French Food

Choose the right bottle for any occasion, whether you're out to eat or staying in, by learning to think like a sommelier—from the world-renowned wine expert and author of Wine Simple Sommelier Aldo Sohm knows that the right wine can make or break a meal. As the wine director of New York’s...

Le rôle de l'alcool dans la vie en société, que ce soit sous forme de vin, de bière ou de spiritueux, fut constant et souvent controversé. Rod Phillips jette dans cet ouvrage un regard original sur les mœurs et les mentalités en matière de consommation d'alcool. Il embrasse neuf mille ans d'histoire économique et culturelle et lève le voile sur les tensions qui existèrent entre les produits sains des régimes alimentaires quotidiens et les objets d'inquiétude sociale, politique et religieuse que sont les boissons alcooliques.

“Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are.” This is the motto of Anka Muhlstein’s erudite and witty audiobook about the ways food and the art of the table feature in Honore de Balzac’s The Human Comedy.

From the moment the ship docked in Le Havre, en route to Paris, in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu.

The Savvy Traveler is the ideal method to learn the French that will help you maximize your enjoyment of the celebrated foods of la belle France and dining in the French style. Whether you're visiting a modest bistro, a country inn in Burgundy, or even a celebrated restaurant frequented by the rich and famous in New York, you'll know the appropriate words and phrases to make yourself understood. You can communicate effectively and order with poise in nearly any dining place where French is spoken when you use Savvy Traveler.

Chef-d’œuvre culinaire de Jean‑Baptiste Reboul, cet audio‑livre rassemble l’esprit de la Provence à travers des centaines de recettes claires et praticables, du pot‑au‑feu aux bouillabaisses, des sauces mères aux ragoûts, en célébrant l’ail, l’huile d’olive, les herbes et les produits de saison qui font la signature méridionale. Pensé autant pour la cuisinière aguerrie que pour la jeune ménagère, l’ouvrage privilégie une cuisine simple, précise et sans fioritures, avec des techniques expliquées pas à pas et des variantes adaptées aux goûts et aux moyens du foyer bourgeois.

In The Food and Wine of France, influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious.

In The Secret History of French Cooking, Luke Barr takes readers inside the culinary rebellion that upended the staid French food world and reinvented the role and cultural importance of chefs and restaurants. The very idea of the chef as creator—as innovator, artist, auteur—can be traced back to the legendary Paul Bocuse, Michel Guérard, and the Troisgros brothers, among other colorful characters. The book also tells the largely unknown story of a group of women chefs who fought for recognition in the all-male culinary establishment of the 1970s.

Your passport to giving your children the gift of speaking a foreign language is in this book. The seeds of establishing vocabulary, recognition, and pronunciation will be planted today with My Bilingual Baby Speaks French! This book will take you through the alphabet of foods from A to Z! It's very gratifying and heartwarming to see and hear your child speaking in a foreign language. As a native English-speaking mother of four I'm grateful that I had the foresight to provide my babies with the gift of not just being bilingual, but trilingual.

Les pirates des Caraïbes avaient imaginé le Draque, l'ancêtre du Mojito, dès le 16e siècle. Et les marins anglais, aidés des Amérindiens, avaient inventé le Punch avant que la Marine anglaise songe elle-même au Gin Fizz et au Gin Tonic pour guérir ses troupes. Aux États-Unis, les bars clandestins, les speakeasies, qui ont proliféré à l'époque de la prohibition ont mis à la mode certaines mixtures, souvent pour camoufler le goût douteux de l'alcool frelaté qu'on y servait.

"A rich and lovely book. It brings forward Buddy Bradley with forthright care, wondering with thinkers and artists from Black history how we might best remember his work and understand his achievements."—Thomas F. DeFrantz, author of Dancing Many Drums The groundbreaking story of Buddy...

In Cassoulet Confessions, Sylvie travels across the Atlantic from her home in New York to the origin of cassoulet—the Occitanie region of Southern France. There she immerses herself in all things cassoulet: the quintessential historic meat and bean stew. From her first spoonful, she is transported back to her dramatic childhood in Geneva, Switzerland, and finds herself journeying through an unexpected rabbit hole of memories.

Aujourd’hui plus que jamais, notre rapport à ce que nous mangeons n’a rien d’anodin. Tout est calculé, pesé, désenchanté. Et si nous cessions de considérer l’alimentation comme un acte mécanique ? Si nous retrouvions un rapport joyeux à la nourriture ? Pour Constance Lasserre, «gastronome éclairée» à table et sur les réseaux sociaux, la gourmandise est un véritable projet de société, la promesse d’un rapport à soi et aux autres apaisé et exalté, d’une vie croquée à pleines dents, d’une curiosité plus grande que nos ventres.

In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding father was traveling to Paris and wanted to bring James along for a particular purpose - to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history

Un livre à dévorer pour réenchanter nos repas et changer notre regard sur la biodiversité qui nous nourrit. Chaque chapitre est un plat, dont les ingrédients nous racontent la face cachée de leur existence.

Depuis plus d'un demi-siècle, chaque année en février se tient à Paris le Salon International de l'Agriculture. Ce salon, le plus populaire du Parc des Expositions de la Porte de Versailles, est la référence de son secteur, non seulement en France mais aussi à l'étranger. Pendant neuf jours, plus de 700 000 visiteurs venus de la France entière déambulent dans les allées à la rencontre de plus de mille exposants et près de 4000 animaux.

Samantha offers the inside scoop on food, coffee, and local culture in Sarasota, Florida.

Julia Child was born hungry, but she was not born a chef. In fact, Julia didn’t discover her passion for cooking until she had a life-changing luncheon in France and became determined to share her newfound love of food with everyone. In Paris, Julia devoured recipe books, shopped in outdoor markets, consumed all kinds of foods, and whipped through culinary school. Through perseverance and grit, Julia became a chef who shared her passion with the world, making cooking fun, and turning every meal into an event. Alex Prud'homme showcases Julia's life and celebrates her enduring legacy.

Tout commence dans une usine. Elle a de grandes cheminées qui crachent de la fumée et beaucoup de tuyaux gris qui font du bruit. Il est bizarre cet endroit, mais on ne le critique pas, car il fabrique des giga pasta !

Préparez-vous à vous régaler les yeux et les papilles en découvrant l'incroyable voyage des sushis sur tapis roulant avec L'histoire des sushis sur tapis roulant : De l'invention au phénomène international ! Depuis ses humbles débuts au Japon jusqu'à sa popularité mondiale, ce livre retrace l'histoire fascinante de la façon dont les sushis sur tapis roulant sont devenus une sensation culinaire mondiale.