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 | World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book, he takes us on a culinary journey for both eye and palate. Here he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 years. Today, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to American professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, and so on). Illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference-and inspiration-for years to come. List Price: $ Price: $157.49   |
 | This extensively revised edition features 200 new recipes (3,500 in all), 400 new reference entries, new full-color photographs, a handy ribbon marker, and an appealing, contemporary new design and package. And, for the first time ever, entries on American cuisine! This new edition expands the book's scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on bechamel and bearnaise, Brillat-Savarin and Bordeaux, but now it's also the go-to source on biryani and bok choy, bruschetta and bhutan rice. List Price: $ Price: $59.50 |
 | The complete illustrated cooking course. Techniques, ingredients, and tools of classic modern cuisine with more than 2,500 full-color photographs. List Price: $ Price: $56.00 |
 | Out-of-print -- stock is limited! Fernand Point of La Pyramide, one of the most important restaurateurs of this century, offers memoirs, menus and recipes. Adaptation. I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking he has been an inspiration for legions of chefs. ~Thomas Keller, from The New York Times Book Review Price: $49.98 |
 | Here, for the first time, is presented to the English-speaking public the entire translation of Auguste Escoffier’s masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It has successfully withstood the test of decades and remains a nonpareil among cookery books. Escoffier was personally involved with each new French edition of his work right up until 1921, when the fourth edition appeared. He altered and improved it over the years in line with his ideas of modification and adaptation. It is the fourth edition which has now been translated into English for the first time by H. L. Cracknell and R. J. Kaufmann. This translation supersedes A Guide to Modern Cookery, the English version first published in 1907; it contained a fair percentage of Escoffier’s recipes but was not, unlike The Complete Guide to the Art of Modern Cookery, the comprehensive collection which contains some 2000 additional recipes. Great care has been taken to use the original metric measurements and to give accurate conversions to Imperial and American measurements in brackets. Le Guide Culinaire is described by Escoffier himself as ‘a useful tool rather than just a recipe book’. It does not go into minute details of preparation, but offers to those who practise the art of cookery — whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine — invaluable guidelines culled from more than fifty years’ experience. The Complete Guide to the Art of Modern Cookery is therefore a repository of all that is best in Classical French and International cookery and should be kept close at hand and referred to constantly. A Memoir of Escoffier by his grandson, Pierre P. Escoffier, appears at the beginning of the book. An exhaustive index is also provided. List Price: $ Price: $49.00 |