French Feasts: 299 Traditional Recipes for Family Meals and Gatherings

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9781584797944: French Feasts: 299 Traditional Recipes for Family Meals and Gatherings
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In France, where eating is a national pastime, the long, leisurely Sunday lunch is a feast for the senses. It is this quality that acclaimed chef and author Stéphane Reynaud captures so perfectly in his paean to traditional French cooking. Rustic and approachable, humorous and convivial, French Feasts features 299 recipes for beloved dishes like patés, gratins, savory tarts, and braised meats that are the essence of French weekend fare.From classic stews like navarin and boeuf bourguignon, to foie gras prepared six different ways, to crème brulée and gâteau Basque, the recipes come from all over France and even some former colonies (couscous is a national favorite). The book also includes beautiful, earthy photographs, whimsical illustrations, profiles of local producers, and fact-filled sidebars―a guide to cognac and Armagnac, how to make the perfect croissant, and much more―that evoke the considerable pleasures of the French table.

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About the Author:

Stéphane Reynaud is the owner of Villa 9 Trois in Montreuil, near Paris, a highly regarded restaurant specializing in pork. The grandson of a village butcher on the Ardèche plateau in France, Reynaud is the author of Pork & Sons and Terrine.

From Booklist:

*Starred Review* It might be presumptuous to say that anything could be a one-stop resource on rustic French cooking, but Reynaud’s door-stopper cookbook comes pretty close. Don’t mistake this for a beginner’s course, though. Though uncomplicated, Reynaud’s recipes assume some culinary expertise and are refreshingly free of hand-holding, which allows cooks with a decent grasp of technique to gather a more wide-angled picture of what they’re actually doing to food, rather than a detailed map of how to arrive at a finished dish. Most of the creations get their own full-page, artistically composed photograph that proves that there’s a passionate relationship between the eyes and the stomach. Reynaud clearly possesses a comprehensive knowledge of French cuisine, and in this book he takes special pleasure in bringing together all aspects of French country life, offering brief bios of local artisans, sheet music for traditional songs, and glib cartoons detailing everything from the different cuts on a cow and the proper method for rolling croissants to the various pleasures fit to be accompanied by Champagne. Much more than just a collection of recipes, this hearty homage to culinary artistry is itself a work of art worthy of being savored, slowly and thoroughly or one bite at a time. --Ian Chipman

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