(French) Jean Vergens. A Seasoned Chef: Recipes and Remembrances from the Chef and Former Co-Owner of New York's Famous Le Cirque Restaurant. Foreword by Pierre Franey.

(French) Jean-Louis Palladin & Fred J. Maroon. Jean-Louis: Cooking with the Seasons.

(French) Julia Child & Simone Beck. Mastering the Art of French Cooking - Volume Two.

(French) L.E.A. La Cuisiniere de la Campagne et de la Ville, ou Nouvelle Cuisine Economique.

(French) La Cuisine Moderne Illustre, comprenant la Cuisine en General, la Patisserie, la Confiserie et les Conserves

(French) Lambling, Dr., Dr. A. Moreau, et al. La Cuisine et la Table Modernes.

(French) Le Comite Boulonnais. Les Meilleires Recettes Culinaires pour Poissons et Crustaces.

(French) Loubet, Bruno. Cuisine Courante.

(French) Lulu's Provencal Table: The Exuberant Food and Wine from Domaine Tempier Vineyard (Richard Olney)

(French) Madame E. Saint-Ange. La Bonne Cuisine de Mme. E. Saint-Ange: Huit Recettes et Cinq Cents Menus.

(French) Madeleine Peter. Favorite Recipes of the Great Women Chefs of France. Trans. by Nancy Simmons.

(French) Monselet, Charles. L'Almanach Gourmand pour 1868.

(French) Nicolardot, Louis. Histoire de La Table: Curiosites Gastronomiques de tous les Temps et de touse les Pays

(French) Pierre Gaertner & Robert Frederick. The Cuisine of Alsace. Foreword by Mme. Fernand Point.

(French) Raymond Armisen & Andre Martin. Les Recettes de la Table Niçoise.

(French) Raymond Oliver. The Art and Magic of Cookery. Translated by Ambrose Heath.