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Gourmet Cookbooks
-
a great selection of
gourmet cookbooks by the great chefs and
aficionados of food, that we have all
come to know and love. We've lost many
of these great people including Julia
Child - but what they
have brought to you and the world of
cuisine will forever live, and be
enjoyed forever. These great
gourmet cookbooks are brought to you by Amazon.com. The name recognized for
having the product in stock, plus fast
low cost delivery, and from the name you
can trust. Bon Appetit!
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Lulu's Provencal Table by
Richard Olney, James Beard
Of all of the
culinary treasures that Richard
Olney brought home from France
for his American audience, the
spritely and commanding Lulu
Peyraud is perhaps the most
noteworthy. A second-generation
proprietor of Provence’s noted
vineyard Domaine Tempier, and
producer of some of the region’s
best wines and meals, Lulu has
for over 50 years been
Provence’s best-kept secret. |
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French Wine and Food by Richard
Olney
Richard Olney,
best known as a general food
writer, is one of America's most
erudite experts on authentic
French cooking, but it's
difficult to find anyone who
knows much about him, except for
such authorities as Patricia
Wells and the late James Beard.
Olney has contributed so much to
French cuisine, expressing his
passion for French cuisine, what
it's all about in a most
descriptive way - his books are
great classics. |
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The French Menu Cookbook: The
Food and Wine of France--Season
by Delicious Season by Richard
Olney, Paul Bertolli
Olney was
unapologetically attracted to
the style, flavors, and tastes
of French cooking when most
Americans were smitten by the
wonders of the new prepared
foods in their markets. With
unrelenting passion and
precision, Olney studied and
explored the cuisine, carefully
documenting all he had learned
for future generations of chefs,
cooks, and food lovers. |
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Food & Wine of France: A Feast
of Food & Wine by Roger Voss
As you'll
discover, France is most unique
when it comes to food, even
though it's considered a
continuing gourmand(ise)
experience, especially traveling
through the Regions of France.
There are twenty two Regions in
all, and all twenty two Regions
have unique food specialties and
wines. It is a bouquet of
flavors, each Region's
specialties are uniquely their
own. It is the same with their
wines. Even though the wines
are quite different for each
area, they are basically using
the same kinds of grapes.
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French Provincial Cooking by
Elizabeth David
David studies and
analyzes cooking the way a
scholar analyzes literature,
and, as a result, her titles are
far more than just cookbooks.
Along with the recipes, of which
there are many, she explains at
length the histories of the
dishes and offers splendid
advice on serving wine with the
meals. Both volumes, published
in 1960 and 1958, respectively,
contain forewords by Julia
Child. Italian Food was the
author's personal favorite.
Copyright 1999 Reed Business
Information, Inc.
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Mastering the Art of French
Cooking, Volume One by Julia
Child, Louisette Bertholle and
Simone Beck -
"Anyone can cook
in the French manner anywhere,”
wrote Mesdames Beck, Bertholle,
and Child, “with the right
instruction.” And here is the
book that, for forty years, has
been teaching Americans how.
Since there has never been a
book as instructive and as
workable as Mastering the Art of
French Cooking, the techniques
can be applied to recipes in all
other French cookbooks, making
them infinitely more usable. In
compiling the secrets of famous
cordons bleus, the authors have
produced a magnificent volume
that is sure to find a place of
honor in your kitchen. |
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Paris in a Basket: Markets: And
the People by Nicolle A. Meyer,
Amanda P. Smith and Paul Bocuse
- Both
long time residents of Paris,
Nicolle and Amanda met and
teamed up for their first joint
project. Sharing a mutual
passion for food and memorable
moments spent at markets around
the world, for well over a year,
they bicycled to every corner of
the city, to mingle with the
shoppers and vendors, and
document market life. The world
renowned chef Paul Bocuse, who
shares with the authors a
passion for open-air markets,
has written the foreword to
"Paris in a Basket" |
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Simple French Food by Richard
Olney, James Beard
The reprinting of
Olney's classic and
indispensable Simple French Food
offers readers the chance to
learn more about this most
idiosyncratic and accomplished
of cooks. No pared down,
paint-by-numbers recipes here:
Olney is obsessed not only with
showing you how to cook, but how
to see, smell, feel, listen, and
taste as well.
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The Art of Eating by Mary K.
Fisher
A collection of
essays by one of America's best
known food writers. The book
includes culinary advice to
World War II housewives plagued
by food shortages, portraits of
family members and friends (with
all their idiosyncrasies) and
notes on her studies at the
University of Dijon, in France.
Through each story she weaves
her love of food and passion for
cooking, and illustrates that
our three basic needs as human
beings--love, food and
security--are so intermingled
that it is difficult to think of
one without the others. |
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The Complete Book of Sauces by
Sallie Y. Williams
The Complete Book
of Sauces can help you turn your
ordinary dinner into a delicious
meal. Author Sallie Y. Williams
includes white sauces, wine
sauces, marinades and barbecue
sauces, salad dressings, sweet
sauces for desserts, and fruit
sauces. A variety of new,
mouth-watering sauces to enhance
your favorite dishes - like
Jalapeño Vinaigrette, Dijon
Yogurt Dressing, Fresh Vegetable
Salsa, Garlic and Honey
Marinade, and Gingered Pear
Sauce—are a snap to create. |
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The French Menu Cookbook: The
Food and Wine of France--Season
by Delicious Season by Richard
Olney, Paul Bertolli -
Olney
was unapologetically attracted
to the style, flavors, and
tastes of French cooking when
most Americans were smitten by
the wonders of the new prepared
foods in their markets. With
unrelenting passion and
precision, Olney studied and
explored the cuisine, carefully
documenting all he had learned
for future generations of chefs,
cooks, and food lovers. |
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Truffles: Ultimate Luxury,
Everyday Pleasure
The intimidating
truffle of restaurant cuisine
gets the home treat-ment in the
attractive guide to using a
variety of truffle products as
well as the fungus itself.
Safina, president of a company
that imports truffles and other
foods, and food writer Sutton
cogently describe the history,
cultivation, and types of
truffles and truffle products
before presenting over 100
recipes for soups, appetizers,
entrees, etc. The explanation
of truffle types and guidelines
on buying are extremely useful,
especially for the more
affordable products like truffle
butter and cheese, which may be
even less well known than the
fungus.
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