French Cookbooks
Cuisine Rapide
Pierre Franey & Bryan Miller, Random House, 1989
The French Chef Cookbook
Julia Child, Knopf, 1973
Kitchen Primer
Craig Claiborne, Knopf, 1969
French Country Cooking
Craig Claiborne, Penguin, 1951
Glorious French Food
James Peterson, Wiley, 2002
The Way to Cook
Julia Child, Knopf, 1989
Cooking in France
Pierre Franey & Richard Flaste, Knopf, 1994
French Food and Culture
A Moveable Feast
Ernest Hemingway, Scribner's, 1964
The Art of Eating
M. F. K. Fisher, Houghton Mifflin Harcourt, 2020
The Food of France
Waverley Root, Random House, 1992
Culture and Cuisine
Jean-Francois Revel, Doubleday, 1982
Bohemian Paris
Dan Franck, trans. Cynthia Hope Liebow, Grove, 2003
The Paris Edition
Waverley Root, North Point, 1987
Cooking for Kings: The Life of Antonin Careme the First Celebrity Chef
Ian Kelly, Walker, 2003
The Physiology of Taste
Jean Anthelme Brillat-Savarin, trans. M. F. K. Fisher, Knopf, 1971
Other Cookbooks and Reads
with Gusto and Relish
Lord Westbury & Donald Downes, Andre Deutsch, 1957
A History of the World in 6 Glasses
Tom Standage, Bloomsbury, 2005
A Passion for Mushrooms
Antonio Carluccio, Salem House, 1989
Vintage Spirits & Forgotten Cocktails
Ted Haigh, Quarry, 2004
Heat
Bill Buford, Vantage, 2007
Cooking from New England
Jasper White, Harper, 1989
A Book of Mediterranean Food
Elizabeth David, Penguin, 1950
Ten Restaurants that Changed America
Paul Freedman, Norton, 2016
I Drink Therefore I am: A Philosopher's Guide to Wine
Roger Scruton, Bloomsbury Continuum, 2009
Venus in the Kitchen or Love's Cookery Book
Pilaff Bey (Norman Douglas), Viking, 1953
Add a footnote if this applies to your business