• 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 !

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  • Après le succès de "How to cook french cuisine", voici la traduction en espagnol destinée à tous les touristes hispanophones 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 !

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  • Eggs en Cocotte, Onion Soup, Veal Blanquette, Endives with Ham, Crème Brûlée, Fine Chocolate Tartlets...
    More than 60 recipes inspired by authentic bistro cuisine that brings back the unique taste of Paris.

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  • Après le succès de How to cook french cuisine, voici la traduction en italien destinée à tous les touristes italiens 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 !

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  • 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.

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  • 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 !

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  • From flaky croissants to paper-thin millefeuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step? from basic techniques to Michelin-level desserts. Starting with advice on how to equip your kitchen, to the essential doughs, fillings, and decorations, the books covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to chocolates. Ferrandi, an internationally-renowned professional culinary school, offers an intensive course in the art of French pastry-making. Written by the school's experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy- to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced professional, this pâtisserie bible provides everything you need to master French pastry-making

  • 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.

  • L'ouvrage de référence des professionnels de la restauration et des gastronomes.
    PRATIQUE ET ÉLÉGANT : Format agenda, The A-Z of French Food se glisse dans la poche d'un veston ou dans un sac à main.

    COMPLET : Du chaud-froid de volaille au saumon à l'unilatéral, en passant par les fromages et les desserts, tous les plats, les modes de préparation et les ingrédients sont répertoriés par ordre alphabétique, traduits et commentés en anglais.

    ÉRUDIT ET DIVERTISSANT : Comment traduire en anglais matelote d'anguille, vin madérisé, farigoule ? Qu'est-ce qu'un communard, une chaudrée ? Connaissez-vous la petite histoire du homard thermidor, l'origine du mot bistrot, le style nouille ? La gastronomie française fourmille d'histoires et d'anecdotes que vous découvrirez au fil des mots.

    Un décodeur de menus en français et en anglais. Une mine d'informations pratiques, culturelles et divertissantes pour détendre avec esprit l'atmosphère des repas d'affaires.

    Pocket-sized Gastronomic Dictionary, French-English A highly recommended French culinary guide and dictionary by David Lebovitz The A-Z of French Food The first descriptive French-English dictionary of gastronomic terms of gastronomic terms Menu decoder and guide to French gastronomy, history and culture, The A-Z of French Food invites you into the world of French «art de vivre».

    ELEGANT AND EASY-TO-USE. Slim and with a flexible cover that makes it easy to slip into pocket or purse, «The A-Z of French Food» is the handiest portable French-to-English food and wine dictionary.

    EXHAUSTIVE. Its 144 pages of alphabetical listings translate and comment not only on ingredients but preparations, garnishes, cheeses and wines.

    ENTERTAINING. What is a communard? A potage à la jambe de bois? The nouille-style? What is the origin of the words bistrot or restaurant? What was Louis XIV's favourite snack? «The A-Z of French Food» includes history, lore and metaphorical usages that give insights into the French language and psyche.

    The A-Z of French Food is :

    A great travel companion An indispensable aid for the home chef trying to use a French cookbook An original and useful corporate gift A reference book for cooking schools The A-Z of French Food is recommended by AA City Guide, Paris.

  • Anglais Christophe felder petite patisserie

    • Rizzoli
    • 11 Septembre 2020
  • A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to Valençay There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy--for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum. The book begins with answers to 70 commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures. The main part of the book pays tribute to France's 45 A.O.P. cheeses - such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valençay - which have been granted the appellation d'origine protégée guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.

  • A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks--most notably in Paris--incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen , David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. Youll find Soupe à loignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, theres dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in Davids kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

  • Anglais Edible French

    Clotilde Dusoulier

    • Perigee
    • 23 Avril 2015

    The idiosyncrasies of language can tell us a lot about a culture. In this delightful book, Clotilde Dusoulier, creator of the award-winning food blog Chocolate & Zucchini, delves into the history and meaning of fifty of the French language's most popular food-related expressions.

  • 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.

  • At the crossroads of many civilisations, Provence has seen successive waves of migration and its cuisine reflects this rich and diverse history. It combines the exoticism of the Middle East with the rustic cosiness of French country cooking and the chic aperitif culture of the Riviera. Written by a London woman exploring her French heritage, it is both a tribute to a disappearing way of life and a practical guide to cooking delicious Provençal recipes at home. It is a book to be treasured, with its inspiring recipes that involve more than just throwing together Mediterranean veg. These include Avignon Daube, a lamb shoulder simmered in white wine with herbs, as well as easy, no-fuss dishes set to become weeknight staples. Provence allows you to bring the sunshine and healthy way of life to your own kitchen, eating using the flavours and principles of the Mediterranean way of life, while encouraging you to create artisan products (orange- or walnut-flavoured wine, for example), even if only once, just for the joy of it.

  • THE LOST ORCHARD PB

    BLANC RAYMOND

    • Hodder
    • 31 Mars 2021
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  • Here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling." From the moment she and her husband Paul, who worked for the USIS, arrived in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu. She teamed up with two fellow gourmettes, Simone Beck and Louisette Bertholle, to help them with a book on French cooking for Americans. Filled with her husband's beautiful black-and-white photographs as well as family snapshots, this memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Bon appâetit!--From publisher description.

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