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French cuisine is revered all around the world, and now French Country Cooking offers the unique opportunity to enter a France that very few tourists ever get to experience. In this richly illustrated cookbook, each gourmand member of the French National Assemblyrepresenting the diverse regions of their native countryshares culinary secrets that will inspire you to try your hand at preparing mouthwatering soups, sides, dinners, and desserts. From a challenging recipe for slow-cooked hare that predates the French Revolution to a simple yet delightful bread, the 180 recipes collected here will satisfy anyone who is curious about the varied dishes of this epicurean country. Some recipes you will find here include:
Foie gras in a Madeira sauce
Somme scallops in wine and cream
Puff pastry with blue cheese and pear
Sheep cheese and potato pastries
This unique book, a comprehensive cultural and gastronomic inside look into the private kitchens of homes and farms, is peppered with ancestral recipes passed down through generations. It will enchant the armchair traveler and might even rouse you to visit the lesser-known regions of Francea country rich in many different cuisines.
A Good Cook Book Club selection, French Country Cooking is both warmly personal and wittily political, includes fascinating legends fromla France profonde, and is replete with historical information and a great deal of Gallic charm. These recipes are the real thing!
Foie gras in a Madeira sauce
Somme scallops in wine and cream
Puff pastry with blue cheese and pear
Sheep cheese and potato pastries
This unique book, a comprehensive cultural and gastronomic inside look into the private kitchens of homes and farms, is peppered with ancestral recipes passed down through generations. It will enchant the armchair traveler and might even rouse you to visit the lesser-known regions of Francea country rich in many different cuisines.
A Good Cook Book Club selection, French Country Cooking is both warmly personal and wittily political, includes fascinating legends fromla France profonde, and is replete with historical information and a great deal of Gallic charm. These recipes are the real thing!
作者簡介
Francoise Branget is a member of the National Assembly of France. She represents the Doubs department and is a member of the Union for a Popular Movement.
Jeanette Seaver is the author of three previous cookbooks, Jeanette’s Secrets of Everyday Good Cooking (Knopf),Soups (Bantam), and The (Almost) No Cholesterol Gourmet Cookbook (Crown).
Jeanette Seaver is the author of three previous cookbooks, Jeanette’s Secrets of Everyday Good Cooking (Knopf),Soups (Bantam), and The (Almost) No Cholesterol Gourmet Cookbook (Crown).
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