French Books - Page 14

Grand Livre De Cuisine

Alain Ducasse

Amazon Price: $157.50 List Price: $250.00 Usually ships in 2 to 4 weeks By: Ducasse Books Amazon Marketplace: 12 new & used starting at $141.89

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Total reviews: 11 Average rating: 4.5 of 5

Editorial Review:

An Alain Ducasse Book

World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book, he takes us on a culinary journey for both eye and palate. Here he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 years.

Today, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to American professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, and so on). Illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference-and inspiration-for years to come. AUTHOR BIO: Alain Ducasse is regarded throughout the world as one of the most prominent French chefs. Along with three gourmet restaurants, Restaurant Plaza Athénée in Paris, Le Louis XV in Monaco, and Alain Ducasse at the Essex House in New York, he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school.

Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries

Alain Ducasse, Frederic Robert

Amazon Price: $44.10 List Price: $70.00 Not yet published By: An Alain Ducasse Book

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

Excellent Pastry and Bread Resource 4 out of 5 stars.
2 of 2 people found this review helpful.

I purchased the Desserts and Pastries at the same time as the other Grand Livre de Cuisine on savory food. My professional expertise was in breads and pastry, so it is easier for me to appreciate the example recipes in this book. The book is by no means exhaustive. It is an excellent resource with some fantastic pastry ideas and good ingredient combinations. It is also easier to find most of the ingredients in this volume than the savory book.

The photography is superb, but don't expect to be able to reproduce the look of the photographs without some professional baking or pastry experience. The recipes lack explanations and expect you to know foundation techniques.

Editorial Review:

In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, sweets, and breads. Everything is here—mousses and fondants; cookies, cream puffs, sweet rolls, and cakes; ice creams, sorbets, and granités; bonbons, nougats, and caramels; fruit tarts, profiteroles, and sweet soufflés and crèpes.      This small-format edition, at less than half the price of the original edition, includes 250 mouth-watering recipes. Chosen from the dessert menus of the outstanding restaurants with which Ducasse and Robert have been associated, the recipes range from traditional treats such as peach melba, tarte tatin, and oeufs à la neige to audacious concoctions such as tropical fruit–stuffed ravioli, chocolate pizza, and coconut-encrusted lollipops. Handsomely styled and enticingly illustrated, the book features more than 650 color photographs.

Michel Roux Sauces

Michel Roux

Amazon Price: $23.10 List Price: $35.00 Usually ships in 24 hours By: Rizzoli International Publications Amazon Marketplace: 38 new & used starting at $11.00

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Customer Reviews:
Total reviews: 13 Average rating: 4.5 of 5

Not Just a Pretty Book- A Great Reference 5 out of 5 stars.
23 of 23 people found this review helpful.

The recent publication of Anthony Bourdain's excellent Les Halles Cookbook, with its repeated insistence on using true demi-glace, turned me back to Raymond Sokolov's Saucier's Apprentice, which I hadn't used in years. As my food interests have swung ever southward in recent years, I have increasingly eschewed the rich, voluptuous sauces of haute cuisine in favor of the clearer, livelier flavors of Provence and Northern Italy. But, as he is so gifted at doing, Bourdain reawoke my interest in good, workmanlike bistro cooking. And it's a cold winter in Salt Lake city, so I've been eating alot of meat. Returning to Sokolov had mixed rewards: the sauces are classic and delicious, but they just feel too overwhelming. They tend to coat food and take center stage, even when perfectly matched in a well-composed menu. I found myself drinking [even] more wine to counterbalance the rich, often buttery sauces. So I went looking for something that I thought would be a compromise: updated sauces of classic character, but more transparent to the palette and more amenable to a composed, coursed menu.

It turns out that I didn't need to compromise at all. I found Michel Roux's Sauces, somewhat skeptical that such a pretty book could be good, and discovered that the classic sauces needn't overwhelm the food on which they're served. I have cooked his Sauce Cumberland [which I served on a pheasant terrine] and received actual applause from the assorted restaurant owners and cooks over for supper that night. It was clear, brightly-flavored, balanced, and silky; a hyper-refined version of a classic I had never much cared for. Then I made the Sauce Grand Veneur, which can be a monstrous undertaking [see my review of Sokolov]. With some fond de veau on hand [thank God] Roux's instructions were quite easy and quick. I can't say that my sauce equalled the one I had in Burgundy several years ago, but it was the best sauce I've ever made: rich, silky, meaty, but, again, not overwheming or overly fatty. I served it on venison, again to apparently sincere expressions of gratitude and ecstasy. Since then I have made Roux's versions of Sauce Poivrade [again on venison], Red Butter Hollandaise [on tuna], and a couple of the salad dressings. All were improvements on recipes I've tried from other books. Consistently, these sauces are fine, elegant, well-balanced, and, most importantly, good with food.

I find that having Sokolov [for his system, his opinions, and his old hotel-food orthodoxies] alongside Roux [with his refined, classic but modern recipes and outstanding visual presentation and food recommendations] is about all the sauce library I need. Certainly it will take years to get through the more appealing sauces in these two books, and to learn to do them well. Short of enrolling in cooking school, there may be no better saucier's apprenticeship than cooking from these books.

Guiliano Bugialli's Food of Naples and Campania

Giuliano Bugialli

List Price: $50.00 By: Harry N. Abrams Amazon Marketplace: 9 new & used starting at $20.91

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Nice travelogue but poor as a cook book. 2 out of 5 stars.
11 of 15 people found this review helpful.

Lots of beautiful photos of Naples and Campania.
Poorly edited with many errors on Neapolitan language. Obviously written by a non-Neapolitan.
Few photos of foods. Makes me wonder if the recipes were ever tested.
Better choice is Naples at Table by Arthur Schwartz.
Buy this for the pretty pictures of the Amalfi coast, because as a cook book, I think it's a dud.

Editorial Review:

In the tradition of Giuliano Bugialli's Foods of Italy and Foods of Tuscany (more than 250,000 copies combined sales), Foods of Naples presents the authentic dishes of Naples and the surrounding Campania region in a historical and cultural context. Through more than 100 brilliant photographs of featured dishes, with the city's markets, street life, and landscapes as backdrop, this handsome book communicates the flavor of life in Naples. Bugialli presents more than 175 impeccably researched and tested recipes, all easy to prepare for everyday meals and arranged in the manner of traditional Neapolitan courses. This substantial volume is sure to become the definitive book on one of America's favorite cuisines.

Food Lover's Guide to Paris, 4th edition

Patricia Wells

List Price: $17.95 By: Workman Publishing Company Amazon Marketplace: 22 new & used starting at $0.46

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Total reviews: 22 Average rating: 4.0 of 5

Editorial Review:

An internationally acclaimed authority on French cuisine, an award-winning cookbook writer, and restaurant critic for France's weekly International Herald Tribune, Patricia wells knows a thing or two about food in Paris. And what she knows she shares with one and all in her Food Lover's Guide To Paris, the book Bon Appetit calls "a must for every food lover."

It's been six years since Ms. Wells last revised the guide, and for the Fourth Edition she's returned to the more than 450 restaurants, bistros, cafes, patisseries, and specialty food shops listed. She samples, she reviews, she updates all vital statistics -- and she drops those that have disappointed. She tells us what is new and wonderful (over 50 restaurants and 100 bakers, cheesemongers, wine shops, and other food establishments have been added), what is old and still trustworthy, what will make us shake our heads with amazement, and what will comfort us with the knowledge that what we loved 20 years ago we can return to today. Included with the Fourth Edition are 50 recipes, 10 of which are new, and an expanded glossary so that readers will never be at a loss when they are facing a French menu.

Jacques Pépin's Table: The Complete "Today's Gourmet"

Jacques Pepin

List Price: $29.95 By: Bay Books (CA) Amazon Marketplace: 10 new & used starting at $10.00

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

This might be the only cookbook you need 5 out of 5 stars.
23 of 24 people found this review helpful.

There are so many things to say about this book that have notyet been said by other reviewers that I almost can't believe it. Firstof all, I love food and have been cooking for family and friends nowfor years and Jacques Pepin's books have been the most helpful to meby far. This particular book is wonderful because it not only providescomplete menus for every season and occasion you might imagine, but italso outlines how to prepare different recipes so that everything endsup on the table hot and in good time.

...It is a true indulgence tobe able to make and eat delicious food. This book permits bothpleasures without the guilt of unknown excesses of fat, cholesterol,sodium and the like. -- Eat what you like, but please...know what youare eating!

I have made nearly every beef, poultry and fish dish inthis volume with terrific and consistent results. -- The greatestthing is that the book teaches you how to spend your money wisely andget the most bang for your buck, usually with little more than a someminor attention to detail, which is free.

My mother-in-law who is avery well travelled, difficult to impress foodie consistently lavishesme with compliments when I whip up dinner with recipes culled fromthis book. She was so impressed with the stuffed chicken breast dish'Chicken Kiev Style' that she asked to watch me make it so that shecan serve it at her dinner parties! Very economical and easy for suchhigh praise!

The side dishes are exquisite, flavorful, andeasy. They are great to bring along when visiting, compliment avariety of meals, are generally inexpensive, and are a bit morespecial than other run of the mill recipes you might tend to fall backon. The simple recipe for potatoes persillade (pan fried potatoes withgarlic and parsely) is such a favorite in our house that is worth theprice of the book all by itself.

I cannot stress enough that when Ibegan cooking I was almost completely inept, and now I am a force tobe reckoned with in the kitchen. (Thanks in large part to this book.)With the help of Mr. Pepin's flawlessly executable recipes, I evenmake my own bread from scratch -- without owning a foodprocessor.

For me eating and entertaining well has become a part ofliving a good life. You can go out and pay someone else to cook foryou for the rest of your life or you can learn to make a few thingsand take tremendous satisfaction in it.The money you save on dinnersout will more than pay for this book and the inspiration andinformation it provides are priceless.

If you want to learn how tocook, there will never be a more qualified or humble teacher thanJacques Pepin. -- So often the quality of the result is dependent onsomething small like knowing how to thicken a sauce, the order to chopyour ingredients, or when during the cooking process to add aparticular seasoning. A lot of that extra know-how gleened during alifetime of hands-on effort is conveyed here.

Lastly, but worthnoting: all of the recipes in the book are made with readily availableingredients and without a huge investment in equipment.

Go on, getthe book. You're worth it, and your dinner companions will thank you.

Editorial Review:

Jacques Pepin's Table is a comprehensive compendium of dishes presented on the author's many public television shows. This encyclopedic volume of more than 300 recipes by the master chef and PBS superstar covers not only first courses, main courses, side dishes, desserts, and breads but also provides detailed instructions on how to bone a chicken, flute a mushroom, and keep a souffle from falling. There are menu suggestions on combining dishes into taste-tempting meals, with appropriate wine pairings. Dozens of stunning food photographs, as well as Pepin's own charming line drawings, bring these dishes to life. As always, the recipes emphasize lower-calorie, health-conscious, easy-prep cooking that includes more fiber, less saturated fat, more fish, less meat, and vegetables cooked to preserve their nutrients.

Saveur Cooks Authentic French: Rediscovering the Recipes, Traditions, and Flavors of the World's Greatest Cuisine (Saveur Cooks)

Colman Andrews, Dorothy Kalins

List Price: $40.00 By: Chronicle Books Amazon Marketplace: 26 new & used starting at $6.90

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Total reviews: 14 Average rating: 4.5 of 5

Editorial Review:

Saveur Cooks Authentic French is the triumphant follow-up to the highly acclaimed Saveur Cooks Authentic American. After years of so-called fusion food, tastes have come back to the pure and classic and nothing exemplifies this trend better than the renewed interest in traditional French cuisine. From their very first issue, the editors at Saveur magazine have shared their passion for French food and wine, describing the vivid immediacy of real French cooking in loving detail. Now they take readers off the beaten track and into the kitchens of France to taste the true Mediterranean flavors of Provence, sample the unique farmhouse cooking of Brittany, savor the sumptuous cuisines of Alsace and Burgundy, and discover many more inspiring regional cuisines. Whether interviewing a cheesemaker or accompanying a truffle hunter on his secret rounds, Saveur's editors capture the authentic essence of French food and culture. Featuring award-winning food writing and stunning color photography, Saveur Cooks Authentic French is an unforgettable tour through the abundant culinary glories of France.

The Saint-Tropez Diet: The Delicious and Healthy Weight Loss Plan Presenting the Best Scientific Principles of the French and Mediterranean Omega-3 Diets

Apostolos Pappas Phd, Marie-Annick Courtier

Amazon Price: $17.13 List Price: $25.95 Usually ships in 24 hours By: Hatherleigh Press Amazon Marketplace: 53 new & used starting at $2.96

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Customer Reviews:
Total reviews: 11 Average rating: 5.0 of 5

Editorial Review:

“Eat chocolate, drink wine, dine on pasta, enjoy your food: it's the delightful, decadent diet that delivers real weight loss results!”


It’s the age-old dilemma. Finding a diet that is easy to follow--with food you’ll actually enjoy--that provides maximum and immediate healthful benefits. You want to lose weight. You want food that is wholly tasteful and easy to prepare. And you want to feel the results of your program when you wake up every day.

Through his many visits to the exotic, sensual playground of Saint-Tropez, Apostolos Pappas, Ph.D., was inspired to develop The Saint-Tropez Diet, a complete eight-week meal plan with delicious and easy-to-make French dishes from Marie-Annick Courtier and chefs from some of the most celebrated restaurants on the Cote d’Azur.

In The Saint-Tropez Diet, Dr. Pappas reveals the four simple principles to unlock your fat-burning receptors so that you can lose weight quickly, fight chronic diseases, and erase years of premature aging:

·Eat more foods containing large amounts of healthy unsaturated fats, especially omega-3 essential fatty acids.
·Eat foods rich in vitamin A together with foods containing omega-3 essential fatty acids.
·Eliminate foods with unhealthy ratios of omega-6 to omega-3 essential fatty acids.
·Eat plenty of fruits and vegetables to boost your consumption of vital nutraceuticals with antioxidant activity.

The Saint-Tropez Diet is a mouth-watering, pleasure-loving, and life-enhancing eating plan that will teach you to cook and eat and love food. And the results? Steady and sensible weight loss, a noticeable increase in your energy levels, and the acquisition of powerful biological immunity boosters to ward off chronic diseases such as hypertension, high cholesterol, diabetes, and a host of heart-related disorders.

The Saint-Tropez Diet:
·Blends the best of French and Mediterranean cuisine for a diet that lets you have your cake and lose weight too
·Slows your aging process and fights heart disease, diabetes, and other chronic conditions
·Celebrates food and the enjoyment of life, increasing your energy and vitality

You hold in your hands the blueprint of the healthiest diet in the world, completely demystified and presented in an enlightening and understandable way.
Experience a renewed sense of living and enhanced level of culinary delight and enjoy eight weeks of fresh gourmet foods, fine wine, and even chocolate–and watch the pounds melt away. Bring the Saint-Tropez lifestyle home with you and discover the secrets of a slimmer, sexier, and healthier you.

Visit us online at www.SaintTropezDiet.com.

Puddings, Souffles and Kugels (The Best 50) (The Best 50)

Dona Z. Meilach

Amazon Price: $5.95 List Price: $5.95 Usually ships in 24 hours By: Bristol Publishing Enterprises Amazon Marketplace: 27 new & used starting at $2.46

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Short Small Quick ~~ 4 out of 5 stars.
0 of 1 people found this review helpful.

Very compact little book with alot of great dishes, Although I would love to see the instruction with bit more details..

Editorial Review:

In this new Best 50 title, experienced author Dona Meilach gives you recipes for all kinds of puddings and soufflés. From sweet to savory, traditional to modern and healthy; with bread pudding, potato, rice, noodle, fruit, and vegetables – you'll never need another pudding or souffle recipe!

Soufflés have an undeserved reputation for being difficult to make. Puddings and Soufflés are very similar, except that in a soufflé you fold in the beaten egg white. You can cook them in deep or flat dishes, as savory main courses, side dishes or desserts.

The Lutece Cookbook

Andre Soltner, Seymour Britchky

List Price: $37.50 By: Knopf Amazon Marketplace: 32 new & used starting at $9.93

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Total reviews: 6 Average rating: 5.0 of 5

A must for fans of good cooking 5 out of 5 stars.
15 of 15 people found this review helpful.

If, like me, your idea of culinary hell is quinoa blini with kimchee "tartare", wasabi sorbet in a pesto tuile, and a two-inch stick of "roasted" tuna on an acre of herb sprigs, then this is the cookbook for you. Soltner's recipes appear remarkable today, since they are both delicious and totally unpretentious, almost simple. These recipes are classically French, from the Alsace region, and despite the fact that they were regulars in one of the world's greatest restaurants, many are also easy to prepare. There is neither fusion nor fussiness in this food, just respect for good ingredients and some tried and true techniques. You don't need to be a highly experienced or highly equipped amateur to try many of these; all you need is a bit of patience and a good appetite. Try the mushroom-Gruyere salad or the grilled trout. Of course there are some very sophisticated and difficult dishes as well. I never ate at Lutece and probably neither did you, but at least all our favorite entertainers did. So if you like true French food and would rather beat eggs than fend off paparazzi, you should buy this book.

Editorial Review:

Contains 333 recipes, with illustrations by Henry Kibel.