Everyday French Cooking: Modern French Cuisine Made Simple

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(as of Nov 23, 2023 11:33:47 UTC – Details)

This is it! The everyday French cookbook you’ll truly cook from, night after night.

Grounded in the wisdom of classical French cooking, yet updated for today, Everyday French Cooking emphasizes easy technique, simple food, and speedy preparation of French cuisine without sacrificing taste.

Too often, French cooking evokes images of fine dining at ornate restaurants where a small army of chefs hover over sauces for hours, employing precision technique, special utensils, and obscure ingredients to craft elegant dishes. But this image of French cooking bears little resemblance to the way real French families eat. The French, like their American counterparts, want healthy and delicious food made quickly from easy-to-find ingredients using typical, everyday utensils.

From modern takes on classic French dishes—like fish meunière and boeuf bourguignon—to recipes for the kind of cooking found in typical French homes today, Everyday French Cooking goes beyond a typical cookbook to include engaging anecdotes, local color, and keen insights about French home kitchens, as well as tips, tricks, and shortcuts to make French cooking accessible to any home cook. Dozens of beautiful finished-food photographs will further inspire you to cook fresh, vivid everyday French food any night of the week.

Enjoy making, sharing, and savoring simple French recipes including: Melty Goat Cheese Salad with Honey and Pine NutsScallop Chowder with Fines HerbesAny-Day Chicken SautéSteak with Cherry and Red Wine SaucePork Chops with Mustard-Caper SauceSimple Beef Stew from ProvenceRoasted Salmon with Leeks, Wine, and GarlicClassic French PizzasStrawberry-Caramel Crèpes with Mascarpone CreamChocolate Pot de CrèmeLemon Curd Crème Brûlée Time-pressed cooks will especially appreciate the entire chapter of main-dish recipes that can be made in 30 minutes or less. Indeed, this book proves, again and again, that the joys of the French table are open to everyone. You can live modestly and cook simply, yet dine splendidly, night after night.

From the Publisher

ROASTED BEET SALAD WITH BLUE CHEESE

No need to seek out an imported French cheese to crumble over this quintessentially French salad- American cheesemakers craft beautiful blues. Two of my favorites are Point Reyes Blue from California and Bayley Hazen Blue from Vermont’s Jasper Hill Farm. Of course, you can also use a great blue you’ve found from your own part of the country.

ROASTED TOMATO AND GARLIC SOUP

On a September visit to France, I relished a startlingly fresh tomato soup similar to this one. That’s exactly when I suggest you enjoy this recipe: in September, when you still have more tomatoes than you know what to do with, but there’s a chill in the air that makes you sense, once again, how fleeting and precious the bumper crop- and summer- really are.

CHICKEN AND NOODLE GRATIN

To a creamy and comforting chicken-noodle bake, I’ve added classic French ingredients: tarragon, shallots, and Comté cheese. The result? French elegance and American comfort in one warming (and wonderfully easy) dish.

CLASSIC FRENCH FRUIT TART

This is it! The buttery-crusted, cream-filled, fruit-topped tart you see glistening like a display of jewels in pastry shop windows all over France. It’s a beautiful showcase for drippingly ripe in-season fruits- and it’s much easier to make than it looks. This is almost a one-size-fits-all-fruits tart, as you can top it with just about any berries or stone fruits that come marching into season throughout the summer.

ROAST CHICKEN BREASTS

Cheese and well-chosen herbs help the French cook transform some inexpensive chicken pieces into an impressive dinner-party dish. Serve this with a nice lemon-sparked salad in summer. In winter, a good accompaniment is Angel Hair Pasta with Fresh Grape Tomato Sauce.

PIPÉRADE

Pipérade is like a Basque take on ratatouille, minus the eggplant and zucchini. It’s usually flavored with the region’s famous piment d’Espelette, a powdered spice made of peppers grown in and around Espelette, in the Basque region of France.

BEEF STEW WITH ORANGE AND BALSAMIC VINEGAR

When I think of the times I’ve enjoyed le vinaigre balsamique most in France, it’s been in a plat mijoté—a simmered dish, such as braised beef. That’s the way I use it here—but with a bit of orange to brighten the depth of flavor balsamic brings to this stew.

STRAWBERRY-CARAMEL CRÊPES

Dining in France opened my eyes to how well fresh fruits pair with caramel, and strawberries rate as a top partner in my book. If you’re craving a fruit-caramel combo in winter, substitute fresh pineapple, cut into bits, for the strawberries.

Publisher ‏ : ‎ Harvard Common Press (May 17, 2022)
Language ‏ : ‎ English
Paperback ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 0760373574
ISBN-13 ‏ : ‎ 978-0760373576
Item Weight ‏ : ‎ 2.05 pounds
Dimensions ‏ : ‎ 8.05 x 0.85 x 10 inches