French Food & Cooking

Selected Books

Are you intimidated by the idea of cooking French haute cuisine? Then try the books below for simple but delicious dishes that are cooked at home and in informal bistros.

For additional books on French cooking browse the library catalog under the subject headings Cookery - French and Cookery - France.

	Chase, Sarah Leah Pedaling Through Provence Cookbook If you like to bicycle and cook, try Chase's colorful books on pedaling through different regions of France and eating and cooking the food as you go along. Chase prefers the roasted ratatouille. TX719.2.P75 C49 1995
	Dusoulier, Clotilde, 1979- Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen Clotilde Dusolier, a 27 year-old Parisian, maintains a blog called Chocolate & Zucchini. The book contains 75 recipes including French classics and Dusolier's new creations, like chocolate & zucchini cake. TX719.D867 2007
	Harris, Joanne & Fran Warde The French Market: More Recipes from a French Kitchen Joanne Harris is a British/French novelist and the author of My French Kitchen, a cookbook memoir. This volume of rural food from Gascony is illustrated with wonderfully interesting phototgraphs of the people and region. TX719.H268 2006
	Mitchell, Joyce Slayton Paris by Pastry: Stalking the Sweet Life in the Streets of Paris Next time you go to Paris, take along this book to read on the flight over. TX773.M547 2006
	Preserving Food Without Freezing or Canning "Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation." This was originally published in France in 1992 as Conserves Naturelles des Quatre Saisons by the gardeners & farmers of Terre Vivante, proponents of organic gardening/living. Yes, even France has organic gardeners. TX601.C64313 2007x
	Reynaud, Stéphane Pork & Sons (Cochon & Fils) Stephane Reynaud was first introduced to the ritual pig killing of rural France by his grandfather when he was 7 years old. This is a tribute to the pig and the recipes are for every part but the squeak, including blood sausage, pig's ear salad, pig's feet, pig's head, as well as more conventional cuts. Lovely photographs and illustrations. q TX749.5.P67 R49313 2007x
	Young, Daniel Made in Marseille: Food and Flavors from France's Mediterranean Seaport Although Marseilles is in Provence its cuisine is influenced by many immigrants from other parts of the Mediterranean. TX719.2.P75 Y683 2002x
	Wells, Patricia Bistro Cooking Bistro cooking is unpretentious, hearty, and served on thick heavy dishware. It is one of Patricia Wells favorite cuisines. TX719.W425 1989
	Woodward, Sarah The Food of France: a Regional Celebration TX719.W66 2006x

Websites

• At Home With Patricia Wells
  Includes a glossary of French cooking and food terms.
• BBC Food: Regional French Cookery
  Includes traditional dishes from each of the regions of France, including ratatouille, salade Niçoise, and bouillabaisse from Provence.
• La Tartine Gourmande
  This blog by a French woman living in Boston has stunning food photographs.