When Jane Webster sells her house in Melbourne and takes her four children out of school to move to a grand but neglected chateau in Normandy, she isn't sure how they will adapt to their new French lives. But soon enough, t

Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l'oignon granti

01 Alex Mackay is the chef who runs Delia Smith's renowned cookery school in Norwich; a man she has described as having a 'rare and special gift' for cookery. After working with Raymond Blanc, first as a sous-chef at

Features recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all Southwest French ingredients -

Arguably the finest French restaurant in Australia, the sustained success of The Loose Box in Mundaring, Western Australia, is a testament to the extraordinary skills of its well-known chef, Alain Fabregues. Much like a degusta

The gourmet treasures of the French capital come alive in this must-have book for the traveling food lover. Survey the gourmet treasures to be found in homey bistros within a stone's throw of the Bastille, the local m

Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients, while stunning photographs shot on location in each country evoke their distinctive colour, cultu

Honest, fresh and satisfying food is the essence of French country cooking - it's not expensive or complicated and never goes out of style. Included in this enticing collection are classic recipes for Soups, such as S

In her first ever cookbook, Mireille Guiliano provides her millions of readers with the recipes that are the cornerstone of her philosophy-mouthwatering, simply prepared dishes that that favour fresh, seasonal ingredi

First published in 1932, "Je sais cuisiner" has been a best-seller for three generations. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. The book has sold more than 6

How many minutes should you cook green beans? Is it better to steam them or to boil them?
What are the right proportions for a vinaigrette?
How do you skim off fat?
What is the perfect way to roast a chicken

The sequel to the classic Mastering the Art of French Cooking Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the pri

In 1961 Julia Child, Simone Beck, and Louisette Bertholle, collaborating on the first volume of Mastering the Art of French Cooking, began a virtual revolution in American cookery. In the years that have passed, as their book has

Acclaimed Parisian chef Stéphane Reynaud writes beautiful recipes that combine his passion for traditional French cooking with his enthusiasm for modern cuisine. His range extends from simple home cooking to more complex, intricate dishes. I

Acclaimed restaurateur Dany Chouet helped shape French cuisine in Australia throughout the 1970s and 80s through her successful restaurants Upstairs, Au Chabrol and Cleopatra. Now back in south-west France, she and her par

Compiled by Gabriel Gate, with a little help from Philippe Mouchel, this book is a must have for lovers of French cuisine. The recipes have all been tested and written to make cooking French food simple and delicious. Gabriel Gate was