Rustic French Cooking Made Easy
Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond
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- $15.99
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- $15.99
Publisher Description
Leave haute cuisine to fussy French restaurants, and dive into simple, comforting classics. Audrey Le Goff, founder of the blog Pardon Your French, dispels the myth that real French cooking is tricky and complicated. Home cooks interested in the popular French approach to cooking for health and happiness, will delight in these authentic, approachable recipes, while devoted French cooking fans will discover delicious staples rarely tasted outside of the French family kitchen.
Drawing inspiration from her childhood in the north of France, Audrey shows readers how to cook simple fare, full of the rich, complex flavors that have made France’s food culture world-renowned. Classics like Alsatian Sauerkraut with Sausages, and Creamy Chestnut Soup are easy to master. Provencal Vegetable and Pesto Soup, from the sunny south of France, proves French food doesn’t have to be heavy or full of butter. The Thin Crusted Onion, Bacon and Cream Tart boasts incredible layers of flavor from quick caramelized onions, and the Classic Pear and Almond Tart, will blow readers away with a simple homemade frangipane. From Burgundy Cheese Puffs to Salted Caramel Butter Cake, these homey dishes are anything but humble. With friendly instructions and easy-to-find ingredients, readers will and soon feel right at home with French cooking.
PUBLISHERS WEEKLY
Pardon Your French food blogger Le Goff presents regional French fare in this excellent debut collection. Recipes include Macaronade setoise, a hearty combination of stuffed beef rolls and pasta in tomato sauce from Sete, a seaside Mediterranean town; Areilles d'Anes, a rich and creamy spinach lasagne from the French Alps; Cotriade Bretonne, a vegetable-and-white-fish soup from Brittany; and bonnettes, small honey cakes filled with marmalade from Dijon. The majority of dishes such as galettes-saucisses, buckwheat crepes stuffed with grilled pork sausages and caramelized onions ("the ultimate street food in Brittany"); Basque braised chicken with peppers; and Bisteau, a bacon, onion, and potato pie come together fairly easily and are well within the abilities of even novice home cooks. Other recipes require more work, but are well worth the time and effort: the Kouign-Amann, a classic cake that is technically a bread dough, is folded over and over again with sugar and butter, a process known as "lamination," while Le Pastis Gascon is an apple pie in which the apples are marinated in Armagnac, lemon, and orange zest, then layered with phyllo sheets and sugar. This is a superb collection of lesser-known regional French dishes.
