WorldCat Cookbook FinderCookbook Finder

Explore cookbooks and more from libraries around the world.


Search Title, Title by Author, ISBN or OCLC #

Current Search

  • France

Narrow Your Results


Audience Level



Decade published

Search Results

Displaying 1 to 10 of 3249

My life in France

by:Child, Julia

Here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling." From the moment she and her husband Paul, who worked for the USIS, arrived in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu. She teamed up with two fellow gourmettes, Simone Beck and Louisette Bertholle, to help them with a book on French cooking for Americans. Filled with her husband's beautiful black-and-white photographs as well as family snapshots, this memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Bon appétit!--From publisher description.

Editions:52  Date:2006 - 2016  Genre(s):Biography, Autobiographies, Autobiographies, Biographies


French women don't get fat

by:Guiliano, Mireille, 1946-

A gourmand's guide to the slim life shares the principles of French gastronomy, the art of enjoying all edibles in proportion, arguing that the secret of being thin and happy lies in the ability to appreciate and balance pleasures.

Editions:102  Date:2004 - 2017  Genre(s):Cookbooks, Cookbooks


Dearie : the remarkable life of Julia Child

by:Spitz, Bob

It is rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It is even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station. And yet, that is exactly what Julia Child did. The warble voiced doyenne of television cookery became an iconic cult figure and joyous rule breaker as she touched off the food revolution that has gripped America for more than fifty years. Julia Child was a directionless, gawky young woman who ran off halfway around the world to join a spy agency during World War II. She eventually settled in Paris, where she learned to cook. She was already fifty when The French Chef went on the air, at a time in our history when women were not making those leaps. Julia became the first educational TV star, virtually launching PBS as we know it today. Julia Child's story, however, is more than the tale of a talented woman and her sumptuous craft. It is also a saga of America's coming of age and growing sophistication, from the Depression Era to the turbulent sixties and the excesses of the eighties to the greening of the American kitchen. Julia had an effect on and was equally affected by the baby boom, the sexual revolution, and the start of the women's liberation movement. On the centenary of her birth, Julia finally gets the biography she richly deserves. --From publisher description.

Editions:15  Date:2012 - 2013  Genre(s):Biography, Biographies, Biographies


Crafting the culture and history of French chocolate

by:Terrio, Susan J. (Susan Jane), 1950-

This absorbing narrative follows the craft community of French chocolatiers--members of a tiny group experiencing intensive international competition--as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional views of craft work, associational forms, and training models in late capitalism.

Editions:15  Date:2000  Genre(s):History


French lessons : adventures with knife, fork, and corkscrew

by:Mayle, Peter

The author offers a culinary tour of France in search of the perfect country bistro, village market, omelette, and bottle of wine.

Editions:23  Date:2001 - 2003


Cooking the French way

by:Waldee, Lynne Marie

An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.

Editions:17  Date:1982 - 2014  Type:Juvenile  Genre(s):Juvenile works, Literature


All manners of food : eating and taste in England and France from the Middle Ages to the present

by:Mennell, Stephen

"Eating and taste have always been central to French and English culture and yet the history of food and of our attitudes to it has rarely been afforded any thorough analysis. Stephen Mennell's book addresses food, eating, taste and cooking as crucial and changing signs of our cultural and historical development ... All Manners of Food examines methods of cooking, the history of writing about food and the history of the education of our palates. It reveals the extent to which we are trained to like and to dislike, and shows that foods undergo changes in popularity as dramatic as changes in dress, dynasty or politics."--Jacket.

Editions:60  Date:1985 - 2006  Genre(s):History, Cookbooks, Cookbooks


French women for all seasons : a year of secrets, recipes & pleasure

by:Guiliano, Mireille, 1946-

Offers a program of healthy food habits that can be practiced anytime and anywhere, with four seasons of strategies for cooking and shopping, accompanied by tips and tricks for living with style and pleasure, all without gaining weight.

Editions:19  Date:2006 - 2013  Genre(s):Cookbooks, Cookbooks


Building a meal : from molecular gastronomy to culinary constructivism

by:This, Hervé

Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

Editions:15  Date:2009 - 2011


The expert cook in enlightenment France

by:Takats, Sean, 1974-

Sean Takats describes how 18th-century French cooks transformed themselves from domestic servants into professionals with artistic skills like other artists and health skills like doctors. They combined mechanical expertise with new theoretical perspectives on food and taste, he says, to create the modern French cooking that quickly became renowned throughout the world. He discusses defining the cook, corrupting spaces, pots and pans, theorizing the kitchen, and the servant of medicine.

Editions:4  Date:2011  Genre(s):History


Displaying 1 to 10 of 3249