{"title":"Cooking--Regional \u0026 Cultural--French","description":null,"products":[{"product_id":"anthony-bourdains-les-halles-cookbook-strategies-recipes-and-techniques-of-classic-bistro-cooking","title":"Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking","description":"\u003cp\u003e\u003cb\u003e20TH ANNIVERSARY EDITION \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"It's like having the chef standing on the back of your clogs while you cook . . . This is evergreen.\" \u003c\/b\u003e\u003cb\u003e-Gabrielle Hamilton\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eGlobally beloved chef Anthony Bourdain's bestselling classic-the hearty, delicious recipes and provocative tricks of the trade from his famed French brasserie where he made his name-with a new foreword from Gabrielle Hamilton.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eBefore stunning the world with his bestselling \u003ci\u003eKitchen Confidential\u003c\/i\u003e, and hit TV shows \u003ci\u003eParts Unknown \u003c\/i\u003eand \u003ci\u003eNo Reservations\u003c\/i\u003e, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, 20 years after its original publication, Bourdain's \u003ci\u003eLes Halles Cookbook\u003c\/i\u003e remains an audacious classic, full of his signature humor and charm. \u003cp\u003e\u003c\/p\u003eBourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-firing off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right. \u003cp\u003e\u003c\/p\u003eAs practical as it is entertaining, Anthony Bourdain's handsomely repackaged \u003ci\u003eLes Halles Cookbook \u003c\/i\u003eand new foreword from Gabrielle Hamilton make for a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.\u003cdiv style=\"display:none\"\u003eISBN-10: 158234180X\u003cbr\u003eISBN-13: 9781582341804\u003cbr\u003eAuthor: Bourdain, Anthony, N\/A, N\/A\u003cbr\u003ePublisher: Bloomsbury USA\u003cbr\u003e\n\u003c\/div\u003e","brand":"Bloomsbury USA","offers":[{"title":"HardCover (Oct 2004)","offer_id":45656965677253,"sku":"9781582341804","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781582341804.jpg?v=1768885951"},{"product_id":"le-bistrot-paul-bert-french-comfort-food-from-the-parisian-restaurant","title":"Le Bistrot Paul Bert: French Comfort Food from the Parisian Restaurant","description":"\u003cb\u003eThis long-awaited, beautifully photographed and designed cookbook offers celebrated versions of classic French bistro dishes from one of the most iconic Parisian restaurants\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Step into the Bistrot Paul Bert, the legendary Parisian restaurant, where the freshest ingredients meet time-honored methods, chalkboards list the daily specials, candlelight flickers over crisp white tablecloths, and the hum of lively conversation is punctuated by the clink of wine glasses. \u003cp\u003e\u003c\/p\u003e In this beautifully illustrated cookbook, proprietor Bertrand Auboyneau welcomes us all into this special place and shares his approach to more than 100 of the most comforting, beloved French dishes. \u003cp\u003e\u003c\/p\u003e Learn to make the best versions of the classics--everything from the perfect green salad and irresistible frites, to exceptional oeuf mayonnaise, steak au poivre, sole meunière, tarte tatin, and Grand Marnier soufflés. Requiring only a limited number of ingredients and basic techniques, this food is not fussy, but it shines with the help of Auboyneau's expert guidance, written with the home cook in mind. \u003cp\u003e\u003c\/p\u003e For devotees of the restaurant or anyone simply looking to bring the flavors of France into their kitchens, \u003ci\u003eBistrot Paul Bert\u003c\/i\u003e is an accessible, atmospheric introduction to the simple art of bistro cooking.\u003cdiv style=\"display:none\"\u003eISBN-10: 1419784005\u003cbr\u003eISBN-13: 9781419784002\u003cbr\u003eAuthor: Auboyneau, Bertrand, N\/A, N\/A\u003cbr\u003ePublisher: Harry N. Abrams\u003cbr\u003e\n\u003c\/div\u003e","brand":"Harry N. 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Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'\" --\u003ci\u003eEntertainment Weekly\u003cbr\u003e\u003c\/i\u003e \u003cbr\u003e\"I only wish that I had written it myself.\" --James Beard\u003cbr\u003e \u003c\/b\u003e \u003cbr\u003e Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, \u003ci\u003eMastering the Art of French Cooking\u003c\/i\u003e offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. \u003cp\u003e\u003c\/p\u003eJulia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes--from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. 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She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining.\" --Thomas Keller, The French Laundry\u003cdiv style=\"display:none\"\u003eISBN-10: 0375413405\u003cbr\u003eISBN-13: 9780375413407\u003cbr\u003eAuthor: Child, Julia, Bertholle, Louisette, Beck, Simone\u003cbr\u003ePublisher: Knopf Publishing Group\u003cbr\u003e\n\u003c\/div\u003e","brand":"Knopf Publishing Group","offers":[{"title":"HardCover (Oct 2001)","offer_id":45657890848965,"sku":"9780375413407","price":58.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9780375413407.jpg?v=1768895620"},{"product_id":"moveable-feasts-a-story-of-paris-in-twenty-meals","title":"Moveable Feasts: A Story of Paris in Twenty Meals","description":"\u003cb\u003eA rising-star food writer takes the reader on a gastronomic adventure around Paris to indulge in its irresistible melting-pot of cuisines.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eParis has a justifiable claim to be the center of European gastronomy--but beyond its trademark terrasses and zinc-topped tables, what can its cuisine tell us about the city? 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At the legendary food market Épicerie Bon Marché, hundreds of square feet are dedicated to everything chocolate, from biscuits and bonbons to baking bars and luxurious tins of drinking chocolate. \u003cp\u003e\u003c\/p\u003eAt home, chocolate shines in creations like \u003ci\u003epâte à tartiner\u003c\/i\u003e (homemade Nutella) and \u003ci\u003egâteau au chocolat\u003c\/i\u003e, a rich, nearly flourless cake with a texture that dances between mousse and moist crumb. The recipe for this cake in \u003ci\u003eChocolat\u003c\/i\u003e is the little black dress of desserts: simple yet irresistible. 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Whether that's preparing a meal for your family and taking the time to enjoy it together around the table or taking an extra moment to set the table with fresh flowers, curating your own joy is worth your time. This cookbook offers plenty of ideas for adopting this particularly French habit in your own life. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eFrench at Heart\u003c\/i\u003e shows how to create simple, joyous family meals around your own table, in whatever place you call home. Recipes range from classics that will make you fall in love with France--things like Salade Niçoise, French Onion Soup, and Tarte Tatin--to more modern French favorites with surprising flavors, like Tataki-Style Beef Tenderloin and Duck Confit Tostadas. \u003cp\u003e\u003c\/p\u003e They are simple recipes, what Taylor and Smith Franchini often cook for their family after a long day, and reflect their take on familiar French dishes. There is plenty of advice from the heart on how to serve a memorable cheese or charcuterie board, curate a French-inspired pantry, start your own kitchen garden, or get the most out of your local farmers' market. \u003cp\u003e\u003c\/p\u003e Creating meaningful moments around meals and sharing them turns out to be quite contagious--and exactly why people love coming to see Taylor and Smith Franchini at their cooking school.\u003cdiv style=\"display:none\"\u003eISBN-10: 1419771973\u003cbr\u003eISBN-13: 9781419771972\u003cbr\u003eAuthor: Taylor, Marjorie, Franchini, Kendall Smith, N\/A\u003cbr\u003ePublisher: Abrams Books\u003cbr\u003e\n\u003c\/div\u003e","brand":"Abrams Books","offers":[{"title":"HardCover (Apr 2025)","offer_id":45659643871429,"sku":"9781419771972","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781419771972.jpg?v=1768913205"},{"product_id":"mostly-french-recipes-from-a-kitchen-in-provence-a-cookbook","title":"Mostly French: Recipes from a Kitchen in Provence (a Cookbook)","description":"\u003cb\u003eA \u003ci\u003eTasting Table\u003c\/i\u003e Best Cookbooks 2025 pick \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA \u003ci\u003eReal Simple\u003c\/i\u003e Best Cookbooks 2025 pick \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA \u003ci\u003eTable \u003c\/i\u003eMagazine Best Cookbooks pick\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eA \u003ci\u003eBerkshire Eagle \u003c\/i\u003eMust-Have Cookbooks 2025 gift guide inclusion\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eFrom the young American woman who bought Julia Child's home in the South of France sight-unseen, \u003c\/b\u003e \u003cb\u003e\u003ci\u003eMostly French\u003c\/i\u003e is a love letter to the food and place; it is lushly photographed, filled with more than 100 modern recipes, and for anyone who loves France and Julia Child.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eMostly French \u003c\/i\u003eis a stunningly beautiful cookbook developed and photographed at La Pitchoune, Julia Child's home in Provence. Inspired by the olive trees and hills of lavender, thyme, and wild asparagus, author and cooking instructor Makenna Held shares 150 recipes that pay homage to the serenity of Southern France. Through dishes such as Roasted Chicken with Lemon and Sumac, Caprese with Peaches and Strawberries, and Lavender Salted Caramels, among dozens of others that lean into France and ease, she channels the best of French cooking: simple ingredients, technique, and balanced flavors. \u003cp\u003e\u003c\/p\u003eBut just as deliciously, \u003ci\u003eMostly French \u003c\/i\u003eis Makenna's story of finding herself in the slower pace of the French countryside. She lives with the spirit of Julia Child and honors her legacy, while forging her own path as a cook and teacher. In the narrative woven throughout the introductory material and recipe headnotes, Makenna writes as much about developing as a person as she does about developing delicious recipes. \u003cp\u003e\u003c\/p\u003eWhat makes this book special is Makenna's classic French staples--Roasted Tomato \"Jam,\" Dream Vinaigrette, and sauces like an easy Hollandaise, put to use next to meal-sized salads, roasts, and omelettes that make a meal. 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Condiments made from cereals, dried fruit, and grains (mustard, pesto, salted dried fruit) Milk and plant-based dairy products (almond milk, yogurt, raspberry butter) Easy to dress doughs (pie crusts, quiches, profiteroles ) Leftover bread preparations (biscotti, croutons) \u003c\/ul\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1962098370\u003cbr\u003eISBN-13: 9781962098373\u003cbr\u003eAuthor: Castel, Benoît\u003cbr\u003ePublisher: Tra Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Tra Publishing","offers":[{"title":"Hardcover (May 2026)","offer_id":46356865319109,"sku":"9781962098373","price":37.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781962098373.jpg?v=1781310913"},{"product_id":"the-art-of-frozen-desserts-ice-cream-sorbets-cakes-macarons-popsicles-more","title":"The Art of Frozen Desserts: Ice Cream, Sorbets, Cakes, Macarons, Popsicles, \u0026 More","description":"\u003cb\u003e\"Shines a spotlight on ice cream as a central part of indulgence...and encourages everyone to embrace the art of frozen desserts.\" --Ane Sophie Pic\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\"With a touch of extravagance, Emmanuel Ryon elevates ice cream to an art form.\" --Pierre Hermé\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\"\u003c\/b\u003e\u003cb\u003eFlavorful, easy-to-follow... gently guides readers into the world of frozen desserts.\u003c\/b\u003e\u003cb\u003e\"\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003ci\u003e\u003cb\u003e--Library Journal\u003c\/b\u003e\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003e60+ artisanal recipes for making and enjoying gourmet frozen desserts by Emmanuel Ryon, winner of the Meilleur Ouvrier de France title for ice cream and pastry.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThe story of ice cream, now one of the most widely consumed foods in the world, unfolds over the course of centuries. 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Among the 60 elegant recipes for artisanal frozen desserts, you'll find: \u003cbr\u003e \u003cul\u003e \u003cli\u003eClassic and unique ice creams and sorbets (asparagus and tonka bean, popcorn vanilla, apricot verbena...)\u003c\/li\u003e \u003cli\u003eTravel cakes (hazelnut financier, maple syrup brownie, green tea marble cake...)\u003c\/li\u003e \u003cli\u003eChilled desserts (Baked Alaska, chocolate semifreddo, hazelnut churros, yuzu crepe suzette glacé...)\u003c\/li\u003e \u003cli\u003ePopsicles, granitas, and yogurts (Campari cocktail popsicle, sheep's milk yogurt with red berry coulis...)\u003c\/li\u003e \u003cli\u003eFrozen fruits (tomato with tomato basil, pineapple with caramelized bananas...)\u003c\/li\u003e \u003cli\u003eAnd even drinks (coconut matcha milkshake, Viennese hot chocolate...)\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003eAre you ready to thrill your taste buds?\u003cdiv style=\"display:none\"\u003eISBN-10: 1962098389\u003cbr\u003eISBN-13: 9781962098380\u003cbr\u003eAuthor: Ryon, Emmanuel, Pic, Anne-Sophie, Hermé, Pierre\u003cbr\u003ePublisher: Tra Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Tra Publishing","offers":[{"title":"Hardcover (Jun 2026)","offer_id":46414410481861,"sku":"9781962098380","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781962098380.jpg?v=1781864994"},{"product_id":"french-patisserie-master-recipes-and-techniques-from-the-ferrandi-school-of-culinary-arts","title":"French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts","description":"Ferrandi, the French School of Culinary Arts in Paris--dubbed \"the Harvard of gastronomy\" by \u003ci\u003eLe Monde\u003c\/i\u003e newspaper­--is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step--from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. \u003cp\u003e\u003c\/p\u003e Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school's experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. \u003cp\u003e\u003c\/p\u003e Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making.\u003cdiv style=\"display:none\"\u003eISBN-10: 2080203185\u003cbr\u003eISBN-13: 9782080203182\u003cbr\u003eAuthor: Ferrandi Paris, Nurra, Rina\u003cbr\u003ePublisher: Flammarion-Pere Castor\u003cbr\u003e\n\u003c\/div\u003e","brand":"Flammarion-Pere Castor","offers":[{"title":"Hardcover (Nov 2017)","offer_id":46414442299589,"sku":"9782080203182","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9782080203182.jpg?v=1781865561"}],"url":"https:\/\/www.inveni.store\/collections\/cooking-regional-cultural-french.oembed?page=2","provider":"Inveni","version":"1.0","type":"link"}