Elizabeth David classics : Mediterranean food, French country cooking, Summer cooking.

Mastering the art of French cooking / by Julia Child, Louisette Bertholle, Simone Beck.

Adventures in French cooking; authentic French dishes for the modern American cook. Illus. by Barbara M. Shapira.

Savoring France : recipes and reflections on French cooking / recipes and text, Georgeanne Brennan ; general editor, Chuck Williams ; recipe photography, Noel Barnhurst ; scenic photography Steven Rothfeld.

Everyday French cooking for the American home / Edited by René Kramer and David White. Recipes adapted for the American kitchen, and with an introd., by Avanelle Day.

Paul Bocuse's regional French cooking / with the assistance of Martine Albertin, Anne Grandclément, and Pascale Couderc ; translated by Stephanie Curtis ; recipes adapted from the French by Stephanie Curtis and Charles Pierce ; photography by Dietmar Frege.

Simple French food / Richard Olney ; introduction by Patricia Wells ; foreword by James Beard ; drawings by Richard Olney.

Simple French food / Richard Olney ; new foreword by Mark Bittman ; foreword by James Beard ; introduction by Patricia Wells ; drawings by Richard Olney.

The new Larousse gastronomique : the encyclopedia of food, wine & cookery / by Prosper Montagné ; American editor, Charlotte Turgeon ; pref. by Robert J. Courtine ; original preface by Auguste Escoffier and Philéas Gilbert ; text translated from the French by Marion Hunter.

Larousse gastronomique ; the encyclopedia of food, wine & cookery / Introductions by A. Escoffier and Ph. Gilbert. Edited by Charlotte Turgeon and Nina Froud. [Text translated from the French by Nina Froud and others].

Le Rbepertoire de la cuisine / L. Saulnier ; trans. from the original French ed. by E. Brunet.

Le Cordon bleu at home.