In A French Kitchen

Author: Susan Herrmann Loomis
Editor: Penguin
ISBN: 0698191080
Size: 19,23 MB
Format: PDF, Kindle
Read: 935
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A delightful celebration of French life and the cooks who turn even the simplest meals into an occasion Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French’s ease with cooking. With In a French Kitchen, Loomis—an expat who long ago traded her American grocery store for a bustling French farmer’s market—demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. One by one, readers are invited to meet the busy people of Louviers and surrounding villages and towns of Loomis’s adopted home, from runway-chic Edith, who has zero passion for cooking—but a love of food that inspires her to whip up an array of mouthwatering dishes—to Nathalie, who becomes misty-eyed as she talks about her mother’s Breton cooking, then goes on to reproduce it. Through friends and neighbors like these, Loomis learns that delicious, even decadent meals don’t have to be complicated. Are French cooks better organized when planning and shopping? Do they have a greater ability to improvise with whatever they have on hand when unexpected guests arrive? The answer to both is: Yes. But they also have an innate understanding of food and cooking, are instinctively knowledgeable about seasonal produce, and understand what combination of simple ingredients will bring out the best of their gardens or local markets. Thankfully for American readers, In a French Kitchen shares the everyday French tips, secrets, and eighty-five recipes that allow them to turn every meal into a sumptuous occasion.

The French Kitchen

Author: Michel Roux jr
Editor: Hachette UK
ISBN: 0297867245
Size: 10,99 MB
Format: PDF, Kindle
Read: 263
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French gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvegne, Provence, the Loire and the Pyrenees, traditional family cooking has always been at the heart of the French kitchen and lifestyle. With its delicious dishes and exquisite ingredients as diverse as they regions from which they came from, heritage cooking and family values from provincial France have stood the test of time. In this book Michel Roux Jr., star of MasterChef and owner of the two-Michelin star Le Gavroche in London, explores the heritage of his native French cuisine. With classic recipes using delicious ingredients, Michel Roux Jr. will help you brings provincial French cooking into your kitchen and helps you to recreate the 'je ne sais quoi' that only French cuisine can embody.

In The French Kitchen With Kids

Author: Mardi Michels
Editor: Appetite by Random House
ISBN: 0147530784
Size: 15,66 MB
Format: PDF, Mobi
Read: 484
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From the writer and recipe developer behind eat. live. travel. write comes a new cookbook for parents, children and Francophiles of all ages. Forget the fuss and bring simple, delicious French dishes to your home kitchen with Mardi Michels as your guide. Twice a week during the school year, you'll find Mardi Michels--French teacher and the well-known blogger behind eat. live. travel. write--directing up to a dozen children in her school's science lab as they slice, dice, mix, knead and, most importantly, taste. Whether they're learning to make an authentic ratatouille tian or tackling quiche made with pastry from scratch, Mardi's students can accomplish just about anything in the kitchen once they put their minds to it. In her first book, Mardi shows that French food doesn't have to be complicated. The result is an elegant, approachable cookbook featuring recipes tailored for young chefs and their families. From savory dishes like Omelettes, Croque-Monsieurs or Steak Frites to sweet treats like Profiteroles, Madeleines or Crème Brûlée, readers will find many French classics here. With helpful timetables to plan out baking projects, as well as tips on how to get kids involved in the cooking, this book breaks down any preconceived notion that French cuisine is too fancy or too difficult for kids to master. With Mardi's warm, empowering and encouraging instructions, kids of all ages will be begging to help out in the kitchen every day of the week.

The French Market

Author: Joanne Harris
Editor: Random House
ISBN: 0385608233
Size: 13,11 MB
Format: PDF, ePub
Read: 541
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"Once again Joanne Harris and Fran Warde have collaborated to write a French cookbook with a difference. This time they have gone to Gascony for their inspiration and into the world of the French rural market. he best ingredients in season, locally produced fruit, vegetables, wines and cheeses combine to make this book a recipe for success. Melon with Floc, Foie Gras with Peaches, Summer Duck Salad and Roasted Stuffed Courgettes are just some of the recipes that will help recapture the tastes of summertime and the authentic French regional experience."

Savoring The Past

Author: Barbara Ketcham Wheaton
Editor: Simon and Schuster
ISBN: 1439143730
Size: 13,56 MB
Format: PDF, Docs
Read: 256
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Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.

Classic French Cooking

Author: Elisabeth Luard
Editor: Spruce
ISBN: 9781840728750
Size: 14,26 MB
Format: PDF, ePub
Read: 652
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Written by the prize winning author Elisabeth Luard, Classic French Cooking is a product of a lifetime of learning. In this book she brings together the core recipes that are the building blocks for all French cooking. It guarantees the reader an easy entree into the world of regional French cooking and many hours of enjoyable creativity in the kitchen.

Alfred Or The Adventures Of A French Gentleman Etc

Author: George William MacArthur Reynolds
Editor:
ISBN:
Size: 16,32 MB
Format: PDF, Docs
Read: 240
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French Kitchen

Author: Serge Dansereau
Editor:
ISBN: 9780733326196
Size: 11,67 MB
Format: PDF, ePub, Docs
Read: 749
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Combining expert French technique and wonderful Australian produce, Serge shares with us the kind of food he cooks at home, whether brioche or lemon crepes, cassoulet or clafoutis, these recipes bring us the style and flavours of everyday French cooking and offer us the chef know-how that helps turn a good dish into a great one.

Good Stock

Author: Sanford D'Amato
Editor: Agate Publishing
ISBN: 157284728X
Size: 15,11 MB
Format: PDF, Mobi
Read: 496
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Good Stock is the story of Sanford "Sandy" D'Amato's journey from young Italian kid who loved to cook to unknown culinary student with a passion for classical French cuisine to one of the most respected chefs and restaurateurs in the country. Featuring more than 80 recipes and full-color photography throughout, Good Stock weaves together memoir and cookbook in an beautiful and engaging package. Sanford, the restaurant D'Amato opened in 1989 and sold to his longtime chef de cuisine in December 2012, has been one of the highest-rated restaurants in America over the past 20 years, earning accolades from Bon Appétit, Gourmet, Food & Wine, Esquire, Wine Spectator, Zagat Guide, and the James Beard Foundation. D'Amato has cooked for the Dalai Lama and the 2002 Salt Lake City Olympics, and was one of 12 chefs chosen by Julia Child herself to cook for her 80th birthday celebration. The story of Sanford and Sandy D'Amato is in part the story of America's embrace of fine dining and its acceptance of chefs as master craftsmen. Over the past quarter century, America has seen a rise in the prominence of "celebrity chefs," to the extent that it's difficult to remember a time when becoming a chef was considered a backup plan more than a craft. That transformation began in the 1970s, right around when Sanford D'Amato was studying at the fabled Culinary Institute of America. This was a time when American cooks were by and large being frozen out by French chefs who didn't believe the Americans had what it took to create great cuisine. D'Amato, through persistence, skill, and the help of his mentor, Chef Peter Von Erp, became the first American cook at Le Veau d'Or and worked under Chef Roland Chenus through the groundbreaking opening of Le Chantilly. Soon the heyday of classic French cuisine began to waned, as rising chefs like D'Amato began leading the spread "New American" dining. To D'Amato, though, the Midwest always signified home. His culinary inventiveness was inspired in part by his childhood home, located above his grandparents' grocery store on the lower east side of Milwaukee. It was a small apartment constantly filled with the sights of carefully prepared delicacies, the smells of rich foods on the simmer, and the many tastes of generations-old Italian recipes. Drawing on this influence, as well as his rigorous training in classic French technique, D'Amato eventually opened Sanford in the same space his grandparents' grocery store occupied. In telling his story, D'Amato studs his narrative with 80 of his favorite recipes. The book features both personal photos from his background and career as well as beautiful images of finished recipes. Readers of Good Stock will come to believe, as D'Amato does, that to create great food, it doesn't matter if you're preparing a grilled hot dog or pan-roasted monkfish-- what matters is that you treat all dishes with equal love, soul, and respect, and try to elevate each dish to its ultimate level of flavor. Good Stock combines Midwestern charm with international appeal as the perfect book for aspiring chefs, culinary students, and foodies everywhere.

In The French Kitchen Garden

Author: Georgeanne Brennan
Editor: Chronicle Books (CA)
ISBN: 9780811820349
Size: 20,36 MB
Format: PDF, Kindle
Read: 678
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The tradition of the kitchen garden, or potager, has for centuries been a cornerstone of the French country way of life-a year-round communion between the kitchen and the garden culminating in simple, gratifying meals prepared fresh with the flavors of the season. Taking up where the very popular Potager left off, In the French Kitchen Garden is a lovingly written, beautifully illustrated guide to cultivating a potager. Georgeanne Brennan imparts her passion for the potager while offering advice on adapting a kitchen garden to any climate or space. Punctuated with impromptu recipes for delicious dishes incorporating the fresh produce of each season, this book encourages everyone to adopt the creative, relaxed style of the French country cook.