French Recipes & Cookbooks

How to Cook dishes from France

• 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.
  
  
• 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.
  
  
  
• 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".

• 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.

• Mediterranean Recipes & Cookbooks

Cooking French Columbia River Ent. Released: 2008-06-10 DVD List Price: $12.98* Lowest New Price: $8.31* Lowest Used Price: $9.68* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here Description: The stars of French cuisine teach you how to prepare regional specialties against a background of stunning vistas. The greatest collection of top-rated Michelin chefs ever assembled in a DVD series. Each DVD includes a printable recipe book of 20 French dishes.

The French Chef: Julia Child 10-Disc Collection DVD Lowest New Price: $79.93* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here Product Description: 10 DVD Set: In her signature style and with bloopers intact, Julia demonstrates her many famous dishes. Contains 48 delicious TV episodes; downloadable recipes from Julia Child's classic The French Chef Cookbook; a bilbliography; rare images from the photo collection of husband Paul Child and from family photo albums; an interview with Julia herself. Region coding: All regions. Audio: Dolby stereo. Screen format: 4 x 3 Full Screen. Special DVD features include scene selections and closed captions. 10 DVDs. Bon appetit!

The French Chef with Julia Child (6 DVD Set) DVD Lowest New Price: $49.98* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here 864 minute run time on 6 discs Product Description: Contains two 3-disc sets: THE FRENCH CHEF WITH JULIA CHILD: Cooking legend and cultural icon Julia Child, along with her pioneering public television series, The French Chef, introduced French cuisine to American kitchens. In her passionate and sometimes breathless way, Julia forever changed the way we cook, eat, and think about food. Entertaining, fun, and real in a way that influenced every television cooking program that followed, The French Chef embraced Julia's passion for food and teaching and reflected her joie de vivre: "If I can do it, you can do it...and here's how to do it!" Now chefs of all ages and abilities can share Julia's love of fine French food and learn to cook some of her most-loved dishes with this special collection of 18 episodes from her original series, The French Chef. In her signature style and with bloopers intact, Julia demonstrates such classic recipes as boeuf bourguignon from her debut show, salade Nicoise, bouillabaisse a la Marseillaise, mousseline au chocolat, and many more delicious dishes. Bon appetit! Special DVD features include downloadable recipes from Julia Child's classic The French Chef Cookbook, and a bilbliography . Screen format: 4 x 3 Full Screen. THE FRENCH CHEF WITH JULIA CHILD 2: Prepare to enjoy eighteen of Julia Child's kitchen classics in a sumptuous second collection from her pioneering cooking show, The French Chef. Warm and exuberant, Julia was a natural television star, whether scooping up a spilled potato pancake or coaxing a reluctant souffle, This special collection presents 18 episodes from her groundbreaking series. In her signature style and with bloopers intact, Julia demonstrates such classic recipes as crapes suzette, omelette gratinee, pate de campagne, buche de Noel and many more. Bon appetit!

Bravo Chef: French Cuisine RYKODISC Released: 2009-09-29 DVD List Price: $12.95* Lowest New Price: $7.64* Lowest Used Price: $8.01* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here BRAVO CHEF: FRENCH CUISINE (DVD MOVIE)

Mastering the Art of French Cooking, Vol. 1 By Julia Child & Simone Beck Alfred A. Knopf Released: 2001-10-16 Hardcover (752 pages) List Price: $40.00* Lowest New Price: $18.50* Lowest Used Price: $18.49* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here Product Description: Revised edition of the classic cookbook, originally published in 1961.

My Life in France (Movie Tie-In Edition) (Random House Movie Tie-In Books) By Julia Child Anchor Released: 2009-06-23 Paperback (368 pages) List Price: $15.00* Lowest New Price: $7.46* Lowest Used Price: $5.78* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9780307474858 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Julia Child single handedly awakened America to the pleasures of good cooking with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she didn't know the first thing about cooking when she landed in France. Indeed, when she first arrived in 1948 with her husband, Paul, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever. Julia's unforgettable story unfolds with the spirit so key to her success as as a cook and teacher and writer, brilliantly capturing one of the most endearing American personalities of the last fifty years.

Mastering the Art of French Cooking (2 Volume Set) By Julia Child & Simone Beck Knopf Released: 2009-12-01 Hardcover List Price: $89.95* Lowest New Price: $53.97* Lowest Used Price: $49.99* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here 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!

Julie and Julia: My Year of Cooking Dangerously By Julie Powell Little, Brown and Company Mass Market Paperback (400 pages) List Price: $7.99* Lowest New Price: $3.95* Lowest Used Price: $1.00* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9780316042512 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Julie & Julia, the bestselling memoir that's "irresistible....A kind of Bridget Jones meets The French Chef" (Philadelphia Inquirer), is now a major motion picture. Julie Powell, nearing thirty and trapped in a dead-end secretarial job, resolves to reclaim her life by cooking in the span of a single year, every one of the 524 recipes in Julia Child's legendary Mastering the Art of French Cooking. Her unexpected reward: not just a newfound respect for calves' livers and aspic, but a new life-lived with gusto. The film is written and directed by Nora Ephron and stars Amy Adams as Julie and Meryl Streep as Julia.

Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking By Julia Child Knopf Released: 2009-06-23 Paperback (160 pages) List Price: $14.95* Lowest New Price: $8.04* Lowest Used Price: $8.29* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9780375711855 Notes: Brand New from Publisher. No Remainder Mark. Product Description: How many minutes should you cook green beans? Is it better to steam them or to boil them? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Julia Child gave us extensive answers to all these questions–and so many more–in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings? All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia’s kitchen wisdom–a book you can’t do without.

Lunch in Paris: A Love Story, with Recipes By Elizabeth Bard Little, Brown and Company Hardcover (336 pages) List Price: $23.99* Lowest New Price: $13.99* Lowest Used Price: $15.24* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9780316042796 Notes: Brand New from Publisher. No Remainder Mark. Product Description: In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman--and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak'spink juices puddling into the buttery pepper sauce? LUNCH IN PARIS is a memoir about a young American woman caught up in two passionate love affairs--one with her new beau, Gwendal, the other with French cuisine. Packing her bags for a new life in the world's most romantic city, Elizabeth is plunged into a world of bustling open-air markets, hipster bistros, and size 2 femmes fatales. She learns to gut her first fish (with a little help from Jane Austen), soothe pangs of homesickness (with the rise of a chocolate soufflé) and develops a crush on her local butcher (who bears a striking resemblance to Matt Dillon). Elizabeth finds that the deeper she immerses herself in the world of French cuisine, the more Paris itself begins to translate. French culture, she discovers, is not unlike a well-ripened cheese-there may be a crusty exterior, until you cut through to the melting, piquant heart. Peppered with mouth-watering recipes for summer ratatouille, swordfish tartare and molten chocolate cakes, Lunch in Paris is a story of falling in love, redefining success and discovering what it truly means to be at home. In the delicious tradition of memoirs like A Year in Provence and Under the Tuscan Sun, this book is the perfect treat for anyone who has dreamed that lunch in Paris could change their life.

Mastering the Art of French Cooking Vol. 2 (Paperback) By Julia Child Knopf Released: 1983-09-12 Paperback (648 pages) List Price: $32.50* Lowest New Price: $19.93* Lowest Used Price: $19.96* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9780394721774 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.

Barefoot in Paris: Easy French Food You Can Make at Home By Ina Garten Clarkson Potter Hardcover (240 pages) List Price: $35.00* Lowest New Price: $15.49* Lowest Used Price: $14.79* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9781400049356 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home. What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family. Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.

I Know How to Cook By Ginette Mathiot Phaidon Press Hardcover (976 pages) List Price: $45.00* Lowest New Price: $25.63* Lowest Used Price: $35.98* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here Product Description: The bible of French home cooking, Je Sais Cuisiner, has sold over 6 million copies since it was first published in 1932. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, published more than 30 recipe books in her lifetime, and this is her magnum opus. It's now available for the first time in English as I Know How to Cook. With more than 1,400 easy-to-follow recipes for every occasion, it is an authoritative compendium of every classic French dish, from croque monsieur to cassoulet. Clear, practical and comprehensive, it is an essential guide to the best home cooking in the world: no cuisine is better than French at bringing the very best out of ingredients to create simple, comforting and delicious dishes. The recipes have been carefully updated by a team of editors led by Parisian food writer Clotilde Dusoulier, to suit modern readers and their kitchens, while preserving the integrity of the original book. The great reputation of I Know How to Cook has been built over three generations by the fact that it is a genuine cookbook: each recipe has been cooked many times, and because it is used by domestic cooks rather than chefs. And with its breadth of recipes and knowledge of techniques, I Know How to Cook doesn't just teach you how to cook French, it teaches you how to cook, period. In the tradition of Phaidon's other culinary bibles, The Silver Spoon, 1080 Recipes and Vefa's Kitchen, I Know How to Cook offers menus by celebrated French bistro chefs at the end of the book, including recipes by Daniel Boulud and Francois Payard.

The French Laundry Cookbook By Thomas Keller Artisan Hardcover (336 pages) List Price: $50.00* Lowest New Price: $30.00* Lowest Used Price: $25.95* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here Product Description: Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times—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 the Wine Spectator described as "as close to dining perfection as it gets."

Mastering the Art of French Cooking, Vol. 1 By Julia Child & Simone Beck Alfred A. Knopf Released: 2001-10-16 Hardcover (752 pages) List Price: $40.00* Lowest New Price: $18.50* Lowest Used Price: $18.49* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here Product Description: Revised edition of the classic cookbook, originally published in 1961.

Mastering the Art of French Cooking (2 Volume Set) By Julia Child & Simone Beck Knopf Released: 2009-12-01 Hardcover List Price: $89.95* Lowest New Price: $53.97* Lowest Used Price: $49.99* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here 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. 2 (Paperback) By Julia Child Knopf Released: 1983-09-12 Paperback (648 pages) List Price: $32.50* Lowest New Price: $19.93* Lowest Used Price: $19.96* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9780394721774 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.

French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930) By Edouard de Pomiane North Point Press Paperback (176 pages) List Price: $11.00* Lowest New Price: $6.37* Lowest Used Price: $6.28* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9780865474802 Notes: Brand New from Publisher. No Remainder Mark. 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.

FRENCH PROVINCIAL COOKING By Elizabeth David Grub Street Cookery Hardcover (528 pages) List Price: $34.95* Lowest New Price: $20.67* Lowest Used Price: $29.61* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9781904943716 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. "French Provincial Cooking" should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as 'what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French specialty. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelet: 'As everybody knows, there is only one infallible recipe for the perfect omelet: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game, and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelets, eggs 'should not really be beaten at all, but stirred,' whereas for scrambled eggs, they should be 'very well beaten') are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling "Elizabeth David Classics".

Williams-Sonoma Essentials of French Cooking: Recipes & Techniques for Authentic Home-cooked Meals (The Essentials) By Georgeanne Brennan Oxmoor House Hardcover (288 pages) List Price: $34.95* Lowest New Price: $22.78* Lowest Used Price: $22.59* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here Product Description: Long before anyone on this side of the Atlantic was devoted to eating seasonally and locally, the French were doing precisely that, just as they had been for centuries. Although the high-end haute cuisine of Paris exported itself far and wide many decades ago, the varied regional cooking styles of France continue to reveal themselves to the world and dazzle those fortunate enough to experience them firsthand. Williams-Sonoma's Essentials of French Cooking takes you on a meandering food lover's tour of France, from the windswept coastline of Brittany, where the lamb tastes of the salty fields on which it grazes, southward through Gascony, with its bracing Armagnac and rib-sticking cassoulet, to the delicious fish stews of Marseilles and the Mediterranean, and back up through Burgundy, where the wine flows from some of the world's greatest vineyards and the local Dijon mustard makes a perfect sauce for the local rabbit. In these pages you'll also explore the fascinating intersections of culture and gastronomy in Alsace, where potatoes, cabbage, and beer lend a Germanic heft to the traditional menu; sunny Provence, where dishes made with tomatoes, garlic, olives, and basil link its cooking to that of neighboring Italy; and the Basque country, where Spanish flavors and Moorish spices like saffron and cumin have seeped over the Pyrenees. In addition to presenting a wide range of traditional, regional main dishes to build meals around, this collection of more than 140 carefully selected recipes covers a full range of courses and techniques, from silky baked farm-fresh eggs to brilliantly simple preparations for every season's vegetables through the most luxurious chocolate creams and satisfying rustic fruit tarts. And while terroir plays an undeniable role in this cuisine, true French cooking is comfort food for family and friends, which translates everywhere. A comprehensive glossary and a section on basic stocks and sauces help you fill your pantry with the authentic elements and bring one of the world's most admired cuisines home to your table.

by Julia Child Mastering The Art of French Cooking, Volume One (1) (Vol 1) 40 Anv Rei edition By Julia Child Alfred A. Knopf; 40 Anv Rei edition Hardcover Lowest New Price: $23.94* Lowest Used Price: $38.32* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here

Mastering the Art of French Cooking Journal By Potter Style Potter Style Released: 2008-04-01 Paperback (160 pages) List Price: $12.95* Lowest New Price: $7.06* Lowest Used Price: $27.25* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here ISBN13: 9780307381927 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Write down favorite recipes, dinner party notes, or thoughts of any kind in this journal, featuring the original cover design from Mastering the Art of French Cooking, one of the most influential cookbooks in American culinary history.

Mastering the Art of French Cooking: Volume Two By Julia Child Alfred A. Knopf Hardcover (622 pages) Lowest Used Price: $43.99* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here

On Rue Tatin: Living and Cooking in a French Town By Susan Herrmann Loomis Broadway Released: 2002-04-30 Paperback (320 pages) List Price: $14.95* Lowest New Price: $9.02* Lowest Used Price: $0.64* Usually ships in 24 hours* *(As of 11:50 Pacific 8 Feb 2010 More Info) Click Here Product Description: Susan Loomis arrived in Paris twenty years ago with little more than a student loan and the contents of a suitcase to sustain her. But what began then as an apprenticeship at La Varenne École de Cuisine evolved into a lifelong immersion in French cuisine and culture, culminating in permanent residency in 1994. On Rue Tatin chronicles her journey to an ancient little street in Louviers, one of Normandy’s most picturesque towns. With lyrical prose and wry candor, Loomis recalls the miraculous restoration that she and her husband performed on the dilapidated convent they chose for their new residence. As its ochre and azure floor tiles emerged, challenges outside the dwelling mounted. From squatters to a surly priest next door, along with a close-knit community wary of outsiders, Loomis tackled the social challenges head-on, through persistent dialogue–and baking. On Rue Tatin includes delicious recipes that evoke the essence of this region, such as Apple and Thyme Tart, Duck Breast with Cider, and Braised Chicken in White Wine and Mustard. Transporting readers to a world where tradition is cherished, On Rue Tatin provides a touching glimpse of the camaraderie, exquisite food, and simple pleasures of daily life in a truly glorious corner of Normandy.