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.

Paris to Provence is a culinary travelogue of separate summers spent in France, interweaving a collection of simple recipes with evocative memories and stories of those years.

Presents illustrated, step-by-step instructions for fifteen French recipes suitable for young chefs, each with lists of ingredients and utensils, and a brief description. Includes information about The Feast of the Kings festival.

Food in France has always been about much more than mere sustenance. In a French home, the kitchen is the heart and soul of the house. More often than not it's part of family history, with favorite recipes being handed down through many generations and remembered fondly at the table. In The French Kitchen, Chef Michel Roux Jr. presents this comprehensive guide to French cooking and that will delight everyone who's gathered around the table.

"Provence is the fruit and vegetable garden of France, where much of its most beautiful produce is grown. These ingredients, combined with Provence's unique identity, position, and history have resulted in a cuisine full of heart, balance, and soul -- a cuisine that showcases its peoples' reverence for the produce, the changing seasons, and the land. Caroline Rimbert Craig's maternal family comes from the southern foothills of Mont Ventoux, where...

Originally published in France, Maison Kayser's French Pastry Workshop provides step-by-step instruction for making dozens of classic desserts. From festive creations to simple but sophisticated fare, Kayser provides clearly written recipes and his expert insight so you can replicate his delectable creations. More than 70 recipes include his bakery bestsellers, such as raspberry macaroons, lemon meringue tartlets, Epiphany cake, Yule logs, financiers,...