Since its first publication in 1938, Larousse Gastronomique has been the most authoritative source of culinary knowledge. It is the one book every professional chef and the avid home cook must have on his or her kitchen shelf because of its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies.

The culinary landscape has shifted dramatically over the last decade, necessitating a complete rewrite of this classic work. Larousse Gastronomique has been updated to include the most recent advancements that have forever changed the way we cook, such as sous-vide cooking and molecular gastronomy. This edition has a new, elegant look thanks to all-new color ingredient-identification photographs. For the first time, Larousse includes over 400 reportage photos–candid images of upscale restaurants from around the world–that provide behind-the-scenes access into the kitchens where the finest food is prepared. This revision includes dozens of new biographies of people who have made significant contributions to the food world, including Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.

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The Escoffier Cookbook and Guide to the Fine Art of Cookery, regarded as a suitable companion to the Larousse Gastronomique, provides a "how-to" method of techniques that aid in the improvement of cooking. The Escoffier Cookbook and Guide to the Fine Art of Cookery is here to teach you the steps for perfecting dishes. It is aimed at those who have already mastered their way around basic and not-so-basic cooking.

Classic cookbooks include recipes, quantities, and ingredients for preparing a specific dish. The Escoffier Cookbook and Guide to the Fine Art of Cookery, on the other hand, aims to improve your technique, making it a must-have for professionals. It was first published in 1903 and contains over 2,500 short recipes as well as summarized, comprehensive, and understandable content aimed at propelling you from good to great.

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Le Repertoire de La Cuisine, first published in 1914, is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. The Repertoire, as it is colloquially known, is a concise guide to the master's cuisine. This edition includes a special insert with introductory remarks from renowned chef Jacques Pepin, renowned food consultant George Lang, and Saulnier himself. It is the final word on the recipes, terminology, and techniques that comprise classic French cooking. It is both concise and extremely comprehensive.

You won't find big glossy photos, meticulous lists of ingredients and instructions, measurements or temperature details, or anything else like that here. For those who are already well versed in classic French techniques, the Repertoire is a handy, highly portable, quick reference. Professional chefs, restaurateurs, hotel owners, wait staff managers, and anyone else interested in fine dining will find a definitive catalog of French culinary terms, as well as over 6000 recipes, each briefly listed on just a few detailed lines.

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Master chef Paul Bocuse interpreted and revised the definitive reference tome on the entire spectrum of twentieth-century French cooking for the home cook. Paul Bocuse, the celebrated chef, is the authority on classic French cuisine. He shares 500 simple, traditional French recipes in this volume. These recipes, aimed at the novice but with enough variety to entice the seasoned chef, can be easily prepared at home and emphasize the use of the freshest and simplest ingredients.

The Paul Bocuse: The Complete Recipes book is divided into twenty-two chapters, fourteen of which cover savory recipes and eight of which cover sweet recipes, ranging from soups to soufflés, via terrines, fish, meat, and vegetables. Appendices with useful information include average cooking times for various types of meat, conversion tables, and a glossary of key French culinary terms.

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Michel Guerard is the creator of a revolutionary method for making beautiful French food without calories. This is the cookbook that demonstrates to Americans for the first time what authentic and original cuisine minceur truly is - a whole new approach to cooking pioneered by the phenomenally talented and successful young French chef who decided on his own that fine French food does not have to be fattening. The end result is unprecedented: strictly low-calorie recipes backed up by one of our time's great chefs' skill, training, and creative imagination.

Cuisine Minceur is based on traditional French cooking principles. It is an extension of both grande cuisine and the less elaborate nouvelle cuisine that all of France's best chefs are experimenting with. However, it is far more radical than nouvelle cuisine in its elimination of calories - truly a tour de force that has only been attempted in France, if at all, by Michel Guerard.

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The acclaimed French Laundry restaurant in Napa Valley—dubbed "the most exciting place to eat in the United States"—celebrates its 25th anniversary in 2019 (The New York Times). The most influential cookbook of the century commemorates this occasion by highlighting the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, and an obsessive perfectionist. And this, his first cookbook, is as satisfying as a meal at the French Laundry: a series of small, impeccable, highly refined, intensely focused courses.

From innovative soup techniques to the proper way to cook green vegetables to secrets of great fish cookery to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures one of America's great restaurants, its great chef, and the food that makes both unique through recipes, essays, profiles, and extraordinary photography.

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A new generation of chefs has reimagined French cuisine. In Paris, a new movement is gaining traction. Young chefs are rejecting stuffiness in favor of a more enjoyable and less formal dining experience. They are turning out fantastically inventive food in tiny independent bistros mostly on the outskirts of the city, avoiding many of the old sauces and relying instead on the vibrancy of responsibly sourced ingredients. Because they work in small kitchens with few or no staff, advance planning is essential. Among their culinary tricks are inventive uses for humble root vegetables such as rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and reviving the classic crumble for dessert.

Jane Sigal captures these chefs' creative approach in Bistronomy, curating recipes that translate their genius in ways that the home cook can achieve. Stéphane Jégo, the chef at L'Ami Jean, creates the soulful but unexpected Winter Squash Soup, which is topped with cocoa whipped cream. Atsumi Sota's Haricots Verts Salad with Strawberries and Feta is a crowd-pleaser at Clown Bar. There's also Sean Kelly's showstopping Cherry and Beet Pavlova. Bistronomy's more than a hundred dishes demonstrate that these Parisian bistros have evolved into culinary idea factories. Bistronomy, like a trip to Paris, will make you fall in love with French cooking all over again.

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Alexandre Gauthier, the owner of the extraordinary restaurant La Grenouillère in northern France and a Michelin-starred French chef, has written his first book. Alexandre Gauthier has been the chef at La Grenouillère, a 16th-century farmhouse on the banks of the Canche in La Madelaine-sous-Montreuil, northern France, since 2003. There, he creates a highly personal cuisine that captures the essence of each season.

It is powerful, warm, sensual, earthy yet delicate, and is built on the foundations of a classic French cuisine stripped of its formality and unnecessary intricacies. Superior photographs by Marie Pierre Morel showcase Gauthier's food and the beauty of the region, where La Grenouillère has become a popular destination for food lovers from around the world. Here, he offers 100 of his culinary creations for you to read, cook, and think about.

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Mastering the Art of French Cooking has something for everyone, from seasoned experts to beginners who love good food and want to recreate the savory delights of French cuisine. It contains 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way.

Instead of presenting an endless and diffuse catalogue of dishes, Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the emphasis is on key recipes that serve as the foundation of French cuisine and lend themselves to an infinite number of variations, bound to expand anyone's culinary repertoire.

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Even people with no cooking skills have heard of Alain Ducasse. Alain Ducasse has 21 Michelin stars and is without a doubt one of the best chefs in the world. He is also the author of the cookbook Le Grand Livre de Cuisine. This may be a book that is out of your price range for something to round out your library. But if you're a top chef or a foodie who understands the significance of Le Grande Livre de Cuisine, there's no need to explain.

The ultimate recipe collection and food preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares 700 French and Mediterranean recipes that incorporate ten key cooking styles in a detailed reference that includes a wide range of ingredients and courses.

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