Rustic French Cooking Made Easy
Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond
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- $11.99
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- $11.99
Publisher Description
Cook Your Way Through France with Simple, Delicious Recipes
Real French home cooking is easier than you think! Leave haute cuisine to fussy restaurants, and dive into these uncomplicated classics from Audrey Le Goff, founder of the blog Pardon Your French. Drawing inspiration from her childhood in the north of France, Audrey shares simple fare, full of the rich, complex flavors French cuisine is known for. From quiche to crêpes, these homey dishes are anything but humble.
Explore France’s distinct regions and delve into the culture behind each recipe. Hearty cold-weather favorites from the north, like Alsatian Pork and Sauerkraut Stew and the supremely flakey Thin-Crusted Onion, Bacon and Cream Tart are quick and comforting. Provençal Vegetable and Pistou Soup, from the sunny south of France, is packed with bright herbs and ripe produce, and Basque Braised Chicken with Peppers is sure to please with a burst of spice. The essential One-Pot French Onion Soup provides a taste of France any night of the week, and the beloved, buttery Kouign-Amann is surprisingly easy to master.
With friendly instructions and easy-to-find ingredients, you’ll 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.
