New Bistro
Fran Warde
Bistronomy: French Food Unbound
Katrina Meynink
Rôtis: Roasts for Every Day of the Week
Stéphane Reynaud
Ripailles: Traditional French Cuisine
Pied à Terre: Celebrating 30 years
Asimakis Chaniotis and David Moore
My Paris Market Cookbook
Emily Dilling
Goose Fat & Garlic: Country Recipes from South-West France
Jeanne Strang
The Country Cooking of France
Anne Willan
Jean-Georges: Cooking at Home with a Four-Star Chef
Jean-Georges Vongerichten and Mark Bittman
Mourjou: The Life and Food of an Auvergne Village
Peter Graham
Regional French: Le Cordon Bleu Home Collection
Le Cordon Bleu
Chicken: Le Cordon Bleu Home Collection
Potatoes: Le Cordon Bleu Home Collection
Simple French Food
Richard Olney
Paul Bocuse: Simply Delicious
Paul Bocuse
My Best: Paul Bocuse
The Cooking of South West France
Paula Wolfert
Sauces: Le Cordon Bleu Home Collection
Sauces: Classical and Contemporary Sauce Making
James Peterson
Le Guide Culinaire
Auguste Escoffier
The Fundamental Techniques of Classic Cuisine
French Culinary Institute
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