A James Beard Award winner offers personable recipes for French home cooking, presenting more than three hundred recipes for hors d'oeuvres, salads, soups, meat dishes, fish, vegetables, and desserts, with a separate section on making dough, vinaigrettes, and sauces.

Demonstrates how to adapt classic French dishes for convenient, high-flavor results, providing coverage of such favorites as crispy duck confit, bouillabaisse and ginger, and crème brûlée.

The debut cookbook from The Cook's Atelier--the international culinary destination and cooking school in Burgundy--is a resource on classic French cuisine and an atmospheric chronicle of a family's life in a charming French village. Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook's Atelier,...

Collects over one hundred French recipes, including truffes de foie gras, choucroute garnie, pot-au-feu de joue de boeuf, and millefeuille aux pommes.

"Whether it's bread or bouillons, infusions or ice cream, smoked salmon or sausages: preparing French0style handmade, homemade food is satisfying and simple. This gorgeous cookbook presents 120 recipes for everything from fresh yogurts, cheeses, pastas, pickles to compotes, conserves, confit, and charcuterie. With these easy artisanal techniques, even inexperienced cooks can create delicious, authentic French cuisine" --

"The new French classics in 150 recipes that reflect a modern yet distinctly French recipe canon, from New York Times star food writer Melissa Clark. Just as Dorie Greenspan brought Julia Child's recipes into the late 20th century, so Melissa Clark brings French cooking into the 21st century. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and...