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Book dossier
by Paula Wolfert
Recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts capture the flavor of traditional and contemporary French cooking.
Guide culinaire
Auguste Escoffier
Larousse gastronomique
Montagné, Prosper
Ma cuisine
French Chef Cookbook, The
Julia Child
Grand livre de cuisine
Alain Ducasse
Traité de pâtisserie artisanale
Roland Bilheux
The food lover's guide to Paris
Patricia Wells
Aromas and Flavors of the Past and Present
Alice B. Toklas
Simple Cuisine
Jean-Georges Vongerichten
