More than a cookbook, this is a comprehensive cultural and culinary journey into the world of traditional French cuisine and French wine (adapted for paleo enthusiasts), and tips for ancestral living. Author Tania Teschke, food and wine gourmet, photographer, and lifelong student of French culture, brings you over 160 sumptuous and easy-to-follow recipes for seasonal and traditional French dishes that deliver not only the nutrition, but also the satisfaction we have been missing in our modern diet. Tania takes you on a French culinary journey to reclaim your primal connections to food and health and to each other through personal stories, striking photography and colorful tutorials.
From classics like rich Beef Burgundy and succulent slow-cooked leg of lamb, to modern takes on nutrient-dense organ meats, the recipes from The Bordeaux Kitchen will bring the timeless wisdom of past generations to your cooking and meal planning. You'll experience the beautiful simplicity of authentic French cuisine, gain a practical education about French wine (including wine pairing guidelines for each recipe ), and how to share a French-style meal with family and friends.
The Bordeaux Kitchen chronicles Tania's journey through wine school in Bordeaux, a butchery apprenticeship, and the gathering of her vast treasure trove of recipes inspired by French chefs, friends and grandmothers. Tania transports you to the culinarily-rich French Southwest and demonstrates how "ancestral," nutrient-dense, grain-free French recipes are optimal for nourishing your body and mind. Highlighting the latest research in ancestral health, The Bordeaux Kitchen enlightens you about the path to healing many modern-day, chronic maladies caused by nutrient-deficient diets. The Bordeaux Kitchen also serves as a practical guide to using the right kitchen tools for the disappearing arts of filleting a fish, carving a chicken, and rendering fat, and how to gain a thorough understanding of the various cuts of meat.
The beautiful illustrations and rich descriptive text will make you an expert in French wine and cuisine in no time--and keep you aligned with the primal/paleo/ancestral health principles that have exploded in popularity across the globe in recent years. Every home cook who loves food and sharing it with family and friends will be inspired by The Bordeaux Kitchen.
First Printing. Signed by Thomas Keller and Jeffrey Cerciello on half title page.
This book is about the cooking and the lifestyle in both the French and Spanish Basque regions, since, sharing their own language, the two countries are really one nation. The small towns are unlike any other, with restaurant names that sound explosive: Berasategui, Arbalaitz, Arzak, and Atxa.
Basque food is all the rage, and pintxos, using elvers (small eels), fish, garlic mayonnaise, and chorizo, are very popular. One wanders from eatery to eatery, sampling specialties rather than opting for a full meal. The region and food need an accomplished cook and food historian to explain them, which Caroline Conran has done.
![Champagne [boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region](/images/books_by_isbn/160/774/842/8/1607748428_item.jpg)
Winner of the 2017 Andr Simon Drink Book Award
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Wine, Beer & Spirits
From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region's terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne's history and lore, Champagne explores this legendary wine as never before.
Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams.
First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.
An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed "Chef of the Century."
Jo l Robuchon's restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate. Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon's updated versions of great classics--Pot-au-Feu, Sole Meuni re, Cherry Custard Tart--as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux's variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors--the genius for which he is rightly celebrated--Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation. The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.
2019 IACP Cookbook Award for Design
The debut cookbook from The Cook's Atelier--the international culinary destination and cooking school in Burgundy--is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family's life in a charming French village.
Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook's Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking.
Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know--basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as:
- Green Garlic Souffl
- Watermelon and Vineyard Peach Salad
- Little Croques Madames
- Sole Meuni re with Beurre Blanc and Parsleyed Potatoes
- Seared Duck Breast with Celery Root Puree and Chanterelles
- Madeleines
- Plum Tarte Tatin
- Almond-Cherry Galette
Stories of food and life in the village and the unique atmosphere of the atelier accent this personal cookbook. We can almost hear the clanking of the copper pots, the hiss of the vintage espresso machine, and the merriment around the table, as we meet some of the region's best small farmers and artisanal producers and experience how Marjorie and Kendall's family works together to create this special place.
More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and an inspirational primer on adopting elements of the French lifestyle, no matter where you live.
