The Country Cooking of France
Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage,...
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Designs for Food Decoration from "L'Art De La Cuisine Francaise", Published 1833 Art Giclee Poster Print by Marie Antoine Careme, 24x18
PAllPosters.com is the world's #1 seller of posters, prints, photographs, specialty products and framed art. We're dedicated to bringing our customers the best selection of high quality wall décor that is perfect for their home or office. Browse our catalog of over 300,000 items that include entertainment and specialty posters, decorative...
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Clementine in the Kitchen (Modern Library Food)
The Chamberlain family spent a dozen blissful years in pre World War II France, with their beloved cook, Clementine, learning the gustatory pleasures of snail hunting in their backyard and bottling their own wine. When war rumblings sent them scurrying Stateside, Clementine refused to be left behind and made a new home for herself...
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Fundamental Techniques of Classic Cuisine
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world,...
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French Food: On the Table, On the Page, and in French Culture
More than a book about food alone, EMFrench Food/EM uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters....
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