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The French Laundry Cookbook (Hardcover)
£40.00
One hundred and fifty recipes are presented in this cookbook, many of them unique to the author's restaurant, such as lobster-filled crepes with a carrot-emulsion sauce, topped with a pea-shoot salad dressed lightly with lemon-infused oil, to name one of the simpler ones!
Pork & Sons (Hardback)
£20.22
By Stéphane Reynaud
"Pork & Sons" is an authentic and intensely personal cookbook, presenting the reader with a multitude of ideas on how to cook fine and succulent pork, whilst giving a rare glimpse into a day in the life of a small family business in rural France. The recipes are wholesome and rustic, encapsulating the flavours and taste of a region. As the author Stephane Reynard delivers his recipes to us, he invites us to share his family's age-old passion for the pig and to celebrate the long delicious history between man and swine. Introducing to us, through evocative photographs, his grandfather, and a somewhat strange collection of other family members and workers on the farm in the mountainous Saint-Agreve, he creates a rich atmosphere and sense of ancestral tradition. The 150 recipes are divided between thirteen chapters, including one on black pudding, one on sausages and one on ham. Each recipe is accompanied by an enticing photograph of the dish, and between each chapter there are photographs of the region, of the faces of the region and of their daily work, and further ingeniously hand-drawn illustrations of the pig itself in all manner of poses.
This is a colourful and vivid cookbook with a huge range of possible approaches to the selection, preparation and cooking of pork. It is an affectionate tribute to the pig, an acknowledgement of its sumptuous flavour, versatility as an appetizer or main course, and great popularity around the world.
Escoffier (Hardcover)
£59.99
Le Guide Culinaire: A Guide to Modern Cookery by Auguste Escoffier
Described by "Escoffier" himself as 'a useful tool rather than just a recipe book' it is therefore a repository of all that is best in Classical French and International cookery and should be kept at hand and referred to constantly." - HCIMA Book Service. This book does not go into the minute details of preparation, but offers to those who practice the art of cookery - whether they be professionals chefs or managers, gourmets or students - invaluable guidelines culled from more than fifty years' experience. This translation supercedes "A Guide to Modern Cookery", the English version first published in 1907; it contained a fair percentage of Escoffier's recipes, but was not, unlike "The Complete Guide to the Art of Modern Cookery", the comprehensive collection which contains some 2000 additional recipes. Great care had been taken to use the original metric measurements and to give accurate conversions to Imperial and American measurements in brackets. Auguste Escoffier is unquestionably one of the greatest cooks of all time. It is an invaluable companion for both amateur and experienced cooks
Described by "Escoffier" himself as 'a useful tool rather than just a recipe book' it is therefore a repository of all that is best in Classical French and International cookery and should be kept at hand and referred to constantly." - HCIMA Book Service. This book does not go into the minute details of preparation, but offers to those who practice the art of cookery - whether they be professionals chefs or managers, gourmets or students - invaluable guidelines culled from more than fifty years' experience. This translation supercedes "A Guide to Modern Cookery", the English version first published in 1907; it contained a fair percentage of Escoffier's recipes, but was not, unlike "The Complete Guide to the Art of Modern Cookery", the comprehensive collection which contains some 2000 additional recipes. Great care had been taken to use the original metric measurements and to give accurate conversions to Imperial and American measurements in brackets. Auguste Escoffier is unquestionably one of the greatest cooks of all time. It is an invaluable companion for both amateur and experienced cooks.JPG)
French Provincial Cooking (Hardback)
£17.49
by Elizabeth David
The classic tour de force of regional French food through the eyes of one of the greatest food writers of the 20th century.
La bonne cuisine de Madame E. Saint-Ange
£27.99
The Essential Companion for Authentic French Cooking (Hardcover)
La bonne cuisine de Madame E. Saint-Ange is a seminal French cookbook beloved by home cooks since 1927. Chez Panisse co-founder, Paul Aratow, has completed the serious job of translating this huge work into English without losing the essential character of this imperious woman's work.
Grand Livre De Cuisine (Hardback)
£32.00
Alain Ducasse's Culinary Encyclopedia
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, Ducassse feeds his passion for cooking though restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to all 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 encyclopaedia of ingredients in addition to 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.
Mastering the Art of French Cooking by Julia Child
£40.00
Mastering the Art of French Cooking by Julia Child deserves its place in every food lover's collection. The recipes are written with rare precision and make no concessions to the "quick and easy" brigade or the "low-fat, low-flavour" movement.
