Cookbooks

A B C D E F G HI J K L M N O P Q R S T U V W X Y Z

Stephen Reynaud
French Feast
Oct 2009
Stewart, Tabori & Chang

Author of the acclaimed Pork & Sons, Stephen Reynaud returns to culinary publishing with this brimming and often playful guide to French feasting. Incorporating the regional cuisines of France—including the prolific influence of immigration—with entries on the farms, architecture, wine, and spirits of local life, French Feast presents a veritable banquet of cultural heritage. Reynaud focuses his exploration on traditional and family-oriented dishes, the meals that make a French occasion, with recipes for classics like boeuf bourguignon, pike terrine, and head cheese alongside regional specialties that showcase the idiosyncratic adaptations of French cooking in the countryside. Reynaud approaches his subject with as much humor as love and the result is a rich, accessible guide to the unencumbered culinary exuberance of the French feast.

Mort Rosenblum
A Goose in Toulouse and Other Culinary Adventures in France
Jun 2002
Farrar, Straus and Giroux

In France, you are what you eat, and no one knows this better than Mort Rosenblum. Here, this internationally acclaimed journalist and James Beard Award-winning food writer for his last book, Olives, applies his superb nose for news and fine fare to the food-drenched culture of a country that takes its cuisine as seriously as its politics.

Pascal Rigo
American Boulangerie
Aug 2003
Bay Soma Publishing

2004 IACP Award Nominee for Bread, Other Baking and Sweets Category; The French bakery is recognized the world over as the bastion of the fine art of baking. But how can one experience the true French bakery without a visit to France? Simply by following the guidance and simple instructions of the man who has changed the way San Franciscans think about their breads and pastries, Pascal Rigo. He and his crew of bakers and pastry chefs have poured into this book the knowledge of many lifetimes, of many provinces. And, they have provided recipes that do not compromise authenticity while making the minor adjustments needed to account for local ingredients and the needs of the home cook.

Martin Picard
Au Pied de Cochon
Sep 2008
Pgw

Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here — Picard leads readers into shameless gastronomic indulgence with such hearty dishes as Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations complement the lively text.

Keith McNally; Riad Nasr; Lee Hanson
Balthazar Cookbook
Jan 2009
Crown Publishing Group

Magnificent classic French brasserie recipes from one of the most celebrated restaurants in the country. The Balthazar Cookbook is already creating a buzz among food lovers and critics as the first major French cookbook since Patricia Wells's Paris Cookbook. Started by Keith McNally in 1997, Balthazar quickly became a New York hot spot, famed for its star-studded clientele, its lively, friendly atmosphere, and its superbly prepared versions of the "comfort" foods served up in Parisian brasseries. Beautifully designed and enhanced with glorious full-color and black-and-white photographs, The Balthazar Cookbook captures the restaurant's incomparable style and offers more than 100 recipes from its signature dishes.

Hamersley, Gordon
Bistro Cooking at Home : More Than 150 Classic and Contemporary Dishes
Oct 2003
Broadway Books

2004 IACP Award Winner for Chefs and Restaurants Category; Bistro cooking--bold and full-flavored--is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now Gordon Hamersley of acclaimed Hamersley’s Bistro in Boston helps home cooks bring these classic dishes into their own kitchens.

Paul Bocuse
Bocuse in Your Kitchen: Simple French Recipes for the Home Chef
Apr 2007
Random House Inc.

Author and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. According to the chef, "Simple fare is, in my opinion, the best-the kind that I love to prepare at home for my family and my friends," and Bocuse in Your Kitchen teaches even the most inexperienced of cooks how to share his flair for good food. The book is divided into 15 chapters by type of dish; from soups to meats, vegetables, and desserts, each of the 220 recipes is explained step-by-step. Bocuse's carefully chosen dishes-from beef bourguignon, blanquette de veau, and potato-leek soup; olive tapenade and old-style mustard sauce; to rhubarb jam, pears in wine sauce, and tarte Tatin-highlight the flavor of each ingredient, resulting in food that maintains its freshness and integrity. Bocuse in Your Kitchen includes 60 illustrative photos that serve to inspire, as well as a glossary of culinary terms and techniques.

Alford, Katherine
Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence
Oct 2001
Chronicle Books LLC

Gourmands have a long-standing love affair with the elegant and sublime flavors of caviar, truffles, and foie gras–it's a passion derived of good taste and an appreciation for the finer things in life. The intoxicating aroma of roasted truffles, the rich velvety taste of seared foie gras, Caspian caviar savored with a delicate slice of brioche–these luxurious ingredients create a dazzling orchestra for the senses. And now, author Katherine Alford reveals how easy it is to infuse your cooking with three of the most revered delicacies in haute cuisine.

David Waltuck and Andrew Friedman
Chanterelle
Oct 2008
Taunton Press

New York’s Chanterelle opened in 1979 and has steadfastly remained one of the city’s most timeless restaurants. The book, the restaurant’s first, begins with a charming account of the business’s beginnings, and in the same light, thoughtful prose appears throughout the book in recipe introductions and anecdotes about staff and events. The 150-plus recipes inspired by Chef David Waltuck’s seasoned and delicate interpretation of French country-style cooking are complemented by photography that provides an appealing, evocative look at the life and times of the restaurant. Chanterelle, with its surprisingly creative and ambitious dishes (e.g. Squab Mousse with Juniper and Green Peppercorns, Scallops with Duck Fat, or Brined Roast Pork Loin with Fennel Jus and Fennel Flan) is a perfect gift for inspiring your favorite cook around the holidays and throughout the seasons.

Alice Waters
Chez Panisse Cooking
Nov 1994
Random House Publishing Group

For the first time in five years, Chez Panisse presents an entirely new collection of recipes reflecting the whole range of innovations emanating from the great kitchen of the most influential restaurant in the United States. 16 photos.

Daniel Boulud
Cooking With Daniel Boulud
Nov 1993
Random House Publishing Group

Daniel Boulud, chef/owner of the wildly successful Restaurant Daniel on Manhattan's Upper East Side, has assembled a volume of spectacular recipes for which the gastronomic community has been enthusiastically clamoring. This collection of over 200 recipes includes everything from hors d'oeuvres to desserts that are lavishly illustrated and adapted for the home cook.

David Burke
Cooking with David Burke
Jan 1995
Knopf Doubleday Publishing Group

Cooking with David Burke is a book full of energy, enthusiasm, and true culinary invention, a stunning debut for a fresh and welcome new voice in American cooking...The Burke style blends the principals of haute cuisine with French country cooking, American regional specialties, and ethnic touches. He takes to new heights the European technique of building a dish, rather than displaying food flat upon a plate...

Per-Anders Jörgensen
Eating with the Chefs: Family Meals from the World's Most Creative Restaurants
Phaidon
Auguste Escoffier, translated by H.L. Cracknell and R.J. Kaufmann J. W. Wiley & Sons
Escoffier: Le Guide Culinaire: The Original, Unabridged Translation Into English
Jun 2011
J. Wiley & Sons

When Auguste Escoffier first thought of this definitive guide to the cannon of French cuisine in 1882, he intended it “for the younger generation … for those who, starting work today, will in twenty years’ time be at the top of their profession.” With the publication of this newest English translation, almost 130 years since the first spark of inspiration, Escoffier gets his wish. (Again.) Because it’s the next generation of culinary talents that will now dive into the master’s carefully catalogued guide to classic French cuisine, confident in its authenticity. Amateurs beware: Escoffier’s famous narrative recipes assume a level of culinary mastery (Oeufs Mignon assumes knowledge of Sauce Périgueux which assumes knowledge of a “well-flavored Demi-glace,” etc.), putting the book squarely in the realm of students and professionals. And especially for those students of the culinary arts not (yet) versed in its rich past, introductions by Heston Blumenthal (who delves into the past at Dinner) and CIA President Dr. Tim Ryan put Escoffier’s genius in historic perspective. “The man casts a long shadow,” says Blumenthal. “We eat the way we eat because of Auguste.”

Michel Bras
Essential Cuisine
Mar 1902
Ici La Press

Michel Bras is a three star Michelin Chef, the owner of an extraordinary inn located in one of the most beautiful spots in France, but he is much more than that. He is the author of a cuisine filled with fresh emotions. Each of his dishes is a discovery and simplicity itself. It is a happy and inventive cuisine. It is a cuisine that owes more to love than science, a universe filled with wonder.

Patricia Wells
Food Lover's Guide to Paris, 4th edition
Apr 1999
Workman Publishing Company, Inc.

An inveterate explorer of all things culinary, Patricia Wells brings us the very best of Paris: not only unforgettable evenings in her foolproof selection of restaurants, bistros, and cafes, but the places to find the flakiest croissants, earthiest charcuteries, sublimest cheeses, most knowledgeable wine merchants, gleaming pots and pans, and the holy grail of breads, pain Poilane.

Peter Mayle
French Lessons: Adventures with Knife, Fork, and Corkscrew
Apr 2002
Random House Inc

A joyous exploration and celebration of the infinite gastronomic pleasures of France. Ranging far from his adopted Provence, Peter Mayle now travels to every corner of the country armed with knife, fork, and corkscrew. He takes us to tiny, out-of-the-way restaurants, three-star Michelin wonders, local village markets, annual festivals, and blessed vineyards. Includes a few recipes.

Laurent Tourondel and Charlotte March
Fresh from the Market: Seasonal Cooking with Laurent Tourondel and Charlotte March
Sep 2010
John Wiley & Sons

Fresh from the Market might be an elegant cookbook geared towards the home chef, but it contains valuable insights for professionals looking to marry a farm-fresh perspective with refined cuisine. Because it’s from master chef Laurent Tourondel, progenitor of the BLT restaurant empire, the recipes combine the lush product of local country farms with a cosmopolitan culinary finesse. And because it’s Tourondel, the dishes balance decadence with subtlety, refinement with rusticity. Photographs from Quentin Bacon complement Tourdondel’s culinary narrative; Bacon’s evocative pictures beautifully tell every dish’s story from farm to table. The book is portioned into chapters by season, with a comprehensive list of seasonal ingredients and recipes progressing from the cocktail and amuse bouche all the way to entrees and desserts. Touchingly familiar and yet sophisticated menus for the season’s holidays round out the generous offerings. Pigs in a Blanket “Ritz Carlton” opens a Thanksgiving Menu complete with duck confit and Turkey with chestnut-sausage stuffing. With juxtapositions like this Tourendel succeeds in making gourmet cuisine seem as comfortably familiar as it is in his many restaurants.

Freddy Girardet
Girardet : Recipes from a Master of French Cuisine
Aug 2002
Ten Speed Press

During the heady glory days of haute cuisine in the 1970s, gourmands from around the world dined at fine restaurants in Paris, Lyons, Roanne, and other parts of France. Yet another illustrious culinary destination was located in a renovated town hall in a village outside of Lausanne, Switzerland, where Frédy Girardet was creating sublime French cuisine to international acclaim, earning three Michelin stars. Chef Girardet entered semiretirement in 1996, and now, 20 years after the publication of his landmark first cookbook, the eagerly anticipated second book has arrived. Over 100 classic recipes are presented, including signature dishes with such classic Girardet ingredients as foie gras, truffles, and citrus.

James Peterson
Glorious French Food : A Fresh Approach to the Classics
Sep 2002
Wiley, John & Sons, Incorporated

2003 James Beard Award Winner! Mediterranean Category; His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine.

Bernard, Francoise; Ducasse, Alain
Good Cuisine
Jun 1902
Ici La Press

Francoise Bernard and Alain Ducasse make for an unusual, yet highly complimentary culinary pairing. Francoise Bernard is the author of one of the touchstones of French cooking, Les Recettes Faciles, which has inspired generations of cooks. She continues to reach millions of her countrywomen with her message of economical, simple cooking via her television appearances. Alain Ducasse is a master chef and restauranteur know the world over for his three star Michelin restaurants in Paris and Monaco, and for the extraordinary experience he offers those who dine at Ducasse in Manhattan. They move in different spheres, yet are heirs to a common culinary tradition.

Jacques Pépin
Jacques Pépin's Complete Techniques: More Than 1,000 Basic Preparations and Recipes, All Demonstrated in Step-by-Step Photographs
May 2001
Black Dog & Leventhal Publishers, Inc.

"This is a seminal work, and like no other. Jacques Pépin is not only a renowned chef, a foremost authority on French cuisine, and a great teacher; also, as all of us know who have seen him in action, he is truly a master technician. For us to have all this information in our hands, fully illustrated and explained, is indeed a treasure." -Julia Child

Auguste Escoffier
Ma Cuisine
Apr 2001
Octopus Publishing Group

New paperback edition of the classic. Auguste Escoffier was the "King of Chefs and Chef of Kings," a founder of London's famed Savoy Hotel, and probably the greatest cook of all time. Among the sublime tastes elegantly presented here: Hot Lobster Mousse; Chestnut Croquettes; and Meringue with Custard Cream. A complete cooking course in one volume!

Julia Child, Louisette Bertholle and Simone Beck
Mastering the Art of French Cooking : Volume One
Oct 2001
Knopf Doubleday Publishing Group

Forty years ago Mastering the Art of French Cooking ignited America's passion for good food, and brought that food into our homes. It remains as essential today as it was then--a great teaching cookbook and the preeminent French cookbook for the American kitchen.

Michel Roux
Michel Roux: Sauces, Revised & Updated Edition
Mar 2010
Rizzoli, New York

Many chefs have experienced the deep-bellied frustration when top-quality protein or tender young produce is ruined by mediocre sauce. But most chefs also know that a well-made sauce can exalt otherwise modest product to new heights of culinary glory. Executive Chef of The Waterside Inn at Bray—currently celebrating its 25th year with three Michelin stars—Michel Roux knows the value of a good sauce. “I first discovered the magic of sauces as a fourteen year-old apprentice to a professional chef,” says Roux, at which point he fell entirely in love with this time-honored component of traditional French cuisine. In this updated and revised version of his classic sauce compendium, Roux shares the techniques and tips he’s accrued since that first encounter over the course of his brilliant career. He shares decades’ worth of soup-sagesse, wisdom will surely turn your sense of sauce from a mere foundational component of a dish to the liquid sine qua non of great cuisine. Over 200 recipes—and the kind of tips that only come with Chef Roux’s seasoned experience—make this an invaluable resource to chefs in French cuisine and beyond—anywhere, in fact, that perfected, exquisitely prepared sauce has a place on the table.

Victor Gielisse, CMC and Ron DeSantis, CMS of The Culinary Institute of America
Modern Batch Cookery
Feb 2011
John C. Wiley and Sons
A comprehensive guide to volume cooking from The Culinary Institute of America, Modern Batch Cookery offers the culinary professional a complete look at the brass-tacks of large quantity cooking. After an introductory glimpse of proper menu planning, budget balancing, and recipe building, the book provides chapters on stocks, soups, and sauces, breakfast and brunch, salad dressings, salads, sandwiches, appetizers, entrées, side dishes, reception foods, baked goods, and desserts. With serving yields for Hollandaise Sauce measured in gallons, and enough Gnocchi Piedmontese to feed 50, these recipes are clearly geared towards the professional kitchen with a serious output. Since Modern Batch Cookery is mainly comprised of staple dishes, this book is best used as a skeleton onto which a chef or kitchen can graft its own style. Be forewarned, when the book promises healthful recipes, they’re talking about sanitation—Buttermilk Fried Chicken by the gallon isn’t a calorie burner.
Grant Achatz and Nick Kokonas with Dave Beran, Photography by Christina Seel
Next Restaurant: Paris 1906
Jan 2011
Achatz LLC

It’s apt that the same year that saw the original, unabridged translation of the Guide Culinaire also saw the publication of Next Restaurant: Paris 1906—the wireless, cyber-bound, great culinary grandson of Escoffier’s original. The first in the “near-real-time” documentation of Next Restaurant’s time-and-taste jumping menu publications, Paris 1906 presents both the rationale for their starting point and the extensive, elegant menu that made up their first three-month culinary tour, courtesy of Executive Chef Dave Beran. "By starting Next in Paris in 1906, we honored one of the greatest chefs of all time," says Achatz, "and in the process showed … just how far—or not—cooking has evolved in the last 100 years.” Recipes give reference numbers, so you can check back to Escoffier’s originals [“Potage a la Tortue Claire,” (907); “Bombe Ceylan” (4826)]. But unlike Achatz et alia, Escoffier was scant on instruction, not to mention void on visuals, which are presented here in full, color-rich, iPad perfection. Photos showcase Beran’s modern aesthetic updates on the French classics—Next tends to plate where Escoffier buffets—and give readers a peek into the cobalt blue, industrial-chic, visually spare jumping-off platform that is the Next restaurant space. At a radically affordable $4.99, it’s an easy addition to your iBook shelf. Just leave room for the next Next, coming soon to an iPAD near you.

Patricia Wells
Paris Cookbook
Nov 2001
HarperCollins Publishers

Celebrated author of Foodlovers' Guide to Paris and French food authority Patricia Wells explores the mouth-watering food of Paris in this unique collection of recipes, resources, and tips.

Patricia Wells
Patricia Wells At Home In Provence:Recipes Inspired by Her Farmhouse in France
Oct 1999
Simon & Schuster Adult Publishing Group

Here are 175 recipes from Patricia's farmhouse kitchen. As you read and cook from this book, you will feel as if you have actually joined Patricia Wells in her beloved stone farmhouse, her passion for the foods, flavors, and people of Provence will become yours. As comforting as an old friend, as enlivening as a trip to the sun-dappled hills of southern France, this book will truly bring Provence into your kitchen, and you will want to visit its pages again and again.

Alain Ducasse
Provence of Alain Ducasse
Mar 2001
Assouline

The world-renowned chef shares his secrets of Provence with recipes, addresses and places. Alain Ducasse has a grounded obsession, a secret garden, a protected territory–namely, Provence. Ducasse is, of course, familiar with all the well-known locations, but in this book he chooses to highlight places off the beaten track: the best markets, wineries, villages, the best terraces to have your aperitif. In each chapter, you will find those addresses and phone numbers for guidance. He even includes many recipes to inspire you in the kitchen.

Jean-Georges Vongerichten
Simple Cuisine : Easy Recipes for Four Star Food
Oct 1998
Wiley, John & Sons, Incorporated

Simple Cuisine presents the pioneering cooking of Jean-Georges Vongerichten. A new and versatile cooking style that maximizes flavor and simplicity while minimizing preparation time and effort. He replaced the heavy, tediously prepared essentials of classic French cooking with basic building blocks- vinaigrettes , flavored oils, extracted vegetable juices and simmered vegetable broths- to create a lighter cuisine.

More than 200 simple, original and delicious dishes including Sea Scallops with Garlic and Saffron Oil, Honey-Ginger Glazed Shallots, Lobster Poached in Lemon Grass Broth, Bouillon with Basil Dumplings, all of which are prepared using healthful cooking techniques like steaming and stir-frying. These extraordinary recipes will help you to cook like a four star chef in your home.

Michel Richard
Sweet Magic: Easy Recipes for Delectable Desserts
Nov 2010
Harper Collins Publishers

Although his latest cookbook may advertise itself as a housewife’s companion, Michael Richard pays homage to precision and technique with every recipe. To say the recipes are easy is not to say that they are simple: crème brulée and Galette des Rois appear in all their glory. The recipes are “easy” because of the assertive and clear directions provided by Richard, who also updates classics—like the “Chocolate Saint-Honore Lulu,” which adds a chocolate glaze to the Parisian favorite—and introduces bold flavor profiles found in the dishes like “Corn Cookies with a Smidgen of Curry.” Coupled with simple line drawings of the dishes that evoke Saint Exupery’s Le Petit Prince, Sweet Magic: Easy Recipes for Delectable Desserts is an asset to the kitchen professional and amateur baker of lazy Sundays, thumbing through her favorite recipes.

Chad Robertson
Tartine Bread
Sep 2010
Chronicle Books

Welcome to bread, not as a food, but as a way of life. Chad Robertson’s devotion to the history and process of bread baking is unsurpassed. It’s what earns the chef and owner of Tartine Bakery industry admiration and his recipes Biblical status among bakers and carbohydrate aficionados. Tartine Bread scales back Robertson’s bakery recipes for the home cook and includes chapters on basic country bread, semolina and whole-wheat flours, baguettes, and enriched breads. And with more than 30 recipes that use days-old bread, cooks can replicate the hearty, healthy, and bread-laden fare that cements Tartine Bakery’s unrivalled reputation for crafted café cuisine. Sous chef Eric Wolfinger’s photographs set a luxurious tone to the cookbook, and along with colloquial prose, take readers as close as they can get to looking over Robertson’s shoulder.

Joel Robuchon
The Complete Robuchon
Nov 2008
Knopf Publishing Group

This is the essence of Robuchon, distilled into one thick tome. From the sheer size, we’d guess that The Complete Robuchon is a compilation of nearly every recipe the great chef made in his career in French post-nouvelle cuisine. You won’t find color photographs or glossy paper in this book, just straight-up recipes for the classics and his own signature dishes, from Vichyssoise and pommes puree to sea bass tartare. Robuchon includes his thoughts on cooking methods, use of wine in food, and structures the rest like a classic French cookbook. It begins with stocks and sauces and progresses through salads, eggs, regional dishes, meat and seafood (a whole chapter dedicated to offal!), and ends with dessert. Eight hundred-plus recipes might sound like a lot, but its user-friendly layout and familiar writing style are enough to excite you about this wealth of knowledge; to his devout fans, it will read like a romantic novel. The simplicity of this book makes Robuchon’s tried and tested cooking within anyone’s reach, and is definitely a must-have for anyone interested in French cooking.

Anne Willan
The Country Cooking of France
Sep 2007
Chronicle Books LLC

According to Anne Willan, what makes French country cooking so compelling is “terroir,” its cultural and historical relationship to the land and the people who live there. This cookbook captures that perfectly. Divided into sections on specialties, such as savory tarts or rustic sauces, with large photographs of villages, farms, and homes in addition to those of the food, this book is an indispensable guide to French cuisine.

Hubert Keller
The Cusine of Hubert Keller
Sep 1996
Ten Speed Press

Fleur De Lys is the preeminent French restaurant in San Francisco and one of the finest restaurants in the country. The dining beneath it's colorful, billowing canopy of handpainted fabric is a dramatic and romantic experience, heightened by Keller's dazzling food and genuine charm.

Mark Peel
The Food of Campanile
Sep 1997
Random House Publishing Group

"The purpose of this book is not to document the latest fashion in food, or to dazzle people with food based on a school of archictecture, but to illustrate that everyone, with a little concentration and passion, can prepare flavorful and deeply satisfying food." Recipes include Roasted Chanterelle Salad, Duck Confit and Cannellini Bean Ravioli with Port Wine Sauce; Chess Pie to Chocolate Chip Cookies.

Andrew Jefford
The New France : A Complete Guide to Contemporary French Wine
Feb 2007
Octopus Publishing Group

This groundbreaking book not only covers all of France's fourteen wine regions, but also includes full-color maps for each one, with unrivaled cartographic detail. Andrew Jefford has traveled extensively in each of France's fourteen wine regions to enable him to write the most exhaustive and authoritative book on French wine to date.

Jacques Pépin
The Short-Cut Cook : Make Simple Meals With Surprisingly Little Effort
Jan 2001
HarperCollins Publishers

Jacques Pépin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes.

Madeleine Kamman
When French Women Cook

Long lauded as one of the world's most revered culinary instructors, French-born Madeleine Kamman's career arose from remarkably humble beginnings in central France. As a young woman, Madeleine got her training by working in a family restaurant in Touraine and in the kitchens of France's most respected regional cooks, who nourished her appetite for the tradition, rigor, and personal nature of cooking. Over 250 recipes for the simple dishes she learned at their sides illustrate her evocative reminiscences of a bygone era in rural France. Part travelogue, part social history, part instruction manual, this classic is required reading for anyone who wants to know more about the life, times, and tastes of a woman who has helped shape American cooking.

Clive Coates
Wines of France, New Revised Edition
Dec 1999
Wine Appreciation Guild, Limited

The most comprehensive and authoritative guide to all the wine producing areas in France with tastings from every single appellation and attention to the best growers in each region from Burgundy and Loire, the Rhone and Champagne, Alsace, the Jura and Savoie, Provance, Languedoc-Roussillon and of course, Bordeaux.