Cooking Classic French Food, the Easy Way June 27, 2012November 23, 2024

Cookbooks Tell Many Tales June 25, 2012November 23, 2024

Parsleyed Ham and Kitchen Breezes: The Letters of M. F. K. Fisher and Julia Child June 22, 2012November 22, 2024

The Dame* with a Pot and a Pen June 18, 2012November 23, 2024

Dawn of the Belle Epoque: The Paris of Monet, Zola, Bernhardt, Eiffel, Debussy, Clemenceau, and Their Friends June 12, 2012July 13, 2017

Paris to the Past – Traveling Through French History by Train: A Book to Love and Cherish June 2, 2012November 22, 2024

Recipes from the White Hart Inn: An 18th-Century Cookbook for Today’s Cook May 18, 2012November 23, 2024

An Imam in Paris: Al-Tahtawi’s Visit to France (1826–1831) by Rifa’a Rafi’ al-Tahtawi, Translated by Daniel L. Newman May 14, 2012November 23, 2024

La Seduction: How the French Play the Game of Life: Explaining the French May 7, 2012November 23, 2024

La Tour d’argent poinct ne leurre*, or, Pressed Duck, Blood and Guts and All April 27, 2012November 23, 2024

Un vrai canard: Duck and French Culinary Traditions March 21, 2012November 23, 2024

Assimilating “The Other” March 15, 2012July 13, 2017