Mastering the Art of French Cooking (Volume 1)

Mastering the Art of French Cooking (Volume 1)

‘Mastering the Art of French Cooking” was the result of a collaboration among Julia Child, Simone Beck, Louisette Bertholle, illustrator Sidonie Coryn, and Paul Cushing Child (Child’s husband), and was the impetus for Child’s long and successful career as a pioneering television chef. Child’s goal was to adapt classic French cuisine for mainstream Americans. The collaboration of this cookbook proved groundbreaking and has since become a standard guide for the culinary community. Mastering Volume 1 was originally published in 1961 after some early difficulties (which are recounted in great detail in Julia Child’s memoirs “My Life in Franc”e as well as Child’s introduction to the 2003 edition). Volume 1 was a broad survey of French flavors and techniques, and grew out of the work the three women had done for their Paris cooking school, “L’École des trois gourmandes” (whose logo Child wore as a badge throughout the production of her first TV series, The French Chef).

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French Cookbook: How the French Eat to Stay Skinny Secrets and French Recipes (Healthy French Cookbook) (Volume 2)

French Cookbook: How the French Eat to Stay Skinny Secrets and French Recipes (Healthy French Cookbook) (Volume 2)

THE FRENCH COOKBOOK REVEALS THE SECRETS OF HOW THE FRENCH EAT AND STAY SKINNY AND HOW YOU CAN DO THE SAME WITH 101 HEALTHY FRENCH RECIPES PROVIDED

This books reveals the secrets of how the french eat to stay thin effortlessly. This cookbook contains 101 recipes based on the French diet that are modified to be healthier using ingredients such as: Organic goat’s or sheep’s milk/cheese, grass-fed meat, grass-fed butter, free-run eggs, wild fish, coconut oil, pink himalayan salt, apple cider vinegar, low glycemic index sweeteners.

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The French Country Housewife: The First Volume of Maison Rustique des Dames

The French Country Housewife: The First Volume of Maison Rustique des Dames

The French Mrs. Beeton, Cora Millet-Robinet’s book was found in every nineteenth-century French household, a first resource in the kitchen, the garden, and the drawing-room. A treasure trove from the past, it tells us how she went about furnishing and decorating, managing the family and the household, entertaining guests, and of course cookery. From bottling and preserving fruit and vegetables, making jam, and salting meat to the staples of the French cooking, la cuisine bourgeoise, Madame Millet-Robinet is always informative.

An English translation of the first volume of the fourth edition (1859), this is a handbook for the active woman who is a true partner to her husband, no mere ornament.

Madame Millet-Robinet’s book is a fabulous source of information for lovers of history, for readers of novels from the heroic age of French literature—Victor Hugo, Honoré de Balzac, and Gustave Flaubert; for enthusiasts for French cookery; and for all those people with houses deep in the French countryside wanting to know more about their surroundings.

Cora Millet-Robinet was born in 1778 in Paris. She went in the 1820s with her husband to live in a château in Poitou. The couple were agricultural reformers, and grew mulberry trees and wove silk. Millet-Robinet wrote two books, the first on motherhood and her masterpiece, this volume, a rustic manual on housekeeping and farming.

Tom Jaine has been an archivist, a restaurant owner, and editor of the Good Food Guide and the Oxford Companion to Food. He was the publisher at Prospect Books from 1993 to 2014.

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Classic French Cookbook – French Cooking for Beginners: Healthy French Cooking with 101 Classic French Recipes (Classic French Cooking) (Volume 1)

Classic French Cookbook - French Cooking for Beginners: Healthy French Cooking with 101 Classic French Recipes (Classic French Cooking) (Volume 1)

HEALTHY AND CLASSIC FRENCH COOKING FOR WEIGHT LOSS

This book reveals the secrets of how the French eat to stay thin effortlessly. This cookbook contains 101 recipes based on the classic French diet. The healthy French recipes in this book are slightly modified to be healthier using ingredients such as: Organic goat’s or sheep’s milk/cheese, grass-fed meat, grass-fed butter, free-run eggs, wild fish, coconut oil, pink himalayan salt, apple cider vinegar, and low glycemic index sweeteners.

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Cooking with Adrienne: A Story of Friendship and Food (Volume 1)

Cooking with Adrienne: A Story of Friendship and Food (Volume 1)

Cooking with Adrienne is a cookbook and true story of a woman who became the American doyenne of French cuisine during the Seventies, Eighties and Nineties. She honed her palate on the food coming out of the kitchens of Alain Chapel, Frédy Girardet, Michel Guérard, Jean and Pierre Troisgros, Roger Verge and others who were creating the New French Cuisine. Adrienne began cooking in Paris with Simone Beck, co-author, with Julia Child, of Mastering the Art of French Cooking. She became an accomplished cook and helped to pave the way for many of these chefs to bring the New Cuisine to America. The author, Joan M. Harper, began travelling, eating and cooking with Adrienne and her husband more than 25 years ago. Just as Adrienne taught her to cook, Joan shares with us Adrienne’s favorite recipes from some of the greatest chefs of the twentieth century, as well as her own original dishes, carefully explained with the French terms and fancy kitchen jargon laid bare. Alongside the recipes are the equally delicious stories from Adrienne’s culinary travels: the month she spent cooking under the direction of three-star chef Jean Troisgros when he was a guest in their house in Mougin; She and her husband were the first Americans to visit Alain Chapel’s restaurant in Mionnay; sitting next to Julia Child and her husband in Michel Guérard’s Paris restaurant, Pot au Feu, and many, many more. The mysteries of making a sauce are revealed, from a simple jus to beurre blanc and hollandaise, as well as the basics of stock and vinaigrette. The recipes run the gamut from Raymond Thuilier’s Gratin Dauphinoise, Auberge de Noves’ Caneton en Papillotte, Adrienne’s own Pigeonneaux aux Morilles, Frédy Girardet’s Passion Fruit Soufflé to the simpler, but no less delicious, Tomate Provençal, Pasta with Pesto and Scallops, Lemon Chicken and Potatoes, and Moussaka. They all reflect Adrienne’s belief that all food is good food if prepared properly. When Adrienne developed a rare form of dementia – Primary Progressive Aphasia – which robbed her of the ability to cook, speak or write, Joan began gathering together all of Adrienne’s recipes and stories. The result is this book which captures the camaraderie between these two women, united in their love of cooking and eating the best food possible. A portion of the proceeds from the book will be donated to finding a cure for PPA.

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Welcome to French Food World: Unlock EVERY Secret of Cooking Through 500 AMAZING French Recipes (French Cookbook, French Macaron Cookbook, French … (Unlock Cooking, Cookbook [#10]) (Volume 10)

Welcome to French Food World: Unlock EVERY Secret of Cooking Through 500 AMAZING French Recipes (French Cookbook, French Macaron Cookbook, French ... (Unlock Cooking, Cookbook [#10]) (Volume 10)


Read this book for FREE on the Kindle Unlimited NOW ~ BONUS RIGHT AFTER CONCLUSION ACT NOW BEFORE GONE!


Welcome to French Food World: Unlock EVERY Secret of Cooking Through 500 AMAZING French Recipes (French Cookbook, French Macaron Cookbook, French Cuisine…) (Unlock Cooking, Cookbook [#10])

  • Chapter 1: French Appetizer Recipes
  • Chapter 2: French Main Dish Recipes
  • Chapter 3: French Dessert Recipes
  • Chapter 4: French Bread Recipes
  • Chapter 5: French Salads Recipes
  • Chapter 6: French Sandwiches Recipes
  • Chapter 7: French Soups and Stews Recipes

Enjoy the very best, Annie Kate –  Founder of www.SmallPassion.com

Tags: macarons cookbook, french macaron cookbook, french recipes, french cookbook, french cooking, french country cooking, french food and cooking, french food cookbook, french pastry cookbook, french cuisine, french bread recipes, french bistro seasonal recipes, french onion recipe

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Super Awesome Traditional Maryland Recipes: Crab Cakes, Blue Crab Soup, Softshell Crab Sandwich, Ocean City Boardwalk French Fries (Recipes From Around the World) (Volume 1)

Super Awesome Traditional Maryland Recipes: Crab Cakes, Blue Crab Soup, Softshell Crab Sandwich, Ocean City Boardwalk French Fries (Recipes From Around the World) (Volume 1)

Maryland Recipes!

I have lived in Maryland almost my whole life. I went to high school in Baltimore County and spent my summers in Ocean City. I have taken cooking classes on the cuisine. If there is one thing that I know is the food eaten by Marylanders. Maryland is known for crabs! It is right there in the state slogan: “Maryland is for Crabs.” But not just any crab. Specifically the Chesapeake Blue Crab which is indigenous to the Chesapeake Bay. This is a large salt water bay that bifurcates Maryland and separates the coast from the mainland.

This recipe book is not all seafood but everything has been made with the spirit of Maryland cuisine in mind. There are many famous places in Maryland and most embody the spirit of being a coastal state and near the Atlantic Ocean and Chesapeake Bay. The U.S. Naval Academy is located in the Maryland State Capitol of Annapolis. Vacationers head to Ocean City Maryland to soak up some rays during the Summer. Tourists flock to the Inner Harbor and visit the National Aquarium. Young party goers visit Fells Point to have a cocktail and eat at a waterfront restaurant.

There are recipes for cooking crab cakes, soft shell crabs, crab soup, boardwalk fries and much, much more! I hope that you enjoy!

Recipes Include:

    • Maryland Crab Cake
    • Chesapeake Bay Soft Shell Crab Sandwich
    • Assateaque Island Fried Oysters
    • Inner Harbor Seafood Stew
    • Maryland Crab Soup
    • Maryland Crab Bisque
    • Maryland Cream of Crab Soup
    • Maryland Crab Pizza
    • Maryland Blue Crab Salad
    • Maryland Blue Crab Roll
    • Maryland Crab Cheese Fries
    • Maryland Deviled Eggs
    • Annapolis Shrimp Salad
    • Maryland Potato Salad
    • Maryland Egg Salad
    • Chesapeake Bay Cream of Crab Soup
    • Fells Point Beer Battered Chicken
    • Ocean City Boardwalk Fries
    • Maryland Steamed Blue Crabs
    • Baltimore Crab Imperial
    • Assateaque Island Pasta Shrimp Salad
    • Chesapeake Bay Macaroni Salad
    • Eastern Shore Shrimp Salad
    • Annapolis Spuds
    • Baltimore Scalloped Potatoes
    • Maryland Crab Cake Popcorn
    • Maryland Crab Pretzel
    • Piladelphia Soft Pretzel (for the Maryland Crab Pretzel)
    • Lady Baltimore Cake
    • Lady Baltimore Frosting
    • Maryland Pumpkin Seeds
    • Maryland Soft Shell Crab Sushi Roll (aka. Spider Roll)
    • Maryland Crab Stuffed Mushrooms
    • Maryland Crab Quesadillas
    • Maryland Sushi Roll
    • Crab Casserole
    • Maryland Crab Puffs
    • Maryland Crab Cheesecake
    • Maryland Crab Melts
    • Maryland Crab Quiche
    • Maryland Crab Stuffed Tomatoes
    • Ocean City Gazpacho
    • Route 50 Watermelon Granita
    • Maryland Crab Cantaloupe Salad
    • Maryland Crab Deviled Eggs
    • Maryland Crab Canapes
    • Maryland Crab Fritters
    • Maryland Crab Alfredo
    • Maryland Crab Stuffed Mushrooms
    • Maryland Crab Alfredo
    • Maryland Stuffed Avocados
    • Maryland Crab Stuffed Zucchini
    • Maryland Crab Fried Rice
    • Maryland Crab Rangoon
    • Maryland Crab Filled Potato Bites
    • Maryland Crab Stuffed Baked Potatoes

Mastering the Art of French Cooking, Volume I: 40th Anniversary Edition

Mastering the Art of French Cooking, Volume I: 40th Anniversary Edition

  • Classical French cooking techniques adapted to modern American conveniences

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.

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