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Cooking in Provence - Alex Mackay with Peter Knab~Cooking in Provence is a collection of recipes born out of the experience of running a cookery school in the heart of the Provencal countryside.~The recipes reflect the changing seasons, from refreshing summer dishes such as Salade Niçoise and Pissaladiere to the warming comfort of Daube en Boeuf and Bouillabaisse, authentically evoking the region's unique identity. Peter Knab's stunning photographs sit alongside Alex's vivid descriptions of the scenery, markets and people. Together they conjure a vision of Provence and the food integral to the region – from the fish caught along its beautiful coastline, to the aromatic herbs and vegetables harvested from its fields and the fruit grown in its orchards. This book provides not just a wonderful collection of mouthwatering dishes, but a slice of the warmth and beauty of Provence itself.~Cooking in Provence - Alex Mackay with Peter Knab|P167|~55~781~~

Simple French Cookery - Raymond Blanc~Recreate authentic French family cooking in your kitchen with 40 simple to follow recipes.~In Simple French Cookery, Raymond Blanc describes the techniques required to create traditional french dishes.
Step-by-step instructions and clear, colour photographs accompany each stage and guarantee success every time.~Simple French Cookery - Raymond Blanc|P80|~55~785~~

Plats Du Jour - Patience Gray and Primrose Boyd~This is a re-issue of a classic cookbook, first published in 1957.~This is a re-issue of a classic cookbook, first published in 1957.
Contents include:
Pots, Pans & Stoves, The Sore Cupboard, Aromatics, Applying the Heat, Soup, Pasta, Risotto, Paella, Gnocchi, Potato Dishes, Pizza & Quiches, Fish, Cuts and Joints, Poultry, Game, Rabbit & Venison, Cheeses, Fungi, Vins Ordinaires.~Plats Du Jour - Patience Gray and Primrose Boyd|B176|~55~787~~

The Cooktionary A to Z - Gee Greville~Over 6000 french gastronomic, culinary and household words translated into English.~Gee Greville moved, with her retired doctor husband, from Hereford to northern France in 1993.
Two dogs (one English, one French) share their traditional Picardy farmhouse with its enclosed courttard, long narrow dwelling and overcrowded orchard - now tamed into a pleasant garden.
Entertaining, always a favourite pastime, quickly presented new challenges - recipes in a foreign language and French guests around the table.
With the birth of THE COOKTIONARY, culinary words became almost as important as the food itself - in at least one Anglo-French kitchen!
Michael Logan's delightful illustrations reflect both his love of France and his enjoyment in sketching simple kitchen utensils, exotic spices and humble vegetables.~The Cooktionary A to Z - Gee Greville|P32|~55~789~~

The Cooktionary Companion - A French Dictionary for Cooks~Produce & Preparations, Ingredients & Instructions for a Kitchen in France~Gee Greville's second book in The Cooktionary series compliments the first by delving deeper into the Anglo-French storecupboard and sorting its contents into manageable sections.
A - Z contained an English translation of over 6000 French gastronomic, culinary and household words. The Cooktionary Companion offers English cooks in France a comprehensive guide to French produce, culinary preparations, ingredients and cooking instructions.
There are lists of breads, charcuterie, cheeses, fish, fruit, garnishes, herbs, meat cuts, mushrooms, sauces, seafood, soups, spices, vegetables, wines and may others.
There is also a useful English-French section. Michael Logan's illustrations bring to life the charms of cooking paraphernalia and the delights of a world beyond the kitchen.~The Cooktionary Companion - A French Dictionary for Cooks|B181|~55~791~~

The Cooktionary For Kids - Gee Greville~The Cooktionary For Kids is the third in Gee Greville's Cooktionary series - but this time it's a French Dictionary for Cooks' Kids !~The Cooktionary for Kids is specially designed for English youngsters on holiday in France. Full of food words (translated both ways and with phonetic pronounciations), it will enable them to choose dishes for themselves.
Games to play between meals, on those long journeys across France, will pass the time and help them learn lots of everyday French words.
A list of weirdly-named foods will amuse all the family.

Rebecca Keeble's illustrations add both charm and fun to this most enjoyable of all out-of-school French dictionaries. A natural choice to illustrate The Cooktionary For Kids - Rebecca is Gee's step-granddaughter.~The Cooktionary For Kids - Gee Greville|P110|~55~793~~

The French Kitchen: A Cookbook - Joanne Harris & Fran Warde~Anouchka, Madame Douazan, Great-Aunt Simone....These are not characters from one of Joanne Harris's novels, they are the inspiration for a mouth-watering celebration of French cuisine.~Anouchka, Madame Douazan, Great-Aunt Simone....These are not characters from one of Joanne Harris's novels, they are the inspiration for a mouth-watering celebration of French cuisine.

For, like Framboise, the heroine of Five Quarters of the Orange, Joanne Harris has family recipes that have been passed down through generations and she shares them with us now. From Grandmother's Festival Loaf to traditional French classics such as Moules Marinière or Boeuf en Daube, The French Kitchen is a tantalizing collection of casseroles, soups, roasts, salads, tarts and sweets.
A collaboration between a writer who loves food and a former chef who loves writing about food, The French Kitchen gathers together simple yet stylish recipes from the heart of a french family.~The French Kitchen%3A A Cookbook - Joanne Harris & Fran Warde|P19|~55~795~~

The French Market - Joanne Harris & Fran Warde~" Simple, yet stylish recipes from the heart of a French family " Sunday telegraph~" A visual stunner. Fishing nets, café life, a shopping basket hanging on the back of a blue door - all very evocative of the French way of life and celebration of food " Observer

" A very personal celebration of authentic everyday French cuisine at its best. Simple, stylish but never pretentious...A mouth watering collection " Country House & Home

" For all lovers of food and France" Sunday Times~The French Market - Joanne Harris & Fran Warde|P56|~55~815~~

Mourjou: The Life and Food of an Auvergne Village - Peter Graham~

Special Offer Save £4, now only £11

The remarkable fusion between life, the produce of the countryside and the food on the table that is Auvergne continues as it has done for generations.~The remarkable fusion between life, the produce of the countryside and the food on the table that is Auvergne continues as it has done for generations.
In a dozen chapters devoted the constituents of a Rabelaisian meal - from soup, to egg dishes and pancakes, cheese dishes, fish, pork, game, poultry and other meat dishes, vegetables, desserts and breads, preserves and confectionery, more cheese, and wine - Peter Graham laces recipes together with extended introductions which reflect on the life of the countryside, his travels around it, and his long residence in it. The food of the Auvergne exemplifies that regionality that is so special to the complex whole that makes up French cookery. It is an amalgam of influences exerted by local materials, the landscape, social development and a long history. Peter Graham unpicks these delicately, with a style and knowledge born out of reading, wide sampling and much socialising. In consequence, the reader not only has a marvellous series of recipes that will warm many a winter supper - or harvest home for that matter - but also will come away considerably the wiser about Auvergnat society, history and culture. What is remarkable about this book is both the quality of the dishes described - who could resist the Alligot, a magical combination of mashed potato, cheese and cream, or the detailed instructions for a perfect coq au vin ? - but the happy introduction we are given to a score of local kitchens, be they in restaurants or hotels such as Le Vieux Pont at Belcastel or the Beauséjour at Calvinet, or on farms that have preserved a way of life fast vanishing through the rest of France.
This is the first paperback edition of Mourjou. Its author, Peter Graham, has lived in France for much of his adult life. He has written books on the cinema and on psychoanalysis as well as compiling travel guides and undertaking journalism for the Sunday Times, The Times and the Guardian. His previous books on cookery include a translation of Jacques Médecin's Cuisine Nicoise and his own Classic Cheese Cookery.~Mourjou%3A The Life and Food of an Auvergne Village - Peter Graham|B42|~55~797~zzz~

Eating out en francais~The perfect companion for any traveller who enjoys food and drink and eating out in France - or any other French speaking country.~~Eating out en francais|L05|~55~799~~

Vintcent's french Food Dictionary - Charles Vintcent~This dictionary of food has been written for all those English-speaking visitors to France who choose to cook for themselves.~This dictionary of food has been written for all those English-speaking visitors to France who choose to cook for themselves.
Many people rent a house, villa or apartment, or stay in a mobile home, caravan or tent, when having a holiday or touring through France, and they enjoy the pleasures of self catering in a country where so much good food is plentiful.
Most visitors will use recipes written in English and many will be bewildered by the variety of different names of the meat, fish and vegetables in the supermarkets, shops and stalls.
Happy shopping !~Vintcent%27s french Food Dictionary - Charles Vintcent|B34|~55~831~~

Plats du Jour - William Black~From goose fat to garlic, France seems to have it all.~From goose fat to garlic, France seems to have it all. In a glorious culinary ramble, gastronome William Black travels the length and breadth of the country, seeking out the best food France has to offer. he falls in love with bouillabaisse by a minuscule creek over the hill from Marseilles, eats Revolutionary bread and cake, listens to miners extol the virtues of dried cod, and revisits old haunts while musing on France and its famous love for food.~Plats du Jour - William Black|P107|~55~801~~

French Provincial Cooking - Elizabeth David~Elizabeth David was one of the foremost writers on food in the latter half of the 20th century and this book contains her most celebrated writing.~Elizabeth David was one of the foremost writers on food in the latter half of the 20th century and this book contains her most celebrated writing. French Provincial Cooking should be approached and read as a series of short stories, as well as written and evocative as the best literature.
The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. This book is a long essay on French cuisine, offering background stories and sketches of recipes very different from the prescriptive type of recipes that most modern readers might be used to today.~French Provincial Cooking - Elizabeth David|P105|~55~803~~

Tarragon & Truffles -A Guide to the Best French Markets: Anne Gregg~Traditional food markets and flea markets; markets devoted to foie gras or fashion bargains, oysters or truffles; massive everything-including-the-kitchen-sink markets and magical Christmas markets. In a region-by-region guide Anne Gregg picks out her per…..~Traditional food markets and flea markets; markets devoted to foie gras or fashion bargains, oysters or truffles; massive everything-including-the-kitchen-sink markets and magical Christmas markets. In a region-by-region guide Anne Gregg picks out her personal favourites, usually in the most beguiling towns and villages, and points out the specialities to look for, be they Mirabelle plums or Provencal cottons.
For good measure, Tarragon & Truffles includes sections on nearby highlights - a historical curiosity, a shop or a restaurant not to be missed - as well as suggestions of where to stay, completing each chapter with an at-a-glance alphabetical list of all the weekly markets in that region.
This guide is essential for getting the most out of French markets. Tarragon & Truffles creates a sense of actually being there; absorbing not only the scents and flavours of the markets themselves, but the atmosphere of the settings~Tarragon & Truffles -A Guide to the Best French Markets%3A Anne Gregg|P89|~55~825~~

The Cooking of South West France - Paula Wolfert~The cooking of the South West area of France is famous for the richness of its dishes, including stews, cassoulets, confits, preserves, pâtés and terrines…~The cooking of the South West area of France is famous for the richness of its dishes, including stews, cassoulets, confits, preserves, pâtés and terrines. Traditional ingredients include ducks, rabbits, foie gras, goose fat, truffles, cèpes and armagnac. This book is a personal selection of the author’s favourite regional specialities. Here you will find duck confit, rilletes, compote of rabbit, aubergines with garlic, jellied beef, goose stew, pheasant with foie gras to name but a few.

The recipes, some traditional and some modern, include appetizers, salads, light supper dishes, as well as seafood, meats and desserts. Recipes are listed ingredients first, followed by detailed step by step instructions on how to create the dish authentically. Without photographs or illustrations, this is primarily a cook book for enthusiasts wishing to recreate this distinctive regional cuisine.~The Cooking of South West France - Paula Wolfert|P111|~55~827~~

Peasant Cookery - Elisabeth Luard~Recipes from 25 European countries…~~Peasant Cookery - Elisabeth Luard|P154|~55~829~~

Bon Appétit - Peter Mayle~Travels through France with knife, fork and corkscrew~The early part of Peter Mayle's life was spent in the gastronomic wilderness of post-war England. But a business trip to Paris at the tender age of nineteen began an enduring fascination with the French and their love affair with food and wine. In Bon Appétit he brings to life all the charm and taste of France's culinary calendar: its fairs, festivals and traditions.
He visits Livarot, where his nose encounters its far from modest fromage, and revels in the spectacle of the annual competitive cheese-eating contest; in Martigny-les-Bains he learns the best way to eat snails; and he becomes the English confrére of Vittel, haven of the frog-fancier.
What Peter Mayle discovers is the high level of enthusiasm for any event, however bizarre, that seeks to turn eating and drinking into a celebration. Warm , witty and mouthwatering in equal measure, Bon Appétit is proof that the old saying "Lovely country, France. Pity about the French", is only half correct.~Bon Appétit - Peter Mayle|P30|~55~805~~

French Leave - John Burton Race~Based on the highly acclaimed Channel Four series of the same name, French Leave is a memoir of that year.~Escaping the stresses and strains of everyday life is something many of us can only dream of. But for two Michelin star chef John Burton Race the dream became a reality when he swapped the pressures of running a highly successful London restaurant for a year in a rural farmhouse in south-west France.
Based on the highly acclaimed Channel Four series of the same name, French Leave is a memoir of that year. The result is a personal journey of discovery as Burton Race faces the challenges of uprooting his wife, six children-and pet Labrador-to the tiny hamlet of Montferrand, in the beautiful unspoilt region of the Aude.
Here he discovers a way of life rooted in simple timeless pleasures-visits to the local market, fishing in the Black Mountain and exploring the neighbouring towns and villages. Everywhere he goes his passion for food provides a passport into the hearts and minds of the locals-many of them unforgettable characters. There are fascinating and hilarious encounters along the way-and of course, superb food and wines.
How much better does it get?~French Leave - John Burton Race|P33|~55~807~~

French Desserts - Laura Washburn~All your favourite sweet French dishes, from soufflés to parfaits, from hazlenut meringue cake to chocolate mousse.~All your favourite sweet French dishes, from soufflés to parfaits, from hazlenut meringue cake to chocolate mousse.~French Desserts - Laura Washburn|P58|~55~809~~

Confessions of a French Baker - Peter Mayle & Gerard Auzet~Breadmaking Secrets, Tips and Recipes~"In Cavaillon, there are seventeen bakers listed in the Pages Jaunes, but we had been told that one establishment was ahead of all the rest in terms of choice and excellence, a veritable palais de pain. At Chez Auzet, so they said, the baking and eating of breads and pastries had been elevated to the status of a minor religion."
This was written in 1988 in one of Peter Mayle's notebooks as he researched his best-selling book A Year in Provence. And ever since his first visit, the Boulangerie Auzet has remained one of his favourite places in the world.
Many more people came to visit the bakery after A Year in Provence was published, all wanting more than just bread. They wanted ingredients, recipes, tips - anything that might help then to recreate Gerard Auzet's wonderful culinary creations.
Confessions of a French Baker will do just that. Among the anecdotes and tips, you will discover how to make mouth-watering sweet and savoury breads, the secret of handling dough correctly, the history of the shop: in short the perfect way to bring Boulangerie Auzet into your own kitchen.~Confessions of a French Baker - Peter Mayle & Gerard Auzet|P78|~55~823~~

The Wine Regions of France - Michelin~The wine regions of France is a brand-new guide for anyone who has ever dreamed of touring the French vineyards and discovering more about the country's traditional enjoyment of wine and cuisine…..~The wine regions of France is a brand-new guide for anyone who has ever dreamed of touring the French vineyards and discovering more about the country's traditional enjoyment of wine and cuisine.
Fourteen tours cover each of the main regions in practical detail, leading you through the hidden heartlands and the great cultural capitals of French wine, introducing the wine-makers and their estates, and offering expert insights to add knowledge and enjoyment to your trip.

Included:
* Tours through the 14 main wine regions
* Over 500 hotels, guesthouses and restaurants
* Shopping guide to food and wine shops
* Maps and plans
* Information and tips on serving, storing and tasting wine.~The Wine Regions of France - Michelin|P75|~55~1224~~

The Little Book of Bordeaux Wines~Everything you want to know about your favourite subject in one handy volume.~Everything you want to know about your favourite subject in one handy volume.~The Little Book of Bordeaux Wines|P64|~55~811~~

The Little Book of Champagne~Everything you want to know about your favourite subject in one handy volume.~Everything you want to know about your favourite subject in one handy volume.~The Little Book of Champagne|P65|~55~813~~

The Little Book of Truffles~Everything you want to know about your favourite subject in one handy volume.~Everything you want to know about your favourite subject in one handy volume.~The Little Book of Truffles|P66|~55~817~~

Eyewitness Companions: French Wines: Robert Joseph~The definitive visual companion.
How to enjoy and appreciate the wines of more than 200 major appellations. Bringing each wine and region to life….~The definitive visual companion.
How to enjoy and appreciate the wines of more than 200 major appellations. Bringing each wine and region to life
Detailed maps and photographs help you to discover the best wines and where they are produced.
Food recommendations and expert advice
At-a-glance information to help you choose classic and regional dishes to match the wines. Santé !
Special Tours
From Champagne to Languedoc, explore the heartlands of French wine.~Eyewitness Companions%3A French Wines%3A Robert Joseph|P73|~55~819~~

Eyewitness Companions: French Cheeses~Foreword by Joël Robuchon
The definitive visual companion. Special photography clearly illustrates the unique characteristics of each cheese. Expert Advice on over 350 French Cheeses……~The definitive visual companion. Special photography clearly illustrates the unique characteristics of each cheese.
Expert Advice on over 350 French Cheeses
How to buy a good cheese, store and serve it to enhance flavour, aroma and texture. Recommendations and tips
Paris restaurateurs suggest the ideal wines to drink with each cheese.
Explore the best producers and regions From the Pyrenees to farms in Normandy, and France's ancient monasteries.~Eyewitness Companions%3A French Cheeses|P76|~55~821~~