Pastry school in Paris
Cindy Neuschwander
Twins Bibi and Matt learn about different liquid measurements when they go to Les Jumelles Coccinelle International Pastry Academy while on a trip to Paris with their parents and dog.

by Robert Joseph (2005)
"Showing you what others only tell you, this book is perfect for any wine-lover. This is the definitive visual guide to enjoying and appreciating French wine. It features fully revised and updated information on over 200 appellations and best vintages. From regional information and driving tours to recommended food pairings and details on how different wines are made, discover everything you need to know about the wines of France."--Publisher description.
Cindy Neuschwander
Twins Bibi and Matt learn about different liquid measurements when they go to Les Jumelles Coccinelle International Pastry Academy while on a trip to Paris with their parents and dog.
photography, Ian Baker
'New Zealand food, wine & art : the journey continues' is the third in a highly successful series of books published to celebrate the culinary, vinous and artistic wonders of New Zealand. The latest edition features completely new recipes and wine recommendations from some of the country's most innovative and creative chefs, along with artworks that reflect the spirit of the land.
Colman Andrews
Olives, gnocchi and ravioli, chestnuts and cheese, tender tripe and mortar-made pesto served with lasagna so thin it's called "silk handkerchiefs" - the traditional fare of the Riviera is not haute cuisine, but a unique juxtaposition of delicate and hearty flavors born of the ingenuity of the region's people and their unabashed love of food. In this splendid book, Colman Andrews offers a compendium of recipes that capture the true essence of this region's cuisine, as well as a gastronomic journey that takes you from the street vendors of Nice and food shops of Genoa to farmhouse kitchens and elegant restaurants. Colman Andrews adds an accompanying chapter on wines, an appendix of favorite restaurants, and an array of fascinating facts and personal anecdotes on the foods, the topography, and the people of the region.
[story and art by] Takashi Hashiguchi
"England. France. Germany. What common thread binds these three nations together? Answer: each is famous for producing unique, distinctive, delicious bread. But what of the island nation of Japan, home to rice and delicacies of the sea? Is there not a doughy, gastronomic delight they can claim as their own? The answer is no...until now! Kazuma Azuma, a 16-year-old-boy blessed with otherworldly baking powers, has taken it upon himself to create Ja-pan, the national bread of the land of the rising sun!"--P. [4] of cover.