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Why food writing is a delicious adventure

Inquirer.net - Jun 21, 2017
Xavier Btesch, who wrote “French Kusina,” said his French and Syrian recipes could be done in any Filipino setting because he made sure that all ingredients were available. He recalled that when he looked into one antique French cooking book, he saw ...

Sole Meuniere with Lemon and Browned Butter

Milwaukee Journal Sentinel - Jun 20, 2017
How can something so unelaborate as Sole Meuniere with Lemon and Browned Butter be such a rave? A French cooking term, meuniere (translation: in the manner of a miller's wife) means dipped in flour (hence the mill connection) and sautéed in butter with ...

Why Las Vegas Is the Best Place to Eat a Ridiculous Burger

GQ Magazine - Jun 20, 2017
“That was like a brushfire across the country,” says Keller. A French chef hawking an upscale burger was both the trigger and permission to do Burger Bar, a restaurant with handmade patties, toppings inspired by classic French cooking, and craft beers ...

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French Cooking videos

Hunters Chicken Recipe - Chicken Chasseur By the French Cooking Academy

chicken chasseur recipe: the chicken chasseur or (poulet sauté chasseur) is a classic French stew made with sauteed pieces of chicken, serve with a sauce ...

The Pissaladière - Recipe From South Of France - The French Cooking Academy

Pissaladière (French pronunciation: \u200b[pisaladjɛʁ]; Niçard: pissaladiera, is a dish which originated from Nice in Southern France. The dough is usually a bread ...

Michel Roux OBE's Scallops in Vermouth - The Essence of French Cooking

Sharing his superb skill and knowledge once again, Michel Roux Snr takes us through how to cook another classic of French cooking - Noix de Coquilles Saint ...

Chicken Apple and Cream Casserole - Poulet Vallee D'auge- French Cooking Academy

This chicken apple and cream casserole (poulet vallee d'auge in French) is a classic recipe from the Normandie region in France. this step by step video ...

4 essential ingredients for French cooking

Chef Alex Guarnaschelli lived and trained in France, and says these are the staples of French cooking -- and eating -- to her.