cooking, french

"[Covers] hundreds of classic recipes including how to make a pot-au-feu, eight essential composed salads, and a classic chocolate mousse; profiles . . . French food icons like Brillat-Savarin and Bouce; [includes] a region-by-region index of each area's famed cheeses, charcuterie, and signature dishes; [and more]"--Back cover.

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

"Fanny, daughter of famed chef/restaurateur Alice Waters, narrates her childhood adventures in France. Includes over forty recipes"--Provided by publisher.

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.

When third-grader Phoebe and her family are invited to visit Paris and her new friend Camille's family, she is thrilled--but when she is put off by snails on the menu, Phoebe starts to wonder if she is really as adventurous as she thought she was.

"Information accompanies step-by-step instructions on how to cook French food"--Provided by publisher.

The author describes how she and her husband moved from cosmopolitan Paris to rural Provence after their son was born, the beginning of their adventures as culinary entrepreneurs, and their initiation into classic Proven??al cuisine.

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.