The Magic of the Truffle: The Favorite Recipes of Christian Etienne

Cookbooks, Food & Wine

Etienne, Christian

Cooking Methods

Ici LA Pr

The author of the acclaimed The Heart of Sicily brings readers back to her homeland for an enticing look at the summer life, traditions, and food of Sicily. Includes 60 recipes, two 16-page color photo inserts and halftones throughout.

The Flavors of Sicily

Anna Tasca Lanza

Regional & International

Ziryab: Authentic Arab Cuisine

Mardam-Bey, Farouk

Vegetables

Martin, Guy

Cooking by Ingredient

Glorious Soups for Entertaining

Gouvion, Colette

Sirot, Arlette

Main Courses & Side Dishes

Publisher review: Michel Bras is a three star Michelin chef, the owner of an extraordinary inn located in one of the most beautiful spots in France, but he is much more than that. He is the author of a cuisine filled with fres emotions. Each of his dishes is a discovery and simplicity itself. It is a happy and iventive cuisine. It is a cuisien that owes more to love than to science, auniverse filled with wonder. Ginette and Michel gambled on the sky and the high land. Their son Sébastien and his wife, Véronique, live this adventure together with them. It is a great team. To live an work at Puech du Suquet, they chose a bold architecture that suits the high plain of Aubrac, in the heart of the land where Michel Bras sees himself. Local products garnish the tables, as do the silverware and the famous knifes of Laguiole. Aubrac inspires not only Michel Bras' best recipes but also some of his best photographs. More tana a simple portrait, Essential cuisine is the work of a great chef in

Essential Cuisine

Bras, Michel

Regis Marcon's love for his homeland and its food are embodied in this beautiful book through his dedicated and contemporary approach to his roots. Next to his recipes, he offers a firsthand look at his countrymen--farmers, foragers, fishermen, purveyors--and tells us their stories. Furthermore, these recipes born from traditional French cuisine take on a new dimension in their simplicity and modernity.

Marvelous Recipes from the French Heartland

Marcon, Régis

Abert, Jean-François

Cooking Education & Reference

"The Buffet Book" is filled with reassuring, practical advice about every detail of buffet entertaining, and includes advance preparation tips throughout. Stunning photographs showcase inspired ideas for buffet table designs and locations: an all-through-the-house party in a charming farmhouse; a picnic buffet in a flower garden; a glittering champagne dinner in a formal dining room. Whatever the occasion or season, from a soup buffet for ten to a wedding luncheon for fifty, a buffet is the perfect choice for the way we live now.

Buffet Book: Inspired Ideas for New-Style Entertaining, With Recipes

Peck, Carole

Bryant, Carolyn Hart

Entertaining & Holidays

Spoon Cook Book offre une cuisine de mouvement, une cuisine "fusion" n'appartenant à aucun pays en particulier. Spoon Cook Book est né du désir d'Alain Ducasse de plaire à la génération des gourmands zappeurs et de sourire au temps présent.\nLe livre présente 200 recettes inspirées par les divers restaurants Spoon ouverts à travers le monde, de Saint-Tropez à Londres en passant par Paris, Tokyo, l'île Maurice ou encore Hong Kong. Métissage, créativité, dynamisme, modernité, sont les caractères forts de la cuisine présentée dans cet ouvrage : on mélange, on associe, on combine, on crée librement. 
Comme Alain Ducasse le dit si " La cuisine Spoon est vivante, avec sa personnalité, son identité à elle. Elle n'est pas attachée à un territoire en particulier, ni à une géographie quelconque."\nDes photographies de Thomas Duval émanent une véritable énergie, une liberté d'interprétation. Tel un magicien, le photographe joue sur la transparence et les superpositions créant ainsi une cuisine du mouvement. 
Spoon Cook Book permet à l'art culinaire de prendre son essor lorsque la créativité d'une recette et son stylisme ne font plus qu'un, sublimant ainsi le mélange magique des saveurs, des couleurs et des odeurs.\nLes recettes sont classifiées par ordre classique : starters, viandes, poissons, desserts.

Spoon: Food & Wine

Ducasse, Alain

Beverages & Wine

The Mediterranean Diet Cookbook: Recipes from the Island of Crete for Vitality, Health, and Longevity

Fricker, Jacques

Laty, Dominque

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