Gourmet Food Source
Thomas Keller: Bouchon
A comprehensive guide to classic bistro cooking by Americas foremost chef. Beautifully written and presented. Highly recommended.
Artisan books ISBN: 1-57965-239-5
Patricia Wells: The Paris Cookbook
Featuring recipes and tips from many of the best loved restaurants in Paris, simple and easy to follow, Wells is a leading authority on French cuisine.
Kyle Cathie Limited ISBN: 1 85626 477 7
Patricia Wells: Bistro Cooking
The type of book that transports your minds eye to the small and intimate restaurants found throughout France serving wonderful seasonal food. From Provencale fish soup to rabbit terrine and tarte aux pommes.
Kyle Cathie Limited ISBN: 1 85626 319 3
Jeanne Strang: Goose Fat and Garlic
Authentic recipes and interesting food notes about the food of South-West France.
Kyle Cathie Limited ISBN: 1 85626 536 6
Elizabeth David: French Provincial Cooking
A must for any collector of food writing, her opinions on serving good quality, fresh and seasonal food are as relevant now as they were in 1960 when the book was first published. Buy this and collect the other titles, it is almost impossible not to.
Pierre Koffman: Memories of Gascony
Former Chef owner of the two Michelin star restaurant Le Tante Claire in Chelsea, London whose pupils include Marco Pierre White, this is a beautiful book about farmhouse cooking in rural Gascony. Wonderful seasonal recipes from a true chef now sadly retired.
Octopus Books ISBN: 1-85510-028-2
John Burton Race: French Leave
Now a well known face on television it is easy to forget that Burton Race was one of the leading forces in the British restaurant scene throughout the eighties and nineties.
Ebury Press ISBN: 009189111-6