{"title":"France","description":"","products":[{"product_id":"pre-order-a-parisian-bistro-la-fontaine-de-mars-in-50-recipes-cecile-maslakian","title":"A Parisian Bistro: La Fontaine de Mars in 50 Recipes (Cécile Maslakian)","description":"\u003cp\u003eExplore the secrets and recipes of La Fontaine de Mars, one of the oldest bistros in Paris, and one of the most renowned\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cspan\u003eWelcome to the lively atmosphere of La Fontaine de Mars, a Parisian bistro founded in 1908, nestled in the heart of the French capital. As soon as guests pass through the heavy red curtain, they are captivated by the spirit of a place that has lovingly preserved the traces of its past. Checkered tablecloths, vintage objects, earthenware tiles, and delicious dishes in generous portions await. Here, you can discover glorious recipes, such as Cassoulet, Porcini Mushroom Pâté., and Strawberry-Pistachio Sabayon, and see the colorful history of La Fontaine de Mars unfold before your eyes. Neighborhood regulars, savvy tourists, celebrities (including Robert De Niro, who contributes a foreword, and Mick Jagger), American expatriates, and figures from the world of fashion all frequent this legendary address.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":31741164781615,"sku":"01PAR1585","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/aParisianBistro.jpg?v=1585022308"},{"product_id":"atelier-crenn-metamorphosis-of-taste-dominique-crenn-karen-leibowitz","title":"Atelier Crenn: Metamorphosis of Taste (Dominique Crenn, Karen Leibowitz)","description":"\u003cp\u003eAtelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature with evocative names like “A Walk in the Forest,” “Birth,” and “The Sea.” Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. 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She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eNow, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), \u003c\/span\u003e\u003ci\u003eDinner in French\u003c\/i\u003e\u003cspan\u003e will quickly become a go-to resource and endure as an indispensable classic.\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":31790625816623,"sku":"01DIN1596","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Dinner-in-French.jpg?v=1586534796"},{"product_id":"preorder-the-french-laundry-per-se-thomas-keller","title":"The French Laundry, Per Se (Thomas Keller)","description":"\u003cp\u003e\u003cspan\u003eBound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in \u003c\/span\u003e\u003cem\u003eThe French Laundry, Per Se\u003c\/em\u003e\u003cspan\u003e, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eJust reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThroughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAnd with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—\u003c\/span\u003e\u003cem\u003eThe French Laundry, Per Se\u003c\/em\u003e\u003cspan\u003e will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2020\u003c\/span\u003e\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":32460157648943,"sku":"01FRE1696","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Thomas-Keller-Per-Se.jpg?v=1595349455"},{"product_id":"french-laundry-cookbook-the-t-keller","title":"The French Laundry Cookbook (Thomas Keller)","description":"\u003cspan data-mce-fragment=\"1\"\u003eMost dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom 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, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe French Laundry Cookbook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Workman","offers":[{"title":"Default Title","offer_id":40340316815407,"sku":"01FRE2605","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/FrenchLaundry.jpg?v=1609716772"},{"product_id":"ad-hoc-at-home-t-keller","title":"Ad Hoc At Home (Thomas Keller)","description":"\u003cspan data-mce-fragment=\"1\"\u003eThomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAd Hoc at Home\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAd Hoc at Home\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e","brand":"Workman","offers":[{"title":"Default Title","offer_id":32735209685039,"sku":"01ADH353","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/AdHoc.jpg?v=1609715150"},{"product_id":"provence-c-r-craig","title":"Provence: Recipes from the French Mediterranean (Caroline Rimbert Craig)","description":"\n\u003cp\u003e\u003cspan\u003eProvence 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCaroline Rimbert Craig's maternal family comes from the southern foothills of Mont Ventoux, where the sun beats hard and dry, but aromatic herbs, vines, and fruit trees prosper. This is her guide to cooking the Provenal way, for those who want to eat simply but well, who love to cook dishes that rhyme with the seasons, and who want to recreate the flavors of the Mediterranean at home, wherever that may be.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith stunning color photographs to accompany the recipes, the book is also interspersed with shots of Provence's beautiful landscapes, reflecting the region's rich culinary culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePublished 2019\u003c\/span\u003e\u003c\/p\u003e","brand":"Interlink","offers":[{"title":"Default Title","offer_id":32805554454575,"sku":"01PRO1420","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/BTKA_15956291216013434_3401e065112578b118733db2c1b90d.jpg?v=1604706792"},{"product_id":"preorder-a-table-recipes-for-cooking-and-eating-the-french-way-rebekah-peppler","title":"À Table: Recipes for Cooking and Eating the French Way (Rebekah Peppler)","description":"\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eMastering the Art of French Cooking\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003emeets\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eDinner: Changing the Game\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cstrong\u003eÀ\u003c\/strong\u003e \u003cstrong\u003eTable\u003c\/strong\u003e: \u003cstrong\u003eRecipes\u003c\/strong\u003e \u003cstrong\u003efor\u003c\/strong\u003e \u003cstrong\u003eCooking\u003c\/strong\u003e \u003cstrong\u003eand\u003c\/strong\u003e \u003cstrong\u003eEating\u003c\/strong\u003e \u003cstrong\u003ethe\u003c\/strong\u003e \u003cstrong\u003eFrench\u003c\/strong\u003e \u003cstrong\u003eWay\u003c\/strong\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. 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He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSo enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now \u003ci data-mce-fragment=\"1\"\u003eBouchon\u003c\/i\u003e, the cookbook, embodies this cuisine in all its sublime simplicity.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBut let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBecause versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBut learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In \u003ci data-mce-fragment=\"1\"\u003eBouchon\u003c\/i\u003e, you get to experience them in impeccably realized form.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: \"I find this a hopeful time for the pig,\" says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. 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An evocative, intimate food monograph by the duo behind one of the most acclaimed restaurant collections in France - the Michelin starred restaurant group that has moved French cuisine from the ceremony and grandeur of haute cuisine to a lighter, fresher, more approachable style of cooking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis much-anticipated debut book celebrates ten years of chef Bertrand Grébaut and partner Théophile Pourriat's success. Its highly inspiring recipes demonstrate how they have moved French cuisine away from the ceremony and grandeur of haute cuisine. By introducing an air of simplicity and modernity to their cooking, they gained a legion of admirers, not only for their much-praised Parisian restaurant Septime but for their work in all four of their premises featured in the book. With a preface by acclaimed chef Alain Passard and natural winemaker Thierry Puzelat.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":40009873129519,"sku":"01SET2091","price":59.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Septime.jpg?v=1629417105"},{"product_id":"around-my-french-table-more-than-300-recipes-from-my-home-to-yours-dorie-greenspan","title":"Around My French Table: More than 300 Recipes from My Home to Yours (Dorie Greenspan)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThree hundred recipes from the author's French kitchen and those of her French friends and French artisans, plus tips and stories.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eWhen Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and the \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eLos Angeles Times,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNow in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eAround My French Table\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePacked with lively stories, memories, and insider tips on French culinary customs, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAround My French Table\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e will make cooks fall in love with France all over again, or for the first time.\u003c\/span\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":40774590103599,"sku":"01ARI2392","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/aroundmyfrenchtable.jpg?v=1649708737"},{"product_id":"mastering-the-art-of-french-cooking-volume-two-julia-child-simone-beck","title":"Mastering the Art of French Cooking Volume Two (Julia Child, Simone Beck) Trade Paperback","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWorking from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThey have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePaperback\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":44242737365296,"sku":"01MAS2323","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/artoffrenchcooking2_dae19ec2-93eb-4c42-9f82-1b2cf4104b60.jpg?v=1672793067"},{"product_id":"preorder-the-french-chef-cookbook-julia-child","title":"The French Chef Cookbook (Julia Child)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desc_summary0593537475-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eA beautiful new edition of the beloved cookbook capturing the spirit of Julia Child's debut television series,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe French Chef\u003c\/i\u003e—which made her a star and is now featured as the centerpiece of the television series\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJulia\u003c\/i\u003e—\u003ci data-mce-fragment=\"1\"\u003eThe French Chef Cookbook\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003eis\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003ea comprehensive collection of more than 300 classic French recipes.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBy 1963, Julia Child had already achieved widespread recognition as the best-selling author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMastering the Art of French Cooking\u003c\/i\u003e, but it wasn’t until her television 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Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changed the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966.\u003cbr data-mce-fragment=\"1\"\u003e     From that success came\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe French Chef Cookbook,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eJulia’s first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode—”Dinner in a Pot,” “Caramel Desserts,” “Beef Gets Stewed Two Ways”—the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes—including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse.\u003cbr data-mce-fragment=\"1\"\u003e     The definitive companion to Julia's groundbreaking television series,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe French Chef Cookbook\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis now available in a beautiful new edition, sixty years after Julia first took to the airwaves.\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\" data-mce-fragment=\"1\"\u003e2023\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":45292026462512,"sku":"01FRE2377","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/frenchchefcookbook.jpg?v=1690229389"},{"product_id":"the-complete-book-of-french-cooking-classic-recipes-and-techniques-vincent-boue-hubert-delorme","title":"The Complete Book of French Cooking: Classic Recipes and Techniques (Vincent Boué, Hubert Delorme)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eLegendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTraditional French cuisine can seem daunting, but it’s one of life’s great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOne hundred sixty-five classic recipes—onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin—are graded with a three-star rating so the home chef can gauge the complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCross-references to techniques, culinary terms, and complementary recipes facilitate navigation, and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, and dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2023\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":46617449267504,"sku":"01COM2527","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/completebookoffrenchcooking.jpg?v=1694298018"},{"product_id":"preorder-under-the-sign-of-the-moon-mirazur-mauro-colagreco-mauro-colagreco","title":"Under the Sign of the Moon: Mirazur, Mauro Colagreco (Mauro Colagreco)","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cb style=\"font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eA gastronomic exploration of Mirazur, the “best restaurant in the world,” and the creative vision of chef Mauro Colagreco.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cbr\u003eStep into the magical and delicious world of chef Mauro Colagreco’s Mirazur, the three-Michelin–starred restaurant situated along the French Riviera at the foot of the mountains and overlooking the sea.\u003cbr\u003e \u003cbr\u003eColagreco’s much-lauded cuisine takes its inspiration from the natural world and the terroir surrounding Mirazur; his personal garden, which brims with aromatic herbs and fragrant citrus trees just across from the restaurant; his Italian Argentinian heritage; and his background training with leading French chefs Bernard Louiseau, Alain Passard, Alain Ducasse, and Guy Martin.\u003cbr\u003e \u003cbr\u003eMore than just a cookbook, Mauro and Laura Colagreco’s \u003ci\u003eMirazur: Under the Sign of the Moon \u003c\/i\u003eunearths the chef’s unique vision and earth-honoring philosophy for food. The sustainable gastronomy translates into four menus, each following the lunar calendar. Food lovers will discover recipes of gastronomic excellence around four components (roots, leafs, flowers, and fruits) and journey through the gardens and orchards that have helped Mirazur grow to become the best restaurant in the world. Among the recipes included are: Turnip and Shellfish Tartlet; Carrot, Kumquat, and Pork Belly Terrine; Menton Onion, Caramote Shrimp, and Red Shiso; Celery Root and Squid Tagliatelle; Lamb Millefeuille; Radicchio Ravioli and Wild Boar Consommé; Petit Pois and Elderflower Ragout; Osmanthus, Langoustine, and Green Apple, Baby Fava Bean Tartlett and Pistachio, Mallard and Quince Terrine; Chia, Citron, and Venison Tartare; Raspberries and Verbena.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2024\u003cbr\u003e \u003cb data-mce-fragment=\"1\"\u003e\u003cbr\u003eWith Color Photography by Matteo Carassale\u003cbr\u003e \u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":47651483386160,"sku":"01UND2649","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/underthesignofthemoon.jpg?v=1707885003"},{"product_id":"preorder-le-sud-recipes-from-provence-alpes-cote-dazur-rebekah-peppler","title":"Signed Bookplate: Le Sud: Recipes from Provence-Alpes-Côte d'Azur (Rebekah Peppler)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFrom James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern \u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eProvence-Alpes-Côte d’Azur, featuring recipes that reflect the Provençal table from a modern perspective\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003e.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe charms of le sud are many. The food culture is vibrant and season-focused; the tables are welcoming and convivial. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eLe Sud\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Rebekah Peppler distills these flavors, techniques, and spirit of the South of France into a never-before-seen collection of recipes, photographs, and stories.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe region—and its many culinary viewpoints—spans from the snowcapped Southern Alps in the north to the French Mediterranean in the south, the Rhône River to the west, and Italy along its eastern border. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. Here are recipes—from drinks to savory to sweet—that capture the modern tables and life lived around them in the south of France today.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eLe Sud’s\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e transporting photography expands our visual understanding of Provence outside solely lavender fields and endless summer holidays to showcase the geographically and culturally diverse region and its tables. As in\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e À Table\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e—her inspiring cookbook about dining the French way—Peppler’s recipes drip in home cook equity.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eInterwoven alongside the recipes and photography are fun, informative sidebars that reflect this perspective of eating and drinking in Provence-Alpes-Côte d’Azur and provide an inspiring, approachable guide to the south of France. Sidebars elevate a reader’s knowledge of southeastern French cooking and eating, from the wines of the region to after-dinner drinking to the (modern) Provençal cheese plate. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eLe Sud\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is more than a recipe book; it is a dive into and a celebration of this abundant, enchanting region that has long captured the imaginations of many.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eACCESSIBLE FRENCH COOKING: With dishes that are easy to make on a weeknight but impressive enough to serve at a party, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eLe Sud \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003egives home cooks the tools they need to recreate the magic of a Provençal table anywhere in the world. Included are recipes that take you from start—Tapenades, Pissaladière, and Martini Provençal—to mains and sides—Market Day Roast Chicken and Potatoes, The Pasta I Crave Every Time I’m Near the Sea, and Ratatouille—through to the very end of the meal—Navettes, La Tropézienne, and Tarte au Citron.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMORE THAN A COOKBOOK: With insight into the staples of South of France living, from Provençal wine to marché must-haves, tips on gathering, and the longstanding tradition of apéro, this book is so much more than a collection of recipes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA GORGEOUS GIFT FOR FRANCOPHILES: Shot in Provence-Alpes-Côte d’Azur, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eLe Sud\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is filled with Joann Pai's evocative photography. Readers will feel as if they are traveling through and seated around tables across the south of France.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePerfect for: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFrancophiles the world over, readers with existing memories of France, and those who want to armchair travel alike.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAnyone who loves to eat seasonally and cook with fresh ingredients.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRelaxed cooks and hosts looking for recipes that are approachable for the home cook.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFans of Rebekah Peppler's work, including \u003ci data-mce-fragment=\"1\"\u003eÀ Table\u003c\/i\u003e, her James Beard Award–nominated book \u003ci data-mce-fragment=\"1\"\u003eApéritif\u003c\/i\u003e, and her writing in the \u003ci data-mce-fragment=\"1\"\u003eNew York Times.\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePeople of all ages who like to plan unfussy meals with delicious food and minimal prep.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFolks who dream of or are planning a trip to le sud.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2024\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":47699849937200,"sku":"01LES2666","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/lesud.jpg?v=1708477754"},{"product_id":"preorder-nicoise-market-inspired-cooking-from-frances-sunniest-city-rosa-jackson","title":"Niçoise: Market-Inspired Cooking from France's Sunniest City (Rosa Jackson)","description":"\u003cp class=\"p1\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eTravel to the sunny French Riviera and discover Niçoise cuisine alongside a skilled teacher. 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