Simple French Cookery
simple recipes for classic French dishes by the legendary Raymond Blanc
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- $17.99
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- $17.99
Publisher Description
Bring a bit of France into your kitchen thanks to legendary, Michelin-starred chef Raymond Blanc. In this straightforward, easy-to-follow recipe book with specially commissioned photography, Raymond shows how simple, delicious and rewarding cooking the French classics can be!
'Fabulous' -- ***** Reader review
'Simple French Cookery. It does what is says on the cover!' -- ***** Reader review
'Best cookery book I own' -- ***** Reader review
'Very delicious and so very easy to follow - perfect' -- ***** Reader review
'A masterpiece' -- ***** Reader review
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In Simple French Cookery, Raymond Blanc demystifies French cuisine and demonstrates how enjoyable the simple, creative act of cookery can be.
He describes the basic techniques needed to create traditional French food, details key ingredients and demonstrates 40 simple-to-follow versions of the most well-known French dishes. With step-by-step instructions, specially commissioned colour photographs to accompany every stage from start to finish, and menu planners, all 40 recipes - covering meat and vegetarian dishes as well as sweet treats - are quick and easy to prepare and use readily available ingredients.
You are in safe hands with Raymond - his foolproof instructions guarantee excellent results every time, whether you've chosen to cook a French onion soup or a Chicken fricassée...
Why not choose:
Moules marinière
Poached asparagus with mustard
Pan-fried fillet of sea bream with ratatouille and tomato coulis
Coq au vin
Provençal rack of lamb with crushed peas
Pot-au-feu with braised pork belly
Gratin dauphinois
Stuffed tomatoes
Crème caramel
Tarte Tatin
PUBLISHERS WEEKLY
This volume operates much like an afternoon at a Parisian cooking school, offering a limited selection of French culinary classics accompanied by photograph-by-photograph lessons on how to prepare them. Although Potato Puree, for instance, requires little more than whipping boiled potatoes with butter and milk, the author holds the reader's hand through the process, providing thorough instruction on simmering the water, straining the potatoes and adding salt and pepper. More complicated dishes like Pan Fried Fillet of Sea Bream with Ratatouille and Tomato Coulis receive similar treatment; as a result, they seem as straightforward as those pureed potatoes. After an hour or two with this book, kitchen neophytes will soon be turning out sophisticated suppers like Provencal Rack of Lamb with Crushed Peas and Duck Leg Confit with Flageolet Beans. However, anyone with an interest in the more exotic reaches of French cooking will be disappointed; the most daring ingredient in this collection is a hunk of calf's liver. Further, because this book was originally published in England and certain Britishisms were never translated, recipes call for "courgettes" instead of zucchini and "groundnut" oil instead of "peanut." But these flaws don't detract from the book's mission: to democratize French food by encouraging novice cooks to make it at home.
