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Entre Fourchette Et Baguettes: Plaisir Et Sagesse Au Menu

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Un tour du monde gourmand des plus grandes traditions alimentaires favorisant la vitalité, la longévité et la santé optimale : Japon - Chine - Inde - Vietnam - Thaïlande - Crète - Grèce - Italie - Provence . Explorez les secrets de santé de la cuisine asiatique…
An Alphabet For Gourmets
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|October 10, 1989

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In Alphabet for Gourmets , M.F.K. Fisher arranges a selection of her essays in a whimsical way that reveals the breadth and depth of her passion. From A for (dining) alone to Z for Zakuski, "a Russian hors d'oeuvre," Fisher alights on both longtime obsessions…
The Tummy Trilogy: American Fried; Alice, Let's Eat; Third Helpings

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In the 1970s, Calvin Trillin informed America that its most glorious food was not to be found at the pretentious restaurants he referred to generically as La Maison de la Casa House, Continental Cuisine. With three hilarious books over the next two decades-…
Outlaw Cook
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|October 31, 1994

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In essays ranging from his earliest cooking lessons in a cold-water walk-up apartment on New York's Lower East Side to opinions both admiring and acerbic on the food writers of the past ten years, John Thorne argues that to eat exactly what you want, you have to…
Unmentionable Cuisine

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An engaging look at "food prejudices," or why we eat what we eat and why we reject other food sources as unpalatable--with recipes! "This is a unique and engrossing work and, to my mind, an important contribution to the annals of gastronomy. It will not, of…
Histórias da gastronomia brasileira: Dos banquetes de Cururupeba ao Alex Atala

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Muitas histórias da gastronomia no Brasil são contadas aqui de forma saborosa, pouco acadêmica, e com o tempero que só Ricardo Amaral sabe dar - e Robert Halfoun desenvolveu muito bem. Um passeio delicioso com os personagens que formam os pilares da nossa…
Blue Trout And Black Truffles: The Peregrinations Of An Epicure
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|August 30, 2005

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There were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eatingplaces and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable…
Nebraska Pioneer Cookbook
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|October 1, 1974

$22.50

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Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic—you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in…
The Viandier of Taillevent: An Edition Of All Extant Manuscripts

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This volume is the first to present all four extant manuscripts of the Viandier de Taillevent . The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a…
Le cahier de recettes de ma grand-mère

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Xenia Pojidaëff-Seliverstoff est née à Bruxelles en 1943 dans une famille émigrée de Russie, à la suite de la révolution de 1917. Elle a eu la chance d’apprendre et de pratiquer dans sa famille les recettes apportées de Russie par sa grand-mère, gardant en…
La cuisine du futur, c'est maintenant !: Guide pratique pour consommer responsable

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Un chef belge explique comment s'alimenter en respectant l'humain et l'environnement Consommer devient un acte citoyen et de santé. Pour cuisiner responsable, Benoît Crespin nous livre une vision innovante de la gastronomie et de l’art de cuisiner aujourd’hui. Il…
Spices: The Story Of Spices The Spices Described

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These books are a excellent reference source for those who need to understand spices. Vol. I covers the history of spices from ancient times to the modern world, description of spices, as well as an outline of trends in the spice industry. An Appendix, in…
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