessert made from eggs and cream, and flavored with chocolate.

    • Crème brûlée - A custard base, usually flavored with just vanilla, and topped with a hard layer of caramel made by burning sugar under a grill or other intense heat source.

    • Éclair - A hollow baked pastry, allowed to cool, and then filled with pastry cream (crème pâtissière), custard or whipped cream, and then topped with chocolate or icing.

    • Profiteroles - Small baked pastries filled with pastry cream (crème pâtissière) or whipped cream. Often served with chocolate sauce.


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    Mastering the Art of French Cooking (2 Volume Set)

    By Julia Child & Simone Beck

    Knopf
    Released: 2009-12-01
    Hardcover (2 pages)

    Mastering the Art of French Cooking (2 Volume Set)
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    Product Description:
    The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.

    Volume One is the classic cookbook, in its entirety—524 recipes.
    “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 nearly fifty 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 techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.

    Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.

    Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.

    Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
    Bon appétit!

    Mastering the Art of French Cooking, Vol. 1

    By Julia Child & Simone Beck

    Alfred A. Knopf
    Released: 2001-10-16
    Hardcover (684 pages)

    Mastering the Art of French Cooking, Vol. 1
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    • Knopf Publishing Group
    Product Description:
    This is the classic cookbook, in its entirety—all 524 recipes.

    “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 more than 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. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

    • it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
    • it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;
    • it adapts classical techniques, wherever possible, to modern American conveniences;
    • it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
    • it offers suggestions for just the right accompaniment to each dish, including proper wines.

    Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!

    The French Laundry Cookbook (The Thomas Keller Library)

    By Thomas Keller

    Keller, Thomas/ Heller, Susie/ Ruhlman, Michael/ Jones, Deborah (PHT)/ Jones, Deborah
    Hardcover (336 pages)

    The French Laundry Cookbook (The Thomas Keller Library)
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    2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.

    Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.

    From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.

    One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”




     

    My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen *With Dozens of Variations*

    By Patricia Wells

    William Morrow Cookbooks
    Released: 2017-03-07
    Hardcover (496 pages)

    My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen *With Dozens of Variations*
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    Famed bestselling cookbook author Patricia Wells creates a blueprint for success in the kitchen with this superb collection of recipes drawn from her cooking schools in France—the perfect successor to Julia Child’s classic The Way to Cook.

    At her cooking schools in Paris and Provence, Patricia Wells’s students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes.

    Here Patricia Wells codifies the skills she imparts in her classes in this inviting instruction manual and cookbook. Each of the recipes teaches particular techniques—blanching, searing, simmering, sweating, steaming, braising, deep-frying—with additional recipes that take your skills in directions both savory and sweet, simple and profound—giving you the knowledge and assurance to expand your cooking even further.

    For each master recipe, Patricia provides creative sub recipes, such as:

    • Braised Meat: Four-Hour Braised Aromatic Pork (Master Recipe), plus Provençal Lamb Daube with Tomatoes, Olives, and Mushrooms
    • Grilling: Scallops Grilled in Shells with Truffle Butter (Master Recipe), plus Grilled Chicken Under a Brick
    • Brioche: Honey Brioche (Master Recipe), plus Blueberry and Orange Blossom French Toast
    • Madeleines: Sweet Chestnut Honey Madeleines (Master Recipe), plus a stunning Walnut Cake using the same batter.
    • Roasted Vegetables: Autumn Rainbow Vegetables (Master Recipe), plus Roasted Eggplant with Harissa, Fennel Seeds, and Honey
    • Panna Cotta: Lemon Panna Cotta with Candied Lemon Zest (Master Recipe), plus Raspberry Panna Cotta
    • Rustic Galette: Apple and Fresh Rosemary (Master Recipe), plus Apricot and Lavender Honey Galette

    Patricia also provides a list of pantry essentials, necessary equipment, sources for finding the best ingredients—such as oils, fish and shellfish—a dependable list of preferred wine importers, and advice on when to make easy ingredient substitutions and when to stick to the original recipe.

    French Country Cooking: Meals and Moments from a Village in the Vineyards

    By Mimi Thorisson

    Clarkson Potter
    Released: 2016-10-25
    Hardcover (336 pages)

    French Country Cooking: Meals and Moments from a Village in the Vineyards
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    A captivating journey to off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village

    “Francophiles, this book is pure Gallic food porn.”
    —The Wall Street Journal 
     

    Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.

    — Los Angeles Times: Best Cookbooks of Fall 2016

    Bouchon Bakery (The Thomas Keller Library)

    By Thomas Keller

    Artisan
    Released: 2012-10-23
    Hardcover (400 pages)

    Bouchon Bakery (The Thomas Keller Library)
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    • Artisan
    Product Description:

    Winner, IACP Cookbook Award for Food Photography & Styling (2013)

    #1 New York Times Bestseller

    Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery

    The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.

       Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.

    Duck Season: Eating, Drinking, and Other Misadventures in Gascony--France's Last Best Place

    By David McAninch

    Harper
    Released: 2017-03-07
    Hardcover (288 pages)

    Duck Season: Eating, Drinking, and Other Misadventures in Gascony--France s Last Best Place
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    A delicious memoir about the eight months food writer David McAninch spent in Gascony—a deeply rural region of France virtually untouched by mass tourism—meeting extraordinary characters and eating the best meals of his life.

    Though he’d been a card-carrying Francophile all of his life, David McAninch knew little about Gascony, an ancient region in Southwest France mostly overlooked by Americans. Then an assignment sent him to research a story on duck. After enjoying a string of rich meals—Armagnac-flambéed duck tenderloins; skewered duck hearts with chanterelles; a duck-confit shepherd’s pie strewn with shavings of foie gras—he soon realized what he’d been missing.

    McAninch decided he needed a more permanent fix. He’d fallen in love—not only with the food but with the people, and with the sheer unspoiled beauty of the place. So, along with his wife and young daughter, he moved to an old millhouse in the small village of Plaisance du Gers, where they would spend the next eight months living as Gascons. Duck Season is the delightful, mouthwatering chronicle of McAninch’s time in this tradition-bound corner of France. There he herds sheep in the Pyrenees, harvests grapes, attends a pig slaughter, hunts for pigeons, distills Armagnac, and, of course, makes and eats all manner of delicious duck specialties—learning to rewire his own thinking about cooking, eating, drinking, and the art of living a full and happy life.

    With wit and warmth, McAninch brings us deep into this enchanting world, where eating what makes you happy isn’t a sin but a commandment and where, to the eternal surprise of outsiders, locals’ life expectancy is higher than in any other region of France. Featuring a dozen choice recipes and beautiful line drawings, Duck Season is an irresistible treat for Francophiles and gourmands alike.

    Provence to Pondicherry: Recipes from France and Faraway

    By Tessa Kiros

    imusti
    Released: 2017-03-07
    Hardcover (288 pages)

    Provence to Pondicherry: Recipes from France and Faraway
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    • Quadrille Publishing
    Product Description:
    Tessa Kiros, renowned for her exquisite food and travel books, takes us on a fascinating journey across the globe to explore French culinary influences in far-flung destinations.

    Her journey begins in Provence, where Tessa first fell in love with French food, and explores the Mediterranean region's links between the indigenous ingredients, flavors, materials, and traditions. She then follows the path of the early French explorers, traveling to the island of Guadeloupe in the Caribbean, Vietnam in South East Asia, Pondicherry in India, and the Indian Ocean island of La Réunion, before finally returning to France, in the region of Normandy, whose cuisine is so different from the South of France.

    In each destination, Tessa delves into the history and culinary traditions of the place, discovering how French cuisine has become entwined with local ingredients and traditions. The result is an intriguing collection of recipes that will appeal to anyone with an interest in food and culture.

    Les Petits Macarons: Colorful French Confections to Make at Home

    By Kathryn Gordon

    Perseus Book Group
    Hardcover (270 pages)

    Les Petits Macarons: Colorful French Confections to Make at Home
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    Macarons, the stuff of bakers’ candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor combinations, recipes are structured with three basic shell methods—French, Swiss, and Italian—plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag.
     
    Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava pâte de fruit, crunchy dark chocolate ganache, and lemon curd. Or go savory with shells like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, and duck confit with port and fig. The options for customization are endless, and the careful, detailed instruction is like a private baking class in your very own kitchen! All recipes have been tested by students and teachers alike and are guaranteed to bring the flavors of France right to your door.

    Jacques Pépin Heart & Soul in the Kitchen

    By Jacques Pépin

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2015-10-06
    Hardcover (448 pages)

    Jacques Pépin Heart & Soul in the Kitchen
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    Product Description:
    In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.

    Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. 
      
    Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.
    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Mastering the Art of French Cooking, Vol. 1

    By Julia Child & Simone Beck

    Alfred A. Knopf
    Released: 2001-10-16
    Hardcover (684 pages)

    Mastering the Art of French Cooking, Vol. 1
    List Price: $40.00*
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    • Knopf Publishing Group
    Product Description:
    This is the classic cookbook, in its entirety—all 524 recipes.

    “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 more than 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. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

    • it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
    • it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;
    • it adapts classical techniques, wherever possible, to modern American conveniences;
    • it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
    • it offers suggestions for just the right accompaniment to each dish, including proper wines.

    Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!

    Mastering the Art of French Cooking (2 Volume Set)

    By Julia Child & Simone Beck

    Knopf
    Released: 2009-12-01
    Hardcover (2 pages)

    Mastering the Art of French Cooking (2 Volume Set)
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    Product Description:
    The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.

    Volume One is the classic cookbook, in its entirety—524 recipes.
    “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 nearly fifty 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 techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.

    Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.

    Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.

    Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
    Bon appétit!

    French Country Cooking: Meals and Moments from a Village in the Vineyards

    By Mimi Thorisson

    Clarkson Potter
    Released: 2016-10-25
    Hardcover (336 pages)

    French Country Cooking: Meals and Moments from a Village in the Vineyards
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    Product Description:
    A captivating journey to off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village

    “Francophiles, this book is pure Gallic food porn.”
    —The Wall Street Journal 
     

    Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.

    — Los Angeles Times: Best Cookbooks of Fall 2016

    The Little Paris Kitchen: 120 Simple But Classic French Recipes

    By Rachel Khoo

    Chronicle Books
    Released: 2013-02-05
    Hardcover (288 pages)

    The Little Paris Kitchen: 120 Simple But Classic French Recipes
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    Rachel Khoo moved to Paris, studied patisserie, fell in love with the city, became a restaurateur in a very tiny space, then, a television star, and is now a bestselling author! Not every lover of Paris experiences this career trajectory, but cooks of all skill levels with a taste for French fare will be inspired by The Little Paris Kitchen to try an updated approach to French cuisine. In this charming cookbook, Khoo demystifies French cooking with 120 enticing recipes for simple, classic, and fresh French dishes, from gouter (snacks) to elegant desserts. More than 100 breathtaking photos from celebrated photographer David Loftus shine a spotlight on the delicious food and the City of Light, and capture Khoo interacting with her purveyors and friends. We all can't have springtime in Paris. But we all can enjoy this delectable, do-able food!

    My Paris Kitchen: Recipes and Stories

    By David Lebovitz

    Random House
    Released: 2014-04-08
    Hardcover (352 pages)

    My Paris Kitchen: Recipes and Stories
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    Product Description:
    A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.

    It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. 
         In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

    Jacques Pépin Heart & Soul in the Kitchen

    By Jacques Pépin

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2015-10-06
    Hardcover (448 pages)

    Jacques Pépin Heart & Soul in the Kitchen
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    In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.

    Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. 
      
    Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

    A Kitchen in France: A Year of Cooking in My Farmhouse

    By Mimi Thorisson

    Clarkson Potter
    Released: 2014-10-28
    Hardcover (304 pages)

    A Kitchen in France: A Year of Cooking in My Farmhouse
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    With beguiling recipes and sumptuous photography, A Kitchen in France transports readers to the French countryside and marks the debut of a captivating new voice in cooking.

    "This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France."
    —Alice Waters

    When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home.

    French Bistro Cooking: Easy Classic French Cuisine Recipes to Make at Home

    By Sarah Spencer

    CreateSpace Independent Publishing Platform
    Paperback (112 pages)

    French Bistro Cooking: Easy Classic French Cuisine Recipes to Make at Home
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    Product Description:

    French food has a “Je ne sais quoi” factor that delights and makes French cooking iconic. Bring the flavors of France in your own kitchen and prepare a French bistro meal that your family and friends will remember!

    French food can be described as elegant, sophisticated and refined, using only the best and freshest ingredients. French cuisine is based on traditions, elaborate cooking techniques and recipes have been perfected by World renowned French chefs and cooks for many years. Recipes are passed down from generation to generation, and each region of France have their own specialties. Cooking French food can daunting and thought of difficult to do, but with a little time and a great recipe, you will be surprised at how easy it can be.

    Eating in French bistro is an experience of fine food, great wines and a unique atmosphere where classic dishes are mixed with rustic wholesome foods. Inside this book, you will find recipes of dishes typically offered in French bistro from classics to more rustic meals.

    The true flavors of French Bistro cooking are found within this book and are accessible to everyone, from the novice who likes to experiment in the kitchen, to the seasoned cook who has attempted — and succeeded — at practically every style of cooking.



    Inside you’ll find:

    • Delightful appetizers like the Spiced Duck Rillettes or the Classic Mussels with White Wine Sauce
    • Satisfying French soups and stews like the French onion Soup or the Armorican Fish Stew
    • Classic chicken and poultry dish such as the Coq au vin or the Duck Confit
    • French beef masterpieces like the Provençale Beef and the Beef Bourguignon
    • Delectable pork and veal recipes like the Veal Medallion with Morel Sauce or the Ham, Cheese and Apple Tart
    • Coastal fish and seafood creations the Sole Meniere or the Mussels with Cream Sauce
      • Easy to prepare vegetarian dishes and sides like the French Ratatouille or the Cheese Soufflé.
      • Sweet endings like the Mousse au Chocolat (Chocolate mousse) or the Classic Tarte Tatin (French apple pie)

      The recipes in this book are genuine to the various regions of France, bringing into your kitchen flavors that are ripe with the essence of the culture. From rustic chicken dishes to elegant duck, along with regional seafood and desserts that will kiss your soul, this book is a French bistro menu in and of itself. The next time you reach for the phone to make a reservation at a French bistro, try reaching for this book instead, and bring the flavors of Paris, Champagne, Lorraine, the Loire Valley, Burgundy, Bordeaux, Provence, or Normandy cooking into your own kitchen.

      Let's start cooking! Scroll back up and order your copy today!

    Around My French Table: More than 300 Recipes from My Home to Yours

    By Dorie Greenspan

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2010-10-08
    Hardcover (544 pages)

    Around My French Table: More than 300 Recipes from My Home to Yours
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    • hardback
    • 0618875530
    Product Description:
    When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”
     
    Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
    Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.
     
    Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”
     
    Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.

    In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France

    By Susan Herrmann Loomis

    Avery
    Released: 2016-07-12
    Paperback (336 pages)

    In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France
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    A delightful celebration of everyday life in France through the lens of the kitchens and cooking of the author’s neighbors, who, while busy and accomplished, still manage to make every meal a sumptuous occasion.
     
    Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French’s ease with cooking. With In a French Kitchen, Loomis—an expat who long ago traded her American grocery store for a bustling French farmer’s market—demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. French cooks have the savoir faire to get out of a low-ingredient bind. They are deeply knowledgeable about seasonal produce and what mélange of simple ingredients will bring out the best of their garden or local market. They are perfectly at ease with cracked bowls and little counter space.

    In a French Kitchen
    proves that delicious, decadent meals aren’t complicated. Loomis takes lessons from busy, everyday people and offers tricks and recipes to create a meal more focused on quality ingredients and time at the table than on time in the kitchen.

    America's Restaurant Recipes

     
     


     
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