French Cook Books
Buy French Cook Books to make a great French meal
The Janissary tree
Yashim is no ordinary detective. It's not that he's particularly brave. Or that he cooks so well, or reads French novels. Not even that his best friend is the Ambassador from Poland, whose country has vanished off the map. Yashim is a eunuch. Yashim is no ordinary detective. It's not that he's particularly brave. Or that he cooks so well, or reads French novels. Not even that his best friend is the Ambassador from Poland, whose country has vanished from the map. Yashim is a eunuch. As the Sultan plans a series of radical reforms to his empire, a concubine is strangled in the palace harem. And a young cadet is found butchered in the streets of Istanbul. Delving deep into the city's crooked alleyways, and deeper still into its tumultuous past, Yashim discovers that some people will go to any lengths to preserve the traditions of the Ottoman Empire. Brilliantly evoking Istanbul in the 1830s, The Janissary Tree is a fast-paced literary thriller with a spectacular cast, from mystic orders and lissom archivists to soup-makers and a seductive ambassador's wife. Darker than any of these is the mysterious figure who controls the Sultan's harem.
Crafty French cooking
Food and Drink's resident cook gathers together more than 130 French recipes which are both delicious and easily achievable using everyday ingredients and simple techniques. They include Lobster Thermidor, Haddock Dieppoise and Apple Jacques This collection, by TV and radio personality Michael Barry, gathers together more than 130 French recipes. It presents recipes that are both delicious and easily achievable, making use of everyday ingredients and simple techniques. He also provides tips on how to make basic French preparations such as rouille, vinaigrette, pate sablee and crepes.;France is divided into 13 regions, each one having its own distinctive character and ingredients. This is reflected in the recipes, with ten typical dishes for each region. From Provence comes recipes such as provencal fish soup, salade de peches and pommes de terre a l'ail. In Paris, the dishes include filet roti, lobster thermidor and creme caramel, whilst from Normandy come apple jacques, haddock dieppoise and duck breasts with buttered apple rings. The other regions covered in this culinary journey are Midi, Lyons, Bordeaux and Bearn, Alsace-Lorraine, Burgundy, Brittany, Loire, Picardy, Nicoise and Haute Savoie. Accompanied by 35 food and location shots, this work aims to bring the complexities and mysteries of French cuisine within the grasp of the home cook.
Jamie's Red Nose recipes
The book will contain 12 delicious recipes you can cook for your friends: Any-way-you-like cookies Tea-party cupcakes My nan's lemon drizzle cake Salad from capri Sausage carbonara My old Man's Superb Chicken Cottage pie Tasty fish bake Chicken Korma Banana and blueberry French toast Easy Peasy Ginger beer Granola with berry compote
Life in a postcard
This title is not just Rosemary Bailey's account of the challenges of life in a small mountain community, but also a celebration of the beauty of French Catalonia, the pleasures of Catalan cooking, and an exploration of a magical world. In 1988, Rosemary Bailey and her husband were travelling in the French Pyrenees when they fell in love with, and subsequently bought, a ruined medieval monastery, surrounded by peach orchards and snow-capped peaks. Traces of the monks were everywhere, in the frescoed 13th century chapel, the buried crypt, and the stone arches of the cloister.;For the next few years the couple visited Corbiac whenever they could, until 1997, they took the plunge and moved from central London to rural France with their six-year-old son. Entirely reliant on their earnings as freelance writers, they put their Apple Macs in the room with the fewest leaks and sent Theo to the village school. With vision and determination they have restored the monastery to its former glory, testing their relationship and resolve to the limit, and finding unexpected inspiration in the place.;This book is not just Rosemary Bailey's account of the challenges of life in a small mountain community, but also a celebration of the rugged beauty of French Catalonia, the pleasures of Catalan cooking, and an exploration of an alternative, often magical world.
Fidelma Cook's French Leave
THAT fateful night, two friends were commiserating with high-flying journalist, Fidelma Cook after she'd been made redundant from her job with national Sunday newspaper. Several bottles of red wine had also been thrown in for good measure. Then it came to her in a flash-'I'll just pack my bags and go live in France', she boldly announced. That was the moment Fidelma threw common sense right out of the fenetre. But with no job, a huge mortgage to pay, massive overdraft, several loans and maxed-out credit cards, it seemed like a good idea at the time.'If I'm going to be poor, I may as well be poor with the sun on my back in the south of France,' she mused. The word soon got round that Fidelma was saying au revoir to the big city and bonjour to a new life in the French countryside. There was no turning back. This is the witty and thought-provoking account of how a woman-with only her Afghan hound for company-battled against all odds to make a new life for herself in a foreign country and live the dream we all wish we had the courage to do ourselves. It was a dream that sometimes bordered on nightmare. But who said it would be easy?Well, actually it was Fidelma who did.
Blanc mange
Raymond Blanc, one of the masters of French cuisine, reveals the culinary secrets that can make you a successful home cook, by demonstrating how and why ingredients react in certain ways. Over 80 recipes reflect the techniques highlighted in the book and show the reader how satisfying good cooking can be when you know how and why. Blanc tempts the palette with such dishes as: marinated red mullet in tomato and basil dressing; asparagus with lemon sabayon; fillet of monkfish with herb crust and lemon butter; duck breasts with blackcurrants, apple, cherry and cinnamon sauce; roasted pheasant with bread sauce; and iced pineapple and kirsch biscuit with pineapple sunflowers and apple and calvados mousse. A range of sauces and stocks is included as a base to a variety of recipes which cover starters, main courses, breads, ice-cream and preserves.;"Blanc Mange" also aims to be a practical reference book that offers sound advice and explanations for why some dishes can go wrong, and how they can be improved. Blanc guides the reader to a better understanding of ingredients and introduces basic food chemistry to clarify the processes at work. Many useful chemistry notes have been specially written by Professor Nicholas Kurti, a former professor of engineering science at Oxford University.;Individual cooking techniques - such as roasting, poaching, and microwave cooking, as well as baking, mousse-making and souffle-making - are also explained; Blanc goes on to point out how the size and thickness of cooking utensils and the variety of ovens can affect cooking times and end results, suggesting how to overcome these variables.
Everlasting Syllabub and the Art of Carving - Hannah Glasse - Food & Drink: General
Writing for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that are still cooked today - a preference that has earned her the reputation of 'the first Domestic Goddess'. With recipes for rice pudding, beef rump, barbecued pork, trifle and even the first recipe in Britain for 'Curry the Indian way', as well as tips for choosing your ingredients and cures for the bite of a mad dog, this is an elegant and economical collection of recipes and housekeeping tips to save any homemaker 'a great deal of trouble'.
A Taste of the Sun - Elizabeth David - National & Regional Cuisine
Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a postwar nation to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas such as garlic, wine and olive oil into its kitchens. This mouthwatering selection of her writings and recipes embraces the richness of French and Italian cuisine, from earthy cassoulets to the simplest spaghetti, as well as evoking the smell of buttered toast, the colours of foreign markets and the pleasures of picnics. Rich with anecdote, David's writing is defined by a passion for good, authentic, well-balanced food that still inspires chefs today.
Nobody does it better: why French home cooking is still the best in the world
There is no country in the world where food and cooking are so passionately and intricately woven into the lives, hearts and minds than in France. In this book, Trish Deseine shows the reader all there is to know about mastering French cuisine, from hosting chic dinner parties to cooking truffles and lobster.
The great navigators of the eighteenth century
This text traces navigation to the first astronomers and cartographers in this history of early expeditions. The book assesses the influence of Captain Cook and it introduces the reader to the remarkable efforts of French navigators.
The Classic 1000 Slow Cooker Recipes
I love this cookbook and why not indeed! It is the 100% complete Slow Cooking Bible. A recipe bank for every need. Really useful convenience-food recipes for everyday living. Just come home to wonderful eating. And for the times when you want the very best of real fresh and healthy ingredients cooked to Classic Recipes - they're here too. You can Entertain with this book and know that you will be serving your friends original wonderful tasting food without doing any cooking yourself. Does life get any easier than this? Here are heavy Winter Soups; Chowders; Chillies; Classic Casseroles for Meat Poultry Fish and Vegetables; succulent Pot Roasts; Desserts and Breads too just in case. This is the biggest most comprehensive collection of tested recipes for your slow cooker that you can buy today. And it is certainly the most versatile too. You'll love this book! Recipes include: Salmon Bisque with Dill Pot-roasted Brisket in Beer Thai Green Chicken and Bean Curry Mediterranean Chicken with Artichokes Pork Loin & Cranberry Coulis. Restaurant Quality Eating at Home This is one of the bestselling titles in the Premier UK Slow Cooker Library.Foulsham the Publishers of this library have been researching Slow Cooker Recipes for more than 33 years. Their research Cooks have tested and published more than 2 500 recipes. The mission statement that drives this research is Recipes that produce Restaurant Quality eating at Home.A" And their work has taken them through every major culinary tradition - American British French Italian Indian Mexican Thai and more! No other publisher has made such a commitment to this lifestyle. And no other Publisher can match the depth of quality to be found in their Slow Cooker Recipe Library.
The Way to Cook
By the author of "Mastering the Art of French Cooking", this book presents a guide to home cooking. This book is in good condition with only slight bumping to the top and bottom of the spine as well as light discolouration to the edge of the pages. Blending the essentials of formal techniques with an understanding of the new demands for simplicity and healthiness, it is designed both to teach the beginner and to inspire the expert. It contains numerous colour photographs accompanying the recipes including some illustrating step-by-step techniques needed to cook the dishes. Fantastic recipies and illustrations. Cook along with America's answer to Delia Smith- or read in conjunction with the 2009 film 'Julie and Julia' starring Meryl Streep as America's favourite cook!
Return to Paris
It is 1947 and Paris is recovering from the war. As soon as Colette's family arrive from Cairo, her mother abandons her yet again. Terribly homesick, Colette finds solace in the kitchen with the cook Georgette, and discovers a love for French food.
A Taste of the Sun
A selection of food writings and recipes that embraces the richness of French and Italian cuisine, from earthy cassoulets to the simplest spaghetti. Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a postwar...
Lunch in Paris - Elizabeth Bard - Travel Writing
Has a meal ever changed your life? Part love story, part wine-splattered cookbook, "Lunch in Paris" is a deliciously tart, forthright and funny story of falling in love with a Frenchman and moving to the world's most romantic city - not the Hollywood version, but the real Paris, a heady mix of blood sausage, pains aux chocolats and irregular verbs. From gutting her first fish (with a little help from Jane Austen) to discovering the French version of Death by Chocolate, Elizabeth Bard finds that learning to cook and building a new life have a lot in common. Peppered with recipes, this mouth-watering love story is the perfect treat for anyone who has ever suspected that lunch in Paris could change their life.
Janissary Tree (Ebook)
Yashim is no ordinary detective. Its not that hes particularly brave. Or that he cooks so well, or reads French novels. Not even that his best friend is the Ambassador from Poland, whose country has vanished from the map. Yashim is a eunuch. As the Su
The Little Paris Kitchen - Rachel Khoo - National & Regional Cuisine
Rachel Khoo serves up a modern twist on classic French cooking. Rachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world-famous cookery school. Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are. The 120 recipes in the book range from easy, everyday dishes like Omelette Piperade, to summer picnics by the Seine and afternoon 'gouter' (snacks), to meals with friends and delicious desserts including classics like Creme brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!
French Country Cooking - Carole Clements - National & Regional Cuisine
This title includes 60 traditional and evocative recipes from the French countryside. It features authentic mouth-watering dishes, from simple salads to delectable meat, fish and vegetable dishes, and classic pastries, cakes and desserts. It is beautifully illustrated with over 280 photographs, including easy to follow step-by-step instructions and glorious coloured pictures of every finished dish. It offers professional cook's tips throughout ensure success. It discusses about uncomplicated, robust and delicious food using the best seasonal produce. This book brings together a fabulous selection of over 60 authentic recipes from all over France, that evoke the traditional flavours of this rich and diverse cuisine. The preparation and presentation of these recipes is uncontrived and uncomplicated and suitable for a variety of occasions, from family meals to formal entertaining. Many traditional favourites are included, such as French Onion Soup, Salad Nicoise, Moules Marinieres, and Toulouse Cassoulet, as well as less well-known but equally delicious dishes, such as Potato Salad with Sausage, Courgette and Tomato Bake, and Lentils with Bacon. There is also a wide range of desserts and pastries including a luscious Lemon Tart and a wonderfully rustic Apple Tart that is simplicity itself to make, as well as the classic Creme Caramel.