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Letters to a Young Chef by Daniel Boulud In this fascinating volume, Mr. Boulud not only speaks specifically about building a career as a chef in today's world, but examines why anyone would want to do so in the first place. With refreshing wit and candor, he relates the exhilarating juggling act that is running a world-class kitchen - and how, in many respects, haute cuisine is a high calling indeed. Part memoir, part advise book, part recipebook, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals. |
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The Paris Cookbook by Patricia Well Amazon.com American-born Paris dweller Patricia Wells has turned her love of French food into a remarkable series of culinary works. The Paris Cookbook reflects that affection and her familiarity with the Paris food scene, offering 150 of its best recipes. From famed chef Joël Robuchon's sublime Creamy White Bean Soup to a hearty flank steak dish courtesy of Wells's butcher; from bistro Chez Benoit's Asparagus and Green Bean Salad to confectioner La Maison du Chocolate's Bittersweet Chocolate Mousse, the book abounds in wonderful food |
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Larousse Gastronomique : The World's Greatest Culinary Encyclopedia by Prosper Larousse Gastronomique Montagne (Editor), Librarie Larousse, Larousse Librarie |
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French Lessons: Adventures with Knife, Fork and Corkscrew by Peter Mayle |
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Dieting For Dummies® by Jane Kirby and Dr Jocelyne Raison |
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