Books by Georgeanne

Cheese Williams-Sonoma Cheese: The Definitive Guide to Cooking with Cheese

ISBN 978-1-61628-017-8
US $29.95; CAN $35.95
224 pages
7½ by 9¾ inches
Hardcover
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Attention cheese lovers! This comprehensive cookbook is filled with enticing, cheese-centric recipes. Organized by course, this is the ultimate resource for anyone looking for inspiring ways to showcase this favorite food, pair cheese with beverages, or create the perfect cheese plate.

Gather: Memorable Menus for Entertaining Throughout the Seasons
By Georgeanne Brennan
Photographs by Lara Hata
Sasquatch Books
Paperback, 240 pages
ISBN-13: 978-1570615788
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In this beautifully photographed cookbook, renowned chef Georgeanne Brennan brings a refreshing feeling of seasonal simplicity to the art of entertaining year-round. She invites readers to consider any occasion to gather people to the table: honoring parents in the springtime, Chinese New Year in the winter, a Summer Solstice party, or Thanksgiving two ways (traditional and vegetarian). For each season Brennan offers four complete menus with a tantalizing array of starters, finger food, entrees, and desserts. The menu for her annual summer housewarming party (even though she's lived there more than 20 years) includes Heirloom Tomato Bloody Marys, Crispy Wonton Squares Topped with Spicy Ahi Tuna, Garlic-Grilled Shrimp, and Oven-Roasted Nectarines. She includes tested tips on cutting corners and saving time. Book Club Buffet, Summer Movie Night, and a Wedding to Remember are some of the other "gather" opportunities — each with its custom menu — in this inspiring book.

A Pig in Provence
By Georgeanne Brennan
Harcourt
Paperback, 224 pages
ISBN-13: 9780156033244
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Georgeanne Brennan moved to Provence in 1970, seeking a simpler life. She set off on her many adventures in Provençale cuisine by tracking down a herd of goats, a cool workshop, some rennet, and the lost art of making fresh goat cheese. From this first effort throughout her time in Provence, Brennan transformed from novice fromagère to renowned, James Beard Foundation Award–winning cookbook author and food writer.

A Pig in Provence is the story of how Georgeanne Brennan fell in love with Provence. But it’s also the story of making a life beyond the well-trodden path and the story of how food can unite a community. In loving detail, Brennan tells of the herders who maintain a centuries-old grazing route, of the community feast that brings a town to one table, and of the daily rhythms and joys of living by the cycles of food and nature.

Sprinkled with recipes that offer samples of Brennan’s Provençale cooking, A Pig in Provence is a food memoir that urges you to savor every morsel.

View an excerpt on Culinate.com

Holiday Entertaining
By Georgeanne Brennan
Williams-Sonoma Books
Hardcover, 303 pages
ISBN-13: 9780848731939
Buy @ Williams Sonoma

The holidays are all about entertaining. Whether you’re hosting the family Thanksgiving, a Christmas Eve dinner or a cocktail party to bring in the New Year, you’ll find plenty of recipes, advice and inspiration in this volume. Illustrated with beautiful color photographs, it includes 120 recipes and 16 holiday menus, as well as step-by-step directions for making festive table decorations. One chapter is devoted to edible gifts you’ll take pride in making and sharing. Hardcover, 303 pages. A Williams-Sonoma exclusive.

Green Eggs and Ham Cookbook
By Georgeanne Brennan
Photographs by Frankie Frankeny
Random House
Hardback, 64 pages
ISBN: 978-0-679-88440-8
Buy @ Random House

Filled with simple, scrumptious, wacky recipes for such foods as Cat in the Hat Pudding and Moose Juice and Schlopp, this unique cookbook will have the whole family hamming it up in the kitchen. Each recipe is accompanied by the original verse that inspired it, and the pages are laminated to protect against getting splatters of Sneetch Salad, Oobleck, and Solla Sollew Stew.

Christmas Entertaining
By Georgeanne Brennan
Williams Sonoma Books
Hardback, 144 pages
Buy @ Williams Sonoma

From the Williams-Sonoma Book Description: "The Christmas season is a time when we open our homes to family and friends, hosting gatherings that range from impromptu cocktail parties and casual buffets to elaborate celebration feasts. Our complete guide to holiday entertaining, written by Georgeanne Brennan, makes it easy to welcome guests with confidence and style. You'll find menus, recipes and work plans for six festive occasions -from a winter breakfast and fireside cocktail party to a traditional New England Christmas celebration and casual New Year's Day open house. The book includes more than 50 easy-to-follow recipes, all accompanied by color photographs and clear, step-by-step instructions. Reference sections offer helpful advice on seasonal decorating, table setting, wine selection and much more. Follow the menus and guidelines as described or choose what you like from each chapter to create your own perfect celebration. Hardcover, 144 pages.

Great Greens
By Georgeanne Brennan
Photographs by Frankie Frankeny
Chronicle Books
Paperback, 144 pages; 45 color photographs
ISBN 0-8118-3991-5
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Packed with delicious recipes, Great Greens is a guide to the exciting range of greens that are readily available today-arugula, Belgian endive, bok choy, butterhead lettuce, spinach, and watercress. Flavorful and nutritious, greens are highly versatile, making them a great addutuib to the hot and cold dishes. Whether part of a hearty main course or a light and healthful soup, there are greens for every season.

Olives, Anchovies, and Capers: The Secret Ingredients of Mediterranean Cooking
By Georgeanne Brennan
Photographs by Leigh Beisch
Chronicle Books
Hardcover, 132 pages; 32 color photos
ISBN 0-8118-2494-2
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Olives, Anchovies, and Capers is a small, beguiling book full of information about these secret ingredients of Mediterranean cooking, and recipes for using them from appetizers to main dishes. Three brief essays describe the history and attributes of olives, anchovies, and capers, methods of cultivating and preserving them, and how to use them to best advantage in the kitchen.

The Food and Flavours of Haute Provence
By Georgeanne Brennan
Forward by Patricia Wells
Illustrations by Jeffery Fisher
Chronicle Books
Hardcover, 310 pages
ISBN 0-8118-1235-9
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This cookbook/memoir about the food and the author's life in Haute Provence is divided into chapters that reflect the region's ingredients, such as Wild Mushrooms and Truffles, Fruit and Honey, The Potager, Game and Fish, etc. Each chapter begins with an essay and a few basic techniques, such as how to clean truffles, followed by a collection of recipes.

James Beard Award Winner, 1998 Best International Cookbook

Named one of the best food books of 1997 by the Chicago Tribune

Aperitif: Recipes for Simple Pleasures in the French Style
By Georgeanne Brennan
Photographs by Kathryn Kleinman
Chronicle Books
Hardcover, 144 pages
ISBN 0-8118-3145-0
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This book is a delightful exploration of the French custom of drinking an aperitif before a meal, and of the various beverages served. The book is divided into five chapters, beginning with the ritual itself, followed by Vins Maison, Classics, Fruit Drinks, and Food. The food chapter offers a collection of simple foods to accompany aperitifs and gives suggestions for food and drink pairings.

Julia Child Cookbook Award Winner, Best Wine or Beverage Book, 1998

Potager: Fresh Garden Cooking in the French Style
By Georgeanne Brennan
Photographs by John Vaughan
Forward by Alice Waters
Chronicle Books
Paperback, 144 pages
ISBN 0-8118-3041-1
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Potager is the name for French kitchen gardens, and this book takes its theme from those year-round gardens. The book is divided simply into four chapters, spring, summer, winter, and fall. Each season is introduced with a brief essay explaining what one finds in the market and typical ways the fresh fruits and vegetables are used, and a collection of seasonal recipes from soups to desserts follows. Luscious, on-location photography bring the food, gardens, and markets to life.

Nominated for James Beard Award

Named one of the best food books of 1992 by the Chicago Tribune

Savoring France: Recipes and Reflections on French Cooking (The Savoring Series)
By Georgeanne Brennan
General Series Editor Chuck Williams
Photographs by Noel Barnhurst and Steven Rothfeld
Time-Life Books
Hardcover, 256 pages
ISBN 0-7370-2019-9
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This is a gloriously photographed book full of traditional and contemporary home-cooking style recipes from France, illustrated with lavish scenic photography from all the regions of France. Throughout the book are boxed features that explore such topics as the importance of cheese, oyster lore, and gathering herbes de Provence.

Versailles International Cookbook Award for Best Series of 1999

The Mediterranean Herb Cookbook: Fresh and Savory Flavors From the Garden
By Georgeanne Brennan
Chronicle Books
Paperback, 144 pages
ISBN 0-8118-1990-601
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A cookbook that celebrates the Mediterranean style of cooking with herbs - fresh and abundant. The book consists of four main parts. The first introduces twenty-seven different culinary herbs, divided into two groups, green and woody. Different varieties, culinary uses, and traditions are discussed. The second part is made of recipes divided into three chapters - Appetizers, Soups, and Salads, Main Courses, and Breads and Sweets. The third part presents an extensive recipe glossary for basic preparation such as sauces, butters, oil, etc. using herbs, and the final section offers all the necessary information on growing herbs, whether in a garden or containers.

Other Cookbooks by Georgeanne Brennan:

Cookbooks by Ethel Brennan:

Herbes de Provence

Cookbooks by Georgeanne Brennan and Ethel Brennan:

Other books by Ethel Brennan:

Baby Gifts

Gardening Books by Georgeanne Brennan: