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Pierre Gagnaire, reinventing French cuisine / photographs by Peter Lippmann ; styling and recipe editing by Ric Trochon ; text by Jean-Francois Abert.
by Gagnaire, Pierre, 1950- | Abert, Jean-François. Publisher: New York : Stewart, Tabori & Chang, 2007Other title: Reinventing French cuisine.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 GAG 2007]
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Popular French cookbook / Mary Berry.
by Berry, Mary, 1935-. Publisher: Nowalk, CT : Longmeadow, c1977Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.50944 BER]
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Haute cuisine : how the French invented the culinary profession / Amy B. Trubek.
by Trubek, Amy B. Publisher: Philadelphia, Pa. : University of Pennsylvania Press, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.594409 TRU]
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French cooking : classic recipes and techniques / Vincent Boué, Hubert Delorme ; photographs by Clay McLachlan ; foreword by Paul Bocuse.
by Boué, Vincent | Delorme, Hubert | McLachlan, Clay | Bocuse, Paul, 1926-. Edition: English-language edition.Publisher: Paris : Flammarion, 2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 BOU 2010]
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Charcuterie and French pork cookery / Jane Grigson.
by Grigson, Jane. Publisher: London : Grub Street, 2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.664 GRI 2010]
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Ducasse made simple by Sophie : 100 recipes from the master chef simplified for the home chef / by Alain Ducasse and Sophie Dudemaine ; recipes adapted by Linda Dannenberg.
by Ducasse, Alain | Dudemaine, Sophie | Dannenberg, Linda. Publisher: Issy-Les-Moulineaux : Les Editions Alain Ducasse, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 DUC 2008]
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Atelier Crenn : metamorphosis of taste / Dominique Crenn with Karen Leibowitz ; Photographs by Ed Anderson.
by Crenn, Dominique. Publisher: Boston : Houghton Mifflin Harcourt, 2015Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 CRE 2015]
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Thuriès magazine gastronomie
by Thuriès, Yves. Publisher: Cordes sur Ciel : Thuriès magazine gastronomie, Other title: Thuriès gastronomie magazine.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.505 THU]
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The complete Robuchon / JoeÌl Robuchon ; translated from the French by Robin H.R. Bellinger.
by Robuchon, JoeÌl, 1945-. Publisher: London : Grub Street, 2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5941 ROB 2009]
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Olivier Roellinger's contemporary French cuisine : fifty recipes inspired by the sea / with Anne Testut and Alain Willaume ; [translated from the French by Louise Guiney, Susan Pickford and Joseph West].
by Roellinger, Olivier. Edition: English language ed.Publisher: Paris : Editions Flammarion, 2005Other title: Contemporary French cuisine.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 ROE]
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In the kitchen with Alain Passard : inside the world (and mind) of a master chef / written and illustrated by Christophe Blain ; recipes by Alain Passard ; with inking by Clémence Sapin & Christophe Blain ; graphic concept by Néjib Belhadj Kacem.
by Blain, Christophe | Passard, Alain, 1956- | Sapin, Clémence | Kacem, Néjib Belhadj. Publisher: San Francisco : Chronicle Books, 2013Copyright date: ©2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5092 BLA 2013]
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Le livre blanc / Anne-Sophie Pic ; photography by Michaël Roulier ; styling by Emmanuel Turiot ; text by Stéphane Davet ; art direction by Rachel Cazadamont.
by Pic, Anne-Sophie | Davet, Stéphane | Roulier, Michaël | Cazadamont, Rachel. Publisher: London : Jacqui Small, 2013Other title: Livre blanc..Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 PIC 2013]
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The art of cooking with vegetables / Alain Passard; Alex Carlier Publisher: [London] Frances Lincoln Limited, 2015. ©2012. Other title: Collages & recettes..Availability: No items available
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Le Cordon Bleu cuisine foundations : classic recipes / the Chefs of Le Cordon Bleu.
by Cordon bleu (School : Paris, France). Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, 2011Other title: Cuisine foundations.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 COR 2011]
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The country cooking of France / by Anne Willan ; photographs by France Ruffenach.
by Willan, Anne. Publisher: San Francisco : Chronicle Books, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 WIL]
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Brasseries & bistros in Paris / foreword, Andre Santini ; photography, Valentine Vermeil ; text, Matthieu Flory, Clementine Forissier.
by Flory, Matthieu | Forissier, Clementine. Publisher: Antwerp : Tectum Pub., c2008Other title: Brasseries and bistros in Paris.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.9544 FLO 2008]
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French provincial cooking / Elizabeth David.
by David, Elizabeth, 1913-1992. Publisher: London : Grub Street, 2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5944 DAV]
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