18 books like Grand livre de cuisine
Traité de pâtisserie artisanale
Shares: Courses & Dishes - Desserts, Desserts, French Cookery, French Cooking
Larousse of Gastronomy
"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, Gastronomy, Encyclopedias, French Cooking
On baking
xxx, 830 p. : 29 cm. +
Shares: Cakes, Courses & Dishes - Desserts, Desserts, Cooking
The Cooking of South-West France
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, Cookery, Cooking
Modern French culinary art
Shares: French Cookery, French Cooking, Cookery, Cooking
My kid's allergic to everything dessert cookbook
Substituting rye flour, carob, almond milk, and other ingredients for foods children may be allergic to, these recipes cover everything from chocolate chip cookies to banana cream pie. Substitution charts tell how to convert recipes into allergen-free delights, and a buying guide shows where to find special ingredients.
Shares: Cakes, Courses & Dishes - Desserts, Desserts, Cooking
The unprejudiced palate
First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for…
Shares: Gastronomy, Cookery, Cooking
Guide culinaire
This record includes reprints of the first American edition.
Shares: French Cookery, French Cooking, Cookery, Cooking
Le répertoire de la cuisine
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, Cookery, Cooking
The Alice B. Toklas Cook Book
"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, Cookery, Cooking
French Country Cooking (Cookery Library)
A remarkable book ... food is treated with reverence, with understanding and, above all, with care' - Sunday Times Full of authentic recipes, this richly evocative book describes some of the splendid regional cookery of France. The food of each area has its own particular flavour, derived naturally from local resources. FRENCH COUNTRY COOKING shows the immense diversity of the cuisine through…
Shares: French Cookery, French Cooking, Cooking
Supercook
Shares: Encyclopedias, Cooking
La cuisinière de la campagne et de la ville, ou, Nouvelle cuisine économique ..
Shares: French Cookery, French Cooking, Cooking
Larousse gastronomique
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, Encyclopedias, French Cooking, Cookery
Delights and Prejudices (On Food)
viii, 337 p.: 24 cm
Shares: Gastronomy, Cookery, Cooking
A Book of Mediterranean Food
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: French Cooking, Cookery, Cooking
The art of eating
This book is the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger, she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . .…
Shares: Gastronomy, Cookery, Cooking
Julie and Julia
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