French: Williams-Sonoma Collection

Americans have never been more sophisticated about food, and never hungrier for cookbooks that cover the classic dishes of our favorite cuisines. Now the Williams-Sonoma Collection's French, Italian, Mexican, and Asian bring them all to the table. Each is filled with new recipes and original photographs, as well as illustrated sidebars, glossaries, and tips on basic techniques from award-winning cookbook authors. In French, readers will crack the code for classics that previously seemed too complicated for the home cook: Sauteed Duck Breast with Lavender Honey, Bouillabaisse with Rouille, and velvety Crepes Sucree with grand Marnier.