18 books like Modern French culinary art
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.
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Guide culinaire
This record includes reprints of the first American edition.
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All-time favorites
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First Cook Book
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Basic flavorings
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Cooking Basics for Dummies
Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5th Edition takes the intimidation out of cooking and helps you start cultivating your culinary prowess in no time. From learning fundamental cooking techniques like dicing, chopping, and sauteing to creating delicious, easy-to-follow recipes, you'll discover how to cook up…
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Oysters à la mode, or, The oyster and over 100 ways of cooking it
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The blender way to better cooking
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The book of tofu
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Craig Claiborne's Favorites From The New York Times
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Theory & practice of good cooking
Abstract: The fundamental principles of cooking are presented for beginners and expert cooks alike. Each chapter is built around a method of preparation rather than a category of foods, and begins with a detailed description of several techniques, spiced with anecdotes, cooking tips, preparation methods, and equipment descriptions. Thus, the chapter on "Boiling" discusses simmering and reducing,…
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The I Never Cooked Before Cookbook
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An herb and spice cook book
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Joe Tilden's recipes for epicures
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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…
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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…
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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.
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Roald Dahl's Revolting Recipes
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