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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, 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*
    Lowest New Price: $17.75*
    Lowest Used Price: $9.99*
    Usually ships in 24 hours*
    *(As of 21:20 Pacific 22 Jun 2017 More Info)


    Click Here
    • 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

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

    Mastering the Art of French Cooking (2 Volume Set)
    List Price: $99.95*
    Lowest New Price: $40.49*
    Lowest Used Price: $35.98*
    Usually ships in 24 hours*
    *(As of 21:20 Pacific 22 Jun 2017 More Info)


    Click Here
    • Alfred a Knopf Inc
    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!

    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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    Product Description:

    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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    • Rux Martin Houghton Mifflin Harcourt
    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.

    The French Laundry Cookbook (The Thomas Keller Library)

    By Thomas Keller

    Artisan Publishers
    Hardcover (336 pages)

    The French Laundry Cookbook (The Thomas Keller Library)
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    • Artisan Publishers
    Product Description:
    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.”




     

    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.

    Essential Pépin: More Than 700 All-Time Favorites from My Life in Food

    By Jacques Pépin

    HOUGHTON MIFFLIN HARCOURT
    Released: 2011-10-18
    Hardcover (704 pages)

    Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
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    Product Description:
    For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.

    In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.

    Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.

    Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.

    In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
     
     

     

    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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    • Ten Speed Press
    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.

    In 2004, 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.

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

    By Mimi Thorisson

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

    French Country Cooking: Meals and Moments from a Village in the Vineyards
    List Price: $40.00*
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    • Clarkson Potter Publishers
    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
    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*
    Lowest New Price: $17.75*
    Lowest Used Price: $9.99*
    Usually ships in 24 hours*
    *(As of 21:20 Pacific 22 Jun 2017 More Info)


    Click Here
    • 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

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

    Mastering the Art of French Cooking (2 Volume Set)
    List Price: $99.95*
    Lowest New Price: $40.49*
    Lowest Used Price: $35.98*
    Usually ships in 24 hours*
    *(As of 21:20 Pacific 22 Jun 2017 More Info)


    Click Here
    • Alfred a Knopf Inc
    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 Publishers
    Released: 2016-10-25
    Hardcover (336 pages)

    French Country Cooking: Meals and Moments from a Village in the Vineyards
    List Price: $40.00*
    Lowest New Price: $19.29*
    Lowest Used Price: $25.93*
    Usually ships in 24 hours*
    *(As of 21:20 Pacific 22 Jun 2017 More Info)


    Click Here
    • Clarkson Potter Publishers
    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

    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!

    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!

    The French Laundry Cookbook (The Thomas Keller Library)

    By Thomas Keller

    Artisan Publishers
    Hardcover (336 pages)

    The French Laundry Cookbook (The Thomas Keller Library)
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    • Artisan Publishers
    Product Description:
    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.”




     

    French Desserts: Authentic French Recipes to Make Delicious French Desserts at Home

    By April Blomgren

    CreateSpace Independent Publishing Platform
    Paperback (62 pages)

    French Desserts: Authentic French Recipes to Make Delicious French Desserts at Home
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    Product Description:
    This book is a compilation of 25 of the most popular French desserts you can think of, from crepes to cr?me br?l?e, you name it! Many of these recipes can be served on many occasions, and some are simple that even novice chefs can give it a go.

    So what are you waiting for? Learn the recipes now and be prepared to get overwhelmed by all of the compliments you’ll be getting from your friends and family!

    La Vie Rustic: Cooking and Living in the French Style

    By Georgeanne Brennan

    WELDON OWEN
    Released: 2017-03-07
    Hardcover (292 pages)

    La Vie Rustic: Cooking and Living in the French Style
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    • WELDON OWEN
    Product Description:
    James Beard Award winning author Georgeanne Brennan shares a lifetime of French farmhouse cooking—combining ingredients from forest, field, sea, and stream—in casual meals for friends and family. Following an approach to daily cooking that’s rooted firmly in the French tradition, Brennan crafts recipes driven by the seasons and the outdoors. Paired with lovely lifestyle photography, this inspiring cookbook weaves together her personal experience, stories, and tips about how to create a sustainable life—one that celebrates the relationship between the land and the table, and among food, family, and friends—no matter where you reside. 

    The Potager: Year-Round Vegetables: green garlic and new potato soup; charred artichokes with fresh herb dipping sauce; zucchini and pine nut fritters; fennel and chicken braised with lemon; savory chard and raisin tart; sweet pepper and shelling bean Gratin; parsnip soup with toasted almonds; winter beignets with sauce verde

    The Orchard: Fruits & Nuts: homecured olives, cherry and onion chutney for seared duck breast, chestnut and pork stew, pear, arugula and shaved parmesan salad, mulberry and pistachio tart, chestnut cream profiteroles

    The Barnyard: Cows, Goats, Sheep, Pigs, Chickens, Ducks & Rabbits: foie gras terrine, chicken liver pâté, shredded duck confit and cornichon buns, beef braised in red wine and bone marrow, roast chicken with potatoes and droppings, stuffed breast of lamb-Michoui style, frozen meringues and fruit cream

    The Forest & Fields: Wild Things : snail stuffed mushroom, wild mushroom soup, foraged greens and prosciutto salad, quail with juniper glaze and shallots, fresh bay leaves skewered with lamb and peppers, Crème Brûlée with Black Truffles, lavender pepper goat cheese.

    Water: Fish & Shellfish: smoked trout pate, thin sliced raw scallops with wild fennel pollen, pot de poisson, Moules Gratinée, sea bass with lemon verbenas buerre blanc, sea urchin sauce

    With lovely recipes and tips to sustainable life, La Vie Rustic allows you to live the French lifestyle in your home!  

    French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930)

    By Edouard de Pomiane

    North Point Press
    Released: 1994-10-31
    Paperback (176 pages)

    French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930)
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    • North Point Press
    Product Description:

    A beautiful reprint of Edouard de Pomiane's classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period pen and ink drawings, French Cooking in Ten Minutes offers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish and meats, as well as vegetables, salads, and deserts.

    The French Slow Cooker

    By Michele Scicolone

    HIC Harold Import Co.
    Released: 2012-01-03
    Paperback (240 pages)

    The French Slow Cooker
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    • Houghton Mifflin
    Product Description:

    Plug it in and Cook with French Flair

    “I’d bet that if French cooks could get their hands on Michele Scicolone’s French Slow Cooker, which is filled with smart, practical, and convenient recipes, they’d never let it go.” — Dorie Greenspan, author of Around My French Table

    With a slow cooker, even novices can turn out dishes that taste as though they came straight out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised beef with mushrooms. Chicken with forty cloves of garlic. Even bouillabaisse. With The French Slow Cooker, all of these are as simple as setting the timer and walking away. Michele Scicolone goes far beyond the usual slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and Green Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how about Ginger Crème Brûlée? With The French Slow Cooker, the results are always magnifique.


    America's Restaurant Recipes

     
     


     
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