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Cooking the French way / Lynne Marie Waldee
Minneapolis, MN : Lerner Publications, 2002.
73 pages. : color illustrations
Ký hiệu phân loại (DDC): 641.5944
An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.
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2
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Food culture in France / Julia Luisa Abramson
Westport, Conn : Greenwood Press, 2007
220 p. : illustrations
Ký hiệu phân loại (DDC): 641.5944
A guide to French cookery that provides a historical overview and information about major foods and ingredients, cooking practices, typical meals, eating out, special occasions, and diet and health.
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Frenchie : new bistro cooking / Greg Marchand
New York : Artisan, 2014
141 p.
Ký hiệu phân loại (DDC): 641.5944
On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand's game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in colour but in flavour, and filled with alluring hints of international influences.
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5
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Glorious French food : a fresh approach to the classics / James Peterson
New York : J. Wiley, 2002
770 p.
Ký hiệu phân loại (DDC): 641.5945
Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules la marini re inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck l'orange gives rise to the subtle Salad of Saut ed or Grilled Duck Breasts and Saut ed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking. Illustrations.
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