French Cooking in 2010

A Revolution in Taste: The Rise of French Cuisine, 1650-1800 by Pinkard, Susan

The Franco-American Cookery Book: How To Live Well And Wisely Every Day In The Year (1884) by Deliee, Felix J.

Le Gout (1903) by Marchand, L.

The Vegan Boulangerie: The Best of Traditional French Baking... Egg and Dairy-Free by Marianne &. Jean-Michel, &. Jean-Michel

Under the Table: Saucy Tales from Culinary School by Darling, Katherine

When French Women Cook: A Gastronomic Memoir with Over 250 Recipes by Kamman, Madeleine

The Epicurean V1 by Ranhofer, Charles

The Stove-Top Cookbook by Reynaud, Mala

Le Viandier De Guillaume Tirel Dit Taillevent (1892) by Pichon, Jerome, Vicaire, Georges

The Franco-American Cookery Book: How To Live Well And Wisely Every Day In The Year (1884) by Deliee, Felix J.

Le Gout (1903) by Marchand, L.

Le Maitre D'Hotel Francais V1 (1822) by Careme, Marie-Antoine

Le Viandier De Guillaume Tirel Dit Taillevent (1892) by Vicaire, Georges, Pichon, Jerome

Paris Par Hasard: From Bagels to Brioches by Gelenter, Terrance William

Around My French Table: More Than 300 Recipes from My Home to Yours by Greenspan, Dorie

Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France: A Cookbook by Nathan, Joan

The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook by Risley, Mary S.

Chef Frederic's Best: Capturing His Creative Flair-At Home and Abroad by Pierrel, Deborah