French from the Market
-
- 23,99 €
-
- 23,99 €
Beschreibung des Verlags
★ “French from the Market is a seductive cookbook that will convert readers into Francophiles and inspire almost everyone else to start composing menus and market lists.” —Foreword Reviews, Starred Review
This newest cookbook from Hillary Davis focuses on the best of traditional French cooking—provincial cuisine based on produce and foods fresh from the market, simply prepared, and delicious for everyday dining at home.
Hillary Davis shows us in French from the Market that French food isn’t always haute cuisine. Traditional, daily French cooking is provincial and farm-driven. It is also an art, that uses the freshest and finest ingredients available from gardens, markets, and local vendors to put nourishing meals on the table. And, as Davis point out, French home cooking is not hard. The 100 plus recipes for starters, soups, salads, fish, poultry, meats, vegetables, and desserts in this cookbook, along with detailed instructions and tips, prove her right.
Embrace at-home cooking, French style, with these market-fresh recipes: Arugula Salad over Watermelon with Herbed Goat Cheese; Weeknight Halibut in Basil Cream with Cherry Tomatoes; Autumn Harvest Chicken with Grapes, Apples, and Figs; Broiled Lamb Chops with Warm Potato and Herb Salad; Fluffy Cauliflower and Cheese Quiche; and Fruity, Frosty Cantaloupe Sorbet.
More Accolades:
“[E]ncouraging instructions make even more complex dishes seem simple, including the…ingenious ‘beef on a string with horseradish sauce.’…This accessible approach to everyday French fare will appeal to cooks at all skill levels.”—Publishers Weekly
“A chicly styled, easily accessible guide to French home cooking.”—Library Journal
“Directions are fairly uncomplicated, and color photographs portray finished dishes with a zing.”—Booklist Magazine
PUBLISHERS WEEKLY
In this quick and approachable collection, Davis (French Comfort Food) draws on her 13 years in Paris and the South of France to present easy and affordable French home cooking. Her casual approach relies on shortcuts, such as a store-bought crust for fluffy cauliflower and cheese quiche, premade crepes for "last-minute" grand marnier crepes suzette, and Laughing Cow cheese to lend creaminess to Laughing Cow zucchini soup. Classic "haute cuisine" dishes are abridged and made less intimidating, including instant pot beef bourguignon, easy whole duck a l'orange (which still requires an overnight marinade), and coq au vin reimagined as a quick chicken bake with a stove-top wine sauce. Though traditionalists may balk, there's no denying Davis's efficiency. Her encouraging instructions make even more complex dishes seem simple, including the festive salad dubbed "A Wreath You Can Eat" and ingenious "beef on a string with horseradish sauce." Other quick takes include a one-pot salmon in parchment with capers and lemon and weeknight halibut in basil cream. This accessible approach to everyday French fare will appeal to cooks at all skill levels.
