Marcel Proust's literary masterpiece Ã la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into âa remembrance of things past.â He wrote with relish and exactitude about FranÃ§oise, the family cook in Illiers-Combray, the restaurant at the Grand HÃ´tel Balbec, meals at Rivebelle, La RaspeliÃ¨re, and the Guermantes' in Paris.
Shirley King, a professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle Ã©poque, ranging from the sophisticated elaboration of lobster Ã l'amÃ©ricaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook.

Dining with Marcel Proust - A Practical Guide to French Cuisine of the Belle Epoque

Travel

King, Shirley

Food, Lodging & Transportation

Thames&Hudson

Describes French cuise, and includes recipes for appetizers, side dishes, main dishes, and desserts

Pampille's Table: Recipes and Writings from the French Countryside

Cookbooks, Food & Wine

Daudet, Marthe

Regional & International

Faber&Faber

Fish:The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish:The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh.

Fish: The Basics : An Illustrated Guide to Selecting and Cooking Fresh Seafood

Cooking by Ingredient

Houghton, mifflin, harcourt

Offers advice on buying, storing, and preparing seafood and offers recipes for appetizers, souffles, soups, pies, salads, pasta, rice, and main dishes which feature fish and shellfish

Saucing the Fish

Simon&Schuster

Offers advice on buying, storing, and preparing fish, explores a full range of cooking techniques, and gives recipes for tangy marinades, savory stews, and a variety of fish dishes

Fish- The Basics: An Illustrated Guide to Selecting, Storing, and Preparing All Kinds of Fresh Seafood

From delicate fillets of sole sauced with butter and lemon to flavorful salmon paired with apple and fennel, the variety of fish dishes is nearly endless. And even with so many different ways to prepare it—sautéed on the stove top, braised in the oven, or grilled over an open fire—the fresh, clean taste and delicate texture of fish always shine through. Quick and easy to cook, fish is an excellent choice for any occasion. Williams-Sonoma Collection Fish offers more than 40 recipes, including classic fare as well as exciting new ideas. Inside, you'll find simple dishes for quick suppers, intriguing recipes for serving guests, and hearty main courses for satisfying meals. There's even a chapter devoted entirely to other seafood besides fish, including scallops, shrimp, and lobster, rounding out the delicious array of choices. Full-color photographs of each recipe make it easy to decide which to prepare, and each dish is accompanied by a photographic side note that highlights a key ingredient or cooking technique, making Fish much more than just a simple collection of recipes. An informative basics section and extensive glossary fill in everything you need to know to add delicious fish to your cooking repertoire. Lean, healthful, and quick to cook, fish plays an important role in the modern kitchen. Whether you are in the mood for salmon on the grill, traditional trout amandine, or a rustic bouillabaisse, there is always a distinctive and delicious way to prepare any type of fish. Williams-Sonoma Collection Fish offers more than 40 easy-to-follow recipes, including both familiar classics and tempting new ideas. In these pages, you'll find appealing fish dishes for any occasion—from a casual weeknight supper to a more formal affair. This beautifully photographed, full-color recipe collection will quickly become an essential addition to your kitchen bookshelf.

Williams-Sonoma Collection: Fish

Free Press

Marcel Proust's literary masterpiece À la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into “a remembrance of things past.” He wrote with relish and exactitude about Françoise, the family cook in Illiers-Combray, the restaurant at the Grand Hôtel Balbec, meals at Rivebelle, La Raspelière, and the Guermantes' in Paris. 
Shirley King, a professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle époque, ranging from the sophisticated elaboration of lobster à l'américaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook.

Dining with Marcel Proust: A Practical Guide to French Cuisine of the Belle Epoque (At Table)

History

Bison Books

One family. One dream. Too many obstacles. A gripping account of one family's courage to live their dream! A true story 
A 17-year-old immigrates to North America from the communist block. His only expectation is to find work and shelter. But what he discovers is that he is free to live his dream in his new homeland. 
He marries the love of his life and at the age of 24 they embark on a sailing expedition retracing the footsteps of Captain Cook. They were last seen sailing toward the South Pacific with their eight-month-old baby on their laps and a stack of how to sail books by their side. The rules of civilization no longer apply once they leave the security of North America. Survival takes on a whole new meaning. Their lives are flung upside down when they confront illness, pregnancy, cannibals, sharks and violent storms. 
Not only is this an adventurous account of human survival, it is a heart-warming remembrance of the immigrant's childhood and his relationship with his father. 
In Search of Love, Adventure &amp; Riches is the first episode in The Unsinkable Spirit series of the King family's twenty-year odyssey. Be prepared for it to grab your heart and send your spirits soaring to new heights!

The Unsinkable Spirit

Biographies & Memoirs

King, Boris

Arts & Literature

Firstpublish.Inc

Fish are a delicious and healthy choice for any diet, and this new entry in the Colección Williams-Sonoma series features dozens of fabulous ways to prepare it. Classic recipes like Trout Amandine and Grilled Salmon are here, along with treats like Rustic Bouillabaisse. A separate chapter covers scallops, shrimp, and lobster.

Pescados / Fish (Williams-Sonoma) (Spanish Edition)

Degustis