Best French Cooking, Food & Wine Books

Here you will get Best French Cooking, Food & Wine Books For you.This is an up-to-date list of recommended books.

1. Mastering the Art of French Cooking (2 Volume Set)

Author: by Julia Child
Published at: Knopf (December 1, 2009)
ISBN: 978-0307593528

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The perfect gift for any follower of Julia Childand any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.

Volume One is the classic cookbook, in its entirety524 recipes. 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 nearly fifty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.

The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.


2. Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook

Author: by Julia Child
Published at: Knopf; 40th Anniversary edition (October 16, 2001)
ISBN: 978-0375413407

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This is the classic cookbook, in its entiretyall 524 recipes. 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 more than forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.

This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborationsbound to increase anyone’s culinary repertoire; it adapts classical techniques, wherever possible, to modern American conveniences; it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse; it offers suggestions for just the right accompaniment to each dish, including proper wines.


3. Dinner in French: My Recipes by Way of France: A Cookbook

Author: by Melissa Clark
Published at: Clarkson Potter; Illustrated edition (March 10, 2020)
ISBN: 978-0553448252

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NEW YORK TIMES BESTSELLER The beloved author of Dinner in an Instant breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility. Melissa Clark’s contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.

Yotam OttolenghiNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR Delish Library JournalJust as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow.

Near to her heart, France is where Melissa’s family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. Now, as one of the nation’s favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today.


4. Plat du Jour: French Dinners Made Easy

Author: by Susan Herrmann Loomis
Published at: Countryman Press (January 12, 2021)
ISBN: 978-1682684504

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Embrace everyday cooking with Susan Loomis’s Plat du Jour, her appealing take on the French formule. Discover the pleasures of cookingand eatingwith this French approach to everyday meals. Featured on bistro menus and dinner tables throughout France, the plat du jour is the centerpiece of a two-course meal, a formula that Susan Loomis cleverly presents here.

By pairing substantial main dishes such as Boeuf Bourguignon, Poule au Pot, and Bouillabaisse, with just the right starter, side, and/or dessert, Plat du Jour makes getting dinner on the table as easy as un, deux, trois! This is a long-awaited collection of classic recipes by Loomis, an American-born cooking teacher and author who resides in Paris.

She has perfected these iconic dishes and shares what she’s discovered while living in France, cooking for family, friends, and students. In addition to the recipes, the cookbook includes helpful tips and intriguing details about French culinary history. It’s a must-have for any aspiring home cook with a craving for simple French cooking.


5. Drinking French: The Iconic Cocktails, Apéritifs, and Café Traditions of France, with 160 Recipes

Author: by David Lebovitz
Published at: Ten Speed Press; Illustrated edition (March 3, 2020)
ISBN: 978-1607749295

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The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apritifs, caf favorites, complementary snacks, and more. Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French.

This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can’t imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions.

Each recipe is accompanied by David’s witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond. Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.


6. The French Laundry Cookbook (The Thomas Keller Library)

Author: by Thomas Keller
Published at: Artisan; 2nd edition (November 1, 1999)
ISBN: 978-1579651268

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IACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valleythe most exciting place to eat in the United States (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself.

Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller’s methods are: squeegeeing the moisture from the skin on fish so it sautes beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.

From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre mont to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America’s great restaurants, its great chef, and the food that makes both unique.


7. Barefoot in Paris: Easy French Food You Can Make at Home

Author: by Ina Garten
Published at: Clarkson Potter; 1st edition (October 26, 2004)
ISBN: 978-1400049356

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Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crme brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable.

Here is the book that helps you bring that spirit, those evocative dishes, into your own home. What Ina Garten is known foron her Food Network show and in her three previous bestselling booksis adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection.

And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueura refreshing alternative to the traditional crme de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange.


8. Everyone Can Bake: Simple Recipes to Master and Mix

Author: by Dominique Ansel
Published at: Simon & Schuster; Illustrated edition (April 14, 2020)
ISBN: 978-1501194719

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Named one of the best cookbooks of the season by The New York Times, Chowhound, Eater, Food & Wine, Forbes, and more. Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more building blocks of desserts for home cooks to master and mix as they please.

Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S’More to the Cronut, the croissant-doughnut hybrid that took the world by storm. He has been called the world’s best pastry chef. But this wasn’t always the case.

Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker’s apprentice at age sixteen. There, he learned the basicshow to make tender chocolate cakes, silky custards, buttery shortbread, and more.

Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream.


9. Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

Author: by Anthony Bourdain
Published at: Bloomsbury USA; Illustrated edition (October 19, 2004)
ISBN: 978-1582341804

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Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start. Before stunning the world with his bestselling Kitchen Confidential, Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, spent years serving some of the best French brasserie food in New York.

With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain’s style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado.

Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you’re being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you’ll feel like he’s in the kitchen beside you-reeling off a few insults when you’ve scorched the sauce, and then patting you on the back for finally getting the steak tartare right.

10. Keto Meal Prep Cookbook for Beginners: 1000 Easy Keto Recipes for Busy People to Keep A ketogenic Diet Lifestyle (28 Days Meal Plan Included)

Author: by Nancy Travis
Published at: Independently published (October 25, 2020)
ISBN: 979-8553008451

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1000 Easy Keto Diet Recipes for Quick and Efficient Cooking! Do you want a slim body you have always dreamed of? Do you want to cook healthy meals on any budget and save time? With this meal prep cookbook, you will cook better, tastier and faster meals for yourself and your family.

In this book, you will discover1000 easy and affordable recipes-from appetizers, breakfast, vegetables, to fish and seafood and much moreA Complete guide to keto meal prep-your all-in-one resource for starting keto lifestyle4-week meal prep-master the secrets of meal prepping in no timeDetailed ingredient lists that are easily found at your local grocery storeConcise nutritional information and calculated macrosHelpful tips on food management-learn how to store, thaw, and reheat food rightAnd much more…

What are you waiting for? Grab this meal prep cookbook and start to lose weight and live a healthy lifestyle today.

11. My Paris Kitchen: Recipes and Stories [A Cookbook]

Author: by David Lebovitz
Published at: Ten Speed Press; Illustrated edition (April 8, 2014)
ISBN: 978-1607742678

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A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David’s Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris.

In that time, the culinary culture of France has shifted as a new generation of chefs and home cooksmost notably in Parisincorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today.

You’ll find Soupe l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake…

12. French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts (Langue anglaise)

Author: by FERRANDI Paris
Published at: Flammarion (November 14, 2017)
ISBN: 978-2080203182

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Ferrandi, the French School of Culinary Arts in Parisdubbed the Harvard of gastronomy by Le Monde newspaperis the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut creamfilled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every stepfrom basic techniques to Michelin-level desserts.

Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making.

Written by the school’s experienced teaching team of master ptissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images.

13. Jacques Pépin New Complete Techniques

Author: by Jacques Pepin
Published at: Black Dog & Leventhal; Revised edition (November 13, 2012)
ISBN: 978-1579129118

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Jacques Ppin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Ppin’s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.

Based on Ppin’s 1978 and 1979 archetypal works La Mthode and La Technique,Jacques Ppin’sComplete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Ppin in thousand of step-by-step photographs.

It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout).

14. Essential Pépin: More Than 700 All-Time Favorites from My Life in Food

Author: by Jacques Pépin
Published at: Rux Martin/Houghton Mifflin Harcourt; Har/DVD edition (October 18, 2011)
ISBN: 978-0547232799

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For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Ppin has earned a reputation as a champion of simplicity.

His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further.

They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mm’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Souffl, part cake, part pudding, part souffl, and pure bliss.

15. Bouchon Bakery (The Thomas Keller Library)

Author: by Thomas Keller
Published at: Artisan; 1st edition (October 23, 2012)
ISBN: 978-1579654351

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#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013)Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you’ll find recipes for the beloved TKOs and Oh Ohs (Keller’s takes on Oreos and Hostess’s Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.

Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture.

The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.

16. Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking

Author: by Bill Buford
Published at: Knopf (May 5, 2020)
ISBN: 978-0307271013

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You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France. The Wall Street JournalWhat does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France.

But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen.

With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.