Culinary Chronicle 3

Jones, Louisa. The New Provencal Cuisine: Innovative Recipes from the South of France. San Francisco, California, U.S.A.: Chronicle Books Llc, 1995. ISBN: 0811808009

First edition 9-1/2" - 12" Tall. FIRST EDITION, 2nd PRINTING (10 9 8 7 6 5 4 3 2). The book is FINE. The dustjacket is NEAR FINE with minor shelf and edgewear. NOT price-clipped. NOT remaindered. Illustrated boards. 168 pages. Color photo illustrated. JMVintage specializes in books, magazines, and other treasures related to the Duke & Duchess of Windsor..and other curious subjects. Foreword by Auguste and Pierre Escoffier. Afterword by Francois Millo on the Wines of Provence. Chefs include: Christian Etiene, Restaurant Christian Etienne, Avignon; Serge Chenet, Le Prieure, Villeneuve-lez-Avignon; Jean-Andre Charial, Oustau de Baumaniere, Les-Baux-de-Provence; Elisabeth Bourgeois, Le Mas Tourteron, Gordes; Philippe Monti, Hostellerie de Crillon-le-Brave, Crillon-le-Brave; Jacques and Laurent Pourcel, Le Jardin des Sens, Montpellier; Alain Nicolet, Restaurant Alain Nicolet, Cheval-Blanc; Reine Sammut, La Feniere, Lourmarin; Pascal Morel, L'Abbaye de Sainte-Croix, Salon-de-Provence; Rene Bergis, Relais Sainte-Victorie, Beaurecueil; Raymond Rosso, Les Arcenaulx, Marseille; Laurent Tarridec, Hotel Les Roches, Le Lavandou; Frances Cardaillac, Restaurant L'Olivier at La Bastide de Saint-Tropez, Saint-Tropez; Jean-Claude Guillon, Grand Hotel du Cap-Ferrat, Saint-Jean-Cap-Ferrat; Jacques Chibois, La Bastide de Saint-Antoine, Grasse. Dust jacket notes read: "In recent years, French food has undergone a quiet revolution. French gastronomy is headed south to the land where healthful eating originates: Provence. Based on olive oil-long with the freshest produce herbs, fish and meats-the cuisine of Provence is widely recognized as both delectable and nutritious, combining the heritage of the Mediterannean countries with the artistry and savoir vivre that only the French can offer. Today's cooking in Provence is being is being reinvented by a new generation of French chefs who excel in seeking out the finest local ingredients and original ways of enhancing country flavors. The New Provencal Cuisine features delicious recipes from fifteen of the region's most renowned chefs. Together, they share a passion for their art that combines a great respect for fresh, seasonal ingredients; a high regard for country traditions; a commitment to culinary simplicity; and an inspiring imagination. Each recipe in The New Provencal Cuisine has been tailored for the home cook with simple, easy-to-follow instructions. The result is an enticing array of memorable meals for every occasion. From Serge Chenet comes a menu celebrating the bounty of spring-Herbed Salmon Pastries with Fresh Asparagus, Roast Chicken with Parsley Butter, and Strawberry Crisps with White Chocolate Mousse. Laurent Tarridec serves up a dinner of Provencal seafood, including Herbed Sardine Fritters with Red Pepper Puree, followed by Stewed Figs with Muscat Wine and Fennel for dessert. Jean-Andre Charial's entrEe of Saddle of Rabbit with Basil Wine Sauce is accompanied by Truffle and Potato Salad and a dessert of Hot Pistachio Souffle. Stunningly photographed, The New Provencal Cuisine explores the history and beauty of this renowned culinary region. Organized for the traveler as well as the cook-with a tour of the Rhone Valley to Avignon and environs, then eastward to Aix and Marseille, up the coast beyond Nice, and inland toward the Riviera backcountry at Grasse-this is a fascinating sojourn through some of the finest kitchens in France, revealing the glory of Provence and all its riches." Hard Back condition: Fine in Near Fine dj

[SW: Cookbooks/Cuisine/Wine/Entertaining]

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Brody, Lora. The New England Table. San Francisco, California, U.S.A.: Chronicle Books Llc, 2005. ISBN: 0811843491

First edition FIRST EDITION, 1st PRINTING (10 9 8 7 6 5 4 3 2 1). 216 pages with index. Black & white and color photo illustrated. The book is FINE/AS NEW (unread). The dust jacket is VERY GOOD with crease to upper back jacket. NOT price-clipped and NOT remaindered. JMVINTAGE specializes in Books, Magazines and Treasures related to the Duke and Duchess of Windsor and..other curious people. The dust jacket reads: "The New England states are a close-knit group-in fact, you could conceivably hop in the car and eat your way through all six in one day. Start with Blueberry Buckle in Maine; move on to Red Flannel Salmon Hash in new Hampshire; head south to Massachusetts for a bowl of Corn and Clam Chowder; relax and watch the sun go down in Connecticut as you enjoy Cold Poached Chicken Breasts with Champagne Sauce; and end your day with a glass of wine from one of Rhode Island's award-winning vintages. Surely, a culinary marathon rivaling the famous Boston road race. The recipes contained in The New England Table give you an easier way to enjoy the bounty of the Northeast. Celebrated author and Boston-area resident Lora Brody has combed the area's six states-Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, Connecticut-and shares the wonderful dishes this rugged region is especially proud of, plus enticing modern classics. With its evocative photographs of New England's people and places, and irresistible recipes, The New England Table will have you pining for a musical picnic at Tanglewood, an alfresco dinner in Lithcfield County, or a peaceful breakfast repast at Rangeley Lake. Luckily for you, the cuisine of New England is now as close as this cookbook." Hard Cover condition: Fine in Very Good dj

[SW: Cookbooks/Cuisine/Wine/Entertaining]

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Culinary Institute of America. Cooking Secrets of the CIA. San Francisco, California, U.S.A.: Chronicle Books Llc, 1995. ISBN: 0811811638

First edition 8vo - over 7" - 9" tall. FIRST EDITION, THIRD PRINTING (10 9 8 7 6 5 4 3). 132 pages with index. Color photo illustrated. The book, in illustrated wrapper, is NEAR FINE with minor shelfwear. NOT reamaindered. Wrapper notes read: "The secret's out! The CIA-the Culinary Institute of America, that is-has lifted the lid on its best-kept secrets in this gorgeously illustrated, major new cookbook of over 60 stunning seasonal and holiday recipes. Companion volume to the PBS series of the same name, COOKING SECRETS OF THE CIA is the book food and cooking enthusiasts will turn to again and again. Transform Thanksgiving with a contemporary extravaganza of Smoke-Roasted Turkey with Spiced Cranberry Sauce and Corn Bread Pudding with Apples and Sage. Celebrate Hanukkah with Atlantic Salmon in a Potato Crust with Chive Oil and Leek Puree. A traditional Christmas Roast Goose dinner becomes even more delicious with the addition of Apple-Prune Sauce and Bread and Giblet Dumplings. Start the new year right with a low-calorie feast of Bow-Tie Pasta with Seafood Pesto. Including recipes from some of the best chefs and teachers in the country, COOKING SECRETS OF THE CIA will inspire home cooks to make simple, delicious, and festive meals-perfect for family and friends. Whatever the occasion, let this essential volume be your secret ingredient for success in the kitchen." Trade Paperback condition: Near Fine

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Culinary Institute of America. More Cooking Secrets of the CIA. San Francisco, California, U.S.A.: Chronicle Books Llc, 1995. ISBN: 0811811638

First edition 8vo - over 7" - 9" tall. FIRST EDITION, FIRST PRINTING (10 9 8 7 6 5 4 3 2 1). 132 pages with index. Color photo illustrated. The book, in illustrated wrapper, is NEAR FINE with minor shelfwear. NOT reamaindered. Wrapper notes read: "From sensational starters to mouthwatering main courses, desserts, sauces, and dressings, this sequel to the best-selling COOKING SECRETS OF THE CIA is packed with top-secret ideas for delicious meals. The most celebrated cooking school in the country, the Culinary Institute of America boasts such graduates as Bradley Ogden, Larry Forgione, Paul Bocuse, and White House chef Walter Sheib. Now in its third season, the school's acclaimed TV series with episodes on Basic Cooking Secrets, Healthy Cooking Secrets, American Regional Cooking Secrets, Mediterranean Cooking Secrets, Quick Meals from the CIA, and much, much more. MORE COOKING SECRETS OF THE CIA contains every recipe from every episode featured, as well as the how-to tips and secrets from the professionals. In both the series and the cookbook, renowned chefs share their passions and show home cooks how to make time in the kitchen fun, productive, and wonderfully satisfying." Trade Paperback condition: Near Fine

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