Michel Roux's finest desserts
(translated and edited by Kate Whiteman; photographs by Martin Brigdale; ISBN: 0847818578;
100% match)
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Professional French pastry series
(Roland Bilheux and Alain Escoffier; under the direction of Pierre Michalet; translated by Rhona Poritzky-Lauvand and James Peterson; ISBN: 0470250003;
(Wiley); 100% match)
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The Alice B. Toklas cook book
(foreword by M. F. K. Fisher; publisher's note by Simon Michael Bessie; illustrations by Sir Francis Rose; ISBN: 0060913274;
(pbk.) :$6.95; 100% match)
The food of France
(Waverley Root; with an introduction by Samuel Chamberlain; illustrated by Warren Chappell; ISBN: 0679738975;
(pbk.) :U.S. $13.00 (Can. $16.50); 100% match)
The La Varenne cooking course
(by Anne Willan and l'École de cuisine La Varenne; with photographs by James Scherer and Victor Watts; edited by Judith Hill; ISBN: 068800539X;
100% match)
