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French Cooking:     more books (99)

Classic French Cooking: Recipes for Mastering the French Kitchen by Elisabeth Luard, 2004-10-01 Julie and Julia: My Year of Cooking Dangerously by Julie Powell, 2009-07-01 At Home with the French Classics by Richard Grausman, 1988-01-12 Chez Nous: Home Cooking from the South of France by Lydie Marshall, 1995-04 Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud, Dorie Greenspan, 1999-11-03 Elizabeth David Classics: "Mediterranean Food", "French Country Cooking" and "Summer Cooking" by Elizabeth David, 1999-10-31 The Vegetarian Bistro: 250 Authentic French Regional Recipes by Marlena Spieler, 1997-07-01 Acquired Taste: The French Origins of Modern Cooking by T. Sarah Peterson, 1994-11 MASTERING THE ART OF FRENCH COOKING, Volumes 1 and 2 by Julia Child, Simone Beck, et all 1996 Hundred Glories of French Cooking by Robert J. Courtine, 1976-04 Classic French Cooking - Foods Of The World by Craig; Franey, Pierre and the Editors of Time-life Books Claiborne, 1970 Easy French Cooking by Carol Colbert, 2000-05-01 Mastering the Art of French Cooking: Volume Two by Julia Child; Simone Beck, 1979-01-01 Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, 2008-03-15

lists with details

81. Cooking.com - Recipe Browse
    Artichokes in Olive Oil Source The Heritage of french cooking, French. Green Asparaguswith SoftBoiled Eggs Source The Heritage of french cooking, French.  
    http://www.cooking.com/recipes/browse_ctg_det.asp?Cuisine=4&orderkey=Cuisine

82. Savoring France: Recipes And Reflections On French Cooking By Georganne Brennan
    French Cuisine Guide from CHIPS. Savoring France Recipes and Reflectionson french cooking by Georgeanne Brennan Georgeanne Brennan  
    http://www.chipsbooks.com/savfranc.htm
    
    Extractions: by Georgeanne Brennan Georgeanne Brennan shares a wealth of stories and lore that takes readers from raising goats in the hills above Nice to dining in a fashionable restaurant in Paris to cooking bouillabaisse over a driftwood fire at the beach. Savoring France is a culinary tour in search of the true French table, an intriguing tapestry of local specialties and national dishes. Contents Index click here to see books of related interest ORDER NOW Savoring France

83. French Cooking / Cooking 2000
    Translate this page La quiche Lorraine - / - Champignons au jambon - / - Le clafoutis. Le velouteau Saumon - / - Le soufflé au fromage - /- Bananes Flambées.  
    http://www.iac.co.jp/~issh3/cook1.html

84. French Cooking / Cooking 2000
    We lau gh a lot in the class !! and we eat YUMMY thigs !  
    http://www.iac.co.jp/~issh3/cook.html

85. Nexen Services, L'hébergement à Votre Service
    french cooking basic culinary course and French gourmet seminar.2 programs Content of french cooking and gastronomy course  
    http://pyxis.nexenservices.com/abm/eng/french_culinary_courses.htm

86. French Cooking -
    Rubrique french cooking. Chocolate Powder Drink Banania A famous frenchchocolate drink for breakfast. Net weight 500 grammes. $ US 5,00 euros 5,68.  
    http://www.paris-shoppings.com/us/c26.html

87. Santa Fe Restaurants: French Cooking
    HOME Copyright © 2002 Santa Fe Restaurant Association •Post Office Box 22805 • Santa Fe, NM 87502 • 505-986-8383,  
    http://www.santaferestaurants.net/pages/french.html

88. JosseyBass :: Secrets Of Good French Cooking
    Professional Cooking Culinary Arts, Secrets of Good french cooking Pierre PaillonISBN 0471-16062-8 Hardcover 192 Pages August 1996 US $55.00 Add to Cart.  
    http://www.josseybass.com/cda/product/0,,0471160628|desc|2960,00.html

89. Jojo - Country French Cooking - The Jojo Story
    San Francisco Bay Area's fine dining scene, Jojo Restaurant thrives as an elegantbut comfortable home for exquisitely prepared, gourmet country French cuisine  
    http://jojorestaurant.com/story/
    
    Extractions: Great restaurants begin in the kitchen. Jojo is no exception. One of the true jewels of the San Francisco Bay Area's fine dining scene, Jojo Restaurant thrives as an elegant but comfortable home for exquisitely prepared, gourmet country French cuisine. Jojo made its debut in late 1999 under the care and supervision of its owners and operators, longtime bay area chefs Curt Clingman and Mary Jo Thoresen. Two of the Bay Area's most admired and respected chefs, Curt Clingman and Mary Jo Thoresen opened Jojo in late 1999 to realize their vision of a great restaurant. The two chefs bring to this endeavor the fruits of their associations with many of this pioneering gastronomic region's most influential and ground~breaking restaurants. This feeling of a perfectly realized world in balance is also self evident when one picks up the menu. Jojo is one of the only fine dining restaurants anywhere that presents all of its daily offerings on one page. Alone among many great restaurants, it invites you to compose your meal, from starters to dessert.

90. Jojo - Country French Cooking - The Wine List
    Champagne, Brut Blanc de Blancs, Agrapart Start the evening like the French,with a flute of champagne. $8.75/ glass $20/ half btl. $39/ full.  
    http://jojorestaurant.com/wine/winelist.htm

91. Provencal Cooking,mediterranean Cuisine,french Cooking,quick Cooking
    for those who love garlic flavor of provencal cooking,mediterraneancuisine,french cooking,quick cooking. ®,  
    http://www.garleo.com/play.htm
    
    Extractions: Who comes home after a long day at work and has time to peel garlic and then puree it with lemon juice and olive oil?" wondered Irene Denning. Exactly. So Denning bottled her family recipe for the savory paste and named it for the three ingredients: GarLeO (pronounced "gar-LAY-o"). A simple, albeit very garlicky paste, GarLeO accomplishes much more than just keeping werewolves at bay. How do you use it? "On everything and anything," quips one addict. For those obsessing over fat grams, serve it with crackers, veggies, crusty Italian bread or sandwiches. Toss it with pasta or smear it on fish, chicken or steak prior to roasting or broiling. For those who embrace fat, mix it with softened butter or olive oil, slather it over fresh bread and broil for garlic bread. Mix it with mayonnaise and use as a sandwich spread. Stir it into cream sauces for chicken, fish or potatoes Dauphinois. Stir it into vinegar prior to blending with oil in a vinaigrette. Spread it over pizza and broil for just a few minutes to keep that blind date at arm's length.

92. French Cooking Recipes. Cooking Recipes And Cretian Diet
    La Cuisine de Philippe Garnier. French riviera traditional cooking recipes andMediterranean diet. french cooking recipes and Mediterranean diet .  
    http://philgarnier.hypermart.net/
    
    Extractions: - French cooking recipes and Mediterranean diet - La Cuisine de Philippe Garnier French Riviera Traditional Cooking Recipes Philippe Garnier, the young and talented Chef of the French Riviera. " I would be proud and happy to share my gourmandise, ...my good health and my secrets with you ! " Philippe. Right now Philippe Garnier proposes that you download the best part of the French Mediterranean Tradition, by becoming a Life-Time Member of his Club : For a modest fee of less than $12, you will get immediate and unlimited access to the Club, which allows you to share all his secrets...and his "Gourmandise" . Plus much more: Philippe offers you, first of all, his exclusive starters, main courses and dessert recipes regularly up-dated, plus his step-by-step online help, which guarantees you a failure-proof gourmandise cooking course, as well as his personal advice on the delicate and fascinating subject of wines and cheese choice... and many more important details such as a complete weight and volume conversion tables... Would you like to get a foretaste of the "menu" Philippe proposes you...

93. French Cooking - Anagrams
    Rearranging the letters of french cooking gives 'Chicken? No, frog!'! www.AnagramGenius.comRearranging the letters of 'french cooking' gives Chicken?  
    http://www.anagramgenius.com/archive/french3.html

94. French Cooking Simplified With A Food Processor
    Review of french cooking Simplified With a Food Processor, with a recipe forCarrot Soup. Logo french cooking Simplified With a Food Processor.  
    http://www.hoboes.com/html/Diner/revue/FrenchCooking.shtml
    
    Extractions: A Finally, as in any French cookbook, there is an entire section on sauces and the basics of stockmaking. 1/2 pound carrots, 1 onion, 6 tblsp butter, 3 tblsp uncooked rice, 4 cups chicken stock, 1 sprig thyme, 1/2 tsp salt, 1/8 tsp pepper. Slice carrots and onion in processor. Melt 4 tblsp butter in saucepan; add carrots and onion; cover and simmer 5 minutes; add remaining ingredients (except butter); simmer 30 minutes; discard sprig of thyme; Process soup in two batches till smooth; return to saucepan, heat, and add remaining 2 tblsp of butter. I Paid: $.50 Rating: If you see it, take a look. Publisher: 101 Productions Buy This Book from Amazon! Search for more books by Ruth Howse. Metric and English Cooking Conversions If you have comments or questions about this page, please, leave a message on the Negative Space Comments Page Negative Space

95. French Cooking In Early America
    french cooking in Early America. Talkative book with many good stories andlore as well as over 20 great recipes. BK839 ..$4.00 button.gif  
    http://www.jastown.com/cookbook/bk-839.htm

96. Mastering The Art Of French Cooking, Volume One
    Mastering the Art of french cooking, Volume One, Mastering the Art of french cooking,Volume One by Authors Julia Child,Louisette Bertholle,Simone Beck Released  
    http://www.wkonline.com/a/Mastering_the_Art_of_French_Cooking_Volume_One_0375413
    
    Extractions: When I was just starting out on my own, I was given a copy of The Joy of Cooking. It was my bible. Over the years Ive purchased many other cook books. Eventually, I bought The Art of French Cooking. How I wish I had had a copy of this book years ago! Finally, the mystery for preparing the perfect omelet was explained, and beautiful sauces became a normal occurrence. From now on, along with a copy of Joy, I will give The Art of French Cooking, volumes I and II to those who are setting up their first kitchen. These books provide the perfect platform upon which to build a personal cooking style and repertoire.

97. The French Culinary Institute - Renowned Cooking School In New York, Professiona
    Career culinary school based In New York City. Courses are offered in culinary, pastry, and baking arts.Category Business Hospitality Food Service Culinary Institutes to master elsewhere. You learn not only french cuisine, but also the250 building blocks of all fine cooking. With our total immersion  
    http://www.frenchculinary.com/
    
    Extractions: The French Culinary School, located in the heart of New York City, is one of the world's renowned cooking schools offering cooking classes in culinary arts, pastry arts, bread making, catering, restaurant management/restaurateuring and wine. Our classes are for those who want to begin a career in the culinary or hospitality industry as a chef or just want to perfect their skills in the kitchen. Learn from the best - Jacques Pépin, Andrea Immer, Alain Sailhac, André Soltner and Jacques Torres. With full or part time programs, in six months by day, or nine months by night, we transform students into superbly trained chefs, teaching skills that would take much longer to master elsewhere. You learn not only French cuisine, but also the 250 building blocks of all fine cooking. With our "total immersion" approach you learn in small, intense hands-on classes where you master technique after technique. That's why we're known as the school where great chefs teach and are created. Our world class restaurant L'Ecole offers amazing dining for informed New York epicurians and provides the perfect platform for our aspiring chefs to get up to speed and finish their education with tons of hands on line experience, ready to compete for real jobs in the real world.

98. Tante Marie's Cooking School
    Established in 1979 on San Francisco's Telegraph Hill. Culinary courses cover basic french Techniques, breads and pastries, desserts, ethnic cuisines, food purchasing and handling, menu planning and taste refinement.  
    http://www.tantemarie.com

99. French Onion Soup
    A slow cooking, basic recipe.  
    http://members.aol.com/trishanne2/onionsoup.html

100. History Of Sandwiches
     All about the history of America's legendary local sandwiches. Includes Club Sandwich, Dagwood Sandwich, french Dip Sandwich, Hamburger, Hoagie, Hot Dog, and Horseshoe Sandwich.  
     http://whatscookingamerica.net/History/SandwichHistory.htm
     
     Extractions: A sandwich is two or more slices of bread with a filling, such as meat, cheese, jam or various mixtures, placed between them. History: The first recorded sandwich was by the famous rabbi, Hillel, who lived during the 1 st century B.C. He started the Passover custom of sandwiching a mixture of chopped nuts, apples, spices, and wine between two matzohs to eat with bitter herbs. The filling between the matzohs served as a reminder of the suffering of the Jews before their deliverance from Egypt and represented the mortar used by the Jews in their forced labor of constructing Egyptian buildings. During the Middle Ages (6 th to 16 th century), thick blocks of bread called trenchers were used in place of plates. Meats and other foods were piled on top of the bread to be eaten. At the end of the meal, one either ate the trencher or, if hunger had been satisfied, tossed the gravy-soaked bread to another less fortunate human or animal. It is also said that the cooks at London’s Beef Steak Club, a restaurant, invented the first sandwich. John Montague (1718-1792), the Fourth Earl of Sandwich, usually gambled for hours at a time at this restaurant, sometimes refusing to get up even for meals. It is said that ordered his valet to bring him meat tucked between two pieces of bread. Because Montague also happened to be the Fourth Earl of Sandwich, others began to order "the same as Sandwich!" Today, billions of sandwiches of unbelievable variety are his legacy.

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