Classic French Cooking (Foods of the World) by Craig Claiborne and Pierre Franey and Time-Life Books

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    • Categories: Stocks; French
    • Ingredients: beef shin bones; beef marrow bones; beef short ribs; veal shanks; chicken wings; chicken necks; chicken backs; onions; leeks; carrots; parsley; thyme; bay leaves; black peppercorns
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    • Categories: Stocks; French
    • Ingredients: beef shin bones; beef marrow bones; beef short ribs; veal shanks; chicken wings; chicken necks; chicken backs; onions; leeks; carrots; parsley; thyme; bay leaves; black peppercorns; butter
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    • Categories: Stocks; French
    • Ingredients: veal shanks; veal shin bones; veal marrow bones; chicken wings; chicken necks; chicken backs; onions; carrots; celery; leeks; parsley; thyme; bay leaves; black peppercorns
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    • Categories: Stocks; French
    • Ingredients: veal shanks; veal shin bones; veal marrow bones; chicken wings; chicken necks; chicken backs; onions; carrots; celery; leeks; parsley; thyme; bay leaves; black peppercorns; butter; tomatoes; tomato purée
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    • Categories: Stocks; French
    • Ingredients: fish bones and trimmings; onions; celery; leeks; bay leaves; thyme
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    • Categories: Stocks; French
    • Ingredients: stewing chicken; chicken wings; chicken necks; chicken backs; carrots; leeks; celery; onions; whole cloves; parsley; bay leaves; thyme; black peppercorns
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: milk; nutmeg; thyme; white pepper; heavy cream; egg yolks; Parmesan cheese
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: milk; nutmeg; thyme; white pepper
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    • Categories: Sauces, general; French
    • Ingredients: veal stock; mushrooms; parsley; arrowroot powder; sugar; onions
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    • Categories: Sauces, general; French
    • Ingredients: beef suet; all-purpose flour; beef stock; onions; celery; carrots; bay leaves; thyme; tomato paste; parsley
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; white pepper; vegetable oil
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: butter; egg yolks; lemons; ground cayenne pepper
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: butter; egg yolks; lemons; ground cayenne pepper; heavy cream
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    • Categories: Soups; French
    • Ingredients: heavy cream; chicken stock; nutmeg; white pepper; celery; leeks; carrots; parsley; tomatoes; egg whites; eggs
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    • Categories: Soups; French
    • Ingredients: green cabbage; beef marrow; butter; bread; chicken breasts; chicken thighs; beef top round; celery; leeks; carrots; parsley; tomatoes; egg whites; beef stock; turnips; Parmesan cheese
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    • Categories: Soups; French
    • Ingredients: fines herbes; celery; leeks; carrots; parsley; tomatoes; egg whites; chicken stock
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    • Categories: Soups; French
    • Ingredients: sorrel; chicken stock; egg yolks; heavy cream; chervil
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  • ISBN 10 080940074X
  • ISBN 13 9780809400744
  • Linked ISBNs
  • Published Dec 01 1970
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Time-Life Books
  • Imprint Silver Burdett Press

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.



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