She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home.

    He rents an apartment in Le Marais, the heart of the city’s gay district, hardly the ideal place for a guy hoping to woo French women. He quickly settles into the French work/life balance with its mandatory lunch hour and six weeks of paid vacation. Fully embracing his newfound culture, Corbett frequents smoky cafes, appears on a television game show, hobnobs with celebrities at Cannes, and attempts to parse the nuances behind French politics and why French women really don’t get fat. When he falls in love with a Parisian showgirl, he realizes that his adopted city has become home. As lively and winning as Peter Mayle’s A Year in Provence and Sarah Turnbull’s Almost French, A Town Like Paris evokes the beauty, delights, and charms of Paris for an ever-eager audience of armchair travelers.

    THERE’S ALWAYS SOMETHING TO CELEBRATE IN LIFE, AND THERE’S NO BETTER WAY TO CELEBRATE THAN WITH SOME DECADENT, MOUTHWATERING CAKE!NO MATTER YOUR CONFIDENCE IN BAKING, Mandy Merriman—the Blondie of the popular blog Baking with Blondie—is here to help you think outside the cakebox and create easy, delicious, beautiful cakes that you’ll definitely want to show off.WITH OVER 50 CAKE AND FROSTING RECIPES, you’re sure to find the perfect cake for any summer extravaganza, neighborhood bake-off, or cozy holiday retreat with flavors including• Hot-Fudge Sundae• Maple Cinnamon• Honey-Roasted Peanut Butter• Brown Butter Banana Salted Caramel• Chocolate-Dipped Strawberry• Cotton Candy• Fruity Pebbles• Caramel Apple Cider• Neapolitan• And more!SO DUST OFF YOUR APRON, mixer, and piping bags and get ready to create some buttercream joy!

    In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.

    The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of French classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac. Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein's French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home.

    A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Lights is turned upside down.So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths.Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.

    With Caro as an epicurean, knowledgeable, and delightfully opinionated guide, we can always be sure to find the most breathtaking vistas, the most extraordinary châteaux, the most inspiring cathedrals, and the very best meals.

    Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

    And it's made from only wheat, water, and salt! You'll love this tasty, wholesome, easy-to-make bread from a tradition thousands of years old. In fact, it may spoil you for all other bread! Topics in this book include "The Starter," "The Ingredients," "The Sponge," "The Two Things You Must Always Remember," "The Dough," "The Rising," "The Baking," and "Amazing Facts."

    Then an assignment sent him to research a story on duck. After enjoying a string of rich meals—Armagnac-flambéed duck tenderloins; skewered duck hearts with chanterelles; a duck-confit shepherd’s pie strewn with shavings of foie gras—he soon realized what he’d been missing.McAninch decided he needed a more permanent fix. He’d fallen in love—not only with the food but with the people, and with the sheer unspoiled beauty of the place. So, along with his wife and young daughter, he moved to an old millhouse in the small village of Plaisance du Gers, where they would spend the next eight months living as Gascons. Duck Season is the delightful, mouthwatering chronicle of McAninch’s time in this tradition-bound corner of France. There he herds sheep in the Pyrenees, harvests grapes, attends a pig slaughter, hunts for pigeons, distills Armagnac, and, of course, makes and eats all manner of delicious duck specialties—learning to rewire his own thinking about cooking, eating, drinking, and the art of living a full and happy life.With wit and warmth, McAninch brings us deep into this enchanting world, where eating what makes you happy isn’t a sin but a commandment and where, to the eternal surprise of outsiders, locals’ life expectancy is higher than in any other region of France. Featuring a dozen choice recipes and beautiful line drawings, Duck Season is an irresistible treat for Francophiles and gourmands alike.

    Follow along with Kristin as she meets and overcomes obstacles along the path to French integration: sit on the edge of your seat at her wedding, when her future husband's ex shows up in a slinky dress; buckle your seat-belt when she takes the French Drivers exam; share a slice of humble pie with her as her children enlighten her, in their native tongue, about the mystery and meaning of la vie en rose. "Espinasse recounts her adventures with honesty and humor, never afraid to have a good laugh at her own expense." -Publishers Weekly

    In Do Sourdough, Andrew Whitley – a baker for over 30 years who has 'changed the way we think about bread' – shares his simple method for making this deliciously nutritious bread at home.Having taught countless bread-making workshops, Andrew knows that we don't all have the time and patience to bake our own. Now, with time-saving tips – such as slotting the vital fermentation stage into periods when we're asleep or at work, this is bread baking for Doers. Find out:• the basic tools and ingredients you'll need • how to make your own sourdough starter• simple method for producing wonderful loaves time and again• ideas and recipe suggestions for fresh and days-old breadThe result isn't just fresh bread made with your own hands, it's the chance to learn new skills, make something to share with family and friends, and change the world – one loaf at a time.

    Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy. An illustrated Baking Basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends our favorite brands. The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.

    And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.