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  • Fine French Desserts Essential Techniques and Recipes
    Fine French Desserts Essential Techniques and Recipes
    ISBN: 9782080201577
    Publication date: 01/10/2013

    This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are grouped by category: hot or cold desserts, entremets, classic pastries, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature creme brulee, Black Forest cake, clafoutis, lemon meringue pie, profiteroles, frozen raspberry souffle, Opera, tarte tatin, crepes Suzette, macaroons, gingerbread, strawberry-cherry gazpacho, mango-pineapple carpaccio, fruit taboule, Christmas log, and sugar decorations. Practical references include visual lexicons of recommended kitchen equipment and common ingredients; decorative piping models; conversion tables; a glossary; descriptions of regional French specialties and fifteen classic French desserts; and an index of recipes and main ingredients. Each recipe is rated for complexity so the home chef can gradually expand his or her baking ability through experience. More than 600 photographs and twenty downloadable videos of complex techniques enhance the learning experience in this essential guide for novice and established cooks alike.

    Pages: 480
    Dimension: 270mm X 240mm
    Author: DELORME, HUBERT
    Price: $80.00
  • Five Seasons Kitchen
    Five Seasons Kitchen
    ISBN: 9781910690314
    Publication date: 01/02/2017

    In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted 'Best Chef in the World' by his peers and 2016 sees him mark 50 dazzlingly creative and successful years in the kitchen. To celebrate this outstanding career Grub Street is delighted to be publishing his new title 'La Cuisine des 5 Saisons' in English. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks. Why is it called 'Five Seasons'? Because for chef Gagnaire there are five not four seasons; Spring, he says must be divided into two seasons because you don't have the same produce in March as in June. Thus the recipes in this book follow the rhythm of the seasons and their bounty. In each chapter there are six menus with starter, main dish and dessert. The recipes come from Pierre's culinary's repertory and these are the recipes which made him famous. Through the recipes one can see the strong worldwide influence in his cuisine, cooking with every kind of ingredient. His eponymous restaurant in Paris specialises in modern French cuisine, and has garnered three Michelin stars. He has become an iconoclastic chef at the forefront of the fusion cuisine movement by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website he gives his mission statement as 'facing tomorrow but respectful of yesterday'. Gagnaire is also Head Chef of Sketch in London. In 2005 both restaurants were ranked in the S.Pellegrino World's 50 Best Restaurants, with Pierre Gagnaire ranking third for three consecutive years (2006, 2007, and 2008). In December 2009, Gagnaire made his United States debut with Twist in Las Vegas, which has since received great critical praise. He now also has restaurants in Hong Kong, Seoul, Dubai, Tokyo, Berlin, and Moscow.

    Author: GAGNAIRE, PIERRE
    Price: $69.99
  • Flavors From the French Mediterranean
    Flavors From the French Mediterranean
    ISBN: 9782080202512
    Publication date: 01/03/2016

    A Michelin three-star French chef divulges how to make eighty classic Mediterranean recipes at home. Overlooking the sparkling Mediterranean Sea, chef Gérald Passédat draws inspiration from the abundance of local seafood, sun-ripened vegetables, fragrant herbs, and sumptuous wines. Photographs of his beautifully prepared recipes are complemented by the spectacular land- and seascapes of the south of France—rolling vineyards, olive groves, shady terraces, bustling summer markets, and medieval towns aglow in the warm golden light of afternoon sun.The Mediterranean diet is the world’s healthiest delicious cuisine, and chef Passédat shares eighty of his classic, generous, and easy-to-prepare recipes that celebrate fresh produce and an overall healthy lifestyle. Appetizers include Provençal-style stuffed vegetables, homemade tabbouleh, pizzas and pissaladières, squid marinades, and delicious fresh salads. Main courses range from gnocchi, herbed meatballs, roasted duck, and spelt risotto to the region’s famous bouillabaisse fish stew. Desserts include fruit and verbena soup, roasted figs, or a bright lemon tart. Chef Passédat earned the famed Michelin guide’s highest honor, a three-star rating, in 2008—one of only twenty-seven chefs in France and 117 in the world to enjoy such a distinction. Here, he divulges his tips and tricks garnered over nearly four decades in the kitchen along with suggested wine pairings for each dish.

    Pages: 176
    Dimension: 240mm X 170mm
    Author: PASSEDAT, GERALD
    Price: $45.00
  • FOIE GRAS (OPS)
    FOIE GRAS (OPS)
    ISBN: 9780471293187
    Publication date: 20/08/1999

    MICHAEL A. GINOR is co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, and is an international food and travel columnist. MITCHELL DAVIS is Publications Director at the James Beard Foundation. JANE ZIEGELMAN and ANDREW COE collaborate on writing projects about food and travel. GIDEON LEWIN has been among the most successful editorial and commercial photographers since the mid-1970s. His fashion and portrait work has appeared in top magazines such as Vogue, Elle, and German Bazaar.

    Pages: 352
    Dimension: 284mm X 226mm
    Author: GINOR, MICHAEL AND ZIEGELMAN, JANE
    Price: $79.99
  • Food and Wine of France Eating and Drinking from Champagne to Provence
    Food and Wine of France Eating and Drinking from Champagne to Provence
    ISBN: 9781594204524
    Publication date: 01/01/2017

    In The Food and Wine of France, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country’s culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world’s next cutting edge cuisine.

    France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what “the best” means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people.

    The Food and Wine of France is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious–and why it will endure.

    Pages: 320
    Dimension: 243mm X 166mm
    Author: BEHR, EDWARD
    Price: $45.00
  • Food France - A Journey Through The Country of Taste
    Food France - A Journey Through The Country of Taste
    ISBN: 9789079761760
    Publication date: 01/12/2011

    This is not just a cookbook! It is a large-format culinary travel guide packed with colour illustrations which presents the best of French food, with sections devoted to classic French products and information on the countryside and the different areas, from Normandy to the Mediterranean sea, where these exceptional products start life. Each chapter of this amazing book is dedicated to one of the regions of France, with characteristic products, classic recipes and a brief photographic article of the area, including notes on history, art and traditions.

    Pages: 464
    Dimension: 290mm X 250mm
    Author: MORDENTI, MARIANNA
    Price: $120.00
  • Food Lovers Guide to Paris  Pariss Best Restaurants  Bistros Cafes Charcuteries Bakeries and More
    Food Lovers Guide to Paris Pariss Best Restaurants Bistros Cafes Charcuteries Bakeries and More
    ISBN: 9780761173380
    Publication date: 01/05/2014

    The book that cracks the code, from the incomparable Patricia Wells. An acclaimed authority on French cuisine, Ms. Wells has spent more than 30 years in Paris, many as former restaurant critic for The International Herald Tribune. Now her revered Food Lover s Guide to Paris is back in a completely revised, brand-new edition. In 457 entries 345 new to this edition, plus 112 revisited and reviewed classics The Food Lover s Guide to Paris offers an elegantly written go-to guide to the very best restaurants, cafes, wine bars, and bistros in Paris, as well as where to find the flakiest croissants, earthiest charcuteries, sublimest cheese, most ethereal macarons, and impeccable outdoor markets. The genius of the book is Ms. Wells s meritocratic spirit. Whether you re looking for a before-you-die Michelin three-star experience (Guy Savoy, perhaps, or Restaurant Alain Ducasse au Plaza Athenee) or wanting to sample the new bistronomy (Bistrot Paul Bert, Le Comptoir du Relais) or craving something simple and perfect (L As du Fallafel, or Breizh Cafe for crepes), Patricia Wells tells you exactly where to go and why you should go there. You no longer have to rely on the iffy reviews of Yelp or Trip Advisor. Included are 40 recipes from some of her favorite chefs and purveyors and, of course, all the practical information: addresses, websites, email, hours, closest metro stop, specialties, and more."




    Pages: 448
    Author: WELLS, PATRICIA
    Price: $34.99
  • Food Lovers Pilgrimage to France
    Food Lovers Pilgrimage to France
    ISBN: 9781921382918
    Publication date: 22/10/2014

    Dee Nolan, an award-winning journalist and editor, began her career in Melbourne. She then worked for some of the world's leading newspapers and magazines in London and New York. While still living in the UK, she and her husband, John Southgate, bought back her family farm, Gum Park, in the Limestone Coast of South Australia, and they began a long-distance restoration of the house and property. Established by Dee's grandfather a century ago, it had been out of family ownership for twenty-five years. After more than two decades overseas, Dee has returned to live in Australia, where she and John divide their time between Sydney and the Limestone Coast. Their passion for olives and their commitment to sustainable farming has been realised in the certified organic olive oil Nolans Road, which they produce from the olive groves they have planted at Gum Park.

    Pages: 400
    Author: NOLAN, DEE
    Price: $79.99
  • FOOD WINE BURGUNDY (OPS)
    FOOD WINE BURGUNDY (OPS)
    ISBN: 9781892145758
    Publication date: 01/03/2010

    For decades, David Downie and Alison Harris have been exploring Burgundy--they walked clear across it in 2006--reporting on their finds for top magazines and newspapers worldwide. This is the third Terroir Guide they have collaborated on and perhaps the most detailed and personal of any so far. Burgundy is one of France's great food and wine regions. Many of the world's most sought-after wines are produced there; so, too, are some of the most underrated, underpriced white wines in France. Each of Burgundy's five wine districts is thoroughly explored in this guide, with recommendations on which wines to buy and which wineries to visit. Wine terminology is explained in a way that anyone can understand. On the food side, Burgundy still has a surprising number of luxurious restaurants, as well as dozens of country auberges visitors dream of discovering. Downie leads you to just such places, as well as to specialty food shops where you can taste the region's "terroir "firsthand. Burgundy's lush scenery distills the essence of French "terroir," and each of its subregions has a distinctive character where the architecture and art reflect this storied diversity

    Pages: 448
    Author: DOWNIE, DAVID
    Price: $49.95
  • France is a Feast The Photographic Journey of Paul and Julia Child
    France is a Feast The Photographic Journey of Paul and Julia Child
    ISBN: 9780500519073
    Publication date: 01/10/2017

    Publication Date: October 2017
    Their wanderings through the French capital and countryside, frequently photographed by Paul, would help lead to the classic Mastering the Art of French Cooking, and Julia's brilliant and celebrated career in books and on television. Though Paul was an accomplished photographer (his work is in the collection of the Museum of Modern Art), his photographs remained out of the public eye until the publication of Julia's memoir, My Life in France, in which several of his images were included. Now, with more than 200 of Paul's photographs and personal stories recounted by his great-nephew Alex Prud'homme, France is a Feast not only captures this magical period in Paul and Julia's lives, but also brings to light Paul Child's own remarkable photographic achievement.

    Pages: 208
    Dimension: 246mm X 223mm
    Author: CHILD, JULIA
    Price: $50.00
  • France The Cookbook (previously I Know How To Cook)
    France The Cookbook (previously I Know How To Cook)
    ISBN: 9780714872452
    Publication date: 01/07/2016

    Publication Date: July 2016
    With more than 1,400 recipes, Mathiot guides the reader through all the classic recipes and techniques of French cooking (which provide the building blocks for so many other cuisines) with a clear and authoritative voice. The recipes, which have been fully updated by Clothilde Dusoulie, author of the popular Chocolate & Zucchini blog, prove that authentic French food doesn't have to be complicated, heavy or too rich.
    Ginette Mathiot (1907u1998), Officier de la Legion d'Honneur, taught three French generations how to cook and is the ultimate authority on traditional home cooking in France. She wrote more than 30 best-selling cookbooks, covering all subjects in French cuisine. This book, Je sais cuisiner, was her definitive, most comprehensive work, bringing together recipes for every classic French dish. Parisian Clotilde Dusoulier is a food writer and an expert on French home cooking, who specialises in adapting traditional French dishes for modern readers. Author of several cookbooks, her vast knowledge of French food has led many fans to her Chocolate & Zucchini website and blog.
    (Previously called I KNOW HOW TO COOK)

    Pages: 976
    Author: MATHIOT, GINETTE
    Price: $59.99
  • French Bistro Seasonal Recipes
    French Bistro Seasonal Recipes
    ISBN: 9782080200884
    Publication date: 01/02/2012

    The French bistro provides an irresistible dining experience, combining fresh, traditional dishes with a friendly atmosphere. With its checkered tablecloths, chalkboard menus brandishing the plats du jour, emblematic wooden chairs, and an endless supply of crusty baguettes, the gastronomic bistro has firmly established itself as a culinary institution. Bertrand Auboyneau, the owner of Bistrot Paul Bert in Paris, offers a seasonal selection of sixty hearty recipes. Starters include rustic country pate with cognac and wild mushroom confit or scallops cooked in their shells with a piquant twist. An extensive selection of main courses ranges from shoulder of lamb en cocotte to duck breast with cherries and roasted new potatoes. After a dazzling cheese platter, if you still have room for dessert, you can indulge in an assortment of delicious classics, such as Paul Bert's signature Paris-Brest, praline cream in a crisp choux pastry ring, or ile flottante, an island of poached meringue floating in Tahitian vanilla creme anglaise. To accompany the recipes, revered food critic Francois Simon outlines the ten commandments that rule a true bistro, such as the importance of an inspirational owner and a highly experienced chef as well as impeccable waiters and the art of creating an authentic decor, dense with the wafting smells of good food and wine. Photographs feature both recipes and the lively spirit of a dozen Parisian bistros.

    Pages: 216
    Dimension: 240mm X 190mm
    Author: AUBOYNEAU, B
    Price: $42.99
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