French Books - Page 10

The Whole Chile Pepper Book

Dave Dewitt, Nancy Gerlach

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Not as extensive as I thought it'd be... 3 out of 5 stars.
2 of 2 people found this review helpful.

This book includes a short history of the chile pepper, 4 pages of color photos, and about 180 recipes. It doesn't include much about growing peppers or explain their basic uses (other than as part of recipes). While it includes a few pages of color photos, all other photos in the book are black and white.

The history of the pepper, while sometimes interesting, wasn't as inclusive as I thought it would be. Basically, it explains how the pepper moved from area to area and how the local people grew it and used it in their cooking. According to the authors, the American chili pepper is the ancestor of the spicy dishes from Thailand, China, and elsewhere.

Editorial Review:

The editors of The Whole Chile Pepper magazine present the definitive book on chile peppers--history, lore, and over 150 tongue-tingling, throat-scorching recipes. Includes a field guide with full-color photos identifying 27 often-confusing varieties of peppers; extensive gardening and preservation instructions; mail-order and seed sources; the latest health claims; and more.

On Rue Tatin: Living and Cooking in a French Town

Susan Herrmann Loomis

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Customer Reviews:
Total reviews: 48 Average rating: 4.0 of 5

Editorial Review:

Susan Loomis arrived in Paris twenty years ago with little more than a student loan and the contents of a suitcase to sustain her. But what
began then as an apprenticeship at La Varenne École de Cuisine evolved into a lifelong immersion in French cuisine and culture, culminating in permanent residency in 1994. On Rue Tatin chronicles her journey to an ancient little street in Louviers, one of Normandy’s most picturesque towns.

With lyrical prose and wry candor, Loomis recalls the miraculous restoration that she and her husband performed on the dilapidated convent they chose for their new residence. As its ochre and azure floor tiles emerged, challenges outside the dwelling mounted. From squatters to a surly priest next door, along with a close-knit community wary of outsiders, Loomis tackled the social challenges head-on, through persistent dialogue–and baking.

On Rue Tatin includes delicious recipes that evoke the essence of this region, such as Apple and Thyme Tart, Duck Breast with Cider, and Braised Chicken in White Wine and Mustard. Transporting readers to a world where tradition is cherished, On Rue Tatin provides a touching glimpse of the camaraderie, exquisite food, and simple pleasures of daily life in a truly glorious corner of Normandy.

The Cook's Bible: The Best of American Home Cooking

Christopher Kimball

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Total reviews: 25 Average rating: 4.5 of 5

Editorial Review:

Whether you're a kitchen novice or a veteran home chef, Christopher Kimball has written the one cookbook you absolutely must own - an indispensable guide to the best in American home cooking.

As the founder, publisher, and editor of Cook's Illustrated magazine, Kimball has perfected a new way of writing about food: take a classic dish, meticulously test all possible variations, and then present the recipes proven best. Now, with THE COOK'S BIBLE, Kimball at last gives you a cookbook based on the same rigorous methods. From the ideal way to cook a turkey to perfect chocolate cake, you get foolproof master recipes for hundreds of favorite dishes - and one of the best basic cookbooks every published.

THE COOK'S BIBLE takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375 oven and a 170 internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, grilled ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes.

In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. You can start off with his Cream of Roasted Tomato Soup or Winter Red Cabbage Salad with Bacon and then follow with a main course of Beef Tenderloin with Marsala and Balsamic Vinegar or Braised Tuna with Ginger and Soy. Pastas, beans, and grains dishes - Squash and Sage Ravioli; Barley with Spinach, Parsley, and Chives; and Marinated White Beans - provide intriguing accents. And Sauted Green Beans with Lemon and Walnuts, Baked Carrots with Maple Syrup and Nutmeg, and Rustic Country Bread make perfect accompaniments. For deserts, you can indulge yourself with The Best Angel Food Cake, Buttermilk Fruit Cobbler, or a simple dish of poached Peaches with Ginger.

Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - with more than 200 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices.

From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.

Van Gogh's Table: At the Auberge Ravoux

Alexandra Leaf, Fred Leeman

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Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

At the Auberge Ravoux, in a tiny artists’ village twenty miles from Paris, Vincent Van Gogh found a measure of peace in his ill-starred life—and experienced an unparalleled burst of creativity, producing seventy masterpieces and studies. The Auberge still operates today as the Maison de Van Gogh. Little has changed since Van Gogh first set down his bags more than a century ago, and visitors are still treated to the comforting, delicious regional cuisine that he would have dined upon.

Here is a stirring view into Van Gogh’s world, as intimate as sharing poulet and pommes sautées with the artist himself. Written by the former Chief Curator of the Van Gogh Museum in Amsterdam with one of America’s foremost culinary authorities, this unique cookbook/art book explores the role of the café in Van Gogh’s life. Includes more than 50 traditional recipes, ranging from hearty to refined, and 100 photographs, paintings, sketches, engravings, and letters, some never before seen in book form.

PATRICIA WELLS AT HOME IN PROVENCE: Recipes Inspired By Her Farmhouse In France

Patricia Wells

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Editorial Review:

For the past fifteen years, Patricia Wells has been carrying on a love affair with a region of France, a centuries-old farmhouse, and a cuisine. Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines Wells's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and so exciting that they will instantly become part of your daily repertoire.

Here are over 175 recipes from Wells's farmhouse kitchen, including whole chapters on salads, vegetables, pasta, and bread There are simple but imaginative "palate openers," such as Tuna Tapenade and Curried Zucchini Blossoms, and soul-satisfying soups, with such delights as Monkfish Bouillabaisse with Aroli, Wells's own brilliant interpretation of a Provencal classic. When it comes to meat and poultry, Wells offers earthy daubes, the slow-simmered stews so beloved by the French, and such melt-in-your-mouth delicacies as Butter-Roasted Herbed Chicken You will savor Wells's fish and shellfish creations with recipes like Seared Pancetta-Wrapped Cod. And no meal would be complete without a delight from the treasure trove of desserts here, including Cherry-Almond Tart and Winemaker's Grape Cake.

Illustrated with famed photographer Robert Fréson's captivating pictures, Patricia Wells at Home in Provence is a book you'll want to revisit time and again.

Provençal Cooking: Savoring the Simple Life in France

Mary Ann Caws

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Editorial Review:

A savory tribute to the simple joys of life in Provence—great company, delicious food.

More than thirty years ago, Mary Ann Caws, then a young professor, moved to Provence to translate the poetry of Provençal poet René Char. What sounded like a simple romantic sojourn turned into a journey of self-discovery on the joys of living simply and enjoying the maxims of the Provençal "good life"—good company, good food, and great wine, preferably from your neighbor's vineyard. There was little else in the way of material goods. Her little cottage, her cabanon, had no running water, no heat, no electricity. When she arrived that first day with her young family in tow, the house was even missing a wall and almost half of the roof. The rest of the place seemed held together only by weeds and brambles. Mary Ann and her family were never happier.

The beauty of the olive trees, cherry orchards, marketplace and vineyards dictated the rhythm of their new lives. The process of preparing food and then sharing it with friends and neighbors came to embody the essence of their existence on the hillside of Mount Vertaux. Now, in this delightful and lyric meditation on Provence and its food, Mary Ann invites you to sit down at her table and share in some of her favorite recipes, the recipes of her neighbors, and her delicious memories of life in France.

Parisian Home Cooking: Conversations, Recipes, And Tips From The Cooks And Food Merchants Of Paris

Michael Roberts

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Customer Reviews:
Total reviews: 17 Average rating: 4.5 of 5

Perfect recipes every time! 5 out of 5 stars.
6 of 7 people found this review helpful.

I am very interested in french culture - in particular, the culture of food! I have other french cookbooks, but this one is by far the most used. Every single recipe I have cooked from this book has turned out beautifully. My family has especially enjoyed the scallop recipes and the bean soup recipe. I am very pleased with this book. I love the stories of french life and the pictures of the cooks in their kitchens. Hard to believe that so many treats could emerge from such tiny and bare kitchens. Bon appetit!

Editorial Review:

In Parisian Home Cooking, Michael Roberts offers a look at how real people shop, cook, and eat in the City of Lights. The side streets and markets of Paris come alive with anecdotes about traditional recipes and the daily shopping. Each chapter takes a trip to a different part of the market, with descriptions of the shopkeepers and their goods. And more than 150 recipes document the meals that many Parisians know by heart and consider their daily fare.

This isn't fancy restaurant cooking that is difficult to duplicate in the home kitchen, but rather wholesome, easy-to-make recipes, most of which take less than thirty minutes to prepare. Take your pick from Smothered Duck Legs and Apples, Baked Tomatoes with Pesto, and Stuffed Cod with Asparagus. Indulge yourself in Lamb and Red Bean Stew, Tuna Braised in Sherry with Rosemary, or Parisian Bread Pudding. From cover to cover, Parisian Home Cooking is a delicious way to bring a bit of everyday Paris into your own home.

When French Women Cook: A Gastronomic Memoir

Madeleine Kamman

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Total reviews: 4 Average rating: 5.0 of 5

Editorial Review:

Long lauded as one of the world’s most revered culinary instructors, French-born Madeleine Kamman’s career arose from remarkably humble beginnings in central France. As a young woman, Madeleine got her training by working in a family restaurant in Touraine and in the kitchens of France’s most respected regional cooks, who nourished her appetite for the tradition, rigor, and personal nature of cooking. Her exuberant and colorful memoir of that time—originally published over 25 years ago—tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious food under the tutelage of her informal mentors. Over 250 recipes for the simple dishes she learned at their sides illustrate her evocative reminiscences of a bygone era in rural France. Part travelogue, part social history, part instruction manual, this classic is required reading for anyone who wants to know more about the life, times, and tastes of a woman who has helped shape American cooking.

Simple French Cooking: The very best of a classic cuisine made easy, with 200 delicious and authentic dishes shown step by step in more than 800 photographs

Carole Clements

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Editorial Review:

France has a culinary tradition that is the most renowned in the world--from the sun-drenched specialities of Provence, through the lusty, full-bodied dishes of Burgundy at the country's heart, to the classic seafoods found along the Atlantic coast.

The Walnut Cookbook

Jean-Luc Toussaint

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Customer Reviews:
Total reviews: 3 Average rating: 4.0 of 5

This would make a great gift. Over 100 well written recipes. 4 out of 5 stars.
7 of 7 people found this review helpful.

The Walnut Cookbook is filled with recipes that work. No complicated techniques or equipment (beyond a food processor) are needed to reproduce these delightful recipes. There are many desserts and salads, of course, but the appetizers and meat recipes are often brilliant. It is a very handsome trade paperback, with a heavy water-resissitant cover, a scattering of illustrations and photographs, and a beautiful lay-out. This book is a winner

Editorial Review:

Booksellers have come to count on us for lovely books that explore and celebrate the culinary basics -- from chiles to Parmigiano -- and this gorgeous tribute to the indispensable walnut equally sure to please and delight. Walnuts, today hailed as a healthful addition to modem diets, have long been a staple of classic French cooking. This charming book, originally published in France, pays homage to the simple, fabulous walnut in stylish salads and condiments, as a rustic accompaniment to hearty entrees, alongside fresh garden vegetables, in every chic dessert, pastry, and confection imaginable, and even as a flavorful liqueur. Highlighted throughout with lovely color photographs, this cookbook fantastique is destined to become an American classic.