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Product Description: Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority.As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France’s most respected regional cooks...read more

Product Description: Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority.As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France’s most respected regional cooks...read more

Product Description: First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pâté en croûte...read more

Provides advice and insight on becoming a chef along with recipes for a variety of dishes from notable chefs, including Susan Spicer, Rick Bayless, and Emeril Lagasse.

Filled with low-fat cooking tips and hints, along with hundreds of recipes that extract maximum flavor from the least required amount of fat, this revised cookbook teaches every technique used in today's homes and professional kitchens. Tour.

Product Description: Available for the first time in paperback, In Madeleine's Kitchen quickly established itself as a cooking classic when it was first published in 1984. Hailed as "the most innovative cook in America today" by the Washington Post, Madeleine Kamman does not simply offer a collection of recipes: she teaches, analyzes, and explains...read more

Profiles the people and the cuisine of the mountainous southeastern region of France, discussing history and geography, as well as providing a full collection of recipes

Features more than two hundred taste-tempting recipes for easy-to-prepare salads, grain, fish, and chicken dishes, variations of steak and potatoes, lamb, pork, and various pizzas, pastries, pastas, cakes and puddings

The cooking instructor explains quick methods for preparing delectable soups, sauces, and dishes and proposes dinner-menu suggestions for both everyday and special occasions

Adapts a best-selling French cookbook to the American kitchen, with a unique collection of French home-cooking and regional recipes, as well as classic dishes, all simplified for quick preparation

Affectionate essays memorializing eight women important in the life of the author, an eminent food authority, preface authentic tested and graded recipes representative of the regions of France that the women symbolize

Combines five hundred recipes collected from diverse Western cultures with lessons on the preparation and selection of food