Abstract: The variety and richness of the produce of France, combined with centuries of practice, have contributed to the high art of French cuisine. This art i

NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detaile

A beautiful reprint of Edouard de Pomiane's classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period

A delicious introduction to the food prepared in wealthy medieval French households