Bookshelf

On this page I will list interesting books about Belgian Cuisine, Parisian Cuisine and the Cuisine of the south of France. Books I liked to read and really good resources if you want to learn more about the food culture pf Belgium and France or want to try out the recipes to surprise your friends and family.




Belgian Cafe Culture
Regula Ysewyn

A nostalgic ode to the most beautiful, traditional cafes in Belgium and their stories from bestselling author and popular blogger of Miss Foodwise, Regula Ysewijn Food writer, photographer and graphic designer Regula Ysewijn runs the popular blog 'Miss Foodwise'.Her newest book, Belgian Cafe Culture, Regula presents an ode to Belgian popular culture. The book is the result of countless visits to traditional Belgian cafes, where Regula chatted with the locals took many beautiful photos. 

Throughout her book you can sense her regard for cultural ephemera: things, places, and livelihoods all in danger of fading into the past. Regula wants you to know that these traditional Belgian cafes are much more than the brick and mortar that holds them together; they can be the epicenter of a true community, standing strong even when their walls crumble and their decor ages, as they wait for the moment when the out-of-fashion becomes fashionable again. (source Amazon)

Everybody Eats Well in Belgium: Cookbook with 250 traditional recipes

Ruth Van Waerebeek

It's a country that boasts more three-star restaurants per capita than any other nation-including France. It's a country where home cooks--and everyone, it seems, is a great home cook--spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its French foundation, hearty influences from Germany and Holland, herbs straight out of a Medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best--slow-cooked, honest, bourgeois, nostalgic. It's the Sunday meal and a continental dinner party, family picnics and that antidote to a winter's day. (source Amazon)

The Food and Cooking From Belgium: Techniques and Recipes

Suzanne Vandijck

Strongly influenced by its proximity to France, yet retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine and fine ingredients with comfort food and substantial portions.

My Paris Kitchen: Recipes and Stories

David Lebovitz

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.

In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. 

A Lunch in Paris: A Love Story and Recipes

Elisabeth Bard

In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman--and never went home again. 
Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs--one with her new beau, Gwendal, the other with French cuisine. Packing her bags for a new life in the world's most romantic city, Elizabeth is plunged into a world of bustling open-air markets, hipster bistros, and size 2 femmes fatales. She learns to gut her first fish (with a little help from Jane Austen), soothe pangs of homesickness (with the rise of a chocolate soufflé), and develops a crush on her local butcher (who bears a striking resemblance to Matt Dillon). Elizabeth finds that the deeper she immerses herself in the world of French cuisine, the more Paris itself begins to translate. French culture, she discovers, is not unlike a well-ripened cheese--there may be a crusty exterior, until you cut through to the melting, piquant heart.
Peppered with mouth-watering recipes for summer ratatouille, swordfish tartare and molten chocolate cakes, Lunch in Paris is a story of falling in love, redefining success and discovering what it truly means to be at home. In the delicious tradition of memoirs like A Year in Provence and Under the Tuscan Sun, this book is the perfect treat for anyone who has dreamed that lunch in Paris could change their life.(source Amazon)

Picnic in Provence

Elisabeth Bard

Ten years ago, New Yorker Elizabeth Bard followed a handsome Frenchman up a spiral staircase to a love nest in the heart of Paris. Now, with a baby on the way, Elizabeth takes another leap of faith with her husband when they move to Provence and open an artisanal ice cream shop. Filled with enticing recipes such as stuffed zucchini flowers, fig tart, and honey-and-thyme ice cream, PICNIC IN PROVENCE is the story of everything that happens after the happily ever after. With wit, humor, and a scoop of wild strawberry sorbet, Bard reminds us that life-in and out of the kitchen-is a rendezvous with the unexpected.

On Rue Tatin

Susan Loomis

Susan Loomis arrived in Paris twenty years ago with little more than a student loan and the contents of a suitcase to sustain her. But what began then as an apprenticeship at La Varenne École de Cuisine evolved into a lifelong immersion in French cuisine and culture, culminating in permanent residency in 1994. On Rue Tatin chronicles her journey to an ancient little street in Louviers, one of Normandy’s most picturesque towns. 

With lyrical prose and wry candor, Loomis recalls the miraculous restoration that she and her husband performed on the dilapidated convent they chose for their new residence. As its ochre and azure floor tiles emerged, challenges outside the dwelling mounted. From squatters to a surly priest next door, along with a close-knit community wary of outsiders, Loomis tackled the social challenges head-on, through persistent dialogue–and baking. 

On Rue Tatin includes delicious recipes that evoke the essence of this region, such as Apple and Thyme Tart, Duck Breast with Cider, and Braised Chicken in White Wine and Mustard. Transporting readers to a world where tradition is cherished, On Rue Tatin provides a touching glimpse of the camaraderie, exquisite food, and simple pleasures of daily life in a truly glorious corner of Normandy.

French Country Cooking: Meals and Moments from a Village in the Vineyards

Mimi Thorrison

A captivating journey to off-the-beaten-path French wine country with 100 simple yet exquisite recipes and 150 sumptuous photographs, and stories inspired by life in a small village

Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated end papers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.

The Little Paris Kitchen: 120 Simple But Classic French Recipes

Rachel Khoo

Rachel Khoo moved to Paris, studied patisserie, fell in love with the city, became a restaurateur in a very tiny space, then, a television star, and is now a bestselling author! Not every lover of Paris experiences this career trajectory, but cooks of all skill levels with a taste for French fare will be inspired by The Little Paris Kitchen to try an updated approach to French cuisine. In this charming cookbook, Khoo demystifies French cooking with 120 enticing recipes for simple, classic, and fresh French dishes, from gouter (snacks) to elegant desserts. More than 100 breathtaking photos from celebrated photographer David Loftus shine a spotlight on the delicious food and the City of Light, and capture Khoo interacting with her purveyors and friends. We all can't have springtime in Paris. But we all can enjoy this delectable, do-able food!

Flavors of Provence: Recipes from the South of France 

Clare Ferguson

Clare Ferguson brings you delicious, authentic Provencal dishes, all bursting with the tastes and character of this beautiful region of France and beautifully photographed by Peter Cassidy. Snacks and Hors d'Oeuvres include simple recipes such as Aioli, Tapenada, Eggplant Fritters, and Fougasse breads. Next explore Salads, Soups, Lighter Dishes, and Seafood features the famous Bouillabaisse plus Clams Sauteed with Fennel and Salt Cod in a Red-wine Saouce. Meat, Game, and Poultry dishes include a rich Boeuf Gardien ("Cowboy" Beef Stew), Quails with figs, and the regional classic Sisteron-style Roasted Lamb. Luscious Desserts such as Oreillettes (pastries) or Lavender Creams with Scented Syrup are include along with Peaches Poached in Rose Wine. *Features essays on Provence's culinary traditions, including Olives, Walnuts, and their Oils; Sheep's and Goat's Milk Cheeses; Provencal Herbs, Garlic, and Spices; Wines and Spirits of Provence; and more. *A chapter on the Provencal Cook's Pantry details drinks such as Pastis cocktails and scented tisanes, plus recipes for classic ingredients such as Salt Pickled Lemons and Pissala (a fish paste).

A Small Cheese in Provence; cooking with goat cheese

Jean Gill

From the author of the bestselling memoir 'How Blue is My Valley' comes another irresistible invitation to join her in Provence, this time to discover everything you want to know about cheese and its place in French life. How to choose it, serve it and cook with it. Recipes range from traditional tapenade to original British/Provençal fusion such as Big Franglais Breakfast and Pizza Gallois, all illustrated with step-by-step instructions.
The celebration of cheese in French and English includes the godlike goatherds and a charming poem in homage to the ravioli of the Dauphiné region, translated from the local Occitan.
 A flavour of France, even for those who don't cook; food for the brain as well as the table. Why was goat cheese sent on an Apollo space mission? What should you wear if elected to the Guild of Olive Brothers? What is the connection between France's biggest cross-country car rally and the Picodon cheese? Entertain yourself and your dinner companions with fun facts aswell as recipes that are tried and tested.

How To Make Baguettes At Home Like A Professional French Baker

Jean-Marc Martin

Baguettes. Crusty, golden and unsattainable, except, from an artisan bakery. Most of us assume there's no way anyone could make a baguette at home. This has always been a general belief. However, there is no truth in this, and here is a book that has successfully put down this old assumption completely. 

The author, Jean-Marc Martin, is a Frenchman brought up in the fine art of baking homemade baguettes. After moving to the United States in 2001, his desire for the 'real baguette', has led him on a quest to perfect the homemade baking recipe that would give your taste buds a feel of the 'real baguette' experience. 

How To Make Baguettes At Home Like A Professional French Baker will give you all the secrets you need to know in order to make the perfect baguette at home, regardless of your baking experience.

A Cook's Tour of France: Regional French Recipes

Gabriel Gaté

Gabriel Gaté gathers together the classic recipes from more than a dozen iconic regions of France. France is home to outstanding fish and seafood, excellent wines and liqueurs, extraordinary cheeses, a unique range of charcuteries, and delicious bread, cakes, and pâtisseries, making it one of the world's favorite foodie destinations.

Gaté selects the best dishes from each of the regions, such as chicken casserole vallée d'auge from Normandy, duck ballotine from the Vendée region, scampi and artichoke crêpes from Brittany, the colorful ratatouille with lemon chantilly from Provence and, of course, lovely desserts, as only the French can conjure, including the luscious strawberry tart from the Loire Valley or rum savarin from the Lorraine region. Gaté's knowledge and passion are expressed with an eloquent, informed, and familiar manner that make for a great introduction to French cuisine.

Arrazat's Aubergines

Patrick Moon

In this book, Patrick Moon explores the world of Languedoc food and cuisine. Returning to his challenging home in southern France, Patrick could easily fill the days protecting infant vines from marauding wild boar and hiding baby truffle oaks from unscrupulous neighbours. However, the local campsite cafe has just been transformed into an ambitious new restaurant and he is intrigued by the talented young chef's determination to achieve perfection on a shoestring. Patrick soon finds himself pitching in, sleeves rolled up, to spend a year 'backstage' and share the triumphs, disasters and sheer hard work in a small but serious French restaurant kitchen. But will the VIP diners guess that he has never made mayonnaise before? Or that he put the wrong sauce on the starter? Not content with all this, Patrick also embarks on a wider exploration of the Languedoc's finest produce for the table, from mighty household names to eccentric peasant smallholdings. Throughout the seasons, his quest uncovers the secrets of olive oil and salt production, the mysteries of Ricard and the Roquefort caves, and the miracle of the sparkling Perrier spring. He even finds time to visit some of the region's top chefs for more 'behind the scenes' discoveries. But there are always the vines and olives, not to mention aubergines, demanding attention at home...First published in 2005, Arrazat's Aubergines, Patrick's second book, is a great stand-alone read for any Francophile, food-lover or armchair chef, deploying a colourful cast of entertaining characters and a rich vein of humour to deliver a wealth of fascinating information. 

Hot Sun, Cool Shadow: Savoring The Food, History, And Mystery Of The Languedoc 

Angela Murrills

More than a decade ago, Angela Murrills and husband Peter Matthews began their love affair with the Languedoc, an area in southern France near the Mediterranean coast and the Pyrenees. One of Europe’s oldest and most historic regions, it is rich with wonders including castles, wild white horses, Roman ruins, and Carcassonne, Europe’s greatest fortified town. What really drew them to this area, however, was the locals’ love of food and wine. As their visits to the region became longer and their dream of owning a home intensified, they began to discover another way of living―a slower one based on gastronomic pleasure and the really important things in life: hunting for mushrooms, morning trips to the bakery, long lunches, and heated debates about the best way to make cassoulet. Including mouthwatering recipes and delightful duotone drawings, this wonderful memoir is for the fans of Peter Mayle.

Sud de France: The Food & Cooking of Languedoc

Caroline Conran

Languedoc-Roussillion (not forgetting the Midi-Pyrénées and Aquitaine) are the regions of France most settled by English expatriate colonists. Caroline Conran has spent much time there since the early 1970s and her collection of recipes reflects years of travel, conversation, cooking, eating and drinking. Here she concentrates upon this single region of Languedoc which curls up from the Spanish border along the Mediterranean coast as far as the Rhône valley. This is not polite France, this is ‘in your face’ France; it’s history buried amidst the Crusades and Cathars, its towns and cities – Nîmes, Toulouse, Carcassonne, Narbonne, Perpignan, Montpellier, Béziers – making up a fiercely independent region. Its people are passionate about rugby, about hunting and foraging, with a cuisine of their own, more Southern, simpler, more earthy, and less influenced by the Michelin style than the rest of France. There is information on their particular specialities such as chestnuts, sweet onions, Bouzigues mussels and oysters, salt cod, poufres (baby octopus), charcuterie, salades sauvages (salads of wild plants), the rose-coloured garlic of Lautrec, wild asparagus and local mushrooms.