French

New Bistro

Fran Warde

Bistronomy: French Food Unbound

Katrina Meynink

Rôtis: Roasts for Every Day of the Week

Stéphane Reynaud

Ripailles: Traditional French Cuisine

Stéphane Reynaud

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

Le Cordon Bleu

Potatoes: Le Cordon Bleu Home Collection

Le Cordon Bleu

Simple French Food

Richard Olney

Paul Bocuse: Simply Delicious

Paul Bocuse

My Best: Paul Bocuse

Paul Bocuse

The Cooking of South West France

Paula Wolfert

Sauces: Le Cordon Bleu Home Collection

Le Cordon Bleu

Sauces: Classical and Contemporary Sauce Making

James Peterson

Le Guide Culinaire

Auguste Escoffier

The Fundamental Techniques of Classic Cuisine

French Culinary Institute