18 books like French Country Cooking (Cookery Library)

What to read after French Country Cooking (Cookery Library) — books similar to it, matched on shared themes.

The Cooking of South-West France Paula Wolfert · 1983 · ★ 4.0 · 356p · ≈ 11h · Moderate Recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts capture the flavor of traditional and contemporary French cooking. Shares: French Cookery, French Cooking, Cooking

Modern French culinary art Henri Paul Pellaprat · 1960 · 1037p · ≈ 34h · Challenging Shares: French Cookery, French Cooking, Cooking

A Book of Mediterranean Food Elizabeth David · 1950 · 210p · ≈ 7h · Moderate Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself —and her audience— up with dishes from the south of France, Italy, Spain,… Shares: Cooking & Food, French Cooking, Cooking

Larousse of Gastronomy Joël Robuchon · 2000 · 1206p · ≈ 40h · Moderate "Has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And...Larousse features more than 400 reportage photos--candid images of upscale restaurants from around the… Shares: French Cookery, French Cooking, Food, Cooking

La cuisinière de la campagne et de la ville, ou, Nouvelle cuisine économique .. L.-E Audot · 1829 · 688p · ≈ 22h · Demanding Shares: French Cookery, French Cooking, Cooking

Guide culinaire Auguste Escoffier · 1903 · ★ 3.8 · 902p · ≈ 30h · Challenging This record includes reprints of the first American edition. Shares: French Cookery, French Cooking, Cooking

Le répertoire de la cuisine Louis Saulnier · 1914 · ★ 4.6 · 239p · ≈ 7h · Challenging First published in 1914, _Le Repertoire de La Cuisine_ is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as… Shares: French Cookery, French Cooking, Cooking

Julie and Julia Julie Powell · 2001 · ★ 3.7 · 309p · ≈ 10h · Moderate Julie Powell is 30 years old, living in a rundown apartment in Queens and working at a secretarial job that's going nowhere. She needs something to break the monotony of her life, and she invents a deranged assignment. She will cook all 524 recipes in Julia Child's 1961 classic Mastering the Art of French Cooking. In the span of one year. At first she thinks it will be easy, but as she moves from… Shares: French Cookery, French Cooking, Cooking

How to Eat Nigella Lawson · 1998 · 537p · ≈ 17h · Moderate The New York Times–bestselling cookbook author "reveals her mastery not only of the stove but also of the essay" with these recipes and reflections (Booklist). "Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty . . . More than just a mantra, 'cook, eat, repeat' is the… Shares: Food, Cooking

The Alice B. Toklas Cook Book Alice B. Toklas · 1954 · ★ 4.0 · 296p · ≈ 9h · Moderate "A collection of traditional French recipes... [and] memories of Paris... and of rural France, Spain, and America"--P. [4] of cover. Shares: French Cookery, French Cooking, Cooking

Is There a Nutmeg in the House? Elizabeth David · 2000 · ★ 4.0 · 336p · ≈ 11h · Moderate A direct sequel to bestselling AN OMLETTE AND A GLASS OF WINE, this anthology contains a selection of Elizabeth David's journalistic and occasional writing as well as material from her files, letters and notes, none of which has appeared in any of her nine previous books. This book is characterized by her famous elegance and wit, and, of course, her passion for food: its history, myriad… Shares: Cooking & Food, Food, Cooking

Menus made easy, or, How to order dinner and give the dishes their French names Nancy Lake · 1880 · 290p · ≈ 9h · Challenging This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 edition. Excerpt: ... (6) Columns for Discount on Purchases and Discount on Notes on the same side of the Cash Book; (c) Columns for Discount on Sales and Cash Sales on the debit side of the… Shares: French Cooking, Cooking

Traité de pâtisserie artisanale Roland Bilheux · 1984 · 240p · ≈ 8h · Moderate Shares: French Cookery, French Cooking, Cooking

Larousse gastronomique Montagné, Prosper · 1938 · ★ 4.6 · 1098p · ≈ 36h · Challenging Since its original publication, larouusse gastronomique has been one of the most important book in any food library. A combination of an encylopedia and a cookbook. Have been explained with pictures. I recommend. Shares: French Cookery, French Cooking, Food, Cooking

A treatise of the materia medica William Cullen · 1789 · 610p · ≈ 20h · Demanding This volume presents the texts of three Englishwomen remarkable both for writing and publishing their work during the first half of the sixteenth century. They also proved themselves nimble survivors of political and religious turmoil, Beaufort suffering for her Lancastrian connections and Roper and Basset for their Catholic allegiance. Significantly, these women turned to translation and to… Shares: Food, Cooking

Real fast food Nigel Slater · 1992 · ★ 4.1 · 319p · ≈ 10h · Moderate Nigel Slater presents over 350 creative, delicious and nourishing recipes and suggestions for those who'd rather spend more of their time eating than cooking. From simple snacks to dinner-party desserts, all the dishes in Real Fast Food can be ready to eat in 30 minutes or under. Shares: Cooking & Food, Cooking

Food fundamentals Margaret McWilliams · 1966 · 576p · ≈ 19h · Moderate "Food Fundamentals, 10th Edition" integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the… Shares: Food, Cooking

Tender at the bone Ruth Reichl · 1998 · ★ 4.3 · 289p · ≈ 9h · Moderate For better or worse, almost all of us grow up at the table. It is in this setting that Ruth Reichl's brilliantly written memoir takes its form. For, at a very early age, Reichl discovered that "food could be a way of making sense of the world . . . if you watched people as they ate, you could find out who they were." Tender at the Bone is the story of a life determined, enhanced, and defined in… Shares: Cooking & Food, Cooking

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