{"title":"French","description":"\u003cp\u003eCookbooks featuring French cuisine\u003c\/p\u003e","products":[{"product_id":"in-the-french-kitchen-with-kids-easy-everyday-dishes-for-the-whole-family-to-make-and-enjoy-mardi-michels","title":"In the French Kitchen with Kids","description":"","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":47992637063326,"sku":null,"price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/IntheFrenchKitchenwithKids.jpg?v=1784324150"},{"product_id":"mastering-the-art-of-french-cooking-volume-i-50th-anniversary-edition-julia-child","title":"Mastering the Art of French Cooking, Volume I","description":"","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":47993267814558,"sku":null,"price":30.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780375413407.jpg?v=1784350438"},{"product_id":"cake-from-lucie-recipes-and-techniques-from-the-french-countryside-to-new-york-city-a-baking-book","title":"Cake from Lucie","description":"\u003cp\u003e\u0026lt;p\u0026gt;Inventive, French-inspired dessert recipes from the founder of the beloved New York City bakery, From Lucie.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;Lucie Franc de Ferriere is the owner and head baker at From Lucie, a small bakery in the East Village known for its whimsical baked goods adorned with fresh flowers. Born and raised in Southern France, Lucie grew up baking cakes with her mother at the family\u0026amp;#x27;s farm and bed-and-breakfast in their 165-year-old chateau, and after moving to New York City, she became homesick and turned to baking for a taste of home. Eventually, Lucie’s baked goods became so popular at café pop-ups that she decided to take a leap of faith and open her own bakery.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;Now in Cake From Lucie, Lucie invites home bakers to join her in creating gorgeously imperfect treats in her signature style, from easy everyday recipes to more intricate showstoppers. Lucie’s creations are less sweet than American-style baked goods, allowing her subtle and unique flavor combinations to shine. Indulge in a moist Zucchini Honey Mascarpone Cake that highlights the tastes of summer, or a layered Chamomile Cake with Whipped Cream and Strawberry Sumac Jam that beautifully melds citrus and herbal notes. For an effortless bake, try Lucie’s Blueberry Fennel Loaf, or if you’re feeling more adventurous, turn to her Blood Orange Olive Oil Princess Cake. Her popular Salted Dark Chocolate Chip Cookies are the ultimate afternoon treat, and a Tiramisu Charlotte will wow at your next dinner party.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;With transportive photography from Lucie’s farm and personal stories woven throughout, Cake From Lucie captures the charm of the French countryside and the buzz of New York City while relaying the secrets for Lucie’s beautiful and memorable desserts.\u0026lt;\/p\u0026gt;\u003c\/p\u003e","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":48018976506014,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593799758.jpg?v=1784772456"},{"product_id":"gateau-the-surprising-simplicity-of-french-cakes-a-cookbook","title":"Gateau","description":"\u003cp\u003e\u0026lt;p\u0026gt;James Beard Award–winning writer Aleksandra Crapanzano shares the secrets of the cakes Parisians bake at home, from the simplest yogurt cakes to a deceptively easy bûche de Noël, from yuzu madeleines to boozy flourless chocolate confections.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;When we think of French desserts, we tend to imagine ornate creations and confections. Perhaps we envision a tarte Tatin, but rarely a homemade cake, whipped up on a weeknight with little fuss. But that is exactly what Parisians make and eat. Gâteaux are simple, delicious French cakes, both sweet and savory, served to family and friends.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;As food columnist Aleksandra Crapanzano spent time in Parisian home kitchens, she realized that the real magic is a certain savoir-faire—that distinctly French know-how that blends style and practicality in every aspect of life. By and large, the French do not try to compete with their chefs or their boulangères and pâtissières. But many Parisians are natural cooks, and most finish dinner with a little something sweet, effortlessly made and casually served.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;The trick is having an arsenal of cake recipes that, once mastered, become blueprints, allowing for seasonal variations and easy improvisation based on what’s in the cupboard. It is a practical approach, and the French are nothing if not practical. That is the savoir-faire—from tying a silk scarf just so to popping a gâteau in the oven without anyone even noticing. When you know what you’re doing, there’s no need to overthink it. It looks easy because it is easy.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;While the Paris culinary world is experiencing a fresh vibrancy, certain traditions remain intact yet may surprise in their modernity. For example, French cakes have less sugar. The pure taste of apples is not masked by cinnamon, and vanilla is never a given. A cake may be lightly glazed, dusted with cocoa or confectioners’ sugar, drizzled with rose water, but rarely heavily iced. A splash of brandy, a squeeze of lemon, or a thin blanket of ganache elevates even the easiest of cakes in mere minutes.\u0026lt;\/p\u0026gt;\u0026lt;p\u0026gt;And then there are savory cakes, or cakes salés, made with cheese, herbs, or ham, baked into a delicious loaf. 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Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.”—Yotam Ottolenghi\u003cbr\u003e\u003cbr\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • \u003ci\u003eDelish \u003c\/i\u003e• \u003ci\u003eLibrary Journal\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003eJust 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. \u003cbr\u003e\u003cbr\u003eNow, 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. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), \u003ci\u003eDinner in French\u003c\/i\u003e will quickly become a go-to resource and endure as an indispensable classic.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48212396081310,"sku":"9780553448252","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780553448252-cover-3e250ec2090c13fb63cb.jpg?v=1788023118"},{"product_id":"patisserie-extraordinaire","title":"Pâtisserie Extraordinaire","description":"\u003cp\u003eFor anyone looking to embark on a journey of captivating flavors, textures, and techniques, Fred Csibi-Levin has created the ultimate guide to optical illusion entremets: French-inspired, layered desserts molded and sculpted into realistic subjects from candy apples and cocoa pods to coffee mugs. Perfect for bakers looking to improve their culinary skills or create delicious edible art to amaze, Fred’s three-part guide gives readers everything they need to create truly astonishing pâtisserie.\u003cbr\u003e\u003cbr\u003eIn part one, Fred introduces readers to illusion desserts and their essential components, providing recipes for: creamy yet airy mouses and whipped ganaches; indulgent curds, compotes, and gelees; flavorful sponges like genoise and madeleines; tempting textural marvels like pralines and short crusts; and illusion-solidifying glazes and sprays. Once readers have mastered the foundational recipes, Fred walks them through the process of shaping illusion entremets, dispelling the myth that they can only be made in professional kitchens. With a few molds, cutters, and the right process, anyone can make them at home. Finally, in part three, Fred shares his favorite recipes from blueberry entremets filled with fresh compote, vanilla sponge, lemon feuilletine crunch, and whipped vanilla bean ganache to tropical coconut-shell pina coladas with pineapple compote, coconut almond dacquoise, coconut almond crunch, and a dark chocolate coating. With ample step-by-step photos and detailed instructions, Fred eases readers into the world of breathtaking illusion desserts.\u003c\/p\u003e","brand":"Page Street Publishing","offers":[{"title":"Default Title","offer_id":48234055434398,"sku":"9798890034540","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9798890034540-cover-2ee906e430bdf18cf3e6.jpg?v=1788490508"}],"url":"https:\/\/tavolabooks.com\/collections\/french.oembed?page=2","provider":"Tavola Books","version":"1.0","type":"link"}