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Synopsis
Honest, fresh, and satisfying food is the essence of French country cooking—it’s not expensive or complicated and never goes out of style.
Included in this enticing collection are classic recipes for Soups, such as Soupe au Pistou and French Onion Soup. Appetizers to try include Goat Cheese Tart or Mackerel Pâté. More substantial recipes for Meat are Pork in Cider with Potatoes and Apples and Cassoulet. Simple yet delicious ideas for Poultry & Game include Chicken with Tarragon and Duck Breasts with Peppercorns. Traditional Fish & Seafood dishes include Sole Meunière and Mussels with Fennel, Tomatoes, Garlic, and Saffron. Vegetarian options include Eggplant, Onion, and Tomato Tian while great Salads & Side Vegetables include Chicory Salad with Roquefort, Celery, and Walnuts; and Baby Leeks with Herb Vinaigrette. Finish with delicious Sweet Things; Pear and Almond Tart or Chocolate Cream Pots.
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Book Description
Honest, fresh, and satisfying food is the essence of French country cooking―it’s not expensive or complicated and never goes out of style.
About the Author
Laura Washburn was born in Los Angeles, trained at the prestigious Paris cooking school, Ecole de Cuisine La Varenne and now lives in Muswell Hill, London. For Ryland Peters & Small, she has written Home-cooked Comforts and Vegetarian Food for Kids.
"About this title" may belong to another edition of this title.
- PublisherRyland Peters & Small
- Publication date2010
- ISBN 10 1849750238
- ISBN 13 9781849750233
- BindingHardcover
- Number of pages159
- Rating
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