COOKING AT HOME ON RUE TATIN

Susan Herrmann Loomis

ISBN 10: 0060758171 / ISBN 13: 9780060758172

Published by William Morrow / HarperCollins, New York, 2005

About this Item

Dust jacket has very light shelf wear, remainder mark bottom edge, otherwise without flaw. 7.5 X 9.5" 322 pages. Filled with contemporary French fare and cross-cultural dishes, award-winning cookbook author and professional chef Susan Hermann Loomis takes us on a friendly and delicious tour of French home-cooking. Meet Susan's inspirations, from neighbors in her small town in Normandy to starred chefs, as they share their own home recipes. You will get clear instructions on the basics of French cooking and learn the tricks and tips of entertaining like the French. .

Seller Inventory # 77519

Bibliographic Details

• Title: COOKING AT HOME ON RUE TATIN
• Publisher: William Morrow / HarperCollins, New York
• Publication Date: 2005
• Language: English
• ISBN 10: 0060758171
• ISBN 13: 9780060758172
• Binding: Hardcover
• Edition: First Edition
• Condition: Near Fine
• Dust Jacket Condition: Near Fine
• Seller catalogs:
  • Cooking : French
  • Cookbooks, Food & Drink

About this title

Synopsis

In Cooking At Home On Rue Tatin award-winning cookbook author and professional chef Susan Herrmann Loomis takes cooks and readers on a friendly and delicious tour of French home cooking, from the refined to the rustic. In this collection of Susan's favorites, readers and cooks will learn the tricks and tips of entertaining like the French, get clear instruction on the basics of French cooking, and be introduced to the new and exciting array of multicultural cuisines that are rapidly entering the realm of classic French. You will meet Susan's inspirations, from neighbors in her small town to starred chefs, as they share their own home recipes, which have become standard fare on Susan's own table.

Susan invites the busy home cook to relax, unwind, and enjoy the tastes, textures, and aromas of simple yet often sophisticated French fare. The book is filled with contemporary recipes, such as Tuna with Ginger Yogurt Sauce and Cilantro Coulis, Spiced Fish Fillet in Parchment Paper, Skate with Potato Puree; classics, such as Soupe au Pistou, Coq au Vin, Pot-au-Feu, and Quiche Lorraine; and cross-cultural dishes, such as Chorba (Algerian Ramadan soup), Chicken Soup with Tamarind, and Lamb and Dried Plum Tagine with Toasted Almonds. What sets apart all of these recipes, from the contemporary to the classic, is Susan's clear presentation, which makes them so easily accessible.

Susan's food, along with her warm hospitality, puts people at ease and makes them feel as if they are honored guests or members of Susan's own family.

About the Author

Susan Herrmann Loomis is the author of eight books, including six cookbooks. She is a regular contributor to Bon Appétit, Cooking Light, Food & Wine, and the New York Times. She owns and operates On Rue Tatin, a cooking school in Normandy, France.