Les Marchés Francais
Four Seasons of French Dishes from the Paris Markets
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- $14.99
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- $14.99
Publisher Description
Eat like the French with seasonal, market-focused dishes that taste as fresh and vibrant as Parisian life, no matter where you live!
In France, the best way to start dinner is to consult the market down the street; there, all of the country's flavors are at your fingertips: the Mediterranean, the French Alps, the Basque regions, and more, without ever leaving your kitchen. Brian DeFehr used the markets as inspiration to create dishes like the following: Pear, Chestnut, and Radicchio saladBraised Quails with Brussels Sprouts and HorseradishCherry Tomato and Basil ClafoutisSeared Duck Breast and Caramelized FennelCrè Bruléwith Lavender Infusion, and more! Each dish is produce-heavy and delivers on that je ne sais quoi that infuses all things French. Brian draws on his background as a chef to create restaurant-caliber flavors with understated prep. Seventy-five dishes will outfit your table in salads, first courses, meat dishes, pastas, soups, and ethereal desserts that are rooted in seasonal tastes. All dishes are gluten-free, though you'd never even know it, and easily adapted to suit whatever seasonal produce is available where you are. Gorgeous photos pepper the whole book, making for a beautiful-and delicious-escape.
PUBLISHERS WEEKLY
In a series of introductions, Canadian DeFehr, a private chef in Paris, provides an overview of French regions, various market players, and even a loving description of his favorite flea market. The book's 75 recipes are broken down by season, with roasted game hen with endive and celery-root puree a winter selection and roasted quail with pea puree a summer selection, though occasionally allocations feel random. He vaunts flexibility and proffers substitutions liberally, as when he notes that monkfish and sea bass can stand in for cod in a stew that incorporates sauerkraut and sausage. Because many of his family members have celiac disease, all recipes are gluten free, with gluten-free flour in desserts like individual lemon and raspberry tarts and crepes with apricot compote. Hearty stews and braises, such as pork with plums and olives; interesting composed salads, including one of artichokes, seared scallops, and tender romaine and radicchio; and vivid vegetable dishes like a sunny yellow ratatouille made with chickpeas and saffron all appeal. The idea of cooking seasonally is no longer new, but this is a solid entry in that expanding category.
