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How to Cook dishes from France
France is reknowned throughout
Europe and the world for its cuisine,
and rightly so - French cuisine is generally considered one of the most refined and elegant in the world.
In French cuisine, there are some dishes which are considered national dishes, eaten throughout
France, and others with specific
regional origins. One common factor in all French dishes is an emphasis on good quality ingredients (especially local produce),
and careful preparation.
Here are some popular French recipes and dishes:
- Andouillette - A traditional French sausage, from
Lyon, Troyes or Cambrai.
Andouillette may be eaten hot or cold, and has a very strong odor that some people consider very unpleasant, and is very much an acquired taste.
Please note: The prepared version of andouillette sold in the
United States is not the same!
- Beef Bourguignon
(French: Bœuf bourguignon)
- Beef stew cooked in red wine, flavored with garlic and herbs, carrots, onions and lardons (bacon from the back fat
of a pig), and then garnished with onions and mushrooms.
- Blanquette de veau - Veal, mushrooms and onions cooked in a thick cream sauce.
- Bouillabaisse - A fish stew, originally from Marseille.
Usually a variety of different fish and shellfish are used to prepare the soup, as well as
celery, leeks, onions and tomatoes. The stew and the fish are usually served in separate bowls, with the vegetables
poured over French bread seasoned with bread crumbs, olive oil and chili peppers ("rouille").
- Coq au vin - Chicken fricasseed with wine, lardons, mushrooms, and garlic. Traditionally,
older roosters are used in the dish, as they contain more connective tissue resulting in a richer
broth.
- Crêpes - Thin pancakes made from wheat flour. Originally from Brittany
(French: Bretagne),
they come in both savory (crêpes salées) and sweet (crêpes sucrées) varieties.
- Escargot - Land snails cooked with parsley butter. This dish is often served as an appetizer.
- French onion soup - A soup made from onions and beef broth, topped with cheese and croutons.
According to legend the soup was invented by King Louis XV of
France.
- Lobster Thermidor - A creamy mixture of
lobster meat with
egg yolks, brandy or sherry, a little powdered mustard, and an oven-browned
cheese crust, stuffed into a
lobster shell.
- Pot-au-feu - A spiced beef and vegetable stew. Typically carrots, celery, leeks, onions
and turnips are used in the dish.
- Quiche Lorraine - This is a baked dish made with heavy cream, eggs and bacon in a pastry crust.
The traditional recipe does not contain cheese.
A variant of the recipe, which differs by the addition of onion, is known as "quiche Alsacienne".
Some popular French desserts include:
- Chocolate mousse - A creamy dessert made from eggs and cream, and flavored with chocolate.
- Crème brûlée - A custard base, usually flavored with just vanilla, and topped with a hard layer
of caramel made by burning sugar under a grill or other intense heat source.
- Éclair - A hollow baked pastry, allowed to cool, and then filled with pastry cream
(crème pâtissière), custard or whipped cream, and then topped with chocolate or icing.
- Profiteroles - Small baked pastries filled with
pastry cream (crème pâtissière) or whipped cream. Often served with
chocolate sauce.
On this page, you will find a selection of French cookbooks.
Related pages on this web site:
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By Julia Child
Knopf
Released: 2009-12-08
DVD (64 pages)
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At last on DVD—Julia’s invaluable series of cooking lessons designed to bring her right into your own kitchen to teach you the fundamentals of good cooking
Here is the six-part series (complete with recipe booklet), originally produced in 1985,
in which Julia teaches you all the fundamentals of good cooking and offers a wealth of her favorite recipes.
POULTRY includes the perfect chicken sauté with variations, classic coq au vin, ways with chicken breasts, butterflied grilled birds, roast turkey, and a special duck.
MEAT: Quick and easy sautéed steaks, hamburgers, pork chops, aromatic stews, a crusty hash, grilled pork, and majestic beef and lamb roasts.
VEGETABLES: How best to cook twenty of your favorite vegetables, plus gratins, stuffed delights, eggplant pizza, and risotto.
SOUPS, SALADS, AND BREAD: The three master soup stocks and improvisations, a French onion soup and a Mediterranean fish soup, tossed and composed salads, plus how to make your own French bread.
FISH AND EGGS: Selecting fish and shellfish; broiling, sautéing, and oven-poaching fish; plus the miraculous egg—alone or in omelettes, custards, quiche, sauces, and a spectacular soufflé.
FIRST COURSES AND DESSERTS: Patés and fish mousse, tart crusts and crepes with savory and with sweet fillings, two master cakes, and a Tipsy Trifle.
From deglazing a sauce and degreasing a stock to thickening a soup and unmolding a timbale, all the important techniques that make for good cooking are here. Now, at the press of a button, you have instant access to whatever recipe or information you need. Watch Julia do it and you’ll be empowered. Bon appétit!
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Allegro
Released: 2007-03-13
DVD
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· In this series the stars of French cuisine teach you how to prepare their signature dishes and regional specialties against a background of stunning vistas, folklore, and tradition. Each DVD contains instructions for preparing over twenty different classic French dishes and desserts. · Part One Chapter 1: Arc de Triomphe. We visit such Parisian sights as the Arc de Triomphe, the Tomb of the Unknown Soldier, and the Place Vendome. · Part One Chapter 2: The Seine. We see the sights of Paris from the River Seine, including the Cathedral of Notre Dame and the Lourve. · Part One Chapter 3: Montparnasse. We take an extensive walking tour of Montparnasse and also visit Provins, one of the best-preserved medieval cities of northern France. · Part Two Chapter 1: Normandy. In this chapter we visit some of Normandy's beaches and the quaint port of Honfleur. · Part Two Chapter 2: Champagne. We trace the history of champagne, starting with a Benedictine monk named Dom Perignon. · Part Two Chapter 3: Alsace. Situated on the border between France and Germany, Alsace offers a variety of colorful Germanic elements. Although it is one of the smaller regions of France, Alsace is a major producer of wine. · Special Bonus: Each DVD includes an easy-to-follow, printable recipe book of twenty classic French dishes and desserts. Featured recipes include: Salade Belle-lle (crab salad), Turbot au Champagne (halibut in champagne sauce), Fricasse de Homard aux Champignons (lobster and mushroom fricassee), Poularde de Bressee Pochee aux Herbes Fraiches (chicken breast poached in fresh herbs), and a sinfully rich coffee and chocolate cake called "Opera." · Approx running time: 2 hours, 5 minutes. |
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Columbia River Ent.
Released: 2007-04-10
DVD
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France is considered the culinary capital of the world. In this series, The Flavors of France, the stars of French cuisine teach you how to prepare their signature dishes and regional specialties. It represents the greatest collection of top-rated Michelin chefs ever assembled in a DVD series. In Volume 2 we journey to Burgundy--after Paris, the other great gastronomic center of France--and explore the varied cuisine of Auxerre, Dijon, and Lyon. From Burgundy we travel south to the rich Mediterranean coast of France as we learn to prepare the cuisine of Beaujolais, Corsica, and mountainous Savoy. Each DVD contains instructions for preparing over twenty classic French dishes and desserts, as well as a printable recipe book. Bon appétit! Approx run time 2 hours, 5 minutes. |
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Columbia River Ent.
Released: 2008-06-10
DVD
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The stars of French cuisine teach you how to prepare regional specialties against a background of stunning vistas. The greatest collection of top-rated Michelin chefs ever assembled in a DVD series. Each DVD includes a printable recipe book of 20 French dishes. |
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Bravo
Released: 2009-09-29
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By Julia Child & Simone Beck
Alfred A. Knopf
Released: 2001-10-16
Hardcover (752 pages)
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Revised edition of the classic cookbook, originally published in 1961. |
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By Julia Child & Simone Beck
Knopf
Released: 2009-12-01
Hardcover
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The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.
Volume One is the classic cookbook, in its entirety—524 recipes.
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.
Volume Two is the sequel to the great cooking classic—with 257 additional recipes.
Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.
Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.
Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
Bon appétit!
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By Julia Child
Anchor
Released: 2006-04-04
Kindle Edition (336 pages)
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Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she was not always a master chef.
Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story – struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took them across the globe – unfolds with the spirit so key to her success as a chef and a writer, brilliantly capturing one of the most endearing American personalities of the last fifty years.
From the Trade Paperback edition. |
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By Julia Child
Knopf
Released: 2009-06-23
Paperback (160 pages)
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How many minutes should you cook green beans? Is it better to steam them or to boil them?
What are the right proportions for a vinaigrette?
How do you skim off fat?
What is the perfect way to roast a chicken?
Julia Child gave us extensive answers to all these questions–and so many more–in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings?
All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia’s kitchen wisdom–a book you can’t do without. |
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By Elizabeth Bard
Little, Brown and Company
Hardcover (336 pages)
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In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman--and never went home again.
Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak'spink juices puddling into the buttery pepper sauce? LUNCH IN PARIS is a memoir about a young American woman caught up in two passionate love affairs--one with her new beau, Gwendal, the other with French cuisine. Packing her bags for a new life in the world's most romantic city, Elizabeth is plunged into a world of bustling open-air markets, hipster bistros, and size 2 femmes fatales. She learns to gut her first fish (with a little help from Jane Austen), soothe pangs of homesickness (with the rise of a chocolate soufflé) and develops a crush on her local butcher (who bears a striking resemblance to Matt Dillon). Elizabeth finds that the deeper she immerses herself in the world of French cuisine, the more Paris itself begins to translate. French culture, she discovers, is not unlike a well-ripened cheese-there may be a crusty exterior, until you cut through to the melting, piquant heart.
Peppered with mouth-watering recipes for summer ratatouille, swordfish tartare and molten chocolate cakes, Lunch in Paris is a story of falling in love, redefining success and discovering what it truly means to be at home. In the delicious tradition of memoirs like A Year in Provence and Under the Tuscan Sun, this book is the perfect treat for anyone who has dreamed that lunch in Paris could change their life. |
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By Thomas Keller
Artisan
Hardcover (336 pages)
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Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times—is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.
Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets." |
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By Julie Powell
Back Bay Books
Paperback (336 pages)
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Nearing 30 and trapped in a dead-end secretarial job, Julie Powell resolved to reclaim her life by cooking, in the span of a single year, every one of the 524 recipes in Julia Child's legendary Mastering the Art of French Cooking. Her unexpected reward: not just a newfound respect for calves' livers and aspic, but a new life--lived with gusto. |
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By Mireille Guiliano
Atria
Hardcover (304 pages)
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The #1 New York Times bestselling author of French Women Don’t Get Fat offers a long-awaited collection of delicious, healthy recipes and advice on eating well without gaining weight.With French Women Don’t Get Fat, Mireille Guiliano wrote the ultimate non–diet book on how to enjoy food and stay slim, sparking a worldwide publishing phenomenon. Now, in her first-ever cookbook, she provides her millions of readers with the recipes that are the cornerstone of her philosophy—mouthwatering, simply prepared dishes that favor fresh, seasonal ingredients and yield high satisfaction. Organized around Mireille’s three favorite pastimes—breakfast, lunch, and dinner—these recipes emphasize pure flavors, balanced ingredients, and easy cooking methods. Eating pleasurably is just as important as eating healthfully, and Mireille does not neglect dessert and chocolate (essential components of any French woman’s diet) and incorporates advice on entertaining, menu planning, and wine selection. And once again, Mireille offers tips and tricks to reduce one’s waistline (including a secret family recipe from Mireille’s beloved Tante Berthe for a delicious breakfast that melts away pounds effortlessly). Filled with stories from Mireille’s childhood in France, her life in Paris, Provence, and New York, and her extensive travels and meals for business and enjoyment, The French Women Don’t Get Fat Cookbook is a beautiful, practical lifestyle guide to living well, eating wonderfully, and getting the most out of life with the least amount of stress. |
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By Ina Garten
Clarkson Potter
Hardcover (240 pages)
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Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet. |
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By Anthony Bourdain
Bloomsbury USA
Released: 2004-09-23
Hardcover (304 pages)
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In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe.
Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matches Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado.
So bring a sharp knife, a big appetite, and a willingness to learn, as Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix, and foie gras aux pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.
As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.
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Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Julia Child & Simone Beck
Alfred A. Knopf
Released: 2001-10-16
Hardcover (752 pages)
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Revised edition of the classic cookbook, originally published in 1961. |
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By Julia Child & Simone Beck
Knopf
Released: 2009-12-01
Hardcover
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The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.
Volume One is the classic cookbook, in its entirety—524 recipes.
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.
Volume Two is the sequel to the great cooking classic—with 257 additional recipes.
Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.
Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.
Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
Bon appétit!
|
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By Julia Child
Knopf
Released: 1983-09-12
Paperback (648 pages)
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Click Here | - ISBN13: 9780394721774
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Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so. |
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By Edouard de Pomiane
North Point Press
Paperback (176 pages)
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A beautiful reprint of Edouard de Pomiane’s classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period pen and ink drawings, French Cooking in Ten Minutes offers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish and meats, as well as vegetables, salads, and deserts.
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By Elizabeth David
Grub Street Cookery
Hardcover (528 pages)
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Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. "French Provincial Cooking" should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as 'what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French specialty. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelet: 'As everybody knows, there is only one infallible recipe for the perfect omelet: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game, and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelets, eggs 'should not really be beaten at all, but stirred,' whereas for scrambled eggs, they should be 'very well beaten') are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling "Elizabeth David Classics". |
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By Anne Willan
Chronicle Books
Hardcover (392 pages)
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Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Cr pes au Caramel et Beurre Sal (cr pes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture. |
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By Patricia Wells
Workman Publishing Company
Paperback (291 pages)
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Click Here | - ISBN13: 9780894806230
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Chosen Cookbook of the Year (1989) by USA Today and selected as an Editor's Choice for the year's top books by Publishers Weekly, Patricia Wells's Bistro Cooking celebrates the return to warm, generous cuisine. Here are over 200 recipes inspired by the neighborhood restaurants of France--adapted and tested for the American table. 2-color photos and illustrations throughout. |
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By Julia Child
Knopf
Released: 2009-06-23
Paperback (160 pages)
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Click Here | - ISBN13: 9780375711855
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How many minutes should you cook green beans? Is it better to steam them or to boil them?
What are the right proportions for a vinaigrette?
How do you skim off fat?
What is the perfect way to roast a chicken?
Julia Child gave us extensive answers to all these questions–and so many more–in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings?
All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia’s kitchen wisdom–a book you can’t do without. |
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By Diane Rossen Worthington
Free Press
Hardcover (120 pages)
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Hearty bistro fare such as crisp pommes frites paired with a sizzling pepper-coated steak. Rustic country dishes, including coq au vin and fragrant seafood stew. Decadent desserts such as crème brûlée and cherry clafoutis. These are the simple recipes that capture the essence of French cuisine. Williams-Sonoma Collection French offers more than 40 delicious and satisfying recipes, from time-honored classics to inspired new ideas, all designed for the way you cook today. When paired with a glass of wine and a fresh baguette, recipes such as caramelized onion tart or endive salad with beets and goat cheese make the perfect light lunch or casual dinner. For special celebrations, serve roasted asparagus with hazelnut oil vinaigrette alongside filets mignons with Roquefort sauce. Whether you enjoy the well-loved dishes of the French countryside or want to entertain with Parisian panache, here are recipes for every occasion. Beautiful full-color photographs of each dish help you decide which one to prepare, and each recipe contains a photographic side note with additional information on key ingredients and techniques. With an informative chapter that covers the basics of French cuisine, as well as an extensive glossary, this essential volume will help you make simple French cooking part of your everyday culinary repertoire. |
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By Julia Child
Alfred A. Knopf
Hardcover (555 pages)
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These famous authors continue to tell us how to cook in the French Style - everything from soup (including lobster bisque)to Walnut Cake. "Ecole Des Gourmandes" copied from verso of half title. |
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