Publisher Comments

Beautiful shops and boutiques offer delectable pastry and tarts, chocolate and candy, wine, bread, and cheese, olive oil, tea, and soup: the finest products from France's many celebrated regions and across the globe.

The authors traversed the streets of the capital to bring together this mix of traditional and exotic flavors, organic and fusion trends that embody Parisian delicacies--both sweet and savory. Sarramon's photographs present a feast for both eyes and stomach: from the Cakes de Bertrand, served in a romantic old-world interior, to the Maison des 3 Thes, with its expensive teas and lavish decor. The shops, often created by a great chef or famous name in French gastronomy, may include a "take-out" counter of catered fare for a no-fuss feast at home.

From the most traditional establishments to the hottest new addresses, an indispensable address book completes the selection to provide the epicurean visitor with satisfaction in every quarter of the capital. Rich with ideas for eating well, Parisian Food Shops is the ultimate indulgence!

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Publisher Comments

There are many reasons why Paris is one of the hottest travel destinations in Europe; its rich history, unique architecture, fine restaurants and wine are just some of the things that attract visitors seemingly from all corners of the world.

Focusing on 10 Parisian restaurants that hold Michelin's rating stars, which rank them among the hottest dining destinations in the world, Haute Cuisine Paris provides a comprehensive, in-depth look at each of these fine eateries. Included in the book is the history of each restaurant, interviews with the chef as well as recipes from their kitchen. A complete section is devoted to each restaurant with gorgeous photographs of the restaurant's interiors as well as its food offerings.

For tourists, Haute Cuisine Paris will also take readers on a walking tour of the sites of interest in the vicinity of each restaurant. Whether it's a nearby museum, park, or romantic cafe, the book will provide readers with all the information they need to explore the district surrounding the restaurant and at the same time work up an appetite in anticipation of dining at one of the world's hottest restaurants. Above all, this book will appeal to Francophiles as well as those looking for the best in fine dining in one of the most visited cities in the world.

The work is superbly accompanied by portraits of their respective chefs and by a selection of the recipes that have contributed to the fame of these icons of Paris. Culinary art, tourism and gastronomic history, in one volume..

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Publisher Comments

The only complete guide to every street market and market district in Paris, with beautiful full color photographs throughout

Perhaps the most pleasurable way for any visitor to feel at home in Paris-and one of the easiest ways to get to know the city-is to meander through any of its dozens of street markets. It's also the best way to find a wide variety of uniquely French gifts-from antique books and botanical prints to flea market finds and household goods-not to mention legendary cheeses, produce, and bounty of the French countryside.

The authors have explored and described every market in every neighborhood. They also have included streets that are devoted to selling one type of thing-from the centuries-old booksellers along the Seine to those lined with stores selling items as varied as fabric and discounted designer clothing.

And, for everyone who feels their time in the city is all too short, they have suggested itineraries based on the opening days of the markets with local restaurant recommendations.

Also included are tips, translations of important phrases, and pointers on what to look for so that the visitor will be able to make the most of this exhilarating and fun French experience.

All the market information is supplemented by sidebars that round out the experience, including a listing of favorite wine bars, a visit to the wood oven in the cellar of the famous bakery Poilane, and strolls down the best shopping streets in Paris.

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Publisher Comments

Rival indulges the reader with a discerning selection of splendid historic restaurants, notorious brasseries, down-to-earth bistros, and contemporary hot spots. Each is described in delectable detail. From the glittering decadence of Michelin 3-star chef Guy Martin's Le Grand Vefour, to Jacques Garcia's trendy Hotel Costes, and from Philippe Starck's Bacarrat wonderland to the student haven at Polidor, the restaurants presented here are tried and true; they define the delights of dining a la francaise.An indispensable black book provides the reader with contact information for the featured restaurants as well as other exceptional eateries in the food capital of the world. Rival covers all the notable addresses in a volume that serves as both a practical reference as well as an exquisite visual feast for the armchair traveler.

"Despite an introduction touting Parisian gastronomy and its two defining styles (cuisine savante and cuisine bourgeoise), there's little evidence of such fare in these pages. Rather, the authors of this illustrated volume dote on dcor, which is, admittedly, magnificent in most cases. Examples of art nouveau and art deco mingle with illustrations of contemporary design and a 'post-historic' style that mixes old and new, as Rival and Sarramon, who coauthored the more scintillating Gourmet Shops of Paris, showcase more than 100 dining establishments in the City of Lights. The scenes are no doubt beautiful: a glimmering chandelier with several hundred glass drops illuminates a room at the restaurant at the Plaza Athene; the quintessentially French bistro L'Ami Louis looks like a set straight out of Gigi; art deco fabulousness infuses La Coupole, with the work of Fernand Leger and others decorating the pillars in the dining room. Yet for all the photographs' attractiveness, they feel oddly hollow: patrons are scant, bustling waiters nonexistent. Ample text accompanies the images, giving a crash course in Parisian history seen through its restaurants. Design aficionados will eat this up; foodies, meanwhile, will require more sustenance. 180 color photos." Publishers Weekly (Copyright Reed Business Information, Inc.)

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About the Author

In this sumptuous book, Sophie Dudemaine one of the best selling cookbook authors in France has selected and simplified 100 recipes from Alain Ducasse's encyclopedic Grand Livre de Cuisine. While retaining the spirit of Ducasse's recipes, Dudemaine has made the world-renowned chef's cuisine accessible to every home cook. In addition, Linda Dannenberg, the author of more than 20 books on French cooking and culture (as well as Stewart, Tabori and Chang's Perfect Vinaigrettes), has tested and adapted the recipes for an American audience.

The book includes a wide range of starters such as pumpkin veloute soup and scallop salad; entrees such as salmon with morels, scampi carpaccio, spicy lamb loin, and duck a l'orange; side dishes such as pesto pasta and risotto with zucchini and parmesan; and desserts such as apricot tarts, macaroons with mascarpone, and caramel ice cream, among many other delights. Recipes range from classic French dishes (foie gras, chicken fricassee, and crepes Suzette) to international favorites (lobster Newburg and veal saltimbocca).

About the Author

Alain Ducasse is the celebrated chef of four renowned restaurants: Le Louis XV in Monaco, Restaurant Plaza Athenee in Paris, Alain Ducasse at the Essex House in New York, and Beige in Tokyo. In 25 years as a prominent chef, he has also become successful as an educator and publisher.

Sophie Dudemaine is a best selling cookbook author in France. More than 1.5 million copies of her books, which feature easy, original, and quick-to-prepare recipes, have been sold.

Linda Dannenberg writes about European cuisine, travel, and decorative arts for publications including Wine Spectator and Travel & Leisure. She is also the author of Stewart, Tabori and Chang's Perfect Vinaigrettes and True Blueberry.

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Publisher Comments

Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece "Le Guide Culinaire," Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery--whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine--invaluable guidelines culled from more than fifty years' experience.

Publisher Comments

Here, for the first time, is presented to the English-speaking public the entire translation of Auguste Escoffier’s masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It has successfully withstood the test of decades and remains a nonpareil among cookery books. Escoffier was personally involved with each new French edition of his work right up until 1921, when the fourth edition appeared. He altered and improved it over the years in line with his ideas of modification and adaptation. It is the fourth edition which has now been translated into English for the first time by H. L. Cracknell and R. J. Kaufmann.

Great care has been taken to use the original metric measurements and to give accurate conversions to Imperial and American measurements in brackets. Le Guide Culinaire is described by Escoffier himself as ‘ a useful tool rather than just a recipe book’ . It does not go into minute details of preparation, but offers to those who practice the art of cookery — whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine — invaluable guidelines culled from more than fifty years’ experience. The Complete Guide to the Art of Modern Cookery is therefore a repository of all that is best in Classical French and International cookery and should be kept close at hand and referred to constantly. A Memoir of Escoffier by his grandson, Pierre P. Escoffier, appears at the beginning of the book. An exhaustive index is also provided.

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Publisher Comments

Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.

The new edition, the first since 1988, expands the book's scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on bechamel and bearnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.

Larousse Gastronomique" is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.

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Publisher Comments

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:

• It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.

• It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.

• It adapts classical techniques, wherever possible, to modern American conveniences.

• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.

• It offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.

About the Author

Julia Child, a native of California and a Smith College graduate; Simone Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Mrs. Child studied at Paris’s famous Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, L’Ecole des Trois Gourmandes, at the same time that this book was taking shape. After that, Madame Beck published two cookbooks, Simca’s Cuisine in 1972 and New Menus from Simca’s Cuisine in 1979, and she continued to teach cooking in France. Madame Bertholle also had several cookery books published. Shortly after the appearance of Mastering the Art of French Cooking in 1961, Julia Child began appearing in the public television series The French Chef, which aired for many years all over the United States, and in 1978 the program Julia Child & Company was launched, followed the next year by Julia Child & More Company. In 1968 recipes from her early programs, many of which were drawn from this book, were published in The French Chef Cookbook.

In 1975 From Julia Child’s Kitchen was published, followed in 1978 and 1979 by Julia Child & Company and Julia Child & More Company, based on those programs. Also based on television series were the two books—Cooking with Master Chefs and In Julia’s Kitchen with Master Chefs—she wrote in the mid-1990s, as well as Julia and Jacques Cooking at Home, with Jacques Pépin, in 1999. The Way to Cook, her magnum opus, was published in 1989, and in 2000 she gave us Julia’s Kitchen Wisdom, a distillation of her years of cooking experience.

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