french cooking

Discusses French cooking by region and features a recipe from every region, including Paris, Lorraine, and Brittany.

The autobiography of chef Julia Child recounting her years in France where she first discovered her passion and talent for cooking. Describes her learning experiences at the Cordon Bleu and discusses how she teamed up with fellow chefs Simone Beck and Louisette Bertholle to write a book on French cooking for Americans.

More than 150 low calorie recipes for French country cooking.

A children's cookbook for French cooking, also providing information on customs in France.

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.

Contains one hundred and eighty authentic French recipes.

Contains two hundred recipes representative of the rustic cuisine of southwest France, including soups, appetizers, fish, poultry, meat, foie gras, terrines, rillettes, cassoulet, vegetables, desserts, stocks, and sauce bases, and includes vignettes of the people and traditions of the region, as well as mail order sources.

Presents nearly 130 recipes, arranged into three course menus that mimic the Sunday dinners offered at chef Suzanne Goin's Lucques restaurant in Los Angeles, each including a soup, salad, or appetizer, one or more entrees, and a dessert; organized by season.

A guide to French cuisine that contains information on how to choose and prepare raw ingredients, what the different types of French cuisine are, how classic techniques can be adapted for American convenience, and where Americans can find unusual products and ingredients.

Siblings Alfie and Emilia are magically transported to Paris, where a case of mistaken identity finds them caught up in the behind-the-scenes drama at a traditional French cooking school.