NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly

“I only wish that I had written it myself.” —James Beard
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It is rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It is even rarer when that someone is a middl0--aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station. And yet, that is exactly what Julia Child did. The warble voiced doyenne of television cookery became an iconic cult figure and joyous rule breaker as she touched...

The legendary food expert describes her years in Paris, Marseille, and Provence and her journey from a young woman who could not cook or speak any French to the publication of her cookbooks and becoming "The French Chef."

This teaches the basics of clasic French cooking with simple, easy-to-follow recipes using fresh, easy-to-find ingredients, skipping the complicated approach of most French recipes and cookbooks. An abridged version of Claudine Pepin's original Let's Cook French, the recipes featured within are authentic yet easy for cooks of all levels to make and include starters, main courses, sides, and desserts such as: Eggs Jeanette, Vichyssoise, Cheese Fondue,...

"Provence is the fruit and vegetable garden of France, where much of its most beautiful produce is grown. These ingredients, combined with Provence's unique identity, position, and history have resulted in a cuisine full of heart, balance, and soul--a cuisine that showcases its peoples' reverence for the produce, the changing seasons, and the land. Caroline Rimbert Craig's maternal family comes from the southern foothills of Mont Ventoux, where the...

A collection of one hundred favorite cookie recipes from pastry chef François Payard, including macarons, tea cakes, madeleines, spritz cookies, walnut cookie bars, cannelés, pignoli cookies, and meringue kisses.

"Alex Jackson explores the cooking of France's borderlands: from the geographical to the historical, linguistic, and metaphorical. His journey takes us through the Riviera, where the border has shifted many times but the cooking remains of a delicious whole, to the Occitan valleys of the Italian Alps, the Franco-German cooking of Alsace, and to Marseille, one of the most important ports of the Mediterranean, and its historic (and current) links with...

A cookbook of delectable, comforting, French-inspired fare for home cooks and Francophiles everywhere, from the bestselling author of Duchess Bake Shop. In Duchess at Home-a beautiful new cookbook from the founder of Duchess Bake Shop-Giselle Courteau draws on her French and French Canadian heritage to share the food she loves to make most for her family at home. Warming soups and stews, hearty breads, and flavourful preserves fill the pages of this...