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French Culinary Classics

French cuisine is among the most delightful to eat, but among the most difficult to reproduce. This list will introduce you to some of the classic guides in this area.

 
Paul Bocuse
Bocuse's Regional French Cooking
q TX719.B671713 1991
One of the most esteemed chefs of this generation, Paul Bocuse explains French cooking to the home chef. He covers all the classics, from Coq au Vin to Salade Nicoise to Vichyssoise. In addition, Bocuse provides substitions to fit American supermarkets. As if this weren't enough, Bocuse gives the reader details about the dishes and their geographic origins.
 
Julia Child
Mastering the Art of French Cooking
TX719.C454 2001x
Julia Child is credited with bringing French cooking to American audiences through her PBS show. This book introduces readers to Child's simple yet calculated approach to French cooking. This book is all business from weights and measures, to technique, to ingredients. Child supplies the home cook with everything he/she needs to get cooking. A classic for beginners and professionals alike.
 
Auguste Escoffier
The Complete Guide to the Art of Modern Cookery
TX719.E83213 1997x
This is the first English translation of the complete Le Guide Culinaire, considered by many to be the quintessential tome of French cuisine. Not a typical cookbook, Escoffier guides the reader through the practice of cooking without strict recipes. He assumes some level of knowledge on the part of the reader, so this is not a book for the novice. However, The Complete Guide to Art of Modern Cookery is the resource for pure French cuisine.
 
Ina Garten
Barefoot In Paris: Easy French Food You Can Make At Home
TX719.G219 2004
While this may not be considered a classic, it is one of the most accessible cook books on the topic. The Barefoot Contessa translates French recipes for American home chefs, making even Boeuf Bourguignon look easy. Even those reluctant to try French cooking, will be caught in the excitement of Garten's love of the city and passion for food.
 
Dione Lucas
The Cordon Bleu Cook Book
TX719.L785 1999
A recipient of the Hall of Fame Award from the James Beard Foundation, this book emphasizes the most gracious, decadent aspects of French cooking. From Filet of Sole Veronique to Crepes Suzette this is the French cooking most picture when asked about it. Lush and rich, this book is perfect for special occassions.
 
Jacques Pepin
Jacques Pépin's Complete Techniques
TX651.P397 2001
Recipes, techniques, and ingredients are all fully illustrated in this incredibly useful guide. Pepin, one of the foremost culinary teachers in the United States walks his readers through simple and complex cooking techniques. A must for anyone interested in cooking.
 
Peterson, James
Glorious French Food
q TX719.P479 2002
Award winning author and noted instructor, Peterson brings his thorough approach to French cuisine. Not content to provide recipes in the standard format, Peterson instead teaches his reader about the origins and reasons while teaching them to cook. Each recipe is given new life as timeless classics spawn new twists. A great resource for all cooks.
 
Saint-Ange, E., Mme.
La Bonne Cuisine de Madame E. Saint-Ange: the Original Companion for French Home Cooking
TX719.S29 2005
Originally published in 1927, La Bonne Cuisine de Madame E. Saint-Ange is considered by many to be the bible of modern French home cooking ("la cuisine bourgeoise"), the French housewife's equivalent of The Joy of Cooking.
 
Wells, Patricia
Bistro Cooking
TX719.W425 1989
Wells has travelled extensively through France and this book represents those meals that she enjoyed in small bistros and cafes all over the country. The reader is treated to an eclectic array of cozy, comforting meals with charming ancedotes about their creators. Bistro cooking is unpretentious, hearty, and served on thick heavy dishware. It is one of Patricia Wells favorite cuisines.
 
Willan, Anne
La Varenne Pratique
q TX719.W5693 1989
This comprehensive book covers every imaginable ingredient and technique in a logical format that still allows the reader room for discovery. Chock full of recipes and tips, this book is like a culinary arts program without the expensive price tag. The author is the founder and President of the esteemed Ecole de Cuisine La Varenne in Paris.