Everyday French Cooking

Christian Constant

ISBN 10: 1584791187 / ISBN 13: 9781584791188

Published by Stewart, Tabori & Chang, 2001

About this Item

Translation of "Ma cuisine au quotidien" (Minerva, 2000) Author-signed first printing of first US edition. Introduction by Linda Dannenberg, illustrations by Francois Lacheze. Volume, measuring approximately 7.25" x 10", is bound in white paper spine and yellow paper boards, with red lettering to spine. Pages 3 and 4 (presenting contents and introduction) display several small yellow stains at margins. Book is otherwise in fine condition, with solid binding, clean and bright interior. Numerous color drawings accompany recipes. This edition includes an index. Dust jacket is well preserved in mylar cover. Inscription on front flyleaf reads "A Paris Le 5-03-2005 / Merci de Votre Visite / au Violan d'Ingres / Amicalement / Constant". 144 pages. "Christian Constant is one of France's premier chefs. At his luxurious contemporary Parisian bistro, Le Violon d'Ingres, he prepares dishes that are refined and inventive but still informed by the traditions and techniques of classic French cuisine. When he's not at the stoves of his restaurant, Constant is still cooking - "ma cuisine au quotidien", as he calls it - focuses on fine products prepared in simple, savory ways. For his first cookbook published in the United States, Constant presents his personalized repertoire of recipes for the home cook. Many of his unique dishes are easy and quick to prepare, such as Cream of Pumpkin Soup with Diced Gruyere and Buttered Croutons; Provencal Tomat Tart with Tapenade; Lime-Marinated Sea Scallops with Dill; and Carmelized Rice Pudding.". Seller Inventory # ABE-1605841356972

Bibliographic Details

Title: Everyday French Cooking

Publisher: Stewart, Tabori & Chang

Publication Date: 2001

Binding: Hardcover

Condition: Near Fine

Dust Jacket Condition: Very Good

Signed: Inscribed by Author(s)

Edition: 1st Edition

About this title

Synopsis:

Offers a collection of recipes for appetizers, main dishes, one-dish meals, vegetables and pasta, and desserts.

Review:

Christian Constant is among France's most acclaimed chefs. His Parisian bistro deluxe, Le Violon d'Igres, has earned him Michelin guide plaudits and raves for its sophisticated yet earthy cuisine. Everyday French Cooking, Constant's first American cookbook, celebrates the bold stylishness of his cooking, providing more than 80 recipes for the likes of Cream of Lentil Soup Garnished with Bacon, Croutons, and Chives; Veal Fricassee with Basil; and Crumb-Topped Sea Bass with Sautéed Pears, Lemon Zest, and Baby Spinach Salad. Though a good percentage of the mouthwatering dishes are simple in approach, preparation for all requires attention and time that might belie their "everyday" usefulness. Cooks willing to take the plunge, however, will reward themselves with skill-expanding workouts that delight those they feed.

The book's chapters, which cover appetizers through desserts, are a concise distillation of Constant's art. It's hard to imagine a dinner party that wouldn't benefit from Vegetable Tempura with Soy-Flavored Tartar Sauce or Herb-Crusted Leg of Lamb on White Beans. If Constant likes his foie gras--Carpaccio of Marinated Duck Foie Gras is one of six recipes devoted to that extraordinary (and costly) specialty--he also dotes on homier fare, such as Endive Gratin with Ham and Roasted Baby Scallops with Chive Butter. Similarly, a chapter on one-dish meals presents Grandma's Red-Wine Daub of Beef and French Shepherd's Pie. Sweets, including Lemon Meringue Tart and the astounding Rich Layered Chocolate Tart (chocolate pastry with chocolate sponge, filling, and icing), peak deliciously for themselves. --Arthur Boehm