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The French Cookbook Nook
cookbooks and where to find
them |
FRENCH |
this is not a retail site,
but links are provided where you can find these
The
Book Of French Provincial Cooking by Hilaire Walden
Quality Paperback
Proud of their worldwide reputation for haute cuisine, the French are
just as passionate about traditional cooking. This collection of hearty
French favorites contains recipes for every course, from appetizers to desserts,
each illustrated with step-by-step, full-color photos. 100 recipes.
Celebrating
the Impressionist Table by Pamela Todd
Hardcover
Given that so much has been written on the Impressionists and their era,
this charming volume takes a different approach and explores simultaneously
the art and food of 19th-century France. As an inspired culinary and
cultural account of the Impressionist era, this fun and fascinating tour
through Normandy, Brittany, Provence, Fontainebleau and Paris features an
entertaining text on the artworks and lifestyles of its most famous painters
- Monet, Toulouse-Lautrec, Morisot, Cézanne, Manet, Guaguin and Degas,
among many others. There are also 100 recipes for regional fare,
emphasizing the notion that great art, like great food, should be savored.
The delectable combination of food and art stimulates the senses in
a surprising way, more genuinely evoking what it was like to be alive at
the time of the Impressionists than any critical study I've read.
Everyday
French Cooking by Christian Constant
Hardcover
Christian Constant is among France's most acclaimed chefs. His Parisian
bistro deluxe, Le Violon d'Igres, has earned him Michelin guide plaudits
and raves for its sophisticated yet earthy cuisine. "Everyday French
Cooking", Constant's first American cookbook, celebrates the bold stylishness
of his cooking, providing more than 80 recipes for the likes of Cream of
Lentil Soup Garnished with Bacon, Croutons, and Chives; Veal Fricassee with
Basil; and Crumb-Topped Sea Bass with Sautéed Pears, Lemon Zest, and
Baby Spinach Salad. Though a good percentage of the mouthwatering dishes
are simple in approach, preparation for all requires attention and time that
might belie their "everyday" usefulness. Cooks willing to take the
plunge, however, will reward themselves with skill-expanding workouts that
delight those they feed.
The book's chapters, which cover appetizers through desserts, are a concise
distillation of Constant's art. It's hard to imagine a dinner party
that wouldn't benefit from Vegetable Tempura with Soy-Flavored Tartar Sauce
or Herb-Crusted Leg of Lamb on White Beans. If Constant likes his foie
gras - Carpaccio of Marinated Duck Foie Gras is one of six recipes devoted
to that extraordinary (and costly) specialty - he also dotes on homier fare,
such as Endive Gratin with Ham and Roasted Baby Scallops with Chive Butter.
Similarly, a chapter on one-dish meals presents Grandma's Red-Wine
Daub of Beef and French Shepherd's Pie. Sweets, including Lemon Meringue
Tart and the astounding Rich Layered Chocolate Tart (chocolate pastry with
chocolate sponge, filling and icing), peak deliciously for themselves.
France,
the Beautiful Cookbook: Authentic Recipes From the Regions Of
France
by: Scotto Sisters Hardcover
Readers explore the dishes and culinary regions of France with authentic
recipes, fascinating historical notes and lavish food.
French
Farmhouse Cookbook by Susan Loomis
Quality Paperback
The food in the "French Farmhouse Cookbook" is a reminder of how deeply
the soul of French cooking is rooted in the fruits of the soil and sea.
For three years, Susan Herrmann Loomis traveled the coasts and visited
rural farms in all corners of France. She discovered more than treasured
recipes for the quintessentially French dishes that appear in this book.
She also met people passionate about the foodstuffs they raise, gather,
catch or produce. Their stories make this book a living tapestry of
individuals and the food they cook. Many dishes, while utterly French,
fit well into today's preferences for sensible good eating.
Pierre
Franey's Cooking In France by Pierre Franey
Hardcover
From the bestselling author of "60-Minute Gourmet" comes the companion
book to his best public television series yet. Focusing on the foods
of his native France, Franey offers 200 recipes presented with his expert
style - in clear and simple fashion. Photos, some in color. Maps.
Simple
French Cooking: Recipes From Our Mothers'
Kitchens
by Georges Blanc Hardcover
"Simple French Cooking" reveals the secrets of 10 French women chefs who
earned the nickname les mères, or "mothers," in central France in
the early 20th century. The simple, honest cuisine of these formidable
women has inspired generations of chefs. Here readers will find artfully
simple recipes for creating the true flavors of France in their own home
kitchens. Coauthors chef Georges Blanc - awarded three Michelin stars,
Gault et Millaut Chef of the Year and grandson of Mère Blanc, whose
signature Bresse Chicken in a Creamy Sauce titillated her customers' palates
- and French food authority Coco Jobard tell the stories of les mères
in fascinating biographies that offer a glimpse into the remarkable lives
of these women and introduce a variety of French regional cooking styles.
The bulk of the book is made up of more than 100 traditional recipes.
Classics like Onion Soup Gratinée, Beef with Carrots, Coq au
Vin and Grand Marnier Soufflé are well represented. Adventurous
dishes like Artichoke Hearts with Foie Gras, Calf's Sweetbreads with Asparagus,
Partridge Pie with Black Salsify and Pink Praline Ice Cream round out the
book.
Classic photos of les mères add to the charm of the book, while
beautiful photos of the finished dishes are enticing. Those interested
in culinary history will be especially delighted by "Simple French Cooking",
but anyone interested in learning to cook the simple and honest cuisine of
central France will find it a welcome guide.
Simple
French Food by Richard Olney
Quality Paperback
Richard Olney, best known as a general food writer, is one of America's
most erudite experts on authentic French cooking, but it's difficult to find
anyone who knows much about him, except for such authorities as Patricia
Wells and the late James Beard. The reprinting of Olney's classic and
indispensable "Simple French Food" offers readers the chance to learn more
about this most idiosyncratic and accomplished of cooks. No pared down,
paint-by-numbers recipes here: Olney is obsessed not only with showing
you how to cook, but how to see, smell, feel, listen and taste as well.
Read, for example, Olney's description of Scrambled Eggs and you will
understand what you are missing when they are not properly prepared (as they
almost never are): "correctly prepared, the softest of barely perceptible
curds held in a thickly liquid, smooth, creamy suspension." To scramble
eggs, Olney insists on a wooden spoon, a generously buttered copper pan or
bain-marie and a precise control of the temperature - very simple to accomplish,
as all his recipes are, as long as you take care to absorb fully his sensuous
and exact instructions.
