by Richard Olney (1994)
Using the wine maker's year as his calender, the author invites readers to the everyday meals and special celebrations that mark the seasons at Domaine Tempier.
Dorie Greenspan
A James Beard Award winner offers personable recipes for French home cooking, presenting more than three hundred recipes for hors d'oeuvres, salads, soups, meat dishes, fish, vegetables, and desserts, with a separate section on making dough, vinaigrettes, and sauces.
Anne-Elisabeth Groult, Jérôme Delile
French Text : 2014 marks the centenary of the declaration of the Great War. The First World War disrupted everyday life and particularly French gastronomy well beyond the conflict. During the period between 1914=1918 eight million five hundred thousand French solders were mobilized for duty, representing three meals a day for 1500 days. The French were forced to fulfill this fantastic challenge of supplying four million meals to fighters directly from the front. And from this one can trace the foundations of the modern "catering." History buff Jerome Delile has compiled many historic utensils : bowls, flasks etc... And after a careful restoration, they have now found enticing photos invites the reader on a journey through time in a simple and effective manner. It immerses you in the time of "cooks," which were indispensable to the successful outcome of the Farmer's soup (Potage cultivateur) ; Vineyard's soup (Soup vigneronne) ; Crepe Lorraine ; This work represents the first in a series that should have at least three more volumes. In preparation are collections of recipes from the French Phoney war (1939/1940) followed by a cookbook focusing on recipes from the "restriced perios," meals meant to accommodate fot the lack of food available during the occupation." --- translated by Amazon.
François Payard with Anne E. McBride
A collection of one hundred favorite cookie recipes from pastry chef François Payard, including macarons, tea cakes, madeleines, spritz cookies, walnut cookie bars, cannelés, pignoli cookies, and meringue kisses.
Danyel Couet
Presents a collection of recipes found in the varied ethnic neighborhoods of Paris along with information on creating menus based on foods found in Parisian markets.