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French Cooking and Cookbooks
This section is devoted to Books on French cookery. The cookbooks in the selection below had five star ratings on UK Amazon reviews, as at 16 September 2005.
  Five Star cookbooks. Some of the best recipe books.  |
French Cooking and Cookbooks
This section is devoted to Books on French cookery. The cookbooks in the selection below had five star ratings on UK Amazon reviews, as at 16 September 2005. |
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The French Kitchen: A Cookbook
"For all lovers of food and France" Sunday Times The French Kitchen: A Cookbook It's not surprising that Joanne Harris's novels -- Chocolat, Blackberry Wine, and Five Quarters of the Orange -- celebrate the pleasure and magic of food, since her fondest childhood memories are of making pancakes with her great-grandmother Memee picking blackberries with her grandfather in Yorkshire, and exploring the early morning markets of Noirmoutier. Now, with coauthor Fran Warde, Harris shares her treasured collection of family recipes that have been passed down from generation to generation in this illustrated cookbook. Harris encourages cooks to engage all their senses when cooking -- look at what you're cooking, smell the ingredients, mix them with your fingers, and enjoy their sounds and textures. Cooking, she reminds us, is about as close to magic as modern society allows: to take a handful of simple, fresh ingredients and turn them into something wonderful, otherworldly. The 120 recipes include French classics such as Onion Soup and Onion Tart, Coq au Vin, and Creme Brulee as well as family favorites like Anouchka's Chile Garlic Bread, great-aunt Simone's Marinated Tuna, and great-aunt Marinette's Slow Fudge Sauce. And, of course, there's an entire chapter devoted to chocolate-cakes, meringues, and spiced hot chocolate. My French Kitchen, a collaboration between Joanne Harris, a writer who loves food, and Fran Warde, a former chef who loves to write about food, belongs in your kitchen. (Source Amazon UK 2005)
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Rick Stein's French Odyssey
More from Rick Stein |
Rick Stein's French Odyssey Inspired by his gastronomic journey through the idyllic waterways of Southern France, "Rick Stein's French Odyssey" explores French culinary tradition - perfect for aspiring cooks everywhere. Beginning with a diary of his trip and then divided into 6 chapters, with classic recipes at the back, the book is illustrated throughout with stunning food and location shots. Rick' s culinary tour on an ancient barge takes him along the Canal du midi from the Atlantic to the Mediterranean. His final destination is a little restaurant near Marseille where several years ago he had the best seafood lunch imaginable. Along the way he samples regional foods from country stew in Castelsarrasin to the Montaine Noire hams of Castelnaudary. Further south he stops over in the Languedoc wine region and samples local delicacies before heading towards Marseilles via the Canal du Rhone. With over 100 recipes, Rick's gastro-tour will motivate every reader to try French cooking again and again. (Source Amazon UK 2005) |
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Elizabeth David Classics: "Mediterranean Food", "French Country Cooking" and "Summer Cooking"
Watched the excellent BBC 2 drama on Elizabeth David? Now you can cook like her, with this single volume collection of her first three books! Publishers Grub Street are to be congratulated on re-issuing this single volume collection of Elizabeth David's first three books (A Book of Mediterranean Food, French Country Cooking and Summer Cooking), which have too long been out of print in hardback. The paperbacks are useful but tend to fall to pieces with repeated use. Moreover, even at full price this represents something of a bargain. The charm of the originals, with the evocative drawings by John Minton and Adrian Daintrey, remains intact. Grub Street have discreetly changed page numbers in references and that appears to be about it. The lobster on the cover is as forbidding and jealous of its dignity as Mrs David, famously, was wont to be. (The changing cover illustrations of ED reprints over the years might make an interesting study. The 70s paperback of Mediterranean Food features a spectacularly boring photograph of a corner of a French market-meaningless, until you spot in the foreground a big bunch of garlic, a symbol even then of everything Mediterranean. As for the books, what is there to say? They are what they are. Everybody knows about them. The fumes of historical myth ("grey post-war Britain ... sudden blaze of southern sunshine") rises from them like incense. It's difficult to recapture the effect they must have had in the 50s, and perhaps it's scarcely worth the effort. One returns to them periodically, wearied of the exertions of the gastro-pornographers, to refresh oneself at the spring of Elizabeth David's perfect taste. Or so the theory goes. However, it's important to remember, what seems in danger of being forgotten, that despite the telegraphic concision of some of the recipes, these are practical books, intended to be used over and over in the kitchen. Elizabeth David regarded herself first and foremost not as a writer but as a cook. These little volumes really are indispensable, imperishable classics of the kitchen. -- Robin Davidson (Source Amazon UK 2005) Amazon USA UK Canada ... more from Elizabeth David |
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The French Laundry Cookbook
Look inside the pages of The French Laundry Cookbook (Amazon US page) |
The French Laundry Cookbook One hundred and fifty recipes are presented in this cookbook, many of them unique to the author's restaurant, such as lobster-filled crepes with a carrot-emulsion sauce, topped with a pea-shoot salad dressed lightly with lemon-infused oil, to name one of the simpler ones! (Source Amazon UK 2005) |
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Charcuterie and French Pork Cookery Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's "Charcuterie and French Pork Cookery" is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages. (Source Amazon UK 2005) |
Charcuterie and French Pork Cookery
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Bouchon
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Bouchon Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l'oignon grantin e, steamed mussels, steak frites, confit of duck, country-style p t s, and gigot d'agneau. (Source Amazon UK 2005) |
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Parisian Home Cooking Chef and hotel restaurant consultant Roberts bings a disarmingly relaxed approach to French cooking and succeeds in taming a cuisine that can intimidate with its sometimes exacting procedures. He shows that Parisian home cooks are as hampered by small kitchens and time shortages as the rest of us, and, that, as a result, their daily recipes are far less complicated than traditional French cookbooks suggest. Roberts proves that techniques are within the reach of anyone. His book provides ingredient lists that are not overwhelming and brims with such fresh ideas as the simple Cream of Radish Leaf Soup. Steamed Mussels West Indian Style tingles with coriader, curry and red pepper flakes. Pan-seared Tuna Served with its Marinade boasts a virtually effortless sauce of red wine, Dijon mustard and shallots. Casserole Roasted Chicken is one of several recipes that that recall earlier Parisian stoves without thermostats, while delivering a very moist bird. Veal Shanks with Bread Sauce has a braising liquid ingeniously thickened with bread crumbs. Beef Tenderloin Steaks with Roquefort Sauce lavishly weds savory flavors popular with Parisians as does Pork in the Style of the Butcher's Wife, heady with a mustard cream sauce, herbs, capers and cornichons. Many dishes are not for the fat concious, but those who want to prepare French food with an informality that's almost Italian will relish Roberts's delectably casual recipes. (Source Amazon UK 16 September 2005 - Publishers Weekly May 17, 1999 Starred Review) |
Parisian Home Cooking
Look inside the pages of Parisian Home Cooking (Amazon US page) |
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Georges Perrier Le Bec-fin Recipes
Look inside the pages of Georges Perrier Le Bec-fin Recipes (Amazon US page) |
Georges Perrier Le Bec-fin Recipes An upscale user-friendly collection of some of Le Bec-Fin''s most famous haute-cuisine dishes as well as some newer recipes. 120 recipes for both classic French cuisine and Bistro cooking are contained in this book. (Source Amazon UK 2005) |
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French provincial cooking Elizabeth David Elizabeth David aims to induce a desire to use each recipe as soon as it is read, describing recipes like "pot au feu" in all their simplicity. She presents cooking without elaboration. Advice is also included on the choice of the tools that would always be needed in any kitchen. (Source Amazon UK 2005) More from Elizabeth David |
French Provincial Cooking with Elizabeth David
Samples : view sample pages from French Provincial Cooking by Elizabeth David (Amazon US) |
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L'atelier of Joel Robuchon : The Artistry of a Master Chef and His Proteges
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L'atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges Description: L'Atelier of Joel Robuchon features 48 stunning recipes derived from eight primary ingredients. Setting the stage with ten of his most magnificent and now-famous recipes, Robuchon's own signature dishes are followed by contributions from five of his most acclaimed "disciples"--the new generation of great French chefs, personally trained and inspired by Robuchon, including: Dominique Bouchet, Christophe Cussac, Phillippe Groult, Benoit Guichard, and Maurice Guillouet. The recipes are broken down into 8 categories based on the feature products that most characterize Jol Robuchon's cuisine: potatoes, caviar, scallops, crepes, sweetbread, truffles, chestnuts, and almonds. *Lavish full-color photography. *An emphasis on the importance of raw ingredients and basic techniques. *Comprehensive and easy-to-follow recipes instructions. *A diversity of dishes from five different chefs, all inspired by one great master. Synopsis: Joel Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate-with,the first time ever, all the "inside" information-the classic dishes that have elevated him to a place of international culinary respect and fame. The Atelier-we watch from the wings, able to observe the genesis of creation in Robuchon's own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of the gestures and glances of this contemplative world is offered, as we observe one of today's most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominque Bouchet, Cristophe Cussac, Philippe Groult, Benoit Guichard, and Maurice Guillouet. The Products-we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Joel Robuchon explains why potatoes, caviar, scallops, cepe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favorite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon's own quest for raw perfection. The Recipes-we participate in the unique synthesis of flavors, colors, and textures conceived by the master and his five proteges. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition. (Source Amazon UK 2005) |
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Simple French Cookery / Foolproof French Cookery In "Foolproof French Cookery", and its paperback edition, "Simple French Cookery", Raymond Blanc demystifies French cuisine and demonstrates how enjoyable the simple, creative act of cookery can be. He describes the basic techniques needed to create traditional French food, and demonstrates 40 simple-to-follow versions of the most well-known dishes. With step-by-step instructions and colour photographs to accompany every stage from start to finish, all 40 recipes are quick and easy to prepare, and use readily available ingredients. All Raymond's recipes are simple, rustic and completely delicious, and whether you choose quick and easy. Oeufs en Cocotte or Moules Mariniere for a more elaborate meal, his foolproof instructions guarantee excellent results every time. (Source Amazon UK 2005) |
Simple French Cookery - Note: No Amazon UK rating as at 16 September 2005
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More cookery books - the BBC and TV cookery books selection. |
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Craft Books from Jewelry Making to Needle Crafts ...view sample pages and read reviews for example... |
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