Alfred A. Knopf, 2011. Hardcover. A new copy. NEW YORK TIMES BEST SELLER - For sixty years, this has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. What a cookbook should be: packed with sumptuous recipes, detailed instructions, and.....
Houghton Mifflin Harcourt, 2010. First Edition. Hardcover. 530 pages. 8-3/4 by 11 inches. First edition (first printing). A near fine copy in a price-clipped dust jacket with a creased tear to the rear panel. Inscribed by the author on a bookplate on the title page: 'Cook! Share! Enjoy! Dorie Greenspan.'.....
Rux Martin/Houghton Mifflin Harcourt, September 2017. Hardcover. The grand master of cooking has a new apprentice in the kitchen: his granddaughter. Jacques Pépin is one of the nation's most famous cooking teachers, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved "helping" him.....
Clarkson Potter, May 2007. Trade Paperback. Clotilde Dusoulier is a twenty-seven-year-old Parisian who adores sharing her love of all things food-related--recipes, inspirations, restaurant experiences, and above all the pleasure of cooking with the fresh ingredients found in her local Montmartre shops. But her infatuation with food was born not in.....
Rodale Books, December 1994. Hardcover. Jacques Pepin has collected his favorite low-fat recipes and tailored them to the home kitchen. He's literally taken the mystery out of good cooking. And he starts right at the beginning, with easy, economical, homemade stocks, sauces and dressings that store well and take the.....
hf ULLMANN, November 2010. Hardcover. Culinaria France invites the reader to a culinary journey through this paradise for gourmets. Take a look at Paris top gastronomy, learn about the origins of rural cuisine, breathe the air of Provence, and peek into the nets of France s fishermen on the northern.....
Hardcover.
St Martins Pr, August 1998. Hardcover. Compiled by America's foremost French chefs - Jacques Pepin. Alain Sailhac, Andre Soltner, and Jacques Torres - along with the faculty of the French Culinary Institute, this cookbook takes the mystique out of French cooking. The recipes are classic French dishes that have been.....