the french ingredient

Le Moulin Brégeon, Le Petit Moulin of the Loire Valley - by Kathryn Gordon (Hardcover)

Foraging Cookbook - by Karen Stephenson (Paperback)

Rice Box - by Smith Street Books (Hardcover)

Pasta Therapy - by Isabella Barbato (Hardcover)

Eggs - (Nature's Favorite Foods Cookbooks) by Julia Rutland (Paperback)

Around Our Table - by Sara Forte (Hardcover)

Mostly Plants - by Tracy Pollan & Dana Pollan & Lori Pollan & Corky Pollan (Hardcover)

The Butcher's Apprentice - by Aliza Green (Paperback)

Rice and Shine - by Tove Nilsson Jakobson (Hardcover)

Crab Cooking - (Famous Florida!) by Joyce LaFray (Paperback)

How to Make Chocolate - by Jessica V Kim (Paperback)

The Book of Difficult Fruit - by Kate Lebo (Paperback)

Miss Maggie's Kitchen - by Héloïse Brion (Hardcover)

Forest + Home - by Spencre McGowan (Hardcover)

Nathalie Dupree's Shrimp and Grits, Revised - by Nathalie Dupree & Marion Sullivan (Hardcover)

Blueberries - (Nature's Favorite Foods Cookbooks) by Julia Rutland (Paperback)

A Pig in Provence - by Georgeanne Brennan (Paperback)

Encyclopedia of Pasta, 26 - (California Studies in Food and Culture) by Oretta Zanini De Vita

Bistro Cooking - by Patricia Wells (Paperback)

Fruits & Nuts - by Ferrandi Paris (Hardcover)

On Rue Tatin - by Susan Herrmann Loomis (Paperback)

Wild Chocolate - by Rowan Jacobsen (Hardcover)

Mastering Authentic Crepes and Galettes - by Bertrand Larcher (Paperback)