Lewis Publishing Company
The Food and Cooking Store

French

The Paris Cookbook by Patricia Wells. Drawing on more than 20 years of experience as a food writer in Paris, Wells (Bistro Cooking) presents cherished recipes from famous Parisian restaurants...Wells has a knack for choosing simple yet elegant recipes quintessentially French with reliable results in the North American kitchen.

The French Laundry Cookbook by Thomas Keller, Susie Heller, Michael Ruhlman, Deborah Jones. To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world. This cookbook provides 150 recipes exactly as they are used at Keller's restaurant.

Le Bernardin Cook Book:Four-Star Simplicity by Maguy Lecoze, Eric Ripert, Maguy Le Coze, Ripert Le Coze At Le Bernardin, seafood is always the star. From the day this posh restaurant opened in New York City, it was recognized for revolutionizing the way fish was prepared. Chef-owner Gilbert Le Coze and his sister, Maguy, quickly gained an exalted four-star rating for their original, impeccable, exquisite food, which you can now reproduce at home using their recipes.

Le Cordon Bleu Complete Cooking Techniques The Indispensable Reference Demonstrates over 700 Illustrated Techniques With 2,000 Photos and 200 recipes. by Jeni Wright, Eric Treuille.The great culinary institute teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color photos throughout.

The French Culinary Institute's Salute to Healthy Cooking : From America's Foremost French Chefs by Alain Sailhac, Jacques Torres, N. Y. French Culinary Institute. The chefs at the French Culinary Institute believe that people have switched to Italian cooking because they do not realize French food can be just as light, fresh, and healthy. Jacques Pepin and his cohorts, Alain Sailhac, Jacques Torres, and Andre Soltner, are out to prove that French cooking really can be deliciously low in fat

The Paris Cafe Cookbook:Rendezvous and Recipes from 50 Best Cafes by Daniel Young, Sophie Elmosnino, Camille Joste. The Paris Café Cookbook brings home a food experience peculiar to a single city and singular kind of establishment. In Paris, the birthplace of the café, these establishments provide a sense of family cooking where little of it exists at home any longer. Daniel Young, restaurant critic for the New York Daily News, has produced a delightful and informative book.

The Escoffier Cook Book:A Guide to the Fine Art of Cookery by Auguste EscoffierAn American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

Georges Perrier Le Bec-Fin Recipes by Georges Perrier, Aliza Green. Philadelphia's Le Bec-Fin restaurant consistently garners top ratings in national rankings. Now, in answer to patron demand, the famous chef at last reveals his secrets for making such favorite dishes as Braid of Salmon and Sole with Spinach Pasta, Fanned Loin of Lamb with Curry and Zucchini Chutney, and Roast Guinea Hen with Confit of Lemon. 100 recipes.

Return to Ethnic and Regional Cooking
Go to Home Page