| These are amongst the ones I couldn't - or wouldn't choose to - do without.... | ||
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| Cooking with Pomiane (Modern Library Food)
by Edouard de Pomiane $16.24 Not just a cookbook, but a way of life. | French Cooking in Ten Minutes: Adapting to ...
by Edouard de Pomiane $8.80 Such clear good sense. The basis on which all kitchens should be run. | The New York Times 60-Minute Gourmet
by Pierre Franey $12.21 Two-course dinners, rather than three....but the 60 minute tag is valid. |
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| New York Times More 60 Minute Gourmet
by Pierre Franey And more....(including some desserts, this time) | Bistrol Bruno - Cooking from L'Odeon
by Bruno Loubet From the master of contemporary creative cooking! | Mastering the Art of French Cooking, Vol. 1
by Julia Child $19.00 The first cookbook I ever owned... |
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| Mastering the Art of French Cooking Vol. 2 ...
by Julia Child $21.45 ...closely followed by this one. | Marcella Cucina
by Marcella Hazan Splendid new discoveries, one after another, in every chapter! | Essentials of Classic Italian Cooking
by Marcella Hazan $23.10 My Italian bible. Indespensible. |
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Books: Food & Recipes
