Published 1999
Audot, L.E., La Cuisinière de la campagne et de la ville, 1818; Bardswell, Frances A., The Herb Garden, A.C. Black, 1911; Blandin, Charles, Cuisine et Chasse de Bourgogne et Tailleurs, Editions Horvath, 1985 reimpression de l’édition de 1920; Bocuse, Paul, The Cuisine of Paul Bocuse, Granada, 1982; Boulestin, X. Marcel, Herbs, Salads and Seasonings, William Heinemann, 1930; Croze, Austin de, Les Plats Régionaux de France, Daniel Morcrette, 1928 reprinted 1977; David, Elizabeth, French Country Cooking, John Lehmann, 1951; Penguin Books, 1959; David, Elizabeth, French Provincial Cooking, Michael Joseph, 1960; Penguin Books, 1964; David, Elizabeth, Spices, Salt and Aromatics in the English Kitchen, Penguin Books, 1970; Davidson, Alan, Mediterranean Seafood, Penguin Books, 1972; Delaveau, Pierre, Les Epices, Albin Michel, 1987; Dumas, Alexandre, Le Grand Dictionnaire de Cuisine, Alphonse Lemerre, 1873; Fisher, M.F.K., The Cooking of Provincial France, Time Life, 1968; Fisher, M.F.K., Two Towns in Provence, Hogarth Press, 1985; Forot, Charles, Odeurs de Forêt et Fumets de Table, Seilc, 1975; Grigson, Jane, Charcuterie and French Pork Cookery, Michael Joseph, 1967; Penguin Books, 1970; Holt, Geraldene, Budget Gourmet, Hodder and Stoughton, 1984; Penguin Books, 1985; Holt, Geraldene, French Country Kitchen, Penguin Books, 1987; Lesbros, Mireille, La Cuisine Traditionelle en Provence, Le Regard du Monde 1985; Lowenfeld, Claire and Back, Philippa, The Complete Book of Herbs and Spices, David and Charles, 1974; Mabey, Richard, The Complete New Herbal, Elm Tree Books, 1988; Mazille, La, La Bonne Cuisine du Périgord, Flammarion, 1929; Médecin, Jacques, Cuisine du comté de Nice, Julliard, 1972; Penguin Books, 1983; Montagné, Prosper et Gottschalk, Dr, Larousse Gastronomique, Hamlyn, 1961; Montagné, Prosper, et Salles, Prosper, Le Grand Livre de la Cuisine, Flammarion, 1929; Pomiane, Edouard de, Cooking with Pomiane, Faber and Faber, 1962; Reboul, J.-B., La Cuisinière Provençale, Tacussel, 1895 reprint 1980; Rohde, Eleanour Sinclair, A Garden of Herbs, Herbert Jenkins, 1920; Root, Waverley, The Food of France, Macmillan, 1983; Serres, Olivier de, Le Théâtre d’agriculture et mesnages des champs, 1600; Stobart, Tom, Herbs, Spices and Flavourings, International Wine and Food Publishing Co., 1970., Penguin Books, 1977; VarenneLa, Le Cuisinier François, 1651 edition reprint 1983, Bibliothèque Bleue; Willan, Anne, French Regional Cooking, Hutchinson, 1981; Zabar, Abbie, The Potted Herb, Weidenfeld and Nicholson, 1988.
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