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    RecipesManiac.com   >   National + Regional Cookbooks   >   French
    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   French

       
     

    How to Cook dishes from France


    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, 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.

    Some popular French recipes and dishes include:
    • 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.

      Escargot

    • 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.

      French Onion Soup

    • Le Tourin - A traditional soup from the Dordogne region. It has a strong garlic flavor, and is best served over thinly sliced bread.

    • 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".
    Quiche

    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.


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    Mastering the Art of French Cooking (2 Volume Set)

    By Julia Child & Simone Beck

    Knopf
    Released: December 1st, 2009
    Hardcover (2 pages)

    Mastering the Art of French Cooking (2 Volume Set)
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    • ISBN: 0307593525
    • UPC: 884689164723
    • EANs: 8580001052700, 9780307593528, 0884689164723
    • PartNumber: 9780307593528
    Details:
    • Hardcover
    • Format: Box set
    • Number of Pages: 2
    • Authors: Julia Child, Louisette Bertholle, Simone Beck
    • Publication Date: December 1st, 2009
    • Release Date: December 1st, 2009
    Physical Description:
    • Size: 10.56 Inches by 7.53 Inches by 3.49 Inches
    • Weight: 6.55 Pounds
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    French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian

    By François de Mélogue

    Rockridge Press
    Released: March 31st, 2020
    Paperback (174 pages)

    French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian
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    • Manufacturer: Rockridge Press
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    • ISBN: 1646115899
    • EAN: 9781646115891
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    • Number of Pages: 174
    • Author: François de Mélogue
    • Publication Date: March 31st, 2020
    • Release Date: March 31st, 2020
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    • Size: 9.1 Inches by 7.4 Inches by 0.6 Inches
    • Weight: 0.9 Pounds
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    Dinner in French: My Recipes by Way of France: A Cookbook

    By Melissa Clark

    Clarkson Potter
    Released: March 10th, 2020
    White Hardcover (336 pages)

    Dinner in French: My Recipes by Way of France: A Cookbook
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    • Manufacturer: Clarkson Potter
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    • ISBN: 0553448250
    • EAN: 9780553448252
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    • Hardcover
    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 336
    • Author: Melissa Clark
    • Publication Date: March 10th, 2020
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    • Size: 8.29 Inches by 10.26 Inches by 1.08 Inches
    • Weight: 3.0 Pounds
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    Mastering the Art of French Cooking, Vol. 2

    By Julia Child & Simone Beck

    Knopf
    Released: October 16th, 2001
    Teal/Turquoise green Hardcover (684 pages)

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    • ISBN: 0375413405
    • UPC: 884564554267
    • EANs: 0884564554267, 8580001044156, 9780375413407
    • PartNumber: 9780375413407
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    • Hardcover
    • Format: Illustrated
    • Edition: 40th Anniversary
    • Number of Pages: 684
    • Authors: Julia Child, Louisette Bertholle, Simone Beck
    • Publication Date: October 16th, 2001
    • Release Date: October 16th, 2001
    Physical Description:
    • Size: 10.27 Inches by 7.31 Inches by 1.61 Inches
    • Weight: 3.2 Pounds
    • Color: Teal/Turquoise green
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    French Country Cooking: Meals and Moments from a Village in the Vineyards: A Cookbook

    By Mimi Thorisson

    Clarkson Potter
    Released: October 25th, 2016
    Multicolor Hardcover (336 pages)

    French Country Cooking: Meals and Moments from a Village in the Vineyards: A Cookbook
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    • ISBN: 0553459589
    • EAN: 9780553459586
    • PartNumber: 44548888
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    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 336
    • Author: Mimi Thorisson
    • Publication Date: October 25th, 2016
    • Release Date: October 25th, 2016
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    • Size: 10.26 Inches by 8.24 Inches by 1.32 Inches
    • Weight: 3.5 Pounds
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    Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and ... you want to know about the food of France

    By François-Régis Gaudry

    Artisan
    Released: October 16th, 2018
    Hardcover (432 pages)

    Let s Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and ... you want to know about the food of France
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    • ISBN: 1579658768
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    • Edition: Illustrated
    • Number of Pages: 432
    • Author: François-Régis Gaudry
    • Publication Date: October 16th, 2018
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    • Weight: 4.62 Pounds
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    The French Slow Cooker

    By Michele Scicolone

    Rux Martin/Houghton Mifflin Harcourt
    Released: January 3rd, 2012
    Paperback (240 pages)

    The French Slow Cooker
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    • Model: 3584
    • ISBN: 0547508042
    • EANs: 8580001056753, 9780547508047
    • PartNumber: 3584
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    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 240
    • Author: Michele Scicolone
    • Publication Date: January 3rd, 2012
    • Release Date: January 3rd, 2012
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    • Size: 9.125 Inches by 7.5 Inches by 0.67 Inches
    • Weight: 1.4 Pounds
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    Rustic French Cooking Made Easy: Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond

    By Audrey Le Goff

    Page Street Publishing
    Released: October 8th, 2019
    Hardcover (176 pages)

    Rustic French Cooking Made Easy: Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond
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    • ISBN: 1624148638
    • EAN: 9781624148637
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    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 176
    • Author: Audrey Le Goff
    • Publication Date: October 8th, 2019
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    • Size: 9.37 Inches by 7.3299066 Inches by 0.82 Inches
    • Weight: 1.5652820602 Pounds
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    French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts (Langue anglaise)

    By FERRANDI Paris

    Flammarion
    Released: November 14th, 2017
    Multicolor Hardcover (656 pages)

    French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts (Langue anglaise)
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    • Manufacturer: Flammarion
    • Brand: Flammarion
    • ISBN: 2080203185
    • EAN: 9782080203182
    • PartNumber: 26734365
    Details:
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    • Number of Pages: 656
    • Author: FERRANDI Paris
    • Publication Date: November 14th, 2017
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    • Size: 12.0 Inches by 10.2 Inches by 2.3 Inches
    • Weight: 9.3035074564 Pounds
    • Color: Multicolor
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