Fundamental Techniques of Classic Pastry Arts, The image

Fundamental Techniques of Classic Pastry Arts, The
By Judith Choate and The French Culinary Institute

An indispensable addition to any serious home baker's library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master.


Fundamental Techniques of Classic Pastry Arts, The
Fundamental Techniques of Classic Italian Cuisine, The image

Fundamental Techniques of Classic Italian Cuisine, The
By Cesare Casella, Stephanie Lyness and Mathew Septimus

With 200 classic Italian recipes as well as comprehensive instruction in elementary and more advanced techniques from start to finish, The Fundamental Techniques of Classic Italian Cuisine is an all encompassing guide to mastering the tastes and techniques of Italy.


Fundamental Techniques of Classic Italian Cuisine, The
Alexandre Gauthier: Chef, La Grenouillère image

Alexandre Gauthier: Chef, La Grenouillère
By Alexandre Gauthier and Marie Pierre Morel

The first book by acclaimed French chef Alexandre Gauthier, owner of the extraordinary La Grenouillre in northern France, showcases the creative genius of a Michelin-starred chef with a taste for modernity.


Alexandre Gauthier: Chef, La Grenouillère
La Maison Maille image

La Maison Maille
By Cécile Maslakian, Jean-Pierre Biffi and Iris L. Sullivan

A mouthwatering history of an iconic French brand.


La Maison Maille
Bordeaux Legends image

Bordeaux Legends
By Jane Anson, Isabelle Rozenbaum and Frances Ford Coppola

Chateau Haut Brion, Chateau Lafite Rothschild, Chateau Latour, Chateau Margaux, and Chateau Mouton Rothschild: five names that changed the world of French wine. Bordeaux Legends tells not only their stories, but also offers insights into the detail that goes into making these superb wines, and explains the history of the Bordeaux wine trade through these five estates, which have been at its heart for over 500 years.


Bordeaux Legends
Pierre Herme Pastries image

Pierre Herme Pastries

After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Herm shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the worldand then he reveals how to reinvent them.


Pierre Herme Pastries
Saint-Émilion image

Saint-Émilion
By Emmanuelle Ponsan-Dantin and Guillaume de Laubier

Saint-milion invites readers into the homes of the winemakers who create some of the most popular and critically acclaimed wines in the world.


Saint-Émilion
Country Cooking of Greece image

Country Cooking of Greece
By Diane Kochilas

Covering all the regions of Greece and written by one of Greeces most prominent culinary authorities, this book with over 300 recipes and 100 photographs is a lush continuation of the Country Cooking Series.


Country Cooking of Greece
Country Cooking of Ireland, The image

Country Cooking of Ireland, The
By Colman Andrews, Christopher Hirsheimer and Darina Allen

In The Country Cooking of Ireland , internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland.


Country Cooking of Ireland, The
Château Angélus image

Château Angélus
By Jane Anson and Guillaume de Laubier

The story of the Board family and Chteau Anglus, in the heart of Saint-Emilion in France, where they have produced exceptional wines since the 18th century


Château Angélus