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  1. 1
    Published 2001
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    Le Cordon Bleu kitchen essentials : the complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu.
  2. 2
    by Trubek, Amy B.
    Published 2000
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    Haute cuisine : how the French invented the culinary profession /
  3. 3
    by Hanson, Rosi
    Published 2000
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    Recipes from the French wine harvest : vintage feasts from the vineyards /
  4. 4
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    La cuisine de Joël Robuchon /
  5. 5
    by Blanc, Georges, 1943-, Fobard, Coco
    Published 2001
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    Simple French cooking : recipes from our mothers' kitchens /
  6. 6
    by Beaugé, Bénédict
    Published 2000
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    L'atelier of Alain Ducasse : the artistry of a master chef and his protégés /
  7. 7
    by Roux, Michel, 1941-2020
    Published 2000
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    Michel Roux : life is a menu : reminiscences and recipes from a master chef /
  8. 8
    by Bras, Michel
    Published 2002
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    The notebooks of Michel Bras.
  9. 9
    by Wolfert, Paula
    Published 1999
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    Cooking of South-West France /
  10. 10
    by Wells, Patricia
    Published 1998
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    L'atelier of Joël Robuchon : the artistry of a master chef and his protégés /
  11. 11
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    The medieval kitchen : recipes from France and Italy /
  12. 12
    Published 2001
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    French food : on the table, on the page, and in French culture /
  13. 13
    by Guérard, Michel, 1933-
    Published 1992
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    Minceur exquise /
  14. 14
    by Pitte, Jean-Robert, 1949-
    Published 2002
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    French gastronomy : the history and geography of a passion /
  15. 15
    by Olney, Richard
    Published 1992
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    Simple French food /
  16. 16
    by David, Elizabeth, 1913-1992
    Published 1999
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    French provincial cooking /
  17. 17
    by Ducasse, Alain
    Published 1998
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    Ducasse flavors of France /
  18. 18
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    American brasserie : 180 simple, robust recipes inspired by the rustic foods of France, Italy, and America /
  19. 19
    by Ferniot, Jean
    Published 1991
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    French regional cooking /
  20. 20
    by Escoffier, A. 1846-1935
    Published 1979
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    The complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire /
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