cookery, french

Yvone Lenard explores the pleasures of Southern France, describing the region's relaxed lifestyle, unusual cuisine, friendly people, and beautiful landscapes.

Describes, in text and illustrations, the food and beverages of France in relation to its history, geography, and culture. Also includes recipes and information about regional specialities and festive foods.

A food lover's guide to France that covers staples and specialties, drinks, home cooking and traditions, regional variations, celebrations, healthy eating, shopping and markets, places to eat and drink, and menus and includes a culinary language guide, menus for a French-style banquet, and a recommended-reading list.

Menu suggestions and simplified recipes for preparing soups, meats, vegetables, and desserts in the French manner. Also includes a glossary of cooking terms and describes special utensils and techniques.

Introduces students to the cuisine of France, with step-by-step instructions for making traditional French dishes and an overview of the country's geography, people, history, and culture.

Presents the author's first-hand account of her culinary adventure as she attempts to prepare all 524 recipes in Julia Child's "Mastering the Art of French Cooking" in 365 days.

Tells of Thomas Jefferson's trip to France in 1784, and all the exotic foods he learned about and then introduced to America, including ice cream, macaroni and cheese, and tomatoes.

A collection of recipes from France, plus cultural and nutritional information.