With infectious enthusiasm, Jack Santa Maria shows how insistence on interesting sauces, charming presentation, and exciting aromas can transform mere vegetables into tantalizing main and side dishes. More than 200 new and traditional Gallic recipes--arranged alphabetically from artichokes to watercress--feature such imaginative fare as Eggplant Fritters, Red Cabbage with Chestnuts, Pumpkin Pancakes, and Dandelion with Cheese and Walnuts.Santa Maria is well known for his highly successful books on Italian, Greek, Chinese, Indian, and international vegetarian cooking. Vegetables The French Way is an invaluable addition to the bookshelf of vegetarians and meat-eaters alike, proving that vegetables can be easily prepared so as to embody the very best in classic French cuisine.
Classic French cuisine--American-style easy.
Souffl s, boeuf bourguignon, macarons, and more--the French make it look so easy--and now it is for you too. The Voil Effortless French Cookbook serves up simple recipes to bring classic French fare and flare to your table for everyday delicacies.
From the cafes in Paris straight to your kitchen, this French cookbook combines tried-and-true recipes with the convenience of easy-to-find ingredients and fast prep and cook times. Complete with guidance to help you get savvy about sauces or poach the perfect egg, Voil Effortless French Cookbook lets you say au revoir to the hassle of complicated recipes.
Voil Effortless French Cookbook includes:
- French Cuisine 101--Learn basic skills, techniques, and fun facts about French culinary culture.
- 125+ Classic Recipes--Feast on a full range of recipes from aperitifs, main dishes, desserts, and more.
- Easy-to-find Ingredients--Find affordable ingredients at your local grocery store and forget about expensive imports once and for all.
Get ready to say bon app tit with Voil Effortless French Cookbook. No passport needed.
Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority.As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France's most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor, and deeply personal nature of cooking. Her exuberant memoir--originally published over 30 years ago--tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious meals under the tutelage of her beloved mentors. Over 250 recipes for the simple dishes Kamman learned at their sides accompany her evocative reminiscences of a bygone era in rural France. Now in paperback, this classic is required reading for anyone who wants to know more about la cuisine fran aise and the life, times, and tastes of a woman who helped to shape American cooking.
- Choucroute Garnie from Domaine Weinbach, Alsace, France
- Squab and Penne Pie from Agricole Lo Sparviere, Franciacorta, Italy
- Sole la Meuni re from Domaine Lucien Crochet, Sancerre, France
- Pork Rillettes from Domaine La Grange Tiphaine, Montlouis, France
- Guinea Fowl en Papillote from Champagne Roses de Jeanne, Aube, France
- Pesto Trapanese from Arianna Occhipinti, Sicily, Italy