French Cooking

"Played a big part in fueling my passion for food and cooking. I must have read it a thousand times." - Eric Ripert

"Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia represents Alain Ducasse's sincere desire to share his knowhow and enthusiasm with other professionals and lovers of cooking. The recipes have been written with the collaboration of JeanFrancois Piege, Didier Elena, Franck Cerutti (Head Chef at Le Louis XV), Patrick Ogheard, and Benoi...

Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more There?s never been a book about food like Let?s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtu...

The first book by acclaimed Michelinstarred French chef Alexandre Gauthier, owner of the extraordinary restaurant La Grenouillère in northern France Since 2003, Alexandre Gauthier has been the chef at La Grenouillère, a 16thcentury farmhouse by the river Canche in La MadelainesousMontreuil in northern France. There, he creates a highly personal...

Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have o...

2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley??the most exciting place to eat in the United States? (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a ma...