From Scratch : : an Introduction to French Breads, Cheeses, Preserves, Pickles, Charcuterie, Condiments, Yogurts, Sweets, and More

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"Whether it's bread or bouillons, infusions or ice cream, smoked salmon or sausages: preparing French-style handmade, homemade food is satisfying and simple. This gorgeous cookbook presents 120 recipes for everything from fresh yogurts, cheeses, pastas, and pickles to compotes, conserves, confit, and charcuterie. With these easy artisanal techniques, even inexperienced cooks can create delicious, authentic French cuisine" -- from publisher's web site.

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Somewhat disappointing submitted by LibraryMaven on July 13, 2014, 10:27pm I must admit that I looked forward to this book and was somewhat disappointed. I have something of a DIY spirit when it comes to food and have done some minor canning/cheesemaking/bread baking/candy making in the past and was looking forward trying out some new recipes. However, the book was lacking on many of the details that you want when making food, particularly for the first time. You will not convince me, for example, that fruit paste rounds require only half a page of direction and that someone who has never canned before does not need specific directions on how to properly sterilize canning equipment. Nor am I about to march forward boldly into preserving a whole leg of ham without good directions on when to know that it is ready to eat and more importantly, how to know if it has gone horribly wrong. I must admit that the illustrations were gorgeous and the typeface charming. I am encouraged to go out and try many of the recipes listed, but with better recipes from other sources.

Lovely submitted by willow on July 2, 2015, 1:28pm I found this to be a good introduction to various French basics:
* Breads and brioches, many using a bread machine
* Yogurts
* Fresh cheese
* Pasta
* Bouillions and condiments
* Preserved foods
* Charcuterie (preserved meat)
* Sweet spreads
* Sweet treats
* Beverages

Its coverage is not exhaustive when it comes to canning techniques or bread making, but it provides an enticing introduction. I have made several of the breads successfully and quite liked the section on dairy products. There is an emphasis on savory, with a good coverage of sweets, and not so much replicating French prepared foods, although there is a Nutella knock off. If you want that, the book for you is "Better Made at Home," also owned by AADL, which features more cookies and other well-loved French store bought and homemade treats including various sauces but heavily tilted towards sweets.
http://www.aadl.org/catalog/record/1459846