Here are 53 books that Where The River Narrows fans have personally recommended if you like
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Until recently, my lovely in-laws kept a home in southern France near where my father-in-law grew up. Their hilltop village was everything my summer-in-France fantasies could imagine: red-tile roofs, overflowing flower boxes, croissants on every corner (or at least four), bustling markets, and palm trees framing a snowcapped peak. Downsizing in their eighties meant selling the house, but some of my fondest memories will always reside there. This summer most of my travels will take place from my garden in Colorado. I plan to trek the world through books. These are some of my favorite reads for an armchair trip to France through romance, mysteries, exploration, and cooking.
This delectable cookbook is my sneaky way of recommending the entire Bruno, Chief of Police, mystery series by Martin Walker, set in southern France.
Bruno fits his detecting in between leisurely meals, good wine, and visits with his neighbors. Thanks to this cookbook by Martin Walker and his wife, Julia Watson, I can picture him and his village even better now and taste his delicious meals.
The recipes come from their home kitchen. Photos show the glorious Dordogne region. Anecdotes and stories tell of Bruno, cooking, village life, and the authors’ time in southern France. I want this book for my coffee table, kitchen, and soothing bedtime reading.
From the author of the internationally best-selling "Bruno, Chief of Police" series, comes a sumptuous French cookbook that immerses readers in the delectable countryside cuisine of Bruno’s beloved Périgord region, featuring favorite meals from Roasted Tomato Tapenade and Tarragon Chicken to A Most Indulgent Chocolate Cake.
Bruno Courrèges, the protagonist of Martin Walker’s internationally acclaimed mystery series, is not only the local police chief of the idyllic French village of St. Denis, but he also happens to be an impassioned amateur chef. In this delightful cookbook, the culinary and cultural inspiration behind Bruno’s fictional world comes to life. Featuring meals…
I have loved French Pastry for as long as I can remember, all the way from my Mum’s kitchen as a kid in Belgium to my own kitchen here in Melbourne. I love it so much I quit my job as an architect 6 years ago to start a blog that focuses on baking and French pastry especially! This crazy experience took me all the way back to Paris to attend a French pastry program at Ecole Ducasse in 2019 and to publish my first cookbook on French pastry at the end of 2023.
Another very extensive cookbook on French pastry, I love the unique and personal approach of Christophe Felder.
This book goes over a number of basic recipes but also contains an extensive number of more “old school”, traditional, and/or regional recipes that you might not find in other cookbooks.
I also particularly appreciate the chapter on savoury pastries.
Newly updated and expanded with 3,500 step-by-step photographs, all the classics of French patisserie are made accessible for the home cook. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far-what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 233 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive…
I am an independent research scholar, food writer, and cook who won the James Beard Cookbook of the Year award and the Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast. I have written 19 books, 17 of which are cookbooks, and two on politics and history. I wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East and the entry for tiramisu and other sweets in the Oxford Companion to Sweets. I have written articles on politics, military affairs, foreign policy, history, and botany.
David was one of the most famous food writers in post-World War II Europe and she introduced English readers to the cuisine that exists beyond the celebrated kitchens of the top chefs of Paris. Although the recipes are written in a more abbreviated style than one sees today, her personable stories enliven the dishes she includes so you the reader will excitedly jump right to the kitchen and get cooking.
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.
For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and…
I am an author, film composer, guitarist, multimedia artist, and perfumer. As a music journalist, I’ve written extensively for many major U.S. and international guitar publications before launching the website, The Guitar. My music has been featured on National Public Radio and worldwide at major U.S. and international art and design museum festivals. Part of being a writer is about expressing one’s curiosity through constant delving and engaging in the ongoing process of discovery. What compels me is the attempt to understand the inspiration that drives an artist to create a distinctively beautiful melody, fragrance, or artwork—one that grabs your attention with a mesmerizing, transfixing, and soulful quality.
A famous painter’s cookbook? If you didn’t think artists eat, think again, and start by Googling images of Monet’s kitchen at his house in Giverny. (I said eat, not cook.) Written by the wife of Madame Monet’s great-grandson, this book offers you beautiful photographs of this artwork along with diary accounts of his family life and an opportunity to understand one of the great Impressionist artists through the dishes that his wife and family prepared, including his favorite, richly green-hued pistachio cake.
I started hosting pretend tea parties for my stuffed animals when I was just a little girl. I made mud pies in the backyard and created huge messes in the kitchen as I taught myself to cook. I’ve always been enthralled by the warm feeling of being cared for, the love you feel deep in your heart when someone puts a plate of hot scrambled eggs in front of you after a long day. Now, as a cookbook author, I get to share that feeling with others through my own recipes and via my newsletter, Recipe of the Month. I hope you love these cookbooks as much as I do!
There is no other cookbook that has had a greater influence on me as a writer. Suzanne’s recipes and menus for elegant yet unfussy dinner parties remain endlessly inspirational. After reading this book, I wrote a letter to Suzanne telling her how much I admired her cookbook and basically begging for a job. We ended up working together and I even got married at her restaurant.
Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired top-notch skills to match her already flawless culinary instincts. “A great many cooks have come through the kitchen at Chez Panisse,” observes the legendary Alice Waters, “But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to…
I am an independent research scholar, food writer, and cook who won the James Beard Cookbook of the Year award and the Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast. I have written 19 books, 17 of which are cookbooks, and two on politics and history. I wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East and the entry for tiramisu and other sweets in the Oxford Companion to Sweets. I have written articles on politics, military affairs, foreign policy, history, and botany.
Wolfert made her name with her book Couscous and Other Food of Morocco, first published in 1973. This groundbreaking book was not only the first time an American writer’s topic was North African food but Wolfert explored for the first time its culinary anthropology. This book on southwest France might even be better than her couscous book. Its depth of understanding and explanation is amazing. Its thoroughness is unparalleled. Its fastidiousness might annoy some readers, but one will never claim there wasn’t enough detail. Follow this book and you will be able to make confit de canard to use in your equally authentic cassoulet of southwest France.
Paula Wolfert is one of America's most highly respected food writers, and the author of Moroccan Cuisine which Grub Street reissued to much critical acclaim in 1998. Her highly respected book on South West France, unavailable for 15 years, is now appearing in paperback. This reissue could not be more timely with the opening of restaurants such as Club Gascon in West Spitalfields which has had unanimous plaudits from all the national restaurant critics praising its delicious South Western French classic dishes. The food of this region could well become one of the popular causes of the next year as…
I’ve been fascinated by paranormal stories for years. One of the first books I truly loved was A Wrinkle in Time. I loved the Dragons of Pern, as well. As a girl, I read more stories featuring witches and magical creatures than one ought. But I also loved mysteries—Nancy Drew,as well as all the Agatha Christie books. At present, I’m working on my fifth Fairy Garden Mystery, and I recently completed a mystery novella featuring an elf. To round out the experience, I have personally crafted over fifty fairy gardens. I’m pretty certain a fairy spirit had something to do with my obsession... or perhaps it all started when I kissed the Blarney Stone.
Years ago, I met Gigi Pandian at a mystery conference. She is a gifted and spiritual woman. I adore her writing.
In this book, Zoe Faust, an alchemist, moves to the Northwest and discovers a stowaway in her luggage—a live gargoyle named Dorian who can cook French cuisine! Oh, man, wouldn’t you love to have a “familiar” that cooks?
Zoe moved, hoping to put her old life behind her, but she can’t when she discovers her new friend Dorian is turning to stone and only she can save him.
This story is clever beyond words. FYI, Gigi is a gargoyle expert! If you meet her, ask to see her collection of photographs.
"Filled with magic, intrigue, and humor, this series is sure to delight fans of cozy mysteries and urban fantasy."―Bookriot
A chance for a new beginning in Portland, Oregon. A stowaway from Paris. Can alchemist Zoe Faust solve the mystery of an ancient book in time to save her new friend? Don't miss the first novel in the award-winning series from USA Today bestselling author Gigi Pandian!
Unpacking her belongings in her new fixer-upper house, alchemist Zoe Faust can't help but notice she's picked up a stowaway. Dorian Robert-Houdin is a living, breathing gargoyle―not to mention a master of French cuisine―and…
Jackie Kai Ellis is a designer, bestselling author, pastry chef, entrepreneur, lifestyle writer, and other bits n’ bobs. Jackie left design to pursue her passion for pastry in Paris. After finishing her studies, she founded the award-winning pâtisserie, Beaucoup Bakery & Café in Vancouver – featured in countless publications and media including Bon Appétit Magazine. Jackie turned her passion for authentic storytelling and launched her bestselling memoir, The Measure of My Powers: A memoir of food, misery, and Paris,.
My apprentice, Betty Hung, who eventually inherited the bakery I founded, has written an award-winning recipe book on French pastries. It’s wonderfully photographed, well-tested and informative. I am always proud to see her create with such precision and success.
French pastry is often thought of as difficult to master, but Betty Hung-founder of the blog Yummy Workshop and co-owner of Beaucoup Bakery-makes the classic art of French baking more approachable than ever. Most of her recipes only take an hour, which makes it much less daunting for beginners.
Learn basics like pastry cream and pate sucree, and create favourites like Lemon Madeleines, Creme Brulee, Eclairs and Lady Fingers. Readers will be able to take shortcuts like using ready-made puff pastry, or, for the more adventurous baker, Betty demonstrates how to make it from scratch.
I have loved French Pastry for as long as I can remember, all the way from my Mum’s kitchen as a kid in Belgium to my own kitchen here in Melbourne. I love it so much I quit my job as an architect 6 years ago to start a blog that focuses on baking and French pastry especially! This crazy experience took me all the way back to Paris to attend a French pastry program at Ecole Ducasse in 2019 and to publish my first cookbook on French pastry at the end of 2023.
This book by the cooking school Ferrandi is the most thorough, complete, and detailed cookbook I’ve ever read about French pastry.
It breaks down hundreds of traditional and classic recipes with step-by-step instructions and photos, as well as lots of tips along the way. It is packed with information to help you create a solid foundation on French Pastry.
If I could only choose one cookbook, it would be this one!
I am an independent research scholar, food writer, and cook who won the James Beard Cookbook of the Year award and the Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast. I have written 19 books, 17 of which are cookbooks, and two on politics and history. I wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East and the entry for tiramisu and other sweets in the Oxford Companion to Sweets. I have written articles on politics, military affairs, foreign policy, history, and botany.
The Time-Life Foods of the World series first published in the 1960s is hands down, to this day, the best books on the various cuisines of the world. Every book in the series is top-notch but the one on provincial French cooking was edited by the famous food writer M. F. K. Fisher. The book, as all in the series, is not written from a chef's point of view, but for the home cook. The recipes are classics and easily do-able by an even slightly competent home cook. They were originally sold as a box set consisting of a large book of text with several recipes and alluring photographs and a smaller spiral-bound book of recipes.
