NEW
Country Cooking of France
Anne Willan
Publisher: Chronicle Books Hardcover: 392 pages (Oct 2007)
ISBN-10: 0811846466
ISBN-13: 978-0811846462

Anne Willan is founder of the well known cooking school in France, La Varenne. She combines her years of experience writing about French cuisine with extensive research, hands-on experience, and a deep appreciation of the current culinary trends in France to create this classic cookbook.

NEW
Goose Fat and Garlic: Country Recipes from Southwest France
Jeanne Strang
Publisher: Kyle Cathie Limited (Paperback: 352 pages) (Mar 2006)
ISBN-10: 190492039X
ISBN-13: 978-1904920397

This book is a rich source of information on how to cook in the authentic, southern French way. The receipes highlight the gastronomic riches of Gascony and the regions around it. The book is highly recommended for every serious cook who enjoy 'real' French cooking

Cooking and Travelling in South-West France
Stephanie Alexander and Simon Griffiths
Lantern; paperback - 392 pages (2006)
ISBN-10: 1920989242
ISBN-13: 978-1920989248

This book is a wonderful compilation of photographs, experiences, recipes and observations of the the true France and its wonderful people. Written with sympathy and understanding it brings the reader along on a beautiful journey of discovery. One can almost smell the markets and taste the food and hear the patois. The Dordogne is an unique part of the world, with its stunning scenary and mind blowing food, this book is a real travellers guide of where to go and what to do. Comments by Rod Chalmers (Cootamundra. Australia.)

Hot Sun, Cool Shadow: Savouring the Food, History and Mystery of the Languedoc
Angela Murrills with illustrations by Peter Matthews
Allison & Busby ; Paperback - 256 pages (Rev Ed edition) (2005)
ISBN-10: 0749083549
ISBN-13: 978-0749083540

The Languedoc is famed for its landscape, gastronomical pleasures and rich culture. Stretching from the Rhone to the Pyrennees, it is one of Europe's oldest provinces and one of it's most fertile regions. Hot Sun, Cool Shadow, is a vivid account of the quest for the finest wines, cuisine and characters. Along the way the authors discover ancient houses, take in the scenery that inspired great artists like Henry Matisse, retrace the steps of Toulouse-Lautrec, and recreate typical dishes of the region; finally settling themselves in this staunchly independent agricultural region, where life moves at a steady pace under the mellow sun.

The French Market
Joanne Harris and Fran Warde
Doubleday; Hardcover - 259 pages (2005)
ISBN-10: 0385608233
ISBN-13: 978-0385608237

Following the success of "The French Kitchen", Joanne Harris and Fran Warde have collaborated once more to write a French cookbook with a difference. This time they have taken their inspiration from the rural markets of Gascony. Traditional dishes like cassoulet, beef bourguignon and creme caramel, as well as creative reinterpretations of old favourites - chilli duck with orange salad and wild mushroom tartlets - all combine to make "The French Market" a recipe for success.

The French Kitchen: A Cookbook
Joanne Harris and Fran Warde
Doubleday; Hardcover - 259 pages (2002)
ISBN-10: 0385604769
ISBN-13: 978-0385604765
Also available as paperback

In her culinary trilogy of bestselling novels, "Chocolat", "Blackberry Wine" and "Five-Quarters of the Orange", Joanne Harris whets our appetites with some tantalisingly delicious recipes taken from her own grandmere's recipe book. In this book she shares with us now in a mouth-watering celebration of French cuisine., from pumkin soup to Moules Mariniere, from Tarte aux cassis to Fouace Aveyronnaise (Grandmother's festival loaf). Illustrated with stunning integrated photographs and complemented by family anecdotes, "The French Kitchen" is a must-have cookbook for all lovers of food and France.

The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
Paula Wolfert
John Wiley & Sons; Hardcover - 368 pages (2003)
ISBN-10: 0471262889
SBN-13: 978-0471262886

An irresistible collection of slow-cooked, flavor-drenched dishes from the cuisines of the Mediterranean. This book features recipes ranging from North Africa and the Eastern Mediterranean to Italy, Spain and the south of France. Besides presenting more than 150 recipes origin with instructions, the author offers her colourful prose to those who love food.

The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine
Paula Wolfert
John Wiley & Sons; Hardback - 455 pages (2005)
ISBN : 076457602X
Also available in paperback

This is an expanded revision of the original 1983 classic. New additions include an index listing dozens of internet shops that sell everything from truffles to snails. In addition to recipes there are general chapters such as the one on "Tastes of the French Southwest," with sections on cèpes, regional cheeses and truffles. Be warned: although there are often suggestions for less fattening substitutions, this is not a "lite" cookbook. It is a book for serious chefs (many of these recipes take hours or days to prepare) and serious eaters.

Wines of South-west France
Paul Strang
Kyle Cathie; Paperback - 288 pages (1996)
ISBN: 1856262227

Taking readers on a tour through the vineyards inland from Bordeaux, this book presents a history of wine development and production in each area, from Roman times to the present, thereby reconstructing the customs and way of life of south-west France. There are also sections with tips on wine-tasting, details of the different varieties grown, and advice on the food which best complements the wines.

Oz Clarke's Wine Companion : South of France : Southern Rhone, Provence, Languedoc-Roussillon
Stephen Brook
Stewart Tabori & Chang; Paperback - 80 pages Book&Map edition (1997)
ISBN: 186212048X

A Book of Mediterranean Food

Elizabeth David, John Minton
Penguin Books; Paperback - 224 pages (1998)
ISBN: 014027328X

A series of recipes collected by the author when she lived in France, Italy, the Greek Islands, and Egypt. The charming black and white illustrations and the authors comments make this book a pleasure to read. This is not just a 'cookery book', but an insight into the pleasure to be found in food.