Les best de la cuisine française dans un livre en version anglaise 50 recettes traditionnelles de la brasserie française enfin réunies dans un ouvrage en langue anglaise destiné à tous les touristes désireux de rapporter un souvenir chez eux !
Tarte tatin, boeuf bourguignon, escargots, oeufs en meurette, blanquette de veau : tous les grands classiques de la cuisine bourgeoise enfin réunis dans un ouvrage !
Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more There's never been a book about food like Let's Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast's unbridled joy.
Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area's famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France-even the frites of France. You'll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces.
Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It's a book you'll open anywhere-and never want to close.
Après le succès de "How to cook french cuisine", voici la traduction en chinois destinée à tous les touristes chinois qui parcourent chaque année la France et qui souhaitent repartir avec un petit souvenir gourmand !
50 recettes traditionnelles françaises du boeuf bourguignon, aux oeufs en meurette en passant par les cuisses de grenouilles, pour refaire les petits plats dégustés au restaurant !
Serves up a modern twist on classic French cooking. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, the author celebrates the culinary landscape of France and shows how simple these dishes are.
Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.
The owner of a beloved Paris wine shop, bar, and cafe shares the secrets of effortless French entertaining in this lushly photographed guide featuring 50 recipes for simple, grazing-style food. Inspired by the stylish, intimate, and laid-back vibes of La Buvette--a tiny wine shop that doubles as a bar and cafe--in Paris's 11th Arrondisment, this guide to wine, food, and Parisian lifestyle unlocks the secrets to achieveing that coveted je ne sais quoi style of entertaining, along with revealing the best of the City of Light. La Buvette's owner, Camille Fourmont, offers a look into her work journal, including the wine notes she uses to stock her shop and the incredible recipes she prepares in the shop's miniscule "kitchen" space. She also introduces some of Paris's best wine and food makers in intimate portraits. Included are fifty recipes for easy and delicious snacks and full meals perfect for impromptu grazing-style entertaining--with plenty of wine--such as Camille's "famous" Giant Beans with Citrus Zest; Pickled Egg with Furikake; Canned Sardines and Burnt Lemon; Baguette, Butter, and White Peach and Verbena Jam; and Crème Caramel. With tips on selecting wine and sourcing antique kitchenware, recreating the charm and ease of Parisian-style entertaining has never been so effortless. Whether you are traveling to Paris or bringing a piece of the City of Light into your home, you'll learn how to drink, eat, and shop like a true Parisian.
A captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. Francophiles, this book is pure Gallic food porn. --The Wall Street Journal Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France . In French Country Cooking , the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimis husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.
The most exciting name in the Parisian culinary scene, The Social Food was founded by the duo Shirley Garrier and Mathieu Zouhairi, partners both at work and in life. Known for their popular Instagram account, they are chefs, photographers, food stylists, and restaurant consultants but above all, they are passionate about food. Natives of the South of France a region particularly renowned for its culinary traditions Garrier s family is Vietnamese while Zouhairi boasts Moroccan origins. Their multicultural heritage comes through in their unique approach to food, which is enhanced by their passion for travel, exotic ingredients, and new techniques. In this modern cookbook, the duo present an exciting fusion of French, Japanese, Vietnamese, Italian, and Spanish culinary traditions with recipes comprising five (or fewer) ingredients. Organized according to type of dish sandwiches, rice, soups, desserts, pasta the plates radiate with vibrancy and flavour. From a sardine banh mi and mushroom rigatoni to Japanese rice and a sweet potato mont blanc, each dish is perfectly adapted for the modern home chef making this beautiful volume a testament to creative, sustainable cuisine.
Plant-based sweets adored by even the most discerning pastry lovers, from an American pâtissière in Paris.
Since 2016, Amanda Bankert has been the surreptitious purveyor of vegan treats in the world's most butter-obsessed city: Paris. It started with donuts; Bankert, an American expat, brought the first artisanal versions of the stateside delicacy to France with her bakery, Boneshaker, in the 2nd arrondissement. Boneshaker then expanded from donuts, to brownies, to French desserts like macarons and profiteroles-all made without dairy or eggs-and the Parisians who devoured her wares didn't even notice.
Now, with over eighty-five entirely plant-based but still decadent recipes, Bankert shares the cakes, cookies, candies, and drinks that have fooled and enthralled her patrons, as well as delightful stories from her kitchen and travels. Using both American and French techniques, dig into secretly vegan breakfasts like Banana Tarte Tatin French Toast and Pumpkin Cake Donuts; gâteaux de voyage (travel-friendly cakes) such as Signature Salted Caramel & Roasted Peanut Brownies; and classically French treats, including Crêpes Suzette and Raspberry-Chocolate Macarons. Voilà! Vegan dessert is served.
Legendary chef Paul Bocuse is the authority on classic French cuisine, with multiple awards, three Michelin stars, and numerous bestselling cookbooks to his name. In this volume, he shares 500 simple, traditional French recipes for sweet and savory dishes that emphasize the use of fresh, wholesome, and widely available ingredients-from soups to soufflés, by way of terrines, fish, meat, vegetables, cakes, and pastries.
Intended for the amateur home chef-and providing a wealth of inspiration for the experienced cook, too-these recipes are designed to be prepared with ease at home, allowing readers to recreate and reinterpret iconic mainstays of French cuisine in their own kitchen.
A dazzling cookbook featuring 75 recipes for American desserts with seasonal French twists, accompanied by 125 exquisite photographs and tips on serving and hosting with French flair for any occasion, from a casual afternoon teatime to an intimate dinner party to a festive holiday gathering. Moving to Paris in the winter of 2012, California native Frank Adrian Barron reveled in exploring his new city. Exploring Paris''s different arrondissements, he would sample the assortment of patisseries on offer in each--Madeleines, macarons, eclairs, Paris-Brest, mont-blancs, and other sweet, buttery delicacies. But as much as he loved these delicate confections, he eventually found himself longing for a taste of home. To satisfy his cravings, he began recreating in his Paris kitchen the classic desserts he''d enjoyed growing up in Southern California--childhood favorites like his mom''s signature Cinnamon Brown Sugar Bundt Cake, Lemon Bars, and classic American-style layer cakes. When word of his delicious desserts spread, Frank went from hosting intimate afternoon cake parties for friends to baking for local cafes. Soon he was known best for making French desserts inspired by American ingredients and American desserts with bit of French flair. His profile rose with notice from French and American publications, including Time Out Paris, Bake from Scratch, and Fou de Patisserie, and soon, Frank was hosting cake decorating workshops in his Marais apartment, accepting commissions, and developing a devoted following as @cakeboyparis on Instagram. In Sweet Paris, Frank brings together the best elements of French style and American baking. Inspired by the tradition of l''heure du gouter, a daily French tradition similar to British teatime, and autour de la table, the idea of gathering around the table with good friends and delicious food, Sweet Paris is a love letter to the sublime world of desserts and the City of Light. Here are 75 recipes for irresistible baked goods, organized by season, using the peak fruits and flavors of each, including: Spring--Cherry Blossom Financiers, Coconut Pineapple Layer Cake, Rhubarb Tart, Very Vanilla Cake Summer--Strawberry Tart, Chocolate Cherry Layer Cake, Lavender Honey Madeleines, Pavlova with Summer Berries, Mango Vanilla Vacherine Fall--Mirabelle Upside Down Cake, Apple Cardamom Tea Cake, Praline All Day Cake, Gateau Opera, Quince Scones Winter--Medjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis Buche de Noel, Lemon Meringue Cake, Blood Orange Mini Bundts, Alsatian Gingerbread In addition, Frank offers tips and advice for becoming a quintessential Parisian host, including creating stunning floral arrangements, creating the perfect cheese plate, setting the table with French flair, and much more. Illustrated with Joann Pai''s gorgeous photographs, this wonderful cookbook and style guide delivers a taste of sweet Paris no matter where you are.
A captivating culinary tour of this favorite food destination, Tasting Paris features recipes that span iconic bistro and brasserie fare, including Roast Chicken with Herbs Under the Skin and Profiteroles, as well as newer dishes that reflect the way Parisians eat today, such as Carrot Chickpea Crepes and Ratatouille Tahini Sandwiches. Clotilde Dusoulier is your expert guide to picnicking along the Seine, shopping the robust open-air markets, and seeking out the best street food like a local. Whether you have been to Paris many times or dream of planning your first trip, you will find here the flavors that make this city so beloved--and be able to bring them into your home.
The Julia Child Recipe Keeper est un carnet pratique pensé pour les cuisiniers d'aujourd'hui, avec une couverture cartonnée, des spirales pour une ouverture à plat et des pochettes de rangement pour les fiches ou recettes récupérées dans les magazines, imprimées depuis des blogs ou notées sur un coin de serviette en papier. Il contient également 12 fiches techniques, avec par exemple des tableaux de conversion de mesure ou la fameuse recette du Boeuf Bourguignon selon Julia Child, la cuisinière américaine star qui a fait découvrir la cuisine ménagère française à ses congénères.
New York Times star food writer Melissa Clark breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility. Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic.
This isn't just any cookery book. It is Mastering the Art of French Cooking , first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi . Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy' A. A. Gill, The Times
French pâtisserie - from a flaky croissant in the morning to a raspberry macaron with tea or a layered Opéra cake after dinner - provides the grand finale to every memorable meal. This comprehensive volume, from the professionals at the Ferrandi School of Culinary Arts - dubbed The Harvard of Gastronomy by Le Monde newspaper - offers everything the home chef needs to create perfect pastries for all occasions.1500 skills and techniquesLearn how to make pastries, creams, decorations, and more with step-by-step instructions and tips and tricks from Ferrandi's experienced chefs.235 classic French recipesRecipes for the complete range of French pâtisserie also include variations that are rated according to level of difficulty so that home chefs can expand their skills over time.Created with the participation of France's award-winning pastry chefs : Ophélie Barès, Christelle Brua, Christine Ferber, Nina Métayer, Christophe Adam, Julien Alvarez, Nicolas Bacheyre, Nicolas Bernardé, Nicolas Boussin, Yann Brys, Frédéric Cassel, Gontran Cherrier, Philippe Conticini, Yann Couvreur, Christophe Felder, Cédric Grolet, Pierre Hermé, Jean-Paul Hévin, Arnaud Larher, Gilles Marchal, Pierre Marcolini, Carl Marletti, Yann Menguy, Christophe Michalak, Angelo Musa, Philippe Urraca.
In her second book, Héloïse Brion expands her repertoire of delicious yet decidedly unpretentious comfort food in a richly illustrated lifestyle book that highlights her myriad ideas for creating unique table settings for all occasions-from a summertime beach getaway to a festive holiday gathering. Her charming tabletop repertoire includes vintage transferware plates and handmade ceramics, natural wood platters and serving bowls, heirloom silver and etched glassware, jewel-hued linen napkins and tablecloths, as well as foraged elements from nature and chic candles.
Packed with winning flavor combinations that dazzle while keeping preparations relaxed in the kitchen, this book is organized by season and includes forty recipes and tablescape ideas to ensure that every meal is joyous and memorable.
About the Author
Le meilleur de la pâtisserie française en anglais !!
50 recettes des grands classiques de la pâtisserie française enfin en anglais pour tous les touristes étrangers curieux de découvrir et de cuisiner la pâtisserie française.
Le premier volume ho to cook french cuisine s'est écoulé à plus de 7000 ex.
Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels.
