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1,000 Chefs in 150 Countries Celebrate the Glories of Real French Food

1,000 Chefs in 150 Countries Celebrate the Glories of Real French Food


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On Thursday, March 19, more than 1,300 restaurants in 150 countries will offer special dinner menus designed to celebrate French gastronomy in all its forms.

Participating chefs include some of the top names in French cuisine — among them Paul Bocuse, Guy Savoy, Joël Robuchon, Raymond Blanc, and Marc Haeberlin — along with scores of other French and non-French chefs working in France and abroad.

Known as Goût de France, the initiative was spearheaded by superstar chef Alain Ducasse and Laurent Fabius, the French Minister of Foreign Affairs and International Development. The duo was inspired by legendary culinarian Auguste Escoffier, who launched the “Dîners d’Épicure” in 1912. Escoffier’s idea was to promote French cuisine by serving the same menu on the same day in cities all over the globe.

Ducasse says that Goût de France will "honor the merits of French food, its capacity for innovation, and its values: sharing, enjoying, and respecting the principles of high-quality, environmentally responsible cuisine." (The event is also being called Good France, as opposed to the literal translation of its name, Taste of France).

In everything from rustic bistros to gilded Michelin-starred dining rooms, those lucky enough to get a table will enjoy a set-price French-style menu featuring a traditional French apéritif, a cold starter, a hot starter, fish or shellfish, meat or poultry, French cheese, a chocolate dessert, and French wines and digestifs.

The chefs are free to highlight their own culinary traditions and culture, but have been directed to base the meal upon fresh, seasonal, and local products, with an eye to lower levels of fat, sugar, salt, and protein.

Menu prices are at the chefs’ discretion, and all participants have been encouraged to donate 5 percent of their proceeds to a local NGO promoting health and/or environmental protection.

French embassies abroad will also be involved, staging their own Goût de France dinners with ambassadors present. A grand dinner will be held at the Château de Versailles for foreign ambassadors posted in Paris along with other dignitaries.

After an open call for applications, Ducasse and his 40-chef committee chose the finalists based on the “coherence and quality of their proposed menus.” Participating U.S. restaurants are listed here. Restaurants in France are here. To find a restaurant in another country, click here.

At his three Bouchon Bistros (in Las Vegas, Yountville, and Beverly Hills), Thomas Keller’s Goût de France menu starts with foie gras cromesquis (foie gras that’s been cured, poached, breaded, and fried, like a fritter), then moves on to saucisson à l’ail (garlic sausage in brioche, with marinated vegetables, Dijon mustard, and garden mâche) and selle d’agneau rotie et farcie (herb-stuffed Elysian Fields lamb saddle with spring beans and English peas with mint-scented lamb jus). The cheese will be Camembert Le Châtelain (with rhubarb compote and black pepper pistachio pain de campagne), and the dessert, an opera cake (almond sponge with coffee and chocolate butter cream). The menu is priced at $65, with wine pairings offered for an extra $45. Seats are still available at all three locations.

“Even though this is a one-day event, for Bouchon it’s all about paying homage to the core values we embody as a French bistro every day,” Keller told The Daily Meal. "For Americans, Goût de France is really about discovering an appreciation for French culture through cuisine that’s responsibly prepared with high-quality ingredients and execution. We’re proud to represent the United States in this worldwide celebration.”

French chefs have come under fire in recent years for many reasons, including serving frozen rather than freshly made food, high menu prices, failure to keep up with global culinary trends, failure to innovate, and the sin of “aesthetic snobbery” — meaning hiring only the prettiest people and seating guests according to attractiveness.

Ducasse and his culinary comrades have worked tirelessly to counter these attacks through a wide range of initiatives, of which Goût de France is the latest. ''In the space of around two months, we received and approved applications from over 1,300 restaurants throughout the world,'' he says. ''This is certainly food for thought for all those who love to talk about the decline of French cuisine.” (And what will Ducasse serve on this special night? His restaurants and their Goût de France menus and prices are here.)

“France is well known as the country of art de vivre [the art of living],” says Parisian chef Guy Savoy, “and cooking, of course, belongs to that art de vivre. As cooks, our craft is to make our guests happy… and we want to share it, show it, promote it." He adds, “French cuisine is built on ancestral know-how, and is wide open to the future.” Savoy’s menu is here, but the dinner (at about $400 per person) is fully booked.

At the restaurant Pavillon in the Baur au Lac hotel in Zurich, Michelin-starred chef Laurent Eperon calls Goût de France an exceptional way to preserve the ideals and pleasures of French gastronomy. “In my humble opinion as a Frenchman, French is the best cuisine of all!” he proclaims. “I’d love to see Goût de France happen annually. The world could always use more French cuisine!” Eperon’s $160 menu for the occasion is here.

“When I look at all the chefs participating,” Ducasse says, “I’m struck by their great diversity... all generations and styles of restaurant are represented. The influence of French cuisine can be seen in this human chain of men and women, whose professional roots extend far back into great French culinary traditions. It’s a brotherhood of professionals who share and uphold the same values worldwide." But, he adds, “The main point of this event is generosity and sharing, and a love for what’s beautiful and tastes good.”

For all the info, visit GoodFrance.com. They’re also on Facebook, Twitter and Instagram.

Julie Mautner is a writer, blogger, and travel planner based in St. Remy de Provence, France.

@ProvencePost

ProvencePost.com

ProvencePostTravel.com


1,000 Chefs in 150 Countries Celebrate the Glories of Real French Food - Recipes

Ji Lin is one of the five central characters in the novel. At the beginning we learn about her name:

The other four central characters, it turns out, possess names that incorporate the other four Confucian Virtues. In the course of the novel, the reader is made to understand how these names determine the characters' fates. Doesn't this sound contrived? That's the absolutely amazing thing in the book: it's not contrived at all! However, it's very suspenseful so I will not give away any spoilers.

The chapters of the book alternate between a first-person account by Ji Lin and an omniscient narrator telling about the other characters, especially the life story of a very young kitchen boy named Ren and his two masters, both English doctors. Each household has a number of personalities including servants, and in addition there are many other characters who are connected to the hospital where one of the doctors works.

Ji Lin leads a kind of a dual life at home with her mother, step-father, and step-brother at her work as an apprentice dressmaker and at her better-paying secret job as a dance hall girl. Her occasional descriptions of making and wearing stylish clothing contributes to the exotic atmosphere of the story for example, she wrote about going to a funeral: "The only suitable dress I had was a plain grey Mandarin-collared cheongsam that I’d made as part of my apprenticeship. A cheongsam is an unforgiving, formal Chinese dress to tailor." (p. 46).

In both narratives, I was delighted to read many descriptions of the local fruit and vegetables, the local cuisine, the more exotic Chinese cooking done in the kitchens of the story, and the odd combination of English and local foods eaten by the colonial doctors and their friends who are a main part of the story. For me, the food descriptions are a delightful reflection of the multiple cultures that intersect in the complex and wonderful plot. Besides food, the story is full of the supernatural. Especially there's much folklore about tigers and about people who are really tigers or tigers who are really people.

I want to share some of the food quotes from Ji Lin's narrative:

I'm grateful to Carol for recommending this book!

Wordless Wednesday


This is the first spectacle that hits you in Honfleur. The Vieux Bassin, or inner harbour, is the heart of the medieval town that has attracted writers, musicians, and painters over the centuries. Listen to the hypnotic bells vying with the tinkling yachts from the nearby churches and at the end of the harbour, is the 17th-century watch-tower, the Lieutenance. It was here that Samuel de Champlain set sail from Honfleur in 1608 to colonise Canada and led to Quebec’s foundation.

Dotted with bright, colourful clinking boats and lined with bustling restaurants, seafood bars, cafés and art galleries, it’s an ever-changing mix of quietly humming weekly fishing haven to a weekend and holiday cacophany of happy tourists meandering along the port, watching the world go by while artists seated quietly behind easels squiggle their brushes to capture the varying scenes and ambience.


Language

French is a Romance language derived from Latin. It has enjoyed a prestigious position in world culture for over three centuries. French was the official language of diplomatic negotiations, and the preferred language among the upper classes of Western civilization, beginning around 1650. By about 1920, however, English began to gain popularity, and it eventually surpassed French in terms of international status. In 1975 the French National Assembly, reacting to what it viewed as an encroachment of English slang upon the French language (commonly called "franglais"), passed a law restricting the use of untranslated English words in advertising materials. They also hoped to discourage the French public from using English words when an equivalent French term existed.

As of 1990, an estimated 1.93 million people in the United States spoke the French language at home. The influence of French is also apparent in American English. For example, since French explorers often served as guides for other settlers after the United States purchased the Louisiana Territory, French words were used to describe many aspects of the frontier experience, such as portage, rapids, bayou, butte, peak, gopher, prairie, pass, and cache. French explorers also left a legacy of American place names, including Baton Rouge, Sault Ste. Marie, Detroit, Couer d'Alene, Marquette, Joliet, Lake Champlain, Lake Pontchartrain, Des Moines, Eau Claire, Fon du Lac, Charlevoix, and Terre Haute. Finally, numerous French words occur in everyday American usage, such as croquet, poker, roulette, automobile, garage, lingerie, restaurant, crayon, bouquet, and boutique.

GREETINGS AND POPULAR EXPRESSIONS

Common French greetings and other expressions include: Bonjour —Hello, Good morning, Good afternoon Comment allez-vous —How do you do Au revoir —Good-bye Très bien —Very good Oui, c'est ça —Yes, that's right Merci beaucoup —Thank you very much À votre service —You're welcome or, Don't mention it.


1,000 Chefs in 150 Countries Celebrate the Glories of Real French Food - Recipes

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Recipes: The Cooking of Provincial France

Time-Life Books - Foods of the World

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Time-Life Books - Foods of the World

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Cuisines and Recipes from Provence

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new Introduction by Patricia Wells

First Collier Books Edition, 1992

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Chez Nous - Home Cooking from the South of France

Harper Collins Publishers, 1987

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Charles Virion’s French Country Cookbook

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Country French Cooking - A Sunset Book

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Simple, Splendid Food That French Women Cook Every Day

Harvard Common Press, 2011

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The French Women Don’t Get Fat Cookbook

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The Cooking of Provincial France

Time-Life Books - Foods of the World

by M.F.K. Fisher and the Editors of

vintage hardcover, 208 pages

good condition - interior pages are clean

our price: $6.95 plus media mail shipping

The Cooking of Provincial France

Time-Life Books - Foods of the World

by M.F.K. Fisher and the Editors of

vintage hardcover, 208 pages

good condition - interior pages are clean

our price: $6.95 plus media mail shipping

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Tout de Suite a la Microwave - A Gourmet’s Cookbook of French, Acadian & Creole Recipes

self-printed, 5th printing, 1980

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Pedaling Through Burgundy Cookbook

First Printing, October 1995

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Cuisine Foundations Classic recipes

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French Regional Cooking - Classic techniques and delicious recipes expertly taught by Beryl Childs and Sue Alexander

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The French-Kosher Cookbook

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Look & Cook - French Country Cooking

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The Great Book of French Cuisine

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Everyday Cooking With Jacques Pepin

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1,000 Chefs in 150 Countries Celebrate the Glories of Real French Food - Recipes

[14648] Daguin, Andre and Ravel, Anne De. Foie Gras, Magret, and Other Good Food from Gascony £60.00

[16088] No Author. French Domestic Cookery. £400.00

[19751] Dussourd, Henriette. Les Secrets Des Fermes Au Coeur De La France. £60.00

[20258] Ali-Bab ( Henri Babinski ). Gastromomie Pratique Études Culinaires Suivies Du Traitment De L'Obésité Des Gourmands. £75.00

[20290] Various Authors. Gastronomie Alsacienne, La. £100.00

[20306] Boulestin, X. Marcel. What Shall We Have To-day. £40.00

[20373] Ranhofer, Charles. Epicurean, The. £150.00

[20382] Doerflinger, Marguerite. Gastronomy of Alsace - 75 Simple Recipes. £5.00

[20769] Rivaz, Eveleen De ( "Eve" ). Little French Dinners. £50.00

[20809] Quillet, Aristide - Éditeur. Cuisine Moderne, La. Paris: French text throughout. £80.00

[20828] Distel, Marthe Mlle.. Cordon Bleu, Le. £60.00

[20880] Gouffé, Jules. Royal Cookery Book, The. £50.00

[21778] Beauvilliers, A. L'Art Du Cuisinier - Volumes I and II. French text throughout. £600.00

[21779] Bourbon, Louise Auguste De. Cuisinier Gascon, Le. £100.00

[21784] Menon. La Cuisiniere Bourgeoise. £200.00

[21786] Dubois, Urbain. École Des Cuisinières. £100.00

[21790] Menon. Les Soupers De La Cour Vols. 1-4. £500.00

[21794] Auricoste de Lazarque, E.. Cuisine Messine. £100.00

[21798] Nignon, Edouard. Les Plaisirs de la Table. £200.00

[21799] Spoerlin, Marguerite. La Cuisinière du Haut-Rhin. . £110.00

[21800] Gouffé, Jules. Le Livre De Cuisine. £300.00

[21801] Dubois, Urbain. La Cuisine d'Aujourd'hui - Ecole Des Jeunes Cuisiniers. £300.00

[21804] Dubois, Urbain. Cuisine De Tous Les Pays - Études Cosmopolites. £300.00

[21805] Dubois, Urbain. Cuisine Artistique - Volumes I and II. £200.00

[21806] Dubois, Urbain et Bernard, Emile. La Cuisine Classique. £300.00

[22397] Ude, Louis Eustache. French Cook, The. £150.00

[22419] Lebour-Fawssett, Madame Emilie. French Cookery for Ladies. £50.00

[23219] Reboux, Paul. Plats Nouveaux !. £50.00

[23273] Dominé, André - Éditeur. Nature et Cuisine - Les Nouveaux Plaisirs De La Table. ill. £80.00

[23297] Amiard, Herve. Portraits De Chefs. £50.00

[23364] Escoffier, Auguste. Complete Guide to the Art of Modern Cookery. . £500.00

[23378] Reynière, Grimod De La. 100 Merveilles De La Cuisine Française. £50.00

[23490] Blanc, Raymond. Raymond Blanc's Foolproof French Cookery. . £90.00

[23553] Petit, Alphonse. Traité De La Cuisine Russe. £150.00

[23857] Various Authors. Pays-de-la-Loire - L'inventaire Du Patrimoine Culinaire De La France. £60.00

[24132] Ude, Louis Eustache. French Cook, The. £100.00

[24693] Gouffé, Jules. Royal Cookery Book, The. £80.00

French Cookery - Cuisine française

Cookery books on French Cuisine, as well as Cook books in the French language

[20258] Ali-Bab ( Henri Babinski ). Gastromomie Pratique Études Culinaires Suivies Du Traitment De L'Obésité Des Gourmands. Paris: Ernest Flammarion, 1950. Eighth Edition. 4to - over 9¾" - 12" tall. Hardback. Good / No Jacket. 1281 pages. Boards are a little dusty, but otherwise this is a good clean book. Printers date is given as 1950. Loosely inserted to front is a copy of The New York Times article by Craig Claiborne dated Thursday, July 25, 1974. This book has a shipping weight of 3.5kg, additional postage may apply. £75.00

[23297] Amiard, Herve. Portraits De Chefs. Paris: Contrejour, 1991. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Very Good / Very Good. ISBN: 2-859-49137-6. 87 pages. This has to be one of the most classic records of French chefs. £50.00

[25033] Androuet, Pierre. Guide du Fromage. Henley-on-Thames: Aidan Ellis, 1983. Revised. 8vo - over 7¾" - 9¾" tall. Hard Cover. Good / No Jacket. ISBN: 0-85628-007-0. 551 pages. Everything you would ever want to know about French cheese. Glassine wrapper to covers. This is the English Edition. £20.00

[19151] Archambault, Adrienne Corbeil, Jean-Claude. La Cuisine au Fil des Mots. Montreal: Quebec/Editions Amerique, 1997. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good Reading Copy ISBN: 2-89037-927-2. French text throughout. Book is clean and complete, but the rear hinge is almost detached the body of the text. Dictionnaire des termes de la cuisine. £8.00

[20407] Aresty, Esther B.. Exquisite Table, The : A History of French Cuisine. New York: Bobbs-Merrill, 1980. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: 0-672-52307-8. 257 pages. A fascinating history of the more than 300 years of remarkable cooking that has come out of the great kitchens of France. £15.00

[22669] Aresty, Esther B.. Exquisite Table, The: A History of French Cuisine. Indianapolis, IN: Bobbs-Merrill Company, 1980. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: 0-672-52307-8. 257 pages. Dustjacket is slightly sunned to spine. The history of French cuisine is presented in mouth-watering detail, and a selection of recipes adapted from the notes and cookbooks of illustrious chefs offers interesting adventures to cooks. £12.00

[21794] Auricoste de Lazarque, E.. Cuisine Messine. Marseille: Laffitte Reprints, 1979. Facsimile. 8vo - over 7¾" - 9¾" tall. Hardback. Limited Edition. Very Good / Very Good. 375 pages. Limited edition of 500, of the 5th edition published in Nancy, first edition dated 1890. Bitting page 276 - The author was a physician and at one time was president of the Academy of Metz. His book is most interesting as he has included history, legends, and anecdotes in accounts of the dishes, as well as recipes, though he confesses a horror of cooking. £100.00

[21778] Beauvilliers, A. L'Art Du Cuisinier - Volumes I and II. Luzarches: Daniel Morcrette, 1980. Facsimile. 8vo - over 7¾" - 9¾" tall. Full-Leather. Limited Edition. As New / No Jacket - as issued. 388 pages with three fold-out table plans, 376 pages with five fold-out table plans, together with 38 page supplement. Burgundy leather with gilt titles and decorations, all edges are gilt. This is number 76 of a limited edition of 300 initialled by the publisher, volume one originally published in 1814 volume two in 1816. Both volumes appear to be unread. French text throughout. £600.00

[20981] Beck, Simone 'Simca'. Simca's Cuisine. ill. Wallner, John. London: John Murray, 1972. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Poor. ISBN: 0-7195-3176-4. 326 pages plus xiv index. The French co-author of Mastering the Art of French Cooking gives us her own cuisine in delectable recipes never before published. Arranged in menus for every occasion. Conversion chart tipped into free front endpaper. Errata slip loosely inserted to front. £30.00

[25759] Beck, Simone - Bertholle, Louisette and Child, Julia. Mastering the Art of French Cooking - Volume 1. ill. Coryn, Sidonie. New York: Alfred A. Knopf, 1973. Reprint. 4to - over 9¾" - 12" tall. Hardback. Good / No Jacket. ISBN: . 684 pages plus xxii index. A great classic in French cookery. Overseas customers please contact us for shipping quote, this book weighs 1.7kg. £20.00

[20888] Beck, Simone in collaboration with James, Michael. New Menus from Simca's Cuisine. ill. Brandel, Catherine. London: John Murray, 1980. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: 0-7195-3721-5. 234 pages. Twenty-two menus are arranged according to main course dishes. There has to be one menu to make your guests go wow! £10.00

[14986] Bentley, James. Life and Food in the Dordogne. London: Weidenfeld & Nicolson, 1986. First Edition. 8vo - over 7¾" - 9¾" tall. Hardcover. Good / Good - Priceclipped. ISBN: 0-297-78725-X. Pages are browned, and there are the remains of name sticker to the free front endpaper, but the recipes are wonderful, why not try Carpe farcie au foie gras. £6.00

[25626] Bernard, Francoise. La Cuisine Moderne Tome 6. Paris: France Loisirs, 1983. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Good / No Jacket. ISBN: 2-7242-1790-X. Pages 1206-1434. French text throughout. £8.00

[22710] Bertholle, Louisette. Les Recettes Secrètes Des Meilleurs Restaurants De France. Paris: Albin Michel, 1985. Seventh Edition. 8vo - over 7¾" - 9¾" tall. Illustrated Boards. Very Good / No Jacket. 646 pages. French text throughout. £30.00

[22671] Bertholle, Louisette. French Cooking for All. ill. Thollander, Earl. London: Weidenfeld & Nicolson, 1981. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: 0-297-77803-X. 431 pages. Over 500 recipes by the co-author of Mastering the Art of French Cooking. Translated and edited by Maggie Black. £12.00

[21025] Bertholle, Louisette. French Cooking for All. ill. Thollander, Earl. London: Weidenfeld & Nicolson, 1981. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: 0-297-77803-X. 431 pages. Over 500 recipes by the co-author of Mastering the Art of French Cooking. Translated and edited by Maggie Black. £12.00

[25110] Bethel, David De. Bouquet Garni - Good Dishes from La Belle France. ill. Bethel, David De. London: Medici Society, 1939. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Very Good / No Jacket - as issued. 55 pages. Wonderful illustrated boards with woodcuts throughout. One of a series published by this author. This book is in the original shipping envelope, and would appear not to have been used - very rare. £25.00

[25109] Bethel, David De. Bouquet Garni - Good Dishes from La Belle France. ill. Bethel, David De. London: Medici Society, 1945. Reprint. 8vo - over 7¾" - 9¾" tall. Hard Cover. Good / Good. 48 pages. Wonderful illustrated boards with woodcuts throughout. One of a series published by this author. Very rare with dustjacket, which does have some loss to front, but now protected in mylar sleeve. £12.00

[20141] Biehn, Michel. Recipes from a Provençal Kitchen. ill. Touillon, Bernard. London: Mitchell Beazley, 1995. First Edition. 4to - over 9¾" - 12" tall. Hardback. Very Good / Very Good. ISBN: 1-857-32610-5. 200 pages. The cooking is uncomplicated, using fresh aromatic herbs and pungent spices to enhance the simplest plate of vegetables or the richest casserole, and the only sauces the author uses are the traditional tomato coulis, rouille and aioli. This book has a shipping weight of 1.3kg, overseas customers please contact us before ordering. £10.00

[16728] Black, Margaret. Choice Cookery "La Bonne Cuisine". London: William Collins, 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket - as issued. ISBN: B001507UBQ. Blue cloth with black titles. Driver 93.2. Not dated. £20.00

[23479] Blanc, Georges. Ma Cuisine des Saisons. London: Macmillan, 1987. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: 0-333-43206-1. 231 pages. The author shows how, through improvisation and interpretation, his cooking reflects the rhythm of the seasons and resources of the countryside. Dustjacket is lightly sunned to spine. £10.00

[23490] Blanc, Raymond. Raymond Blanc's Foolproof French Cookery. ill. Cazals, Jean - Photography. London: BBC, 2002. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Inscribed By the Author. Very Good / Very Good. ISBN: 0-563-53464-8. 128 pages. This book brings authentic French family cooking to your kitchen. Free front endpaper is inscribed - Henrietta's Food Fair London 2004. Dear Henrietta: what a lovely day - Thank you, Raymond Blanc together with two other signatures. The signature of Raymond is as flamboyant as ever. Henrietta Green is a British food writer and author. £90.00

[17753] Blanquet, Rosalie. Cuisinière des Ménages ou Manuel Pratique de Cuisine et d'économie domestique, pour la Ville et la Campagne. Paris: Theodore Lefevre et Cie, Reprint. 12mo - over 6¾" - 7¾" tall. Hardback. Fair / No Jacket - as issued. ISBN: B001VDIXOA. Vingt-Sixieme Edition. 536 pages. Boards and spine are scuffed, but contents are complete. French text throughout. £25.00

[24782] Bocuse, Paul Rossant, Colette Davis, Lorraine. New Cuisine, The. London: Granada, 1979. Reprint. 4to - over 9¾" - 12" tall. Hard Cover. Good / Good. ISBN: 0-246-10983-1. 711 pages. This is classical French cookery from the world's most distinguished chef. £20.00

[20306] Boulestin, X. Marcel. What Shall We Have To-day. London: William Heinemann, 1931. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. 251 pages. Red cloth with gilt title to spine. Boards are faded, and edges are stained, but this does not affect the contents. Not too certain where you would find dandelion in December for 'Oeufs aux Couers de Pissenlit.' £40.00

[19240] Boulestin, X.Marcel. Classic French Recipes. London: Robinson, 1989. First Edition. 8vo - over 7¾" - 9¾" tall. Paperback. Good ISBN: 1-85487-013-0. The recipes are gathered from the author's five books and show why Boulestin, who was the most celebrated restaurateur and food writer of the 1920s and 30s, had such a profound influence on our cooking and on our attitudes to food. £4.00

[21779] Bourbon, Louise Auguste De. Cuisinier Gascon, Le. Paris: L'Arche Du Livre, 1970. Facsimile. 12mo - over 6¾" - 7¾" tall. Full-Leather. Limited Edition. As New / No Jacket - as issued. 208 pages. Limited edition of 250. First published Amsterdam 1740. French text throughout. Appears unread. For details of original edition see Cagle 1081. £100.00

[18965] Brown, Michael and Sybil. Food and Wine of Southwest France - Bordeaux to the Pays Basque. London: B. T. Batsford, 1980. First Edition. 4to - over 9¾" - 12" tall. Hardback. Good / Good. ISBN: 0-7134-1847-8. The book covers a wide area. south from Bordeaux to the Pyrenees, and eastwards from the Atlantic to the western slopes of the Massif Central, including the modern departments of the Gironde. Dordogne, Lot-et-Garonne, Lot, Aveyron, the Landes, Gers and Pyrenees Atlantiques. £15.00

[14436] Brown, Michael and Sybil. Food & Wine of France. New York: Exeter, 1984. Reprint. 4to - over 9¾" - 12" tall. Hardcover. Very Good / Good. ISBN: 0-671-05968-8. Bordeaux to the Pays Basque - a gastronomic guide. £10.00

[23575] Canet, Michèl. Recettes De Châtaignes (Recipes of chestnuts). Aurillac: Ostal Del Libre, 1997. First Edition. 8vo - over 7¾" - 9¾" tall. Paperback. Very Good ISBN: 2-85910-229-9. 32 pages. French text throughout. An interesting collection of recipes all using sweet chestnuts. £5.00

[19772] Carrier, Robert. International Cookery Cards - France. London: Thomas Nelson and Sons, 1968. 16mo - over 5¾" - 6¾" tall. Paperback. Good As with all the 'card' Carrier series, there are 20 recipe cards in a card slipcase. £5.00

[17905] Carter, Germaine. Home Book of French Cookery, The. London: Faber & Faber, 1954. Second Impression. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: B0024V5C0Q. 288 pages. Traditional French cooking of a simple and practical nature presented through hundreds of succulent, authentic recipes. £6.00

[23853] Carter, Germaine. Home Book of French Cookery, The. London: Faber & Faber, 1954. Second Impression. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. ISBN: B0024V5C0Q. 288 pages. Traditional French cooking of a simple and practical nature presented through hundreds of succulent, authentic recipes. £5.00

[20416] Catherine, Mlle. Manuel Complete De La Cuisinière Bougeoise. Paris: Chez Sevin, 116th Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket. 448 pages. Red cloth spine with gilt decorations. Paper covered boards with illustration of lady cooking to front. French text. £25.00

[20974] Charpentier, Marolyn. La France Gourmande - A Food Lover's Guide to French Fairs and Festivals. London: Pavilion Books, 2003. First Edition. 4to - over 9¾" - 12" tall. Hardback. As New / As New. ISBN: 1-86205-372-3. 256 pages. This book explores traditional food fairs and festivals - from Brittany's Fête du Pain Chaud at Carestiemble in the north to the Foire aux Melons at Cavaillon in Provence. £20.00

[16270] Chester - Editor. French Cooking for English Homes. London: Thornton Butterworth, 1934. Fifth Impression. 12mo - over 6¾" - 7¾" tall. Hardback. Fair / Fair. ISBN: B00131XRMS. A collection of 494 recipes compiled chiefly from French family cookery books handed down from mother to daughter. It comprises only recipes used in family cooking. Edited and with recipes by Chester, Late Chef at the Hotel Chatham, Paris. Dustjacket is chipped with loss to top of spine. £25.00

[25332] Clayton, Gerald. Looking and Cooking in Provence. ill. Clayton, Gerald. Chemin de Fontmerle: Gerald Clayton, 1974. First Edition. 8vo - over 7¾" - 9¾" tall. Paperback. Privately Printed. Good Reading Copy 28 pages. Wonderful illustrations of locations in Provence. Covers are very browned, but contents are not affected. £6.00

[17883] Conil, Jean. For Epicures Only. London: T. Werner Laurie, 1952. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. ISBN: B0024UMBUQ. 181 pages. Black and white illustrations. £6.00

[20825] Conil, Jean. Haute Cuisine. London: Faber & Faber, 1953. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. ISBN: B0024UIF92. 579 pages. A gastronomic guide to classical menus and dishes, with digressions on regional specialities, Oriental cookery, and the joys and responsibilities of connoisseurship and epicureanism. Some foxing to page edges, spine is water-stained not affecting contents. £10.00

[22773] Conil, Jean. For Epicures Only. London: T. Werner Laurie, 1952. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Fair. ISBN: B0024UMBUQ. 181 pages. Lavishly presented with photographs of superb dishes and many line illustrations, this is not merely another cookery-book but is a unique compilation of the traditions and the lore of the master chef. £10.00

[10733] Conil, Jean. French Touch to Home Cooking, The. International Epicurean Circle, 8vo - over 7¾" - 9¾" tall. Soft Card. Good 5 x 8" 34 pages soft card covers with metal ring binding coloured illustration with each recipe clear film to covers is peeling good. Not dated £4.00

[21847] Cordillot, Marie-Louise. Les Recettes De Marie-Louise Cordillot. France: Flammarion, 1975. First Edition. 4to - over 9¾" - 12" tall. Hardback. Very Good / Very Good. ISBN: 2-08-200035-4. 973 pages. French text throughout. Overseas customers please contact us before ordering, this book has a shipping weight of 2.7kg. £30.00

[22763] Courtine, Robert. Feasts of a Militant Gastronome. New York: William Morrow & Company, 1974. First Edition. 4to - over 9¾" - 12" tall. Hardback. Good / Good. ISBN: 0-688-00296-X. 282 pages. Much more than a cookbook, though it is that, too, this is an often funny and always determined critique of the state of French gastronomy today (1974). Former owner's inscription to free front endpaper. £15.00

[20371] Courtine, Robert J.. Hundred Glories of French Cooking, The. New York: Farrar, Straus and Giroux, 1973. First Edition. 4to - over 9¾" - 12" tall. Hardback. Good / Good. ISBN: 0-374-17357-5. 505 pages. This profusely illustrated book is the crowning glory of Courtine's career, a selection of his hundred favorite recipes out of the entire range of French cookery. £15.00

[15941] Courtine, Robert J.. Mon Boquet De Recettes. Verviers: Marabout, 1977. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Poor. French text. A well used book, but contents are clean and bright. £15.00

[23753] Courtine, Robert J. - Edited By. Master Chefs of France Recipe Book, The. ill. Chazaud, Jacques. Newton Abbot: Master Chefs Institute with David & Charles, 1982. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Good / Good. ISBN: 0-7153-8241-1. 191 pages. Recipes from 300 great restaurants of France. Spine of dustjacket is sunned. £15.00

[24182] Courtine, Robert J. - Edited By. Master Chefs of France Recipe Book, The. ill. Chazaud, Jacques. Newton Abbot: Master Chefs Institute with David & Charles, 1982. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Good / Good. ISBN: 0-7153-8241-1. 191 pages. Recipes from 300 great restaurants of France. Dustjacket is bumped to edges. £15.00

[21014] Crewe, Quentin. Foods from France. ill. Brunton, John - Photography. London: Ebury, 1993. First Edition. 4to - over 9¾" - 12" tall. Illustrated Laminated Boards. Very Good / No Jacket. ISBN: 0-09-175289-2. 160 pages. A wonderful book for the armchair cook. £6.00

[20363] Culshaw, Eileen. Taste of Madeleines, The. ill. Humphrey, Lorien. London: Arco, 1963. First Edition. 4to - over 9¾" - 12" tall. Hardback. Good / Good - Priceclipped. 92 pages. To read just one of the descriptions of what went on in that fabled kitchen, is to be compelled to make the dish for yourself. £5.00

[21094] Curnonsky. Recettes De Philomène, Les. Paris: Guy Le Prat, 1949. Special Edition. 12mo - over 6¾" - 7¾" tall. Paperback. Good Reading Copy 374 pages. Text is French throughout. The page edge tops have not been trimmed, and as such several pages throughout the book are joined, not too certain how any previous owner has managed to use this book. £10.00

[25917] Curnonsky - Sailland, Maurice Edmond. Recettes Des Provinces De France. Paris: Les Productions De Paris, 1962. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. 493 pages. French text throughout. Wonderful recipes from all the Provinces of France. Maurice Edmond Sailland (October 12, 1872, Angers, France July 22, 1956, Paris), better known by his pen-name Curnonsky (nicknamed 'Cur'), and dubbed the Prince of Gastronomy, was the most celebrated writer on gastronomy in France in the 20th century. He wrote or ghost-wrote over 65 books and enormous numbers of newspaper columns. He is often considered the inventor of gastronomic motor-tourism as popularized by Michelin, though he himself could not drive. He was a student of Henri-Paul Pellaprat. Bottom edge is stained, but this does not affect the pages. £70.00

[20139] Czap, Daniel. Pur Chocolat - Les Meilleurs Desserts. Paris: Flammarion, 1998. First Edition. 4to - over 9¾" - 12" tall. Hardback. Very Good / Very Good. ISBN: 2-08-200632-8. 144 pages. French text throughout. Please do not buy this book if you are a chocoholic, this has to be a dream come true! Dustjacket is in a protective sleeve. £20.00

[14648] Daguin, Andre and Ravel, Anne De. Foie Gras, Magret, and Other Good Food from Gascony. ill. Stuecklen, Karl W.. New York: Random House, 1988. Second Impression. 8vo - over 7¾" - 9¾" tall. Hardcover. Signed by Author. Very Good / Very Good. ISBN: 0-394-57027-8. Inscribed by André Daguin - To Paul Smart, Who will be a cook (crossed through), a chef (crossed through), an artist - With all my best wishes Daguin 14/12/88. £60.00

[23217] Daguin, Andre and Ravel, Anne De. Foie Gras, Magret, and Other Good Food from Gascony. ill. Stuecklen, Karl W.. New York: Random House, 1988. Second Impression. 8vo - over 7¾" - 9¾" tall. Hardcover. Very Good / Very Good. ISBN: 0-394-57027-8. 291 pages. In this book, cooks will delight in discovering for themselves the revival of one of the world's great cuisines. £30.00

[25984] Daniel Galmiche. Revolutionary French Cooking. ill. Sugiura, Yuki - Photography. Oxford: Duncan Baird Publishers, 2014. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. As New / No Jacket - as issued. ISBN: 1-84899-067-7. 223 pages. Daniel Galmiche applies his approachable, easy to follow style to modern French cooking. Staying close to the French maxim of starting with quality ingredients and cooking them brilliantly, he adds his own irresistible flair to rejuvenate and energize classic French style with unusual marriages of ingredients and flavours and unexpected twists. £15.00

[19710] David, Elizabeth. French Provincial Cooking. ill. Renny, Juliet. London: Michael Joseph for Cookery Book Club, 1966. Reprint. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. 519 pages. This may be a reprint, but it contains all the classic recipes from this wonderful chef. £12.00

[21822] David, Elizabeth. French Provincial Cooking. ill. Renny, Juliet. London: Penguin, 1970. Reprinted with Revisions. 12mo - over 6¾" - 7¾" tall. Paperback. Good ISBN: 0-14-027326-3. 524 pages. Elizabeth David's classic work on the regional cuisine of France is one on the most inspiring cookery books ever written. This book would appear to be unread. £10.00

[20253] David, Elizabeth. French Country Cooking. London: Dorling Kindersley, 1987. Illustrated Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Fair. ISBN: 0-86318-251-8. 224 pages. This new edition, the first of a series of Elizabeth David's classics, is illustrated with paintings by French artists. We also have Summer Cooking in the same series. Dustjacket has small closed tear to rear. £8.00

[22117] David, Elizabeth. Book of Mediterranean Food, A. ill. Minton, John. London: Penguin, 1991. Reprint. 8vo - over 7¾" - 9¾" tall. Paperback. Good ISBN: 0-14-046788-2. 203 pages. Quite simply a love story - Daily Telegraph. £5.00

[25383] David, Elizabeth. French Country Cooking. London: Penguin, 1979. Reprint. 12mo - over 6¾" - 7¾" tall. Paperback. Good ISBN: 0-14046-043-8. 202 pages. What a classic! - front cover depicts a black jug, a copper pan and a plate of food, detail from 'Kitchen Utensils' by Chardin. £5.00

[23281] Delpal, Jacques-Louis. Accords Gourmands. Paris: Readers Digest, 1998. Reissue. 4to - over 9¾" - 12" tall. Illustrated Laminated Boards. Very Good / No Jacket - as issued. ISBN: 2-70981-001-8. 159 pages. French text throughout. Savoir marier mets et vins. £18.00

[26062] Demetre, Demetre. Today's Special - A new take on bistro food . ill. Wheeler, Simon - Photography. London: Quadrille Publishing Ltd, 2008. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. As New / As New. ISBN: 1-84400-614-X. 191 pages. To all who those who like good, exciting and inexpensive food, the fare of the French bistro has long held universal appeal, but this is a truly international with wonderful recipes. £15.00

[25370] Deschamps, Marion. French Vegetable Cookery. London: Robert Hale, 1978. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Good / Good - Priceclipped. ISBN: 0-7091-6826-8. 228 pages. French cooking, despite its deservedly high reputation, is basically simple. £5.00

[23282] Dezavelle, Jean-Pierre et Zipper, Éric. Encyclopédie de la Cuisine. Ingersheim, France: Editions S.A.E.P., 1995. First Edition. 4to - over 9¾" - 12" tall. Hardback. Good / No Jacket - as issued. ISBN: 2-7372-2650-3. 427 pages. Fully illustrated. French text throughout. Overseas customers please email for shipping quote, this book has a shipping weight of 2.2kg. £20.00

[19002] Diat, Louis. Gourmet's Basic French Cookbook. ill. Lattre, Georgette De. New York: Weathervane Books, 1990. First Edition Thus. 4to - over 9¾" - 12" tall. Hardback. As New / As New. ISBN: 0-517-01475-0. The classic compendium of basic French cooking techniques - with more than 1,000 recipes. Illustrated with 190 black-and-white line drawings. £15.00

[20828] Distel, Marthe Mlle.. Cordon Bleu, Le. Paris: 1925. 4to - over 9¾" - 12" tall. Hardback. Good / No Jacket. 288 + 384 pages. French text throughout. Revue Illustrée Des Cours de Cuisine - Paraissant le 15 de chaque mois. No. 805 15 Decembre 1925. 31 Année Le Numéro : 2fr. 50. This would appear to have been originally published as a magazine, now rebound in marble boards and red cloth spine with gilt title. £60.00

[20382] Doerflinger, Marguerite. Gastronomy of Alsace - 75 Simple Recipes. Colmar: S.A.E.P., 1982. Reprint. 8vo - over 7¾" - 9¾" tall. Illustrated Laminated Card. Good Reading Copy ISBN: 2-7372-2106-4. 64 pages. Contents are detached from cover, but complete. This is volume 1 in a series of three, we have volumes 2 and 3 in stock but with French text.. £5.00

[23273] Dominé, André - Éditeur. Nature et Cuisine - Les Nouveaux Plaisirs De La Table. ill. Stempell, Ruprecht - Photographies. Cologne, Germany: Koenemann Verlagsgesellschaft, 1996. First Edition. Folio - over 12" - 15" tall. Hard Cover. As New / Very Good. ISBN: 3-89508-475-1. 460 pages. Fully illustrated. French text throughout. Overseas customers please email before ordering, this book has a shipping weight of 3.5kg. £80.00

[21786] Dubois, Urbain. École Des Cuisinières. Paris: Ernest Flammarion, Thirteenth Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. 692 pages. Red cloth with gilt titles and blind stamped decorations. Limited to 3,300 editions. Front and rear hinges are loose, but book is complete with wonderful line drawings throughout. French text. £100.00

[21801] Dubois, Urbain. La Cuisine d'Aujourd'hui - Ecole Des Jeunes Cuisiniers. Paris: Flammarion, Fourteenth Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Very Good / No Jacket - as issued. 800 pages + xxvi préface et tables des additions. French text throughout. Rebound in red cloth with black/gilt title to spine. Originally published in 1889. Bitting page 131. £300.00

[21804] Dubois, Urbain. Cuisine De Tous Les Pays - Études Cosmopolites. Paris: E. Dentu, 1888. Fifth Edition. 4to - over 9¾" - 12" tall. Full-Leather. Good / No Jacket - as issued. 741 pages. French text throughout. With almost 400 engravings, one in colour. Vicaire lists the first edition as 1868. £300.00

[21805] Dubois, Urbain. Cuisine Artistique - Volumes I and II. Paris: Soete, 1978. Facsimile. Folio - over 12" - 15" tall. Hardback. Good / No Jacket - as issued. 300 + 424 pages. French text throughout. Red cloth with black/gilt title label to spine. This is a facsimile of the third edition, first edition was published by E. Dentu, Paris in 1872-74. Volume I has a small ink mark to bottom of spine. Overseas customers please email us before ordering, these books have a shipping weight of 6kg. £200.00

[21806] Dubois, Urbain et Bernard, Emile. La Cuisine Classique. Paris: E. Dentu, 1890. Fifteenth Edition. Folio - over 12" - 15" tall. Half-Leather. Good / No Jacket - as issued. 431 + 507 pages. Red Cloth with red leather spines and gilt titles. French text throughout. Overseas customers please email us for a shipping quote, these books weigh 7kg. £300.00

[12363] Dumas, Alexandre. Dumas on Food: Selections from "Le Grand Dictionnaire De Cuisine" by Alexandre Dumas. London: Michael Joseph, 1979. First Thus. 4to - over 9¾" - 12" tall. Hardback. Very Good / Good. ISBN: 0-7181-1842-1. The best of Dumas' stories, and the most practical recipes from the 'Dictionnaire', translated into English. £30.00

[18248] Dumas, Alexandre. Dumas on Food: Selections from "Le Grand Dictionnaire De Cuisine" by Alexandre Dumas. London: Folio Society, 1978. First Thus. 4to - over 9¾" - 12" tall. Hardback. Very Good / Slipcase. ISBN: . 323 pages.The best of Dumas' stories, and the most practical recipes from the 'Dictionnaire', translated into English. £10.00

[21141] Dussoulier, Clotilde. Chocolate and Zucchini. London: Marion Boyars, 2007. First Edition. 8vo - over 7¾" - 9¾" tall. Paperback. As New ISBN: 0-7145-3140-5. 288 pages. This book will inspire even the least confident chefs amongst us to look beyond the usual supermarket staples. £8.00

[19751] Dussourd, Henriette. Les Secrets Des Fermes Au Coeur De La France. Paris: Berger-Levrault, 1982. First Edition. 4to - over 9¾" - 12" tall. Illustrated Boards. Good / No Jacket. ISBN: 2-7013-0497-0. 248 pages. French text throughout - this is a classic - wonderful black and white photographs of the region from the 19/20th century. £60.00

[20564] Dutrey, Marius. Calendrier Gastronomique - Histoires De Cuisine et Cuisine De L'Histoire. London: Frederick Books, 1959. Limited. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good - Priceclipped. ISBN: B000XY40TA. 161 pages. Text is French. £10.00

[17837] Dutrey, Marius. Calendrier Gastronomique - Histoires De Cuisine et Cuisine De L'Histoire. ill. Camin, Pierre ( Dessins Par ). London: Frederick Muller, 1938. Limited. 8vo - over 7¾" - 9¾" tall. Hardback. Inscribed By the Author. Good / No Jacket. ISBN: B000XY40TA. 161 pages. Text is French, wonderful colour illustrations by Pierre Camin. Inscribed by the author - To Capt. Ivor Laren (?) With my best Wishes. M. Dutrey. Yellow cloth with gilt titles and designs. £40.00

[16966] Eluard-Valette, Cecile. Les Grandes Heures De La Cuisine Francaise. Paris: Les Libraires Associes, 1964. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Fair / No Jacket. ISBN: B000UPHIP0. Boards are dusty, contents good, numerous black and white illustrations together with tipped in colour plates. Text in French. £15.00

[23364] Escoffier, Auguste. Complete Guide to the Art of Modern Cookery. London: Heinemann, 1986. Reprint. 8vo - over 7¾" - 9¾" tall. Hard Cover. Good / Good. ISBN: 0-434-23901-1. 646 pages. Here, for the first time, is presented to the English-speaking public the entire translation of Auguste Escoffier's masterpiece 'Le Guide Culinaire'. Its basic principles are as valid today as when it was first published in 1903. £500.00

[25525] Escoffier, Auguste. Ma Cuisine. London: Hamlyn, 1966. Second Impression. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Poor. ISBN: 0-600-32442-7. 884 pages. Food at its most superb - a guide to classic French cooking of the highest quality by one of the greatest chefs the world has known. Foreword by André L. Simon, translated from the French by Vyvyan Holland, edited by Marion Howells. Dustjacket states 'First English Edition'. £12.00

[25050] Escoffier, Auguste and Johnson, Anne. Illustrated Escoffier : Recipes from the French Classic Tradition. ill. Brigdale, Martin - Photographs. London: Mitchell Beazley, 1987. First Edition. 4to - over 9¾" - 12" tall. Illustrated Laminated Card. Good ISBN: 1-85732-247-9. 192 pages. From the original, this has been rewritten in a clear and practical style. £15.00

[23584] Esson, Lewis. Larousse Pratique. London: Paul Hamlyn, 1992. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Good / Good. ISBN: 0-600-571-955. 624 pages. Abalone to Zucchini, originally published in 1938, this is a new, completely revised and updated edition. Press release loosely inserted to front. Overseas customers please email for shipping quote, this book weighs 2kg. £25.00

[18225] Flash, M. et Mme.. Je Cuisine Vite. Verviers: Marabout, 1959. 32mo - over 4" - 5" tall. Paperback. Fair 148 pages plus index. Good reading copy. French text throughout. £4.00

[18800] Francine. Vogue's French Cookery Book. London: Conde Nast Publications, 1961. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Poor. ISBN: B001GPJQTO. Francine, a superb cook and excellent judge of food and wine, has collected or invented these French recipes. £8.00

[23865] Franklin, Charlotte. Little Bread Book - Petit Livre De Pain. Valognes, France: Charlotte Franklin, First Edition. 8vo - over 7¾" - 9¾" tall. Paperback. Very Good An interesting book which has one half in French and then if you turn it over, it is in English. Wonderful colour illustrations by the author. Loosely inserted is an interesting letter to Henrietta Green from someone trying to promote the book. Henrietta Green is a British food writer and author. £20.00

[20259] Gaertner, Pierre Frédérick, Robert. Cuisine of Alsace, The. New York: Barron's Educational Series, 1981. First Edition. 4to - over 9¾" - 12" tall. Hardback. Good / Good. ISBN: 0-8120-5403-2. 293 pages. The full range of Alsatian specialties, including the celebrated fish, pork, and game dishes, the hearty choucroute, the unusual soups and hors d'oeuvre, and the fabulous fruit desserts. Foreword by Madame Fernand Point. £25.00

[17909] Gastronomique - A Cookbook for Gourmets. Gastronomique - A Cookbook for Gourmets. London: W. H. Allen, 1960. First UK Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Priceclipped. ISBN: B0024VDH3A. 319 pages. Dustjacket is chipped and slightly torn to edges. £8.00

[19350] Gaté, Gabriel and Gaté, Angie Burns. French Cuisine for Australians. Hawthorn, Victoria: Gaté, Gabriel and Gaté, Angie Burns, 1981. Reprint. 4to - over 9¾" - 12" tall. Hardback. Good / Good. ISBN: 0-9594212-0-3. Interesting? £15.00

[25697] Gilles Marchal. La Maison Du Chocolat. ill. Durruty, Veronique - Photography. Geneva: Aubanel, 2008. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Inscribed By the Author. As New / No Jacket - as issued. ISBN: 2-7006-0642-6. 152 pages. Timeless classics with a twist. What's black and pink and dipped in pink champagne? Inscription to verso of short title page and to title page in French to Clarissa - Clarissa Hyman is a food and travel writer. £50.00

[16720] Gilly, Antoine and Scott, Jack Denton. Antoine Gilly's feast of France. London: Cassell, 1974. First Edition. 4to - over 9¾" - 12" tall. Hardback. Good / No Jacket. ISBN: 0-304-29242-7. Good selection of recipes. Blue cloth with gilt title to spine. £5.00

[25769] Girardet, Fredy. Les Recettes Originales De Girardet: La Cuisine Spontaneé. ill. Wal, Julien van Der. Paris: Éditions Robert Laffont, 1982. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Very Good / No Jacket. ISBN: 2-221-00913-4. 354 pages. French text throughout. Fredy Girardet est un cas à part dans la mesure où nous avons affaire ici à un cuisinier d'instinct, d'où le titre de son livre. la cuisine dans les restaurants petits et grands La cuisine, il l'a apprise avec son père qui exploitait dans son village de Crissier le café-restaurant devenu aujourd'hui l'un des meilleurs et l'un des plus célèbres restaurants du monde. £100.00

[18947] Godbert, Abel. La Petite Ménagère. Amiens: Libraire Centrale De Picardie, 12mo - over 6¾" - 7¾" tall. Hardback. Good Reading Copy / No Jacket - as issued. 220 pages. Ouvrage ecrit specialement pour l'enseignement de la cusine dans les ecoles primaires de jeunes filles par Abel Gobert. French text throughout. Both front and rear boards are detached. £80.00

[16108] Goffinet, Sybil. Cream, Butter & Wine. London: Andre Deutsch, 1955. First Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Good / Good - Priceclipped. ISBN: B000XEES1A. Most of the recipes are for classic French dishes - good rather than elaborate food, cooked with art but no fuss. £10.00

[20880] Gouffé, Jules. Royal Cookery Book, The. Wakefield: EP Publishing, 1973. Facsimile. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: 0-85409-809-7. 599 pages. Facsimile of the Sampson Low edition 1869, with a New Introduction by Fanny Cradock. £50.00

[24693] Gouffé, Jules. Royal Cookery Book, The. London: Sampson Low, Son, and Marston, 1869. New Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket - as issued. ISBN: 0-85409-809-7. 599 pages. Spine is labelled Household Edition 10/6 (ten shillings and sixpence). Tight clean book. £80.00

[25045] Gouffé, Jules. Royal Cookery Book, The. London: Sampson Low, . 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket - as issued. ISBN: . 599 pages. Spine is labelled Household Edition 10/6 (ten shillings and sixpence). This book has been professionally rebound, but it does lack the title page. Translator's preface is dated May 1868. £40.00

[21800] Gouffé, Jules. Le Livre De Cuisine. Paris: Hachette, 1881. Fifth Edition. 4to - over 9¾" - 12" tall. Hardback. Good / No Jacket. 861 pages. 4 chromolithgraphs and 182 wood engravings. French text throughout. Free front endpapers are inscribed with sixteen recipes in English with the most beautiful handwritten script for Manila Receipts - Bicho-Bicho, Pansit. Rebound with grey cloth to boards, beige cloth to spine and original title label to spine. £300.00

[19248] Graham, Patricia. Stowmarket - Verneuil Recipe Book. ill. Mitson, Angela. Stowmarket: Stowmarket Town Twinning, 1979. First Edition. 16mo - over 5¾" - 6¾" tall. Spiral Binding. Good 72 pages. Each recipe gives the English and French version - the French version has French text. £5.00

[21044] Graham, Peter. Mourjou - The Life and Food of an Auvergne Village. ill. Campbell, Peter. London: Viking, 1998. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good - Priceclipped. ISBN: 0-670-88069-8. 230 pages. In this delightful portrait of a community, Peter Graham includes a wide range of Auvergne dishes. £10.00

[23347] Graham, Peter. Mourjou - The Life and Food of an Auvergne. ill. Campbell, Peter. London: Viking, 1998. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Inscribed By the Author. Good / Good. ISBN: 0-670-88069-8. 230 pages. Auvergne cookery relies on raw materials of the highest quality. Press release together with letter from publisher to Henrietta Green loosely inserted to front. Inscription reads:- To Henrietta, who "left" nothing behind but is none the less welcome back in Mourjou, with much love from Peter Graham, December 1998. Henrietta Green is a British food writer and author - this book came from her extensive collection. £30.00

[19216] Guerard, Michel. Cuisine Minceur. London: Macmillan, 1977. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Fair. ISBN: 0-333-21907-4. Red cloth with gilt/brown on spine. Dustwrapper with small tears to top and bottom edges, and remains of a small label. An invitation to a new world of cooking and a new classic of the kitchen. £8.00

[1402] Guerard, Michel. Cuisine Minceur. London: Macmillan, 1977. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Fair. ISBN: 0-333-21907-4. Red cloth with gilt/brown on spine. Dustwrapper with small tears to top and bottom edges. An invitation to a new world of cooking and a new classic of the kitchen. £8.00

[19210] Guerard, Michel. Cuisines Gourmande. London: Papermac, 1981. First Edition. 8vo - over 7¾" - 9¾" tall. Paperback. Good ISBN: 0-333-31930-3. Edited and adapted by Caroline Conran, cookery correspondent of The Sunday Times. £5.00

[23346] Guermont, Claude with Frumkin, Paul. Norman Table, The - Traditional Cooking of Normandy. New York: Charles Scribner's Sons, 1985. Reissue. 8vo - over 7¾" - 9¾" tall. Hardback. Very Good / Good - Priceclipped. ISBN: 0-684-18319-6. 297 pages. In the best tradition of regional French cookbooks, The Norman Table offers authentic, easy-to-follow recipes inspired by warm personal recollections and an enthusiasm for good food. Letter to Henrietta Green from Macmillan, together with press release loosely inserted to front. Henrietta Green is a British food writer and author - this book came from her extensive collection. £25.00

[16041] Guillaume, Monique. Grand Cuisine Toute Simple, La. Paris: Robert Laffont, 1964. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. French text throughout. Page 141 is torn without loss. Spine is lightly sunned. £8.00

[25687] Herve, Saint-julien. Bollinger Une Certaine Idee Du Champagne. Sommieres: Romain Pages Editions, 2004. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. As New / As New. ISBN: 2-84350-208-X. 215 pages. Not only the history of Bollinger but some wonderful recipes. £30.00

[25571] Johnson, Anne. Illustrated Escoffier - Recipes from the French Classic Tradition. London: Heinemann, 1987. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Good / Good. ISBN: 0-434-90267-5. 192 pages. Now the keen home cook will be able to produce, without difficulty, Escoffier classics such as Oeufs Mirabeau, Sole Deauvillaise. £20.00

[21113] Johnston, Mireille. French Cooking Course - Part Two. London: BBC, 1993. First Edition. 8vo - over 7¾" - 9¾" tall. Paperback. Very Good ISBN: 0-563-36769-5. 271 pages. This book allows you to create the taste of France in your own kitchen. £5.00

[21984] Johnston, Mireille. Mirielle Johnston's Complete French Course. London: BBC, 1994. First Thus. 4to - over 9¾" - 12" tall. Hardback. Very Good / Very Good. ISBN: 0-563-37014-9. 352 pages. The complete collection of recipes from the BBC series - originally published in two volumes in 1992 and 1993. £15.00

[15545] Jutier, Sophier. Carpaccios & Tartares. France: Artemis, 2005. First Edition. 8vo - over 7¾" - 9¾" tall. Paperback. Good ISBN: 2-84416-325-4. Fully illustrated, French text throughout. £5.00

[21028] Kaufman, William I.. Cooking in a Castle - La Cuisine Dans Un Château. New York: Bonanza Books, 1965. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good Reading Copy / Poor. 224 pages. A delightful combination of history and haute cuisine. Book is tight and complete, just well used. Dustjacket is torn. £8.00

[25930] Khoo, Rachel. Little Paris Kitchen, The. London: Michael Joseph, 2012. Reissue. 4to - over 9¾" - 12" tall. Hard Cover. Very Good / Very Good. ISBN: 0-718-15811-3. 287 pages. Classic French recipes with a fresh and simple approach. £15.00

[21095] Laubreaux, Alin. Happy Glutton, The - Or How to Eat and How to Cook. ill. Menzies, H. Stuart and Hendy, W. M.. London: Ivor Nicholson and Watson, 1931. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good Reading Copy / No Jacket. 205 pages. An Essay on Cooking considered both as Fine Art and a Worldly Pleasure, accompanied by Recipes selected or invented by the Epicure Alin Laubreaux. Boards are dusty, and page edges are foxed. £12.00

[11096] Laurence, Janet. Little French Cookbook, A. Belfast: Appletree, 1989. 16mo - over 5¾" - 6¾" tall. Hardback. Very Good / Good. ISBN: 0-86281-218-6. 4.25 x 6" 60 pages illustrated laminated boards dustwrapper with small closed tear to edge vg/g another small book in the 'Little' series £4.00

[22164] Lawrence, Sue. French Baking. ill. Baxter, Steve - Photography. Cambridge: Martin Books, 1997. First Edition. 12mo - over 6¾" - 7¾" tall. Illustrated Laminated Boards. Very Good / No Jacket. ISBN: 0-85941-949-5. 64 pages. Produced in conjunction with Le Creuset. Former owners handwritten note to page 33. £5.00

[17148] Lebain, Frederic & Paireault, Jean-Paul. Perfect Cooking - Step By Step. London: Coombe Books, 1993. Reprint. 4to - over 9¾" - 12" tall. Hardback. Good / Good. ISBN: 0-86283-790-1. Practical and accessible, Perfect Step By Step Cooking puts gourmet cooking within easy reach of every cook. £15.00

[22419] Lebour-Fawssett, Madame Emilie. French Cookery for Ladies. London: H. Virtue and Company, 1902. New and Cheaper Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket. 486 pages plus 8 pages of publisher's advertisements. Red cloth with gilt titles to front and spine, gilt to top edge. £50.00

[21878] Loomis, Susan Herrmann. On Rue Tatin : The Simple Pleasures of Life in a Small French Town. London: Harper Collins, 2001. Reissue. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: 0-00-257220-6. 296 pages. On Rue Tatin is a rare delight, one of those books you will find it very difficult to put down once you have read the first page. £6.00

[21883] Lorain, Michel and Jean-Michel. Bouquet de Bourgogne : Seasonal Recipes from La Cote St. Jacques, Joigny. London: Pavilion, 1994. First Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Very Good / Very Good. ISBN: 1-85793-396-6. 93 pages. The wonderful flavours of Bourgogne. £4.00

[23402] Loubet, Bruno. Cuisine Courante. London: Pavilion, 1991. First Edition. 4to - over 9¾" - 12" tall. Hardback. Very Good / Very Good. ISBN: 1-85145-652-X. 160 pages. Cuisine Courant is the first cookbook from Bruno Loubet, a leading light in contemporary cooking. Press release loosely inserted to front. £25.00

[25276] Loubet, Bruno. Cuisine Courante. London: Pavilion, 1991. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Good / Good. ISBN: 1-85145-652-X. 160 pages. This is good French cooking at its best. £10.00

[25651] Loubet, Bruno. Mange Tout. London: Ebury Press, 2013. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. As New / No Jacket - as issued. ISBN: 0-09-195047-3. 255 pages. In Mange Tout super-chef Bruno Loubet has reinvented French bistro food, using fresh ingredients , simple flavours and bold combinations to bring a modern feel to classic fare. £30.00

[19258] Lucas, Dione and Hume, Rosemary. Au Petit Cordon Bleu - An Array of Recipes from the 'École du petit Cordon Bleu', 29 Sloane Street, London. ill. Nicol, Phoebe. London: Dent, 1954. Reprint. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. 178 pages. Beige cloth with red titles. £5.00

[17083] Lucas, Dione with Geis, Darlene. Gourmet Cooking School Cookbook, The. New York: Bernard Geis Associates, 1964. First Edition. 4to - over 9¾" - 12" tall. Hardback. Good / Poor. ISBN: B000YB2QYI. This is much more than a cookbook. It is a how-to-cook book. Its recipes include more than mere listings of ingredients and directions. Each is a detailed lesson in the preparation of a classic dish of French gourmet cookery, based on the methods of the Dione Lucas Gourmet Cooking School. £25.00

[25112] Lucas, Elizabeth. Mrs. Lucas's French Cookery Book. London: Christophers, 1930. Reprinted with Additions. 12mo - over 6¾" - 7¾" tall. Hard Cover. Good Reading Copy / No Jacket. 231 pages. With some additional hints from English and American kitchens. Front hinge has been repaired with sellotape, which is now browned, otherwise this is a good complete book. £5.00

[21496] Lyon, Ninette. Les Oeufs - Tant De Richesses Culinaires à Découvrir!. Brussels: Arts & Voyages, 1977. First Edition. 8vo - over 7¾" - 9¾" tall. Illustrated Laminated Card. Ex-Libris Alan Davidson. Inscribed By the Author. Good ISBN: 2-8016-0043-1. 128 pages. Covers are a little dirty. Inscribed Pour Alan Davidson qui ne découvrira certainement Rien de nouveau dans ce livre Ninette Lyon - For Alan Davidson who will certainly discover nothing new in this book Ninette Lyon. Alan Davidson was a British diplomat and historian, but best known for writing and editing on food and gastronomy. £20.00

[16617] Maniere, Jacques. Cuisine A La Vapeur - The Art of Cooking with Steam. New York: William Morrow, 1995. First Edition. 4to - over 9¾" - 12" tall. Hardback. Very Good / Very Good. ISBN: 0-688-10507-6. The author , chef at Paris's beloved Dodin Bouffant and Le Pactole, turned the steamer into a catalyst for original, flavourful, and healthy food preparation by emphasizing freshness and simplicity. £25.00

[25404] Mapie - Comtesse Guy De Toulouse-Lautrec. Good French Cooking. ill. Galsworthy, Gay John. London: Hamlyn, 1978. Reprint. 4to - over 9¾" - 12" tall. Hard Cover. Good / Poor. ISBN: 0-600-02217-X. 717 pages. Not too certain why a guide to good French cooking should have recipes for Roast Beef and Yorkshire Pudding! Nice collection of recipes designed for practical home cooking. Dustjacket is price clipped and torn. Overseas customers please email for shipping quote, this book weighs 2kg. £20.00

[22783] Marcellys. French Cooking for Every Woman. ill. Viardot, Gilbert. London: Country Life, 1930. First Edition. 12mo - over 6¾" - 7¾" tall. Illustrated Boards. Good / No Jacket. 236 pages. Everybody, Every Day - Wants, Every Meal Another Way. £15.00

[23886] Mariette. Cuisine Familiale, La. Paris: Unide, 1974. First Edition. 12mo - over 6¾" - 7¾" tall. Illustrated Laminated Boards. Good / No Jacket. 622 pages. French text throughout. 1500 recettes c'est ce que vous offre. £15.00

[23771] Mathiot, Ginette. I Know How to Cook. London: Phaidon, 2009. First Edition Thus. 4to - over 9¾" - 12" tall. Hard Cover. As New / As New. ISBN: 0-7148-4804-2. 975 pages. The bible of home cooking - Best selling cookbook in France for three generations. Yes, there is a section devoted to Frogs' legs and snails. This book has a shipping weight of 2.8kg, please contact us before ordering. £30.00

[19161] Maureau, Andrée. Recettes En Provence. ill. Delaroziére, Marie Francois. Oix-en-Provence: Edisud, 1991. First Edition. 8vo - over 7¾" - 9¾" tall. Paperback. Very Good ISBN: 2-85744-562-8. French text in manuscript style typeface throughout. £12.00

[23681] Maximin, Jacques - Edited By Conran, Caroline. Cuisine of Jacques Maximin, The. ill. Czap, Daniel. New York: Arbor House, 1986. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Good / Good. ISBN: 0-87795-810-6. 287 pages. Maximin creates the new French cooking at its best. £10.00

[25258] Maximin, Jacques - Edited By Conran, Caroline. Cuisine of Jacques Maximin, The. London: Severn House, 1986. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Good / Good. ISBN: 0-7278-2062-1. 287 pages. Edited and adapted by Caroline Conran. Hot Carrot Gratin with a Lemon Sauce - anyone who is prepared to take two hours to prepare one single dish must enjoy cooking. £10.00

[25780] Meneau, Marc. La Cuisine en Fêtes. ill. Chenot, Daniel - Photos. Paris: Robert Laffont, 1986. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Very Good / No Jacket. ISBN: 2-221-04603-X. 367 pages. French text throughout. Le livre de Marc Meneau est original à plus d'un titre: par la personnalité de son auteur, un des rare autodidactes à parvenir au sommet de son art, et celle, indiscutable, de ses recettes.Par sa forme également: le lecteur aura plaisir, nous l'esperons, à trouver ici des menus pour toutes les grandes occasions qui, de l'Epiphanie aux réveillons, ponctuent nos années gourmands. £30.00

[26126] Meneau, Marc et Caen, Annie. Musée Gourmand : Le peintre et le Cuisinier. ill. Neve, Daniel De - Photographies. Paris: Editions du Chêne, 1992. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Very Good / Very Good. ISBN: 2-8510-8765-7. 215 pages. A book for both the cook and the painter. French text throughout. £20.00

[21784] Menon. La Cuisiniere Bourgeoise. Lyon: Amable Leroy, 1783. New Edition. 16mo - over 5¾" - 6¾" tall. Full-Leather. Good / No Jacket - as issued. 374 pages, although pages 372/373 are not present there is no evidence of them being removed. French text throughout. Vicaire page 235. Original leather binding, top edge of spine is missing, partially affecting title. Rear end paper has old worm damage. £200.00

[21790] Menon. Les Soupers De La Cour Vols. 1-4. Paris: Soete, 1978. Facsimile. 8vo - over 7¾" - 9¾" tall. Full-Leather. As New / No Jacket - as issued. 460 + 367 pages. Both books would appear to be unread. French text throughout. Cagle 344 refers to the first editions. £500.00

[23284] Meurville, Elisabeth de and Creignou, Michel. France Gourmande , La 1997/1998. Paris: Hachette, 1996. First Edition. 8vo - over 7¾" - 9¾" tall. Illustrated Laminated Boards. Good / No Jacket - as issued. ISBN: 2-01-236156-0. 368 pages. French text throughout. Sur place ou à domicille les meilleurs produits du terroir. £12.00

[23740] Moine, Marie-Pierre. Fast French. ill. Gill, David - Photographs. London: Conran Octopus, 1993. First Edition. 4to - over 9¾" - 12" tall. Hardback. Very Good / Good. ISBN: 1-85029-513-1. 125 pages plus index. 100 Recipes for stylish dishes in minutes. Press release loosely inserted to front. £8.00

[15482] Moine, Marie-Pierre. Classic French: Delicious Regional Recipes from France. London: Ultimate Editions, 1996. First Edition. 8vo - over 7¾" - 9¾" tall. Hardcover. Good / Very Good. ISBN: 1-86035-033-X. A fascinating introduction explains the origins of the rich variety of French cooking, and there are practical cook's tips throughout. £6.00

[21983] Moine, Marie-Pierre. Secrets of French Home Cooking, The. ill. Williams, Peter - Photography. London: Conran Octopus, 1994. First Edition. 4to - over 9¾" - 12" tall. Hardback. Very Good / Fair. ISBN: 1-85029-644-8. 176 pages. Arranged by types of ingredients, there is a total of over 150 authentic French recipes, including such favourites as Gratin Dauphinois, Choux Farci and Profiteroles, and less familiar but equally intriguing dishes like Tourte aux Lardons et aux Pommes de Terre and Clafoutis. Dustjacket is torn without loss to bottom edge of spine. £12.00

[15000] Moine, Marie-Pierre. Classic French: Delicious Regional Recipes from France. London: Ultimate Editions, 1996. First Edition. 8vo - over 7¾" - 9¾" tall. Hardcover. Good / Very Good. ISBN: 1-86035-033-X. A fascinating introduction explains the origins of the rich variety of French cooking, and there are practical cook's tips throughout. £6.00

[23822] Moine, Marie-Pierre. Cuisine Grand-mere. ill. Breese, Martin. London: Barrie & Jenkins, 1990. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Inscribed By the Author. Very Good / Very Good. ISBN: 0-7126-3630-7. 160 pages. Traditional French home cooking. Inscription to free front endpaper reads - Dear Henn. Until we sign each other's copies of 10 minute. Thank you for diligently checking on the Daily Production Rate last winter. love m-p. 11 Nov'90. The 10 minute refers 10 Minute Cuisine by Moine. Henn is Henrietta Green, a British food writer and author. £15.00

[22154] Moine, Marie-Pierre. Fast French. ill. Gill, David - Photographs. London: Conran Octopus, 1993. First Edition. 4to - over 9¾" - 12" tall. Hardback. Very Good / Good. ISBN: 1-85029-513-1. 125 pages plus index. 100 Recipes for stylish dishes in minutes. £7.00

[25540] Montagné, Prosper. Larousse Gastronomique. London: Paul Hamlyn, 2001. Reissue. 4to - over 9¾" - 12" tall. Hardback. Very Good / Slipcase. ISBN: 0-600-02352-4. 1350 pages, The world's greatest cookery encyclopedia. This book has never been near a kitchen, it is bright and clean in original slipcase. Spine of dustjacket is slightly sunned. Shipping weight of 3.6Kgs. Overseas customers please email for shipping quote. £50.00

[21694] Montignac, Michel. Montignac Recipes and Menus. London: Montignac Publishing, 1994. First Edition. 8vo - over 7¾" - 9¾" tall. Paperback. Very Good ISBN: 2-906236-62-4. 285 pages. Gourmet meals from France for healthy eating. £5.00

[20977] Morand, Simone. Cuisine Du Temps Jadis - Moyen Age et Renaissance. Rennes: Ouest-France, 1996. First Edition. 8vo - over 7¾" - 9¾" tall. Illustrated Laminated Card. Very Good ISBN: 2-7373-1953-6. 32 pages. French text throughout. £5.00

[13269] More, Julian. Impressions of the Seine. ill. More, Carey. London: Pavilion Books Ltd, 1991. First Edition. 8vo - over 7¾" - 9¾" tall. Hardcover. Very Good / Very Good. ISBN: 1-85145-372-5. Following in the steps of the great impressionist painters, such as Monet and Renoir, for whom the river Seine was a source of inspiration more than a hundred years ago, the authors describe the river valley, its wine-making regions, its art and architecture, wines and cuisine. £15.00

[23725] Mosimann, Anton. Cuisine à la Carte. London: Northwood Books, 1981. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Good / Good. ISBN: 0-7198-2814-7. 304 pages. 'Make it simple' is Anton Mossiman's guiding principal - not too certain how Roast Saddle of Hare with Game Sauce can be classified as simple. £12.00

[26082] Nicolas, Nathaly. Ma cuisine des jours de fête. Paris: Larousse, 2005. First Edition. 4to - over 9¾" - 12" tall. Paperback. As New / As New. ISBN: 2-03-560386-2. 175 pages. Près de 100 recettes inventives pour faire de chaque repas une fête! French text throughout. £15.00

[21798] Nignon, Edouard. Les Plaisirs de la Table. ill. Grignon, P. F. . Paris: Chez L'Auteur et Chez Lapina, 1930. Reprint. 8vo - over 7¾" - 9¾" tall. Full-Leather. Limited Edition. Very Good / No Jacket. 339 pages. Number 571 of 2105 copies. Préface de Robert de Flers. Où, sous une forme nouvelle, l'Auteur a dévoilé maints délicieux secrets et recettes de bonne Cuisine, transcrit les précieux avis de Gourmets fameux et de fins Gastronomes, conseillers amiables et sûr en l'Art du Bien-Manger. French text throughout. £200.00

[19282] No Author. Cooking of Provincial France - Food of the World. ill. Kalish, Lionel. Amsterdam: Time Life, 1968. First Edition. 8vo - over 7¾" - 9¾" tall. Spiral Binding. Good 128 pages. Nice collection of recipes, £5.00

[25680] No Author. Les Desserts de nos provinces - Inventaire culinaire Regional. Paris: Hachette, 1974. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Good ISBN: 2-01-001094-9. 188 pages. French desserts from Alsace to Vendee. French text throughout. Book is encased in a red leatherette covering. £50.00

[25193] No Author. Cuisine Francaise, Le - Guide Vert. Paris: Solar, 1991. First Edition. 12mo - over 6¾" - 7¾" tall. Hard Cover. Good / No Jacket. ISBN: 2-263-00615-X. 511 pages. French text throughout. Colour illustrations, Mont Blanc de Marrons should impress your guest. £12.00

[23458] No Author. Cuisine Au Rhum Par Olympe, La. Collection Negrita, 1981. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Good / No Jacket. 63 pages. French text throughout. Business card from Le Restaurant D'Olympe loosely inserted to front. £12.00

[25074] No Author. French Cookery for English Homes. Edinburgh: William Blackwood and Sons, 1901. Third Impression. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket. 280 pages. Brown cloth with white titles, and blue, white and black decorations - nice bright boards. Driver 405.3 £15.00

[25057] No Author. French Domestic Cookery. London: David Bogue, 1846. First Thus. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket - as issued. Originally produced in 1825 by an English physician. Oxford page 177. Printed by David Bogue in 1846. Elegance with economy describing new culinary implements and processes the management of the table instructions for carving French, German, Polish, Spanish and Italian cookery: In twelve hundred receipts, besides a variety of new modes of keeping and storing provisions, domestic hints, &c. Management of wines &c. With many engravings. Red cloth with gilt title to spine, some water staining to front board. Good tight book. Lacks free front endpaper. £350.00

[18878] No Author. Cuisine d'été - Les Bonnes Rercetted Du Cellier Des Dauphins. Paris: Delville, 1996. First Edition. 16mo - over 5¾" - 6¾" tall. Illustrated Laminated Boards. Good / No Jacket. 43 pages plus index. 19 of the most popular French dishes. Text in French throughout. £8.00

[23280] No Author. 700 Recettes De Cuisine. Luzern: Opeasi, 1992. 4to - over 9¾" - 12" tall. Illustrated Laminated Boards. Very Good / No Jacket - as issued. ISBN: 3-907-498-60-7. 315 pages. Fully illustrated. French text throughout. £25.00

[23278] No Author. Le Cordon Bleu - Régions De France. Cologne: Konemann, 1998. Reissue. 8vo - over 7¾" - 9¾" tall. Illustrated Laminated Card. Very Good ISBN: 3-8290-0611-X. 64 pages. Illustrated. French text throughout. £12.00

[20468] No Author. French Cookery for English Homes. Edinburgh: William Blackwood and Sons, 1912. Fifth Impression. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket. 280 pages. Brown cloth with white titles, and blue, white and black decorations - nice bright boards. Driver 405.6 mentions the sixth impression. £15.00

[16088] No Author. French Domestic Cookery. London: David Bogue, 1846. First Thus. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket - as issued. Originally produced in 1825 by an English physician, Oxford page 177, and printed by Thomas Boyes, reprinted in 1846 by David Bogue. Elegance with economy describing new culinary implements and processes the management of the table instructions for carving French, German, Polish, Spanish and Italian cookery: In twelve hundred receipts, besides a variety of new modes of keeping and storing provisions, domestic hints, &c. Management of wines &c. With many engravings. Green cloth with gilt title to spine, some water staining to front board. Good tight book. £400.00

[22580] No Author. Le Savoir-Cuisiner Des Femmes D'Aujourd'hui - 6 Volumes. Paris: Femmes D'aujourd'hui, Reprint. Illustrated Laminated Boards. Good / No Jacket - as issued. 255 + 250 + 253 + 255 + 255 + 255 pages. Vol. 1 - potages, sauces, hors-d'oeuvre, entrées. Vol.2 - poissons, oeufs, fromages. Vol. 3 - viandes, volailles, gibiers. Vol. 4 - légumes, pâtes, riz. Vol. 5 - entremets, pâtisserie, glaces, fruits. Vol. 6 - menus, boissons, confitures, confiseries et la table. French text throughout. Overseas customers please contact us for shipping quote £35.00

[18905] Noel, Anne. Cuisine Vegetarienne. Ingersheim: Editions S.A.E.P., 1986. 8vo - over 7¾" - 9¾" tall. Paperback. Very Good ISBN: 2-7372-2029-7. 96 pages. French text throughout. Colour illustrations, nice collection of recipes. £8.00

[23558] Oliver, Michel. La Cusine Est Un Jeu d'Enfants. Paris: Plon, 1963. First Edition. Folio - over 12" - 15" tall. Hard Cover. Good / No Jacket - as issued. Not paginated. French text throughout, but this would be a wonderful way to introduce young children to the French language and have fun cooking at the same time - Nid d'oeuf for anyone? Boards are stained, but this does not affect the contents. £30.00

[25353] Oliver, Michel. Mes Recettes. Paris: Plon, 1975. Reprint. 8vo - over 7¾" - 9¾" tall. Paperback. Good Reading Copy ISBN: 2-259-00536-5. 439 pages plus index. French text throughout. Pages edges are browned, not affecting text. £20.00

[20328] Olney, Richard. Simple French Food. ill. Olney, Richard. London: Jill Norman, 1981. First Edition. 64mo - up to 3" tall. Hardback. Very Good / Very Good. ISBN: 0-906908-22-1. 340 pages. The author gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. £25.00

[25630] Olney, Richard. French Menu Cookbook, The. Berkeley: Ten Speed Press, 2002. First Edition. 8vo - over 7¾" - 9¾" tall. Paperback. Good ISBN: 1-60774-002-8. 447 pages. Originally published in 1970, Richard Olney's The French Menu Cookbook is a true kitchen classic. £10.00

[25770] Olympe. La cuisine d'Olympe: Une grande cuisine toute simple. ill. Jacob, Patrick and Saulnier, Jacqueline. Paris: Menges, 1982. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Very Good / No Jacket. ISBN: 2-85620-154-7. 222 pages. French text throughout. Ce livre est un plaidoyer pour une cuisine de qualité. Son contenu, contrairement à d'autres livres de cuisine, qui usent de termes compliqués et de recettes difficiles à réaliser, vous aidera sons tour de force exceptionnel, à réussir des recettes savoureuses et de confection facile. Ce n'est pas la > de la cuisine moderne, mais tout simplement un livre qui fournit des recettes originales et des trucs indispensables dont il vous faut retenir les enseignements suivants - Une bonne cuisine nécessite au préalable:- des bons produits (fraicheur, qualité, sainson),-une cuisson juste (l'art de feu : ni trop cru ni trop cuit,)-une préparation simple mettant en valeur la qualité et la saveur des ingrédients. £40.00

[16722] Osler, Mirabel. Spoon with Every Course, A: In Search of the Legendary Food of France. London: Pavilion Books, 1996. First Edition. 8vo - over 7¾" - 9¾" tall. Hardcover. Very Good / Good - Priceclipped. ISBN: 1-85793-766-X. In this quest for the traditional restaurant food and culture of a fast-disappearing France, Mirabel Osler travels the length and breadth of the country, focusing on individual restaurants which are preserving the tradition. The book explores producers and suppliers, and describes the travelling grocer and butcher, the local markets, the specialist skills of baker and patissier and the cooks themselves. The recipes included are adapted from the originals Osler discovered. £15.00

[23310] Osler, Mirabel. Spoon with Every Course, A: In Search of the Legendary Food of France. ill. Dorrell, Simon. London: Pavilion Books, 1996. First Edition. 8vo - over 7¾" - 9¾" tall. Hardcover. Inscribed By the Author. Very Good / Good. ISBN: 1-85793-766-X. In this quest for the traditional restaurant food and culture of a fast-disappearing France, Mirabel Osler travels the length and breadth of the country, focusing on individual restaurants which are preserving the tradition. The book explores producers and suppliers, and describes the travelling grocer and butcher, the local markets, the specialist skills of baker and patissier and the cooks themselves. The recipes included are adapted from the originals Osler discovered. Various inscriptions to Henrietta (Green) from the author, illustrator and several others. Publisher's press release loosely inserted to front. £15.00

[15244] Paepin, Jacques. Cuisine Economique. New York: William Morrow, 1992. First Edition. 4to - over 9¾" - 12" tall. Hardcover. As New / As New. ISBN: 0-688-11145-9. Designed to assist the thrifty gourmet in capitalizing on seasonal cooking, a collection of 170 recipes in menus - covers lamb, cold soups, pasta dishes, stews, and desserts. Recipes that turn penny-pinching into a delicious experience. £15.00

[15889] Pasquet, Ernest. Patisserie Familiale. Paris: Flammarion, 1958. First Edition. 4to - over 9¾" - 12" tall. Illustrated Laminated Boards. Good / No Jacket. Plus de 700 recettes de patisserie, glaces, entremets de cuisine confiserie, 64 presentations en couleurs de gateaux, 65 gravures en noir de manipulations. £15.00

[20246] Pellaprat, Henri-Paul. Modern French Culinary Art. London: Virtue, 1960. Reprint. 4to - over 9¾" - 12" tall. Hardback. Good / Good. 752 pages. With 3200 recipes and 600 illustrations, this has to be one of the most comprehensive cookery books ever published. This book has a shipping weight of 2.2kg, and will be subject to additional charges for overseas shipment. £30.00

[19338] Pellaprat, Henri-Paul. Modern French Culinary Art. London: Virtue, 1979. Revised. 4to - over 9¾" - 12" tall. Hardback. Good / Good. 952 + 78 pages of the Chef's supplement. With 3000 recipes and 460 illustrations, this has to be one of the most comprehensive cookery books ever published. This book has a shipping weight of 2.7kg, and will be subject to additional charges for overseas shipment. £30.00

[18215] Pellaprat, Henri-Paul. Modern Culinary Art - French and Foreign Cookery. Paris: Jacques Kramer, 1950. Reprint. 4to - over 9¾" - 12" tall. Hardback. Good / No Jacket. 738 pages. Green cloth with faded titles. 3,500 recipes and 207 pages of colour illustrations. Contents clean and bright. This book has a shipping weight of 2.4kg and will be subject to additional shipping charges for overseas customers. £18.00

[18167] Pellaprat, Henri-Paul. Modern French Culinary Art. London: Virtue, 1979. Revised. 4to - over 9¾" - 12" tall. Hardback. Good / Good. 952 + 69 pages of the Chef's supplement. With 3000 recipes and 460 illustrations, this has to be one of the most comprehensive cookery books ever published. This book has a shipping weight of 2.7kg, and will be subject to additional charges for overseas shipment. £30.00

[18794] Pellaprat, Henri-Paul. Nouveau Guide Culinaire, Le. Lausanne: René Kramer, 1975. Reprint. 4to - over 9¾" - 12" tall. Hardback. Good / Good. 279 pages. French text throughout. Les Meilleures recettes de cuisine et pâtisserie. £20.00

[26003] Pepin, Jacques. Technique, La. ill. Perer, Léon - Photographs. London: Hamlyn, 1978. Reprint. 4to - over 9¾" - 12" tall. Hard Cover. Good / Fair. ISBN: 0-600-38781-X. 470 pages. An illustrated guide to the fundamental techniques of cooking. Dustjacket is scuffed and has been repaired to top edge with sellotape. £50.00

[19501] Pépin, Jacques. La Methode : An Illustrated Guide to the Fundamental Techniques of Cooking. London: Papermac, 1983. First Edition - Paperback. 4to - over 9¾" - 12" tall. Paperback. Good ISBN: 0-333-35381-1. Companion to La Technique. This book has a shipping weight of 1.4kg, additional charges will apply to overseas customers. £15.00

[23234] Perrin-Chattard, Brigitte and Jean-Pierre. Best Bretton, The Best. Paris: Ouest-France, 1984. First Edition. 8vo - over 7¾" - 9¾" tall. Illustrated Laminated Card. Good ISBN: 2-85882-759-1. 32 pages. Breton lardy cake has to be a classic. £6.00

[20405] Peter, Madeleine. Grandes dames de la Cuisine. ill. Prato, Rodica. Paris: Robert Laffont, 1977. First Edition. 8vo - over 7¾" - 9¾" tall. Illustrated Laminated Boards. Good / No Jacket. 319 pages. French text throughout. Wonderful illustrations. £20.00

[18870] Peter, Madeleine. Grandes dames de la Cuisine. ill. Prato, Rodica. Paris: Robert Laffont, 1977. First Edition. 8vo - over 7¾" - 9¾" tall. Illustrated Laminated Boards. Good / No Jacket. 319 pages. French text throughout. Former owner has pasted a picture of 'Sunflowers' by Van Gough and added inscription to verso of free front endpaper - does not affect text. £20.00

[23553] Petit, Alphonse. Traité De La Cuisine Russe. Paris: Ernest Flammarion, Second Edition. 12mo - over 6¾" - 7¾" tall. Paperback. Good Reading Copy 230 pages. This book will require some very careful restoration - all the pages are complete, but covers have loss to edges. French text throughout. £150.00

[16856] Picard, Renee. French Dishes - Easy and Delicious. London: New Europe Publishing, 1945. First Edition. 12mo - over 6¾" - 7¾" tall. Paperback. Good ISBN: B0016N3LLU. 32 pages. Austerity recipes from 1945. Staples rusty. £3.00

[25301] Pomiane, Edouard de. Cooking with Pomiane. ill. Benton, Peggy. London: Cookery Book Club, 1969. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: B0007JRVPQ. 244 pages. As a dietician and professor at the Institut Pasteur in Paris, Pomiane has acquired a profound knowledge of the nutritive and medicinal values of food, and of its history. And yet his approach is charmingly carefree. Former owner's small label inside flap of dustjacket. £18.00

[25629] Pomiane, Edouard de. Cooking with Pomiane. London: Serif, 1993. First Edition. 12mo - over 6¾" - 7¾" tall. Paperback. Good ISBN: 1-897959-03-6. 244 pages. As a dietician and professor at the Institut Pasteur in Paris, Pomiane has acquired a profound knowledge of the nutritive and medicinal values of food, and of its history. And yet his approach is charmingly carefree. £5.00

[24168] Pomiane, Edouard de. Cooking with Pomiane. London: Cookery Book Club, 1969. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: B0007JRVPQ. 244 pages. As a dietician and professor at the Institut Pasteur in Paris, Pomiane has acquired a profound knowledge of the nutritive and medicinal values of food, and of its history. And yet his approach is charmingly carefree. £18.00

[24507] Pomiane, Edouard de. Cooking with Pomiane. London: Cookery Book Club, 1969. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: B0007JRVPQ. 244 pages. As a dietician and professor at the Institut Pasteur in Paris, Pomiane has acquired a profound knowledge of the nutritive and medicinal values of food, and of its history. And yet his approach is charmingly carefree. £18.00

[25081] Pratz, Claire De. French Home Cooking. London: Sands & Co, . First Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket. 189 pages. Spine is worn but complete. Interesting, but recipes do not state quantities! British Library give a date of 1908. £20.00

[18205] Pratz, Claire De. French Home Cooking. London: Arco, 1958. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. 308 pages. Page edges browned, nice collection of recipes including Strawberry Omelette. £7.00

[20385] Prevot, Norbert. Terrines Patés - Recettes Simples et Raffinées. Colmar: S.A.E.P., 1985. First Edition. 8vo - over 7¾" - 9¾" tall. Illustrated Laminated Card. Very Good ISBN: 2-7372-2019-X. 95 pages plus index. French text throughout. Des recettes pour faire soi-même galantice, terrines, pâtés. £15.00

[20809] Quillet, Aristide - Éditeur. Cuisine Moderne, La. Paris: Libraire Commerciale - Aristide Quillet, 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. 602 pages. Fold-out plate of serviette folding techniques. 14 wonderful colour plates (XIV planches hors-texte en coleurs) plus two monochrome. La Cuisine Moderne Illustrée comprenant la cuisine en général La Patisserie, La Confiserie et Les Conserves. Alimentation de Régimes. Classées Méthodiquement par une Réunion de Cuisiners. Le plus complet des livres de cuisine. Renfermant, outre la classification des vins, les soins nécessaires a l'entretien d'une bonne cave. Indispensable à la Maitresse de maison et à la Cuisinière bourgeoise. Nouvell Édition Illustrée. Libraire Aristide Quillet, 278,Boulevard Saint-Germain, 278, Paris VIIe. Front board is heavily embossed depicting kitchen range with chicken draped across. French text throughout. £80.00

[18075] Raffael, Michael. Brittany - French Regional Cookery. London: Hamlyn, 1990. First Edition. 4to - over 9¾" - 12" tall. Hardback. Good / Fair. ISBN: 0-600-56733-8. Includes such Breton specialities as lamb with haricot beans, meat or poultry combined with dried fruits such as prunes or raisins, and dairy-rich desserts based on Breton butter, cream and eggs. Dustjacket is chipped to edges. £6.00

[20373] Ranhofer, Charles. Epicurean, The. New York: Dover Publications, 1971. Facsimile. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good - Priceclipped. ISBN: 0-486-22680-8. 1183 pages. The great classic of haute cuisine with more than 3500 exact recipes and full instructions. exact facsimile of the fabulously rare 1893 edition. £150.00

[23219] Reboux, Paul. Plats Nouveaux !. Paris: E. Flammarion, 1927. First Edition. 12mo - over 6¾" - 7¾" tall. Paperback. Inscribed By the Author. Good 333 pages. 300 recettes inédites ou singulières - essai de gastronomie modern. French text throughout. Inscription to short title page by the author. £50.00

[21785] Restaurant Morateur. Bréviaire De La Cuisine. Lyon: Audin, Facsimile. 16mo - over 5¾" - 6¾" tall. Hardback. As New / No Jacket - as issued. Dédié au Maître Brillat-Savarin, les reccettes qu'il contient sont inspirées de ses oeuvres. One of two thousand copies printed May, l931 in Lyon. Green card wrappers with two b/w vignettes and a full page b/w frontispiece. Bound in brown cloth with title panel to spine and gilt lettering. Originally published in Geneve by Le Comptoir Francais de la fête Internationale de Bienfaisance au Profit de de la Ligue Genevoise contre la Tuberclose. £40.00

[23378] Reynière, Grimod De La. 100 Merveilles De La Cuisine Française. Paris: Seuil, 1975. Reprint. 8vo - over 7¾" - 9¾" tall. Hardback. Very Good / Very Good. 446 pages. French text throughout. £50.00

[24190] Rivaz, Eveleen De ( "Eve" ). Little French Dinners. London: C. Arthur Pearson, . Third Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket. 116 pages. Illustrated boards. Axford page 250. Inscription is dated 1903. Shaken, but complete. £30.00

[20769] Rivaz, Eveleen De ( "Eve" ). Little French Dinners. London: C. Arthur Pearson, 1912. Third Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket. 116 pages. Illustrated boards. Axford page 250. Shaken, but complete. £50.00

[25696] Robuchon. Joël. Complete Robuchon, The. London: Grub Street, 2008. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. As New / As New. ISBN: 1-906502-22-6. 606 pages. The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without. Overseas customers please contact us for shipping quote, this book weighs 2.2kg. £30.00

[22381] Root, Waverley. Food of France, The. London: Cassell, 1958. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Poor. 486 plus xxx. The Food of France discusses in detail, region by fascinating region, the endlessly various dishes that have made France the gourmet's native home. Good working copy, dustjacket has been sellotaped to boards. £15.00

[20681] Roustan, Anita. Cuisine De l'Amour. ill. Wolinski. Paris: Robert Laffont, 1970. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good Reading Copy / Good. 140 pages. French text throughout. Wonderful cartoon illustrations. Not too certain how, but both front and back boards have been broken internally, this does not affect the exterior, or the text. £7.00

[12281] Roux, Albert & Michel. At Home with the Roux Brothers. London: BBC, 1988. Paperback. Good ISBN: 0-563-21432-5. Brings you over 100 recipes, including some specially created and some adapted versions of the dishes that have brought the brothers world renown. £5.00

[19167] Roux, Albert and Michel. New Classic Cuisine. ill. Hogarth, Paul. London: Macdonald, 1983. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Signed by Authors. Good / Good. ISBN: 0-356-09392-1. 256 pages. A classic Roux cookery book. Evidence of previous dampness, but this does not affect the contents. This book has the black dustjacket with Roux to the spine. £15.00

[23782] Roux, Albert and Michel. New Classic Cuisine. ill. Hogarth, Paul. London: Macdonald, 1983. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Good / Good. ISBN: 0-356-09392-1. 256 pages. A classic Roux cookery book - original recipes and ideas from the Master Chefs of Le Gavroche and The Waterside Inn. Gold, green and burgundy dustjacket. £8.00

[22048] Roux, Albert and Michel. New Classic Cuisine. London: Macdonald Orbis, 1989. Reprint. 4to - over 9¾" - 12" tall. Illustrated Laminated Card. Good ISBN: 0-356-09392-1. 256 pages. Original recipes and ideas from the Master Chefs of Le Gavroche and The Waterside Inn. £6.00

[23572] Roux, Michel & Albert. Roux Brothers on Patisserie, The. London: Macdonald, 1986. First Edition. 4to - over 9¾" - 12" tall. Hardcover. Signed by Author. Very Good / Very Good. ISBN: 0-356-12379-0. 255 pages. Signed by Michel. In this book the brothers turn their attention to the French art of Patisserie, pooling half a century of their collective knowledge and experience to create, not a general cookery book, but a culinary bible. The Roux brothers guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection, achieving results once within the realm of only the professional chef. With practical advice, tips and hints, the authors set out the various pastry, sponge and dough bases used for desserts and breads, and the creams and fruit-flavoured sauces that complement them. The main recipe section comprises Cold desserts and sweets, Hot desserts and sweets, Hot and cold fruit tarts, Ice creams and sorbets, Petits fours and canapes and finally Cakes. Each recipe lists the equipment needed and provides practical advice on preparation, with hints on presentation, storage and freezing. Finally, the Roux brothers reveal the techniques behind their spectacular, decorative sugar work. £30.00

[22173] Roux, Michel and Albert. French Country Cooking. ill. Brigdale, Martin - Photographs. London: Papermac, 1992. First Paperback. 8vo - over 7¾" - 9¾" tall. Illustrated Laminated Card. Good ISBN: 0-333-57670-5. 256 pages. This book should be in every kitchen. £10.00

[25564] Roux, Michel and Albert. New Classic Cuisine. London: MacDonald,, 1983. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Signed by Author. Very Good / Very Good. ISBN: 0-356-09392-1. 256 pages. This book will set new culinary standards for a generation. Title page signed by Michel Roux. £15.00

[18241] Sans Terre, Jeanne. Petits Plats Pas Cher Avec Prix De Revient. Paris: E. Dentu, 12mo - over 6¾" - 7¾" tall. Illustrated Boards. Good Reading Copy / No Jacket - as issued. 160 pages. Complete, but very loose, almost detached from spine. Working copy only. £15.00

[18979] Saulnier, Louis. Repertoire De La Cuisine, Le. London: Leon Jaeggi & Sons, Reprint. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. ISBN: B000SAGITE. 239 pages. Red cloth with gilt titles. Promotional copy produced by Leon Jaeggi, contains about 7,000 recipes, including over 2,690 which are only to be found together in this book. £8.00

[19719] Saulnier, Louis. Repertoire De La Cuisine, Le. London: L. Saulnier, Seventh Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. ISBN: . 239 pages. Red cloth with gilt titles. Contains about 7,000 recipes, including over 2,600 which are only to be found together in this book. Former owners inscription is dated 1952. Numerous terms have been added to the free front endpaper by a former owner. Newspaper cuttings have been sellotaped to both front and rear of this book. £20.00

[25919] Saulnier, Louis. Repertoire De La Cuisine, Le. Chesterfield: Florian Press, 1950. Reprint. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. 263 pages. Red cloth with gilt titles. British De Luxe Edition. Over 6,000 recipes - without quantities. £30.00

[17876] Savarin ( Robert J. Courtine ). Real French Cooking. London: Faber & Faber, 1956. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Fair. ISBN: B000J513AC. 399 pages. Translated by E. M. Hatt. With a selection of outstanding recipes from other countries. £10.00

[20511] Savarin ( Robert J. Courtine ). Real French Cooking. New York: Doubleday, 1956. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. ISBN: B000J513AC. 399 pages. Translated by E. M. Hatt. With a selection of outstanding recipes from other countries. £8.00

[25191] Savoy, Guy. Cuisine De Mes Bistrots, Le. ill. Winkelmann, Bernhard. Paris: Hachette, 1998. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Very Good / Good. ISBN: 2-01236-231-1. 191 pages. French text throughout. Crumble aux fruits rouges, glace vanille - does this mean crumble with ice cream, or is this just a French way of interpreting a great British pud. £25.00

[12679] Schmaeling, Tony. French Provincial Cooking. Ware: Omega Books, 1982. First Edition. 4to - over 9¾" - 12" tall. Hardback. Very Good / Good. ISBN: 0-907853-00-5. If you ever wondered what the great French restaurants look like, who runs them and what sort of food they serve, you can see it all in this book. Small tear to bottom front corner of dustwrapper. £6.00

[25772] Senderens, Alain. La Grande Cuisine à Petits Prix. ill. Lippman, Peter - Photos. Paris: Robert Laffont, 1984. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Very Good / No Jacket. ISBN: 2-221-04493-2. 317 pages. French text throughout. Dans cette collection qui comprend maintenant douze livres, nous avons publié, avec le succès que l'on sait, les ouvrages des plus grands cuisiniers de notre epoque. Alain Senderens est bien sur l'un des leurs. Avant de devenir peut-etre le plus imaginatif d'entre tous (on sait que pas un jour ne passe sons qu'ill essaye un ou plusieurs plats nouveaux dans sa cuisine) Il a fait un parcours exemplaire, passant de nombreuses années à acquérir les bases, toujours indispensables, de la cuisine classique, avant de voler de ses propres ailes, redonnant vie à des recettes du passé avant de créer les siennes. Passionné, l'esprit toujours bouillonnant, il a voulu dans ce livre mettre ses idées à notre portée, à nous amateurs, pour que nous puissions, si nous le souhaitons, manger du Senderens tous les jour. Claude Lebey £50.00

[19126] Senderens, Alain - Adapted By Conran, Caroline. Cuisine of Alain Senderens, The : La Cuisine Réussie. London: Macmillan, 1986. First UK Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good - Priceclipped. ISBN: 0-333-42281-3. All of Alain Senderens' 150 recipes in this book have been prepared for the home cook by his wife Eventhia and adapted for this edition by the cookery writer Caroline Conran. £5.00

[20199] Senderens, Alain - Adapted By Conran, Caroline. Cuisine of Alain Senderens, The : La Cuisine Réussie. London: Macmillan, 1986. First UK Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good - Priceclipped. ISBN: 0-333-42281-3. All of Alain Senderens' 150 recipes in this book have been prepared for the home cook by his wife Eventhia and adapted for this edition by the cookery writer Caroline Conran. £8.00

[23780] Senderens, Alain - Adapted By Conran, Caroline. Cuisine of Alain Senderens, The : La Cuisine Réussie. London: Macmillan, 1986. First UK Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good - Priceclipped. ISBN: 0-333-42281-3. 302 pages. All of Alain Senderens' 150 recipes in this book have been prepared for the home cook by his wife Eventhia and adapted for this edition by the cookery writer Caroline Conran. £5.00

[19156] Shulman, Martha Rose. Chez Martha Rose. London: Papermac, 1989. 8vo - over 7¾" - 9¾" tall. Paperback. Good ISBN: 0-333-48280-8. 'This is as much a book about my love affair with France and a way of life as it is a cookbook and it is for you to enjoy. - The Author. £5.00

[23824] Shulman, Martha Rose. Chez Martha Rose - The Pleasures of Parisian Eating. London: Macmillan, 1988. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Good / Good. ISBN: 0-333-48102-X. 312 pages. Chez Martha Rose celebrates the good things of life: fresh vegetables and fruit, fish, good wine and friendship. £10.00

[15042] Smart, Elizabeth and Ryan, Agnes. French Cooking. London: Spring Books, 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. Each one of the four hundred recipes could be successfully attempted by the most inexperienced cook, yet they include some of the greatest triumphs of French regional cookery. Also included are two pamphlets, in French, loosely inserted to the front. £5.00

[25256] Smart, Elizabeth and Ryan, Agnes. French Cooking. London: Spring Books, 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. 256 pages. Each one of the four hundred recipes could be successfully attempted by the most inexperienced cook, yet they include some of the greatest triumphs of French regional cookery. Dustjacket is in protective sleeve. £5.00

[9905] Smith, Michael. Grace and Flavour à la Mode. London: BBC, 1980. 12mo - over 6¾" - 7¾" tall. Paperback. Good ISBN: 0-563-17842-6. 39 pages. £4.00

[20618] Solomon, Esther Riva. Instant Haute Cuisine. London: Collins, 1964. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good - Priceclipped. 159 pages. The author has translated recipes for the great dishes of France into the idiom of the average kitchen. £8.00

[21799] Spoerlin, Marguerite. La Cuisinière du Haut-Rhin. Luzarches: Morcrette, 1981. Facsimile. 8vo - over 7¾" - 9¾" tall. Full-Leather. Limited Edition. As New / No Jacket - as issued. This is number 150 of 350 copies, initialled DM - Daniel Morcrette - as new, does not appear to have been read. Most wonderful gilt and colour illustrations to boards, all edges gilt. French text throughout. à l'usage des ménagères et des jeunes personnes qui desirent acquérir les connaissances indispensables à une maitresse de maison, dans l'art de la cuisine, de la pâtisserie et des confitures. £110.00

[18711] Steen, Shiela - Translated By. French Family Cooking in Plain English. London: Home and Kitchen Book Club, 1957. First Edition. 12mo - over 6¾" - 7¾" tall. Laminated Card. Good / No Jacket - as issued. 255 pages. Selected recipes of the celebrated Philomene. £7.00

[25774] Stein, Rick. Rick Stein's French Odyssey. London: BBC Books, 2005. Reprint. 4to - over 9¾" - 12" tall. Hard Cover. Inscribed By the Author. Very Good / Very Good. ISBN: 0-563-52213-5. 216 pages. Short title page is inscribed - To Curzon (Tussaud), Happy Christmas 2005, Rick Stein.100 new recipes inspired by the flavours of France. £40.00

[21017] Strang, Jeanne. Goose Fat and Garlic : Country Recipes from South-West France. ill. Gregson, Tony. London: Kyle Cathie, 1991. First Edition - Paperback. 8vo - over 7¾" - 9¾" tall. Paperback. Good ISBN: 1-85626-120-4. 342 pages. Every kitchen should have a copy of this wonderful book. £6.00

[20142] Strang, Paul. Take 5000 Eggs : Food from the Markets and Fairs of Southern France. London: Kyle Cathie, 1997. First Edition. 4to - over 9¾" - 12" tall. Hardback. Good / Good. ISBN: 1-85626-246-4. 192 pages. In southern France, good cooking begins at market - do we need to say any more? This book has a shipping weight of 1.2kg, overseas customers please contact us before ordering. £10.00

[21041] Style, Sue. Taste of Alsace. London: Pavilion, 1990. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Very Good / Very Good. 159 pages. Great recipes from the Alsace. £8.00

[20516] Sylvestre, J. And Planche, J.. Fundamentals of French Cookery. Paris: Jacques Lanore, 1969. First Edition. 8vo - over 7¾" - 9¾" tall. Illustrated Laminated Boards. Good / No Jacket. 272 pages. This is a very practical cookery book, not for the nervous - Brains, soak in running water for 6-7 hours. £15.00

[19263] Tante Marie. French Kitchen. London: Nicholas Kaye, 1957. Reprint. 12mo - over 6¾" - 7¾" tall. Hardback. Reading Copy / No Jacket. This is a working copy only of this great classic, complete, but well used. £5.00

[22681] Tante Marie. French Kitchen. London: Nicholas Kaye, 1957. Reprint. 12mo - over 6¾" - 7¾" tall. Hardback. Good / Poor. 317 pages. A practical guide to the preparation of those basic and simple dishes for which French cooking is famous. Dustjacket has some loss to top edge. £8.00

[22777] Tante Marie. French Cakes and Pastries. ill. Beck, Jack. London: Nicholas Kaye, 1954. First Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Good / Good - Priceclipped. 156 pages. This is truly pastry and cake making as only the French know how to do it. £8.00

[20263] Tante Marie. Cuisine De Famille, La Veritable - Comprenant 1,000 Recettes et 500 Menus. Paris: Libraire A. Taride, New Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket. ISBN: B0029Z5VJO. 480 pages. Paper covered boards, with title labels to front board and spine, advertisement label to rear board, some scuffing to edges, otherwise a good tight book. French text. Printers date is given as 16-2-38 (1938). £25.00

[14918] Tilleray, Brigitte. Frenchwoman's Kitchen, The. London: Cassell Illustrated, 1990. 4to - over 9¾" - 12" tall. Paperback. Good ISBN: 0-304-34110-X. Bottom front corner has been bumped, contents not affected. £12.00

[20750] Tilleray, Brigitte. Frenchwoman's Kitchen, The. London: Cassell, 1990. First Edition. 4to - over 9¾" - 12" tall. Hardback. Very Good / Very Good. ISBN: 0-304-34110-X. 208 pages. The rich heritage of rural France: its landscape, people and cuisine. With 200 authentic recipes and 150 colour photographs. Left-over bread? why not try La Poutringue. £20.00

[23586] Tilleray, Brigitte. Frenchwoman's Kitchen, The. ill. George, David - Photography. London: Seven Dials, 1999. First Edition - Paperback. 4to - over 9¾" - 12" tall. Paperback. Very Good ISBN: 1-84188-015-9. 208 pages. From the rich simplicity of Norman food to the southern abundance of Provence and the Italian accents of Corsican specialities, each region of France has a distinct culinary style. £10.00

[16723] Toulousy, Dominique. Les Jardins de l'Opera. Drémil-Lafage: Daniel Briand, 1981. First Edition. 12mo - over 6¾" - 7¾" tall. Illustrated Laminated Boards. Very Good / No Jacket. ISBN: B0014KPQRM. French text throughout. £10.00

[25771] Trama, Michel. La Cuisine en Liberté. ill. Martin, André. Paris: Olivier Orban, 1987. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Very Good / No Jacket. ISBN: 2-85565-381-9. 407 pages. French text throughout. en collaboration avec Josseline Rigot Grand, brun, barbu, chaleureux bien que réservé, une voix de basse, Michel Trama est un homme que ecoute, qui sent, qui observe. S'il a découvert par hasard Puymirol, il y a quelques années, il est aujourd'hui heureux d'etre cuisinier en province, adopté par ce charmant village du Lot-et-Garonne. £85.00

[16705] Troisgros, Jean and Troisgros, Pierre. Nouvelle Cuisine of Jean and Pierre Troisgros, The. London: Macmillan, 1980. First Thus. 8vo - over 7¾" - 9¾" tall. Hardback. Good / Good. ISBN: 0-333-27494-6. One of the early cookery books devoted to nouvelle cuisine. £15.00

[23277] Trotereau, Janine. Atlas De La Cuisine Régionale. ill. Hochet, Christian. Paris: Rustica, 1996. First Edition. 4to - over 9¾" - 12" tall. Hardback. Very Good / Good. ISBN: 2-84038-155-9. 119 pages. Les recettes de terroir et leur histoire. French text throughout. £15.00

[22397] Ude, Louis Eustache. French Cook, The. London: John Ebers and Co., 1829. Tenth Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket - as issued. 485 pages. Rebound in green cloth with original title label to spine. A system of fashionable and economical cookery adapted to the use of English families. Tenth edition, corrected and enlarged, with an appendix of observations on the meals of the day - new method of giving fashionable suppers at routs and soirees, as practised by the author when with Lord Sefton. Frontispiece portrait of author. £150.00

[24132] Ude, Louis Eustache. French Cook, The. London: Ebers and Co., 1829. Fourteenth Edition. 8vo - over 7¾" - 9¾" tall. Half-Leather. Good / No Jacket - as issued. 534 pages. Original marbled boards with green leather spine and gilt banding - leather is scuffed. A system of fashionable and economical cookery adapted to the use of English families. Fourteenth edition, corrected and revised throughout by the author. Free front endpaper through to frontispiece portrait of author is detached, but present, otherwise a good tight book. £100.00

[21795] Vanel, Charlotte. La Bonne Cuisine Des Montagnes Savoie-Dauphine. Paris: Solar, 1974. First Edition. 8vo - over 7¾" - 9¾" tall. Paperback. Good 158 pages. French text throughout. £15.00

[23857] Various Authors. Pays-de-la-Loire - L'inventaire Du Patrimoine Culinaire De La France. Paris: Albin Michel, 1993. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. Very Good ISBN: 2-226-06523-7. 378 pages. Produits du terroir et recettes traditionnelles. French text throughout. £60.00

[20290] Various Authors. Gastronomie Alsacienne, La. Strasbourg: Saisons D'Alsace, 1969. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Limited Edition. Good / No Jacket. 341 pages. French text throughout. Illustrated pictorial boards, cloth spine with red/gilt title label. Library number to bottom of spine, although there are no internal library references. This is a limited edition with the following notation:- Of this work: Fourth of the collection, Knowledge of Alsace, edited by the journal Seasons of Alsace, printed on the presses of the Strasbourg printers Istra, 7th May 1969, it was published for the Interprofessional Committee of Alsace wine on the occasion of the Congress for the International Federation of Gastronomy which took place in Colmar in May 1969, a special, not for resale edition of 500 copies marked H.C. and numbered 1 to 500. This is number 149. Committee of Alsace wine. £100.00

[23286] Vavasseur, Guy Le. Guide Gourmande. Paris: Flammarion, 1999. 8vo - over 7¾" - 9¾" tall. Paperback. Good ISBN: 2-706-60001-2. 335 pages. Des fermes-auberges, auberges rurales, coûters à la ferme. French text throughout. £5.00

[22806] Vence, Celine and Courtine, Robert J.. Grand Masters of French Cuisine, The - Five Centuries of Great Cooking. New York: G. P. Putnam's Sons, 1978. First Edition Thus. 4to - over 9¾" - 12" tall. Hardback. Good / Good. ISBN: 0-399-12220-6. 288 pages. All the great gastronomes before the twentieth century appear in these pages. Overseas customers please contact us before ordering, this book has a shipping weight of 1.8kg. £15.00

[23792] Verge, Roger. Roger Verge's Entertaining in the French Style. ill. Hussenot, Pierre. Exeter: Webb & Bower, 1986. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Good / Good. ISBN: 1-55670-624-3. 318 pages. Inspired by the sunny climate of the south of France, Vergé's approach emphasizes fresh ingredients, superb presentation and an eye for the details that make each guest feel at home. £40.00

[25578] Verge, Roger. Roger Verge's New Entertaining in the French Style. ill. Hussenot, Pierre. New York: Stewart, Tabori & Chang, 1997. First Edition. 4to - over 9¾" - 12" tall. Hardback. As New / As New. ISBN: 1-55670-624-3. 159 pages. Originally published in 1986, now the author reinvents his classic menus. £20.00

[22018] Verge, Roger and Brousse, Adeline. Roger Verge's Cooking with Fruit. ill. Dieterlen, Jean-Pierre - Photographs. New York: Harry N. Abrams, 1998. First Edition. 4to - over 9¾" - 12" tall. Hardback. As New / As New. ISBN: 0-8109-3931-2. 192 pages. In this sumptuous cookbook, famous French chef Roger Vergé presents more than 130 original recipes offering imaginative choices for every occasion, mood, and season. £25.00

[15625] Viard, Henry and Lyon, Ninette. Gourmet's Tour de France, The. New York: New York Graphic Society, 1984. First Edition. 4to - over 9¾" - 12" tall. Hardback. Very Good / Very Good. ISBN: 0-8212-1563-9. 27 Great French restaurants and their favourite recipes. £20.00

[18242] Villefosse, René Héron De. Histoire et Géographie Gourmandes De Paris. Paris: Les Éditions De Paris, 1956. First Edition. 8vo - over 7¾" - 9¾" tall. Hardback. Good / No Jacket. 382 pages. Red cloth with gilt titles and colour oval vignette to front board. French text throughout. £25.00

[23023] Watt, Alexander. Paris Bistro Cookery - Art of Simple French Cookery, The. London: Macgibbon & Kee for Cookery Book Club, 1967. First Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Good / Good. 199 + 157 pages, two books combined. The Classic Paris Bistro Cookery - Rable de Lièvre Smitaine, and The Art of Simple French Cookery - Poulet Sauté Paysanne. £10.00

[23188] Watt, Alexander. Paris Bistro Cookery - Art of Simple French Cookery, The. London: Macgibbon & Kee for Cookery Book Club, 1967. First Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Good Reading Copy / Good. 199 + 157 pages, two books combined. The Classic Paris Bistro Cookery - Rable de Lièvre Smitaine, and The Art of Simple French Cookery - Poulet Sauté Paysanne. Pages 1-30 of Paris Bistro Cookery are detached, but complete. Dustjacket is in protective sleeve. £10.00

[22608] Weinstock-Noël, G.. La Bonne Pâtisserie Chez Soi. Paris: Fernand Nathan, 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket. 285 pages. Blue cloth with gilt title to front board and black title to slightly sunned spine. Would appear to be 1950's. French text throughout. £25.00

[20612] Weir, Eric. When Madame Cooks. ill. Bréant, René. London: Philip Allan, 1931. First Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket. 160 pages. Spine faded. A humorous look at French cooking. Front cover of dustjacket has been tipped into rear endpaper. £12.00

[15756] Weir, Eric. When Madame Cooks. ill. Bréant, René. London: Philip Allan, 1931. First Edition. 12mo - over 6¾" - 7¾" tall. Hardback. Good / No Jacket. Spine faded, boards marked. A humorous look at French cooking. £10.00

[26028] Wells, Patricia. Provence Cookbook, The. New York: HarperCollins, 2004. First Edition. 8vo - over 7¾" - 9¾" tall. Hard Cover. As New / As New. ISBN: 0-06-050782-9. 338 pages. 175 enticing recipes reflect Patricia's long and close ties with the farmers and purveyors who provide her and her neighbors in Provence with a kaleidoscope of high quality foods. £15.00

[22664] Wheaton, Barbara Ketcham. Savouring the Past : French Kitchen and Table from 1300 to 1789. London: Chatto & Windus, 1983. First Edition. 4to - over 9¾" - 12" tall. Hardback. Good / Good. ISBN: 0-7011-3920-X. 341 pages. This is the first book to describe, with both charm and scholarship, the fascinating evolution of haute cuisine and cuisine bourgeoise. £10.00

[21988] Willan, Anne. La France Gastronomique. London: Pavilion, 1991. Fifth Printing. 4to - over 9¾" - 12" tall. Hardback. Very Good / Very Good. ISBN: 1-85145-165-X. 192 pages. Wonderful collection of recipes as you would expect from the author. Overseas customers please email us before ordering, this book has a shipping weight of 1.5kg £12.00

[23654] Willan, Anne. Kitchen in Burgundy, A. ill. Clay, Langdon - Photographs. London: Cassell & Company, 2000. First Edition. 4to - over 9¾" - 12" tall. Hard Cover. Very Good / Very Good. ISBN: 0-304-35438-4. 303 pages. With 275 colour photographs and more than 160 recipes, Anne Willan renders an intimate appreciation of both the food and culture of Burgundy. £50.00

[18115] Willan, Anne. French Regional Cooking. London: Cresset Press, 1989. Reprint. 4to - over 9¾" - 12" tall. Hardback. Good / Good. ISBN: 0-7126-3026-0. A wonderful collection of traditional French recipes. Dustjacket in protective film. £10.00

[20190] Willan, Anne. La France Gastronomique. London: Pavilion, 1991. Fifth Printing. 4to - over 9¾" - 12" tall. Hardback. Very Good / Very Good. ISBN: 1-85145-165-X. 192 pages. Wonderful collection of recipes as you would expect from the author. Overseas customers please email us before ordering, this book has a shipping weight of 1.5kg £12.00

[25272] Willan, Anne. Observer French Cookery School, The. London: Macdonald, 1980. First Edition. 4to - over 9¾" - 12" tall. Paperback. Good ISBN: 0-356-09782-X. 305 pages. Revised and expanded with additional recipes from a course originally devised for the Observer, this book lucidly demonstrates the many and varied techniques used at La Varenne, Anne Willan's much admired cookery school in Paris. £50.00

[20151] Willan, Anne and Grigson, Jane. French Cookery School - The Observer. London: Leisure Circle, 1980. First Edition. 4to - over 9¾" - 12" tall. Hardback. Good / Fair. ISBN: 0-354-04523-7. 305 pages. Does show signs of kitchen use, but still a good tight book of practical French recipes. Originally published in The Observer in 16 parts. £12.00

[21013] Wolfert, Paula. Cooking of South West France, The. ill. Joyner, Jerry. London: Dorling Kindersley, 1987. Fifth Printing. 64mo - up to 3" tall. Hardback. Very Good / Very Good. ISBN: 0-86318-239-9. 347 pages. The book explores the gastronomic delights of the region that lies from Perigord to the Pyrenees, from Gascony across to Garrigue. £10.00

[25994] Young, Daniel. Bistros, Brasseries, and Wine Bars of Paris, The : Everyday Recipes from the Real Paris. New York: William Morrow, 2006. Reissue. 8vo - over 7¾" - 9¾" tall. Hard Cover. As New / As New. ISBN: 0-06-059073-4. 214 pages. A refreshing look at the distinctive bistros, brasseries, and wine bars of Paris. £10.00


Chapter 11: I Fall in Love with a Balcony – Valentine’s Day 14 February 2019

Today I sat on our balcony in France and fell in love. The fact it’s Valentine’s Day has nothing to do with my romantic mood. February 14 is still Winter in France and the overnight temperature was two degrees, but as I sat working on my computer, the lure of some sun through the window was too strong for this Australian to resist. I was captivated in a second by its bright warmth, and returned inside only momentarily to collect my cell phone so I could continue working outside.

Our balcony in Belvès, Dordogne, overlooks a green valley. About a kilometre away is the D710, the main road to Toulouse, and in the foreground, but distant, is the railway line which offers a train service four times a day to Perigueux. To my left, the terraced rows of medieval houses which comprise our bastide village, tumble over each other like children’s blocks as they fall down the hillside from the turrets, towers and ramparts up top. To my right, the town’s only road with a “D” number passes other yellow, gold and brown stone houses as it wends its way down to the lumber mill, the service station and the small supermarket. They are out of sight and out of sound.

I became conscious of the sounds as I worked. Firstly, there were myriad bird calls, from large black crows winging overhead, mating and shooing away the eagles with their unmistakable “aark, aark” cry. Tiny sparrows, happily absorbed in collecting worms, flitted from branch to branch in our green, treed garden. Other French birds, unidentifiable to me, chorused and carolled. I am convinced even the birds here warble with a French accent.

From afar there is the occasional sound of a car on the highway. Maybe once every 15 -30 minutes, a car or truck ventures through our village. This is rush hour. From the hills on the far side, I hear cattle lowing. They are mainly bred for beef here I have seen neither milking sheds nor udders on my walks. Nearby, someone’s backyard chickens are cackling and crowing. There are a lot of backyard chickens here because in rural France, they are a food source for both eggs and meat. People here are quite easy about decapitating the family chooks, because they’ve done it for the last, oh, one thousand years? We buy our eggs locally, and their yellow yolks put daffodils to shame. The chuckling and cawing evokes an ancient and visceral response it feels like security.

A large truck noise comes sawing up our hill. I glance right to see a tip-truck laden with sand labouring up our street, past our house, to climb further to my left. I call this “Ramparts Street” because it follows the ancient walls. Completely absorbed now in the business of my town, I wonder who has ordered the sand, and hope that it may have something to do with the restoration of our Eglise Notre-Dame de Montcuq. Built in the 12 th and 15 th centuries, someone is funding its slow renewal. It is on the Camino de Santiago and is a sombre place, but feels more holy than all the shining gilt ones.

In February, the bare trees allow me to peer through to the houses on the left and hear their proceedings. One such house is possessed by a large German Shepherd dog, which lives on the walled balcony by day, overseeing passersby on the very steep street below. I have walked on that street. The slope is such that it forces one to clamber very slowly upwards while being barked at in a “I am guarding this house but I like you very much” kind of bark.

Today, he-she-it is on duty, barking at a leaf or something. The owner ventures out through long French windows onto the open deck to manage her vocal pet. She is middle-aged, very short and very dark, like many older people in this town. Her voice is a deep reflection of her Mediterranean heritage. As she scolds the animal, and shoos it into submission, I can hear every word as if she were next to me but, such are the acoustics of my valley, she is 300 metres way.

Later, she comes out on her terrace with a cell phone. Again, I hear everything, but understand nothing except “way”, “way” and “allez”. French has not yet clicked into my mind and I am still lip-reading as I struggle to translate local vendors. However, where one month ago I stated I “understood every 15 th word”, I now claim to comprehend “every 14 th ”. Progress, indeed, but my neighbour across the way is at no risk of being eavesdropped upon.

Higher up the hill and to her left, lies another dog. He-she-it is very large and very white. At first I thought he was one of those moulded plastic chairs until he moved. Making no noise, but definitely interested in the proceedings below, he stands to peer over his balcony into his friend’s house. His owner also emerges through her long French windows to investigate, then returns to preparing a large French lunch, the main meal of the day for most people here.

I reflect that I, too, have a large meal to make, comprising a cassoulet made from pork sausage meat, white haricot beans, tomatoes, vegetable puree, yesterday’s stale bread, handsfulls of herbs, garlic and shallots. We shall sop this up with more of today’s bread, lavishly buttered with local sweet, low-salt butter, and drink our Bordeaux red we bought yesterday. There is some blue Auverne ripening in the kitchen to follow. If there’s any room left, we have bought two chocolate pattiseries to celebrate this day of love, and our love of chocolate.

I am thoroughly baked in the sunshine. The cell phone tells me the temperature is 13 degrees. It feels like 23. This is the first day I have been able to enjoy the balcony, and I am in love with our outdoors, as seen and heard from this vantage point. As Spring advances, the trees will clothe themselves in verdure and I shall no longer be able to peer into my neighbours’ houses. Our balcony will be enhanced, too, by this natural cloak. But I know I will always be able to listen that chickens, birds, cows, donkeys and dogs are the orchestra of my present day. Happy Valentine’s Day.


2/12/2006

Vivre the month of February!


I love the month of February.

Yes, for most of you it's a depressing time of the year. It's winter, it's cold, the ground hog signals 6 more weeks of winter (ugh!). At least there is Valentine's Day. Flowers, chocolate, gifts and a night en tête-à-tête! Cozy!

But Februrary in our family is birthday month, feast day's and lover's days, not metnion Crepe month. I know lots of people people who were born in February. That means that if you calculate, all these folks were conceived during the month of May when spring has sprung and renewal of life takes place. Le cercle de la vie.

While we Aquarians have flighty temperments and live the on-going emotional roller coaster, we do have our strong points: we love to color outside the lines, we hate to follow directions and we improvise quite well. Result: a new recipe every day (in my case)!

Anyway, if you are wondering where I've been the past few days it's been in Celebration City. Friday was my hubby's feast day, a lovely excuse to celebrate around a meal (très frnçais) Sunday was my Special Day (that endured the entire day) and of course today is Valentine's Day. Plus the week's not over.


07/14/2010

AOC, an LA institution, celebrates Bastille Day with 45 dollar 3 course Menu

If you haven't been to A.O.C. Winebar (opened 2002), then you haven't really been to L.A. We all know in this town restaurants come and go as fast as the next waiter auditioning for a film role – unless they're helmed by powerhouse, James Beard award-winning chef & restaurateur Suzanne Goin, also of Lucques (1998), The Hungry Cat (2005 with husband David Lentz), and most recently Tavern (2009 with A.O.C. partner Caroline Styne).

Now that the History lesson's over, let's learn some French. A.O.C. stands for appellation d'origine de controlee, which literally translates to "controlled destination of origin." Basically, it's a government-certified seal indicating that certain wines, cheeses, and butters come from the region in which they're named – think Cotes du Rhone wine from the Rhone Valley. But, I digress. Now it's time for, you guessed it, Home Economics. 

In honor of Bastille Day, tonight the chef will be preparing a special $45 prix-fixe 3-course meal with Goat Cheese Tartine, Bouillabaisse or Niman Ranch Steak Frites, and Trois Fromage or Beignets. Call 323-653-6359 to reserve your siege.

If you can't make it tonight, here's a few small plates to order next time. (You might develop a serious addiction after trying the mind-blowing Bacon-Wrapped Dates stuffed with Parmesan.)

The Grubdown:

- "i died and went to bacon heaven" salty 'n sweet, more like me-drool, Medjool Roasted Dates Stuffed with Parmesan & Wrapped in Bacon ($6)

- you'll wanna eat your veggies this way every day, spicy 'n creamy Grilled Leeks with Fresh Burrata & Salbitxada Sauce Salad ($14)

- tart 'n bittersweet Seal Bay Triple Creme Brie with Cherries, Hazelnuts & Arugula Salad ($14)

- must-order, mouth-watering, bread-dip worthy Sea Bass with Artichokes, Braised Bacon & Garlic White Wine Sauce ($16) 

- borderline heart attack buttery, nice wine flavor, slightly chewy Hanger Steak with Roasted Shallots & Red Wine Butter Sauce ($18)

- large and in charge Grilled Asparagus with Parmesan & Green Garlic ($12)

- small and pop-worthy, super buttery Crushed Fingerling Potatoes with Creme Fraiche & Chives ($9)

- warm, spongey, hint of citrus Chocolate French Toast with Crushed Hazelnuts & Coffee Ice Cream ($10)

I've been to A.O.C. many times over the past 7 years – mostly because their Bacon-Wrapped Dates are unbeatable, and it's one of my favorite spots to take friends who've got a little extra cash flow.

Last week I went for my friend's 30th birthday celebration and immediately had to feed my addiction by ordering the Bacon Wrapped Dates – it's Last Meal On Earth (LMOE) good, seriously. The saltiness and Sinful Fat of the Bacon hits your lips as your teeth pierce through the Crispy Pork and into the Sweet Flesh of the Roasted Medjool Date. ok, I think I'm having a relapse. My hands just left the keyboard to reach for AOC's speedial # on my cell phone. Where was I? Ah yes, the Sweet Date, where wrapped inside is a Treasure Trove of Warm Parmesan. I mean honestly, can you think of anything more delicious? I can't.

Next up, the Grilled Leeks with Burrata. Two of my favorite things married together on one perfect plate? I couldn't resist. The Leeks are tender, and the creaminess of the Fresh Burrata really balances out the surprisingly Spicy Salbitxada Sauce (Blanched & Pan Fried Smokey Almonds, Garlic, Parsley, Tomatoes, Red Wine Vinegar & Bixto Peppers.)

The birthday girl suggested the Seal Bay Triple Creme & Cherry Salad. Tart Dark Cherries in a Sweet Balsamic Wine reduction, Peppery Arugula, Crunchy Hazelnuts & Creamy Bitter Brie – it's one rich dish.

I definitely found a new found love in my new favorite Market Fish dish – tender, flaky, melts in your mouth Sea Bass, Citrusy Artichokes Hearts & Leaves, Sweet Carrot Rounds & as-thick-as-Pork-Belly Braised Bacon, all in a light Garlicky White Wine Sauce, topped with Creme Fraiche & Parsley. What a mouthful! (TIP: You'll probably wanna ask the waitress for extra bread – if not consumed already at the beginning of the meal with their Spicy Olive Tapenade – because you'll want to schlop up all of that White Wine Sauce with Bacon Fat Drippings.)

A good friend of mine, also A.O.C. obsessed, recommended I order the Hanger Steak. The glob of Red Wine Shallot Butter is sweet, rich, and melts right in front of your eyes like a magic trick. Unfortunately, the steak is a little chewy, but it's thinly sliced, and has a full-bodied red wine flavor.

As far as the sides, the large slices of Parmesan on the Asparagus pep it up, and the Green Garlic is a unique addition. The long-cut Chives on the once-again super buttery Fingerling Potatoes add a nice bite, but I could've sacrificed both these dishes for an extra order of Bacon-Wrapped Dates!

For Dessert, the always chocolate loving birthday girl ordered the Chocolate French Toast. If you're looking for dense chocolate cake, you won't be getting it here. Instead, the dish is light and airy with a great Cinnamon-Orange Rind-Coffee flavor that we all enjoyed more than we thought we would.