French cuisine : the gourmet's companion / by Sadowski, Jeffrey A.

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The classic French cuisine. by Donon, Joseph, 1889-

French cuisine for all / by Bertholle, Louisette

Classic cooking; a new approach to French cuisine. by Marshall, John, 1903-

Bravo chef.

“…French cuisine…”
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What's queer about Europe? : productive encounters and re-enchanting paradigms /

Table of Contents: “…What's Queer about Remy, Ratatouille, and French Cuisine? /…”
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World Class Cooking for Solving Global Challenges : Reparadigming Societal Innovation. by Mercier-Laurent, Eunika

Table of Contents: “…Emerging Landscape, Paradoxes and Challenges. -- Chapter 2. French cuisine: Combining technology, imagination, vision and ambition. -- Chapter 3. …”
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Julia Child's The French chef / by Polan, Dana B., 1953-

Table of Contents: “…(Before Child) -- French cuisine, American style -- The beginnings of The French chef -- Prepping The French chef -- The success of The French chef -- New beginnings and the ending to The French chef -- Kitchen drama.…”
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Feast and folly : cuisine, intoxication, and the poetics of the sublime / by Weiss, Allen S., 1953-

Table of Contents: “…Tractatus Logico-Gastronomicus -- Postface: An Introduction to Modern French Cuisine through SeveralExemplary Menus -- Notes -- Select Bibliography -- About the Author -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- J -- K -- L -- M -- N -- O -- P -- R -- S -- T -- V -- W.…”
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Turning the tables : restaurants and the rise of the American middle class, 1880-1920 / by Haley, Andrew P.

Table of Contents: “…The tang and feel of the American experience: class, culture, and consumption -- Terrapin a la Maryland: the era of the aristocratic restaurant -- Playing at make believe: the failure of imitation -- Catering to the great middle stripe: beefsteaks and American restaurants -- The restauration: colonizing the ethnic restaurant -- The simplified menu: the case against gastronomic ostentation -- Satisfying their hunger: middle-class women and respectability -- The tipping evil: the limits of middle-class influence -- Ending linguistic disquises: the decline of French cuisine -- Indifferent gullets: the middle class and the cosmopolitan restaurant.…”
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Culinary journeys. Paris to Edinburgh /

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Untold. the enslaved chef who revolutionized American cuisine /

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Food cultures of France : recipes, customs, and issues / by Tebben, Maryann Bates

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Restaurant republic : the rise of public dining in Boston / by Erby, Kelly

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Late modern English : novel encounters /

Table of Contents: “…The treatment of Americanism(s) in Late Modern English dictionaries and usage guides on both sides of the Atlantic / Ulrich Busse -- Women writers in the 18th century: The semantics of motion in their choice of perfect auxiliaries / Nuria Calvo Cortés -- Eighteenth-century French cuisine terms and their semantic integration in English / Julia Landmann -- Spelling normalisation of Late Modern English: Comparison and combination of VARD and character-based statistical machine translation / Gerold Schneider -- Part IV. …”
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Let's cook French : a family cookbook = Cuisinos Français : un livre pour toute la famille / by Pépin, Claudine

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The Handbook of Food and Anthropology. by Klein, Jakob A.

Table of Contents: “…WHAT IS ' TRADITIONAL ' SEPHARDIC FRENCH CUISINE? 21 A CALENDAR OF JEWISH EATING ; THE SEPHARDIC VERSION OF THE ' RAW AND THE COOKED ' : THE DIVISION OF LABOUR OF COOKING, MENU PREPARATION AND CONSUMPTION ; THE TRANSLATION EFFECT: FROM JUDEO-ARABIC TO FRENCH ; RECENT DEVELOPMENTS: GLOBALIZATION OF JEWISH CUISINE ; BY WAY OF CONCLUSION: THE POLITICS OF€RELIGIOUS FOOD AND IDENTITY ; NOTES ; REFERENCES ; Chapter 5 Approaches to Food and Migration:€Rootedness, Being€and€Belonging ; INTRODUCTION.…”
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Encyclopedia of food and culture /

Table of Contents: “…Food Production, History of -- Food Riots -- Food Safety -- Food Security -- Food Stamps -- Food Studies -- Food Supply and The Global Food Market -- Food Supply, Food Shortages -- Food Trade Associations -- Food Waste -- Foodways -- France -- Food and Cuisine in France -- Northern French Cuisines -- Southern French Cuisines -- Tradition and Change in French Cuisine -- Wine and the French Meal -- French and British Cooking -- French Fries -- Frozen Foods -- Fruit -- Citrus Fruit -- Temperate Fruit -- Tropical and Subtropical Fruit -- Frying -- Functional Foods -- Fungi -- Fusion Cuisine -- Game -- Gamerith, Anni -- Gardening and Kitchen Gardens -- Gastronomy -- Gelatin -- Gender and Food -- Gene Expression, Nutrient Regulation Of -- Genetic Engineering -- Genetics -- Geography -- Geophagy -- Germany, Austria, Switzerland -- Gingerbread -- Goat -- Goodfellow, Elizabeth -- Government Agencies -- Government Agencies, U.S -- Grain Reserves -- Grapes and Grape Juice -- Gravy -- Greece, Ancient -- Greece and Crete -- Green Revolution -- Greenhouse Horticulture -- Grilling -- Grimod De La Reynière -- Halloween -- Hamburger -- Harvesting -- Health and Disease -- Health Foods -- Hearth Cookery -- Hédiard, Ferdinand -- Herbicides -- Herbs and Spices -- Herding -- Herodotus -- High-Technology Farming -- Hindu Festivals -- Hinduism -- Hippocrates -- Holidays -- Home Economics -- Homelessness -- Horse -- Horticulture -- Household -- Humor, Food in -- Hunger, Physiology of -- Hunger Strikes -- Hunting and Gathering -- Iberian Peninsula -- Iberian Peninsula: Overview -- Iberian Peninsula: Portugal -- Iberian Peninsula: Spain -- Ice Cream -- Icon Foods -- Immune System Regulation and Nutrients -- Inca Empire -- India -- Moghul India -- Northern India -- Southern India -- Indus Valley -- Inspection -- Intake -- International Agencies -- Intestinal Flora -- Inuit -- Iodine -- Iran -- Iron -- Iron Cookstove, The -- Islam -- Shiʻite Islam -- Sunni Islam -- Sufism -- Italy -- Northern Italy -- Southern Italy -- The Italian Meal -- Tradition in Italian Cuisine -- Jams, Jellies, and Preserves -- Japan -- Traditional Japanese Cuisine -- Contemporary Issues in Japanese Cuisine -- Judaism -- Kellogg, John Harvey -- Kitchen Gadgets -- Kitchens, Restaurant -- Korea -- Kwanzaa -- Labeling, Food -- Lactation -- Lamb Stew -- Language About Food -- Lapps -- Larousse Gastronomique -- Last Supper, The -- La Varenne -- Leaf Vegetables -- Legumes -- Lent -- Leslie, Eliza -- Lettuce -- Lipids -- Livestock Production -- Low Countries, The -- Lunch -- Luxury -- Macrobiotic Food -- Magic -- Maize -- The Natural History of Maize -- Maize as a Food -- Malnutrition -- Malnutrition: Protein-Energy Malnutrition -- Mammals -- Mammals, Sea -- Margarine -- Marinating and Marinades -- Marketing of Food -- Marketing of Food: Alternative (Direct) Strategies -- Meal -- Meals on Wheels -- Meat -- Meat, Salted -- Meat, Smoked -- Medici, Catherine De' -- Medicine -- Medieval Banquets -- Mediterranean Diet -- Mesopotamia, Ancient -- Metabolic Imprinting and Programming -- Metaphor, Food as -- Mexico -- Mexico and Central America, Precolumbian -- Microbiology -- Microorganisms -- Microwave Oven -- Middle Ages, European -- Middle East -- Military Rations -- Milk, Human -- Minerals -- Mollusks -- Mood -- Mustard -- Myth and Legend, Food in -- Naming of Food -- National Cuisines, Idea of -- Natural Foods -- Niacin Deficiency (Pellagra) -- Noodle in Asia, The -- Noodle in Northern Europe, The -- Nordic Countries -- Nostalgia -- Nouvelle Cuisine -- Nutraceuticals -- Nutrient Bioavailability -- Nutrient-Drug Interactions -- Nutrients -- Nutrition -- Nutritional Anthropology -- Nutritional Biochemistry -- Nutritionists -- Nutrition Transition: Worldwide Diet Change -- Nuts -- Color Inserts.…”
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