Bibliography

Appears in
French
French

By Damien Pignolet

Published 2005

  • About
  • Alexander, Stephanie, The Cook’s Companion, Lantern, Melbourne, 2004
  • Alexander, Stephanie, Cooking and Travelling in South-West France, Viking, Melbourne, 2002
  • Barker, Alex, with recipes by Sally Mansfield, Potato, Lorenz Books, London 1999
  • Beer, Maggie, Cooking with Verjuice, Viking, Melbourne, 2001
  • Beer, Maggie, Maggie’s Farm, Allen & Unwin, Melbourne, 1993
  • Beranbaum, Rose Levy, The Cake Bible, William Morrow and Company, Inc., New York, 1988
  • David, Elizabeth, French Provincial Cooking, Penguin Books, London, 1960
  • Davidson, Alan, The Oxford Companion to Food, Oxford University Press, London, 1999
  • Ducasse, Alain, Ducasse Flavours of France, Artisan, A Division of Workman Publishing Inc., New York, 1998
  • Escoffier, G.A., A Guide to Modern Cookery, Heinemann, London, 1965
  • Girardet, Fredy, Cuisine spontanée, Macmillan, London, 1985
  • Grigson, Jane, Jane Grigson’s English Food, Macmillan, London, 1979
  • Grigson, Jane, Jane Grigson’s Vegetable Book, Macmillan, London, 1980
  • Grigson, Jane, Jane Grigson’s Fruit Book, Michael Joseph, London, 1982
  • Grigson, Jane, Charcuterie and French Pork Cookery, Grub Street Publishing, London, 2001
  • Guerard, Michel, Cuisine Minceur, Macmillan, London, 1977
  • Guerard, Michel, Cuisine Gourmande, Macmillan, London, 1977 and 1978
  • Hemphill, Ian, Spice Notes, Pan Macmillan, Sydney, 2000
  • Larousse Gastronomique, The Concise Larousse Gastronomique, Hamlyn, London, 1998
  • Lenotre, Gaston, Lenotre’s Desserts and Pastries, Barron’s Educational Series, Inc., 1977
  • Lenotre, Gaston, Lenotre’s Ice Creams and Candies, Barron’s Educational Series, Inc., 1977
  • Leyel and Hartley, The Gentle Art of Cooking, Chatto & Windus, London, 1929
  • Malouf, Greg and Lucy, Arabesque, Hardie Grant Books, Melbourne, 1999
  • McGee, Harold, On Food and Cooking, Allen & Unwin, London, 1984
  • Olney, Richard, Simple French Food, Grub Street Publishing, London, 2003
  • Pellaprat, Henri-Paul, L’Art Culinaire Moderne, Collins, London and Glasgow, 1965
  • Pepin, Jacques, La Technique, Macmillan, London, 1982
  • Pepin, Jacques, La Methode, Macmillan, London, 1983
  • Roux, Michel, Sauces, Viking, Melbourne, 1997
  • Saulnier, L., Le Repertoire de la Cuisine, Leon Jaeggi and Sons Ltd., London, 12th edition
  • Spry, Constance and Hume, Rosemary, The Constance Spry Cookery Book, J.M. Dent and Sons Ltd., London, 1967
  • Time-Life Books, Beef and Teal: The Good Cook, Techniques and Recipes, Time-Life Education, Alexandria, Virginia, 1979
  • Time-Life Books, Fish: The Good Cook, Techniques and Recipes, Time-Life Education, Alexandria, Virginia, 1979
  • Time-Life Books, Vegetables: The Good Cook, Techniques and Recipes, Time-Life Education, Alexandria, Virginia, 1980