Best 27 French
#1 Let's Cook French: The Secrets of French Cooking
A French diet may be luscious and rich, but the French people are usually slim and live long lives. Lots of fresh vegetables and portion control are the reasons. The French love good food, and enjoy it often and in reasonable portions.
Bon Appetite!
#2 The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen
Beloved ChocolateandZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. in The French Market Cookbook, she takes us through the seasons in 82 recipes—and explores the love story between French cuisine and vegetables.
Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.
#3 The Real French Cooking Journal: The Ultimate French Food Cookbook for Everyone
It brings people a collection of 50 incredibly tasty recipes meant to suit all tastes.
This cookbook is a combination of simple and some more complex recipes, all presented in an engaging and attractive manner.
This recipes collection gets all your attention from the beginning and it makes you want to discover more and more.
“The Real French Cooking Journal- French Recipes for Everyone- The Ultimate French Food Cookbook” is brought to you by professionals and all recipes you are about to discover have already been tried by experts in the field.
Get your own copy of this delightful recipe collection and start cooking flavored, delicious, elegant and amazing French recipes right away!
“The Real French Cooking Journal- French Recipes for Everyone- The Ultimate French Food Cookbook” is all you need now in the kitchen! It’s simply the best cookbook of its kind.
There won’t be anything better out there for you!
#4 Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company
Virginia Willis has a knack for giving French recipes a downhome Southern feel. in Basic to Brilliant, Y’all, she builds on her signature style by offering 150 dual recipes: a soul-satisfying basic recipe accompanied by a technique, garnish, additional step, or short recipe that transforms a wonderful dish into a show stopper. A weeknight classic like Mama’s Chicken Pot Pie becomes sophisticated dinner party fare when it’s baked in a winter squash, and Old Fashioned Stove Top Low-Country Broth can be transformed into a Bouillabaisse-style broth with just a few simple changes. Throughout the book, Virginia paints a vivid picture of her Southern upbringing, drawing readers in with her vibrant tales of food and friends.
#5 The Art of French Cooking - 25 Wonderful French Cuisine Recipes: Amazing French Meals You Can Recreate in your Kitchen
There is truly art of French cooking and it has been handed down from generations. The best of the chefs used to serve the Kings and Queens of France, but their meals have become more accessible for the masses as restaurants and bistros opened. indeed, French cuisine is one the best and most celebrated in the culinary world.
We have made French cuisine and the art of French cooking more doable even for the non-French. The Art of French Cooking - 25 Wonderful French Cuisine Recipes: Amazing French Meals You Can Recreate in your Kitchen will guide you through the French classics and staples that will transform your own kitchen into a French food heaven, allowing you to learn everything from quiches to steak; stews to mains and everything in between.
French food will always be elaborate and well thought of, but this piece of literature will make it easier for you to re-create the art of French cooking into your own masterpieces and make French cuisine a staple favorite among family and friends.
#6 Le French Oven
The companion to French Comfort Food, Le French Oven showcases authentic, tantalizing French recipes that can be created in the cocotte—the French version of a Dutch oven—in all of its sizes and shapes, from mini to large. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven will teach how to create appetizers, soups, main courses, desserts, and more.
It includes information about the major French made cocotte brands, and how to use them to create fabulous recipes such as Warm Mushroom Custards with Garlic Toast, French Carrot Rice Soup, Basque-Style Paella, Two-Hands Praying Rack of Lamb Roast, Lemony Braised Chicken with Green Olives, and Beef Pot-au-Feu. The sweet recipes include fabulous fare such as Raspberry Clafoutis and Hot Brandied Peaches Over Ice Cream.
Le French Oven fills a need for the coterie of French cookbook fans and lovers of French food. It is an amazing collection of recipes with stunning photography.
HILLARY DAVIS, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine. Her work has been featured in many national and international magazine and website articles. She is also the author of French Comfort Food and Cuisine Niçoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. She lives in New Hampshire.
#7 French Cooking Meals, 25 Surprising Recipes of French Cooking for Beginners: Delicious and Refine French Cuisine
The gastronomy in France is a very broad topic and to fully understand and appreciate that one should live in France for a while. However, before coming to France, it is essential to know that the food can be defined as the art of the table, linked to the pleasure of eating.
We enjoy such a vast culinary heritage in France, each region has such a large rage of traditions and different dishes that it will be too long to draw up a complete list. Moreover, the great French chefs are as artists of the kitchen, inventing special dishes each year that it is impossible to identify all and do the rights count. Nevertheless, some of the most famous specialties outside France are able to represent the food of my country. These specialties are also widespread in France and can be enjoyed through the entire hexagon.
It must be understood that eating is a ritual of happiness in France. The pleasure of eating and accompanying guests is to enjoy the moment and idleness that comes along and with this French cooking meal cook book I will share some of the most simple and easy recipes which made the French cuisine so famous. Some of these recipes are the base of the modern cuisine of the world and has been copied by many French and foreign chefs.
So get ready to your pans, ready, steady, go and “Bonne Appétit!”
#8 Ultimate Guide to French Cooking: Over 25 of the Most Traditional French Food Recipes to Impress
inside this guide to French cooking, you will learn how easy it is to make your own French food. Not only will you discover how easy it is to make some of the most classic French dishes, but you will also have access to over 25 of the most delicious French food recipes.
So, what are you waiting for?
Grab a copy of this book and start cooking authentic French meals today!
#9 Paris Kitchen - French Cooking for beginners: French Cuisine Made Simple
Although you may think that French cuisine is complicated we assure you it is not the case with recipes presented in this Paris cookbook. We will present it as simple as French Cooking for Beginners
Thanks to our French Recipes you will be able to cook like a pro and treat yourself, family and friends with outstanding French dishes.
The recipes in this book are suitable for everyone and everyone can prepare them. We can name this book as a French Cooking for Beginners because all the recipes are simple to follow and prepare even for most absolute beginners.
#10 French Paleo Cookbook: Easy and Delicious Recipes from the Paleo Kitchen
French Paleo Cookbook: Easy and Delicious Recipes from the Paleo Kitchen
French cuisine history dates back to the Middle Ages. Back in those days, French cuisine was the most popular cuisine among all others. This French cookbook celebrates that royalty in the Paleo way. The most famous recipes of France like onion soup, beef bourguignon and cordon bleu are made with the finest ingredients which are all paleo-friendly.The French Paleo cookbook comprises of a whole new variety of recipes that are fancy but prepared in very little time. The ingredients are easily available in your very own Paleo kitchen and are relatively inexpensive to purchase. We invite you on this journey to delicious French food, but with a Paleo diet twist to it!
#11 Crêpes Cookbook: Simple. Scrumptious. Stylish.
You are guaranteed to find a new favorite recipe in this cookbook dedicated exclusively to the French crêpe.
Equipped with three different batters (basic batter, chocolate crepe batter and wild berry better), you can start on a delightful journey into the worlds of the most scrumptious meals.
Our tips and tricks will turn you into a crêpe-making pro into next to no time and enable you to make the perfect crêpes - every time.
30 Crepes recipes are waiting to be cooked - and devoured. Whether you like it spicy or sweet - there will be the perfect recipe for you.
Delight your kids, romance your hubby and impress your guests with these wonderful tried and proven recipes.
This book includes:
15 Savory Crêpe Recipes with Beef, Fish, Chicken, or Vegetarian. or how about something fancy like our Lobster Newburg Crêpes?
10 Sweet Crêpe Recipes, including a Tiramisu Crêpes Recipe, recipes with fruits and choclate sauce. indulge!
5 Crêpe Recipes for Special Occasions. Fancy a Christmas Crêpe with Peppermint Candy filling? or want to treat your husband for a romantic Valentine's dessert with the Tres Leches Recipe? or maybe mini-crêpes to use as party appetizers?
Whichever recipe you chose, you're sure to make a big impression (and get asked for seconds).
#12 Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking
Two divergent influences--Southern cooking and French cuisine--come together in Bon Appétit, Y'all, a modern Southern chef's passionate and utterly appealing homage to her culinary roots.
Espousing a simple-is-best philosophy, classically trained French chef and daughter and granddaughter of consummate Southern cooks, Virginia Willis uses the finest ingredients, concentrates on sound French technique, and lets the food shine in a style she calls "refined Southern cuisine." More than 200 approachable and delicious recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; meat, fowl, and fish main dishes; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves.
Collected here are stylishly updated Southern and French classics (New Southern Chicken and Dumplings, Boeuf Bourgignonne), rib-sticking, old-timey favorites (Meme's Fried Okra, Angel Biscuits), and perfectly executed comfort food (Mama's Apple Pie, Fried Catfish Fingers with Country Rémoulade). Nearly 100 photographs bring to life both Virginia's food and the bounty of her native Georgia.
You'll also find a wealth of tips and techniques from a skilled and innovative teacher, and the stories of a Southern girl steeped to her core in the food, kitchen lore, and unconditional hospitality of her culinary forebears on both sides of the Atlantic. Bon Appétit, Y'all is Virginia's way of saying, "Welcome to my Southern kitchen. Pull up a chair." once you have tasted her food, you'll want to stay a good long while.
#13 The Braiser Cookbook: 22 irresistible recipes created just for your braiser—great for Le Creuset, Lodge, All-Clad, Staub, Tromantina, and all other braiser pans.
from professional food writers you can trust, these great recipes and inspiring photographs will help you make the most of your beautiful braiser from Le Creuset, Staub, Tramontina, All-Clad, or another quality manufacturer. This book contains 20 fabulous, succulent main-dish recipes designed specifically for these great braising pans. We also offer six sensational side dishes that go beautifully with your braised meals, along with information you seek, including:
• Choosing a braiser
• Tips for great braising
• Adapting other recipes to your braiser
• Rounding out the menu
• Substituting other pans for your braiser
Recipes range from weeknight quickies that can be easily done inside of an hour (Braised Sage-Honey-Mustard Pork Chops, anyone?) to simmer-a-while beauties, like Short Ribs Bourguignon. You’ll love the way inexpensive cuts of meats—like chicken, pork shoulder, country-style pork ribs, beef chuck roasts and bottom round roast— will be transformed into irresistible dishes worthy of sharing with friends. All call on easy-to-find ingredients, yet bring a world of bold flavors to your table.
About the Authors: Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every day. She has worked as a food writer and editor for a variety of publications, including Better Homes and Gardens, Relish, MasterChef Magazine, the Chicago Tribune, and many other cookbooks and magazines.
Richard Swearinger is the former Senior Food Editor at Better Homes and Gardens and a veteran food journalist. His photos have appeared in publications across the United States including the Boston Globe and the Saturday Evening Post.
#14 The Art of French Pastry
Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking
What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. in The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.
By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as:
· brioche
· napoléons / Mille-Feuilles
· cream puffs
· Alsatian cinnamon rolls / chinois
· lemon cream tart with meringue teardrops
· elephant ears / palmiers
· black forest cake
· beignets
as well as some traditional Alsatian savory treats, including:
· Pretzels
· Kougelhof
· Tarte Flambée
· Warm Alsatian Meat Pie
Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking.
But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.
The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.
from the Hardcover edition.
#15 French Desserts Done right: 25 Simple French Dessert Recipes Straight from France
That is where this book can help you. in this French dessert cookbook, not only will you learn how to make simple French desserts for yourself, but you will have access to over 25 of the sweetest French dessert recipes to help you accomplish just that.
So, what are you waiting for?
Grab a copy of this book and start making decadent French desserts today!
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#16 French Bistro Cooking: Easy Classic French Cuisine Recipes to Make at Home
French food has a “Je ne sais quoi” factor that delights and makes French cooking iconic. Bring the flavors of France in your own kitchen and prepare a French bistro meal that your family and friends will remember!
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French food can be described as elegant, sophisticated and refined, using only the best and freshest ingredients. French cuisine is based on traditions, elaborate cooking techniques and recipes have been perfected by World renowned French chefs and cooks for many years. Recipes are passed down from generation to generation, and each region of France have their specialties. Cooking French food can daunting and thought of difficult to do, but with a little time and a great recipe, you will be surprised at how easy it can be.
Eating in a French Bistro is an experience of fine food, great wines and a unique atmosphere where classic dishes are mixed with rustic, wholesome foods. inside this book, you will find recipes of dishes typically offered in French bistro from classics to more rustic meals.
The true flavors of French Bistro cooking are found within this book and are accessible to everyone, from the novice who likes to experiment in the kitchen, to the seasoned cook who has attempted — and succeeded — at practically every style of cooking.
inside you’ll find:
•Delightful appetizers like the Spiced Duck Rillettes or the Classic Mussels with White Wine Sauce
•Satisfying French soups and stews like the French onion Soup or the Armorican Fish Stew
•Classic chicken and poultry dish such as the Coq au vin or the Duck Confit
•French beef masterpieces like the Provençale Beef and the Beef Bourguignon
•Delectable pork and veal recipes like the Veal Medallion with Morel Sauce or the Ham, Cheese and Apple Tart
•Coastal fish and seafood creations the Sole Meniere or the Mussels with Cream Sauce
•Easy to prepare vegetarian dishes and sides like the French Ratatouille or the Cheese Soufflé.
•Sweet endings like the Mousse au Chocolat (Chocolate Mousse) or the Classic Tarte Tatin (French apple pie)
The recipes in this book are genuine to the various regions of France, bringing into your kitchen flavors that are ripe with the essence of the culture. from rustic chicken dishes to elegant duck, along with regional seafood and desserts that will kiss your soul, this book is a French bistro menu in and of itself. The next time you reach for the phone to make a reservation at a French bistro, try reaching for this book instead, and bring the flavors of Paris, Champagne, Lorraine, the Loire Valley, Burgundy, Bordeaux, Provence, or Normandy cooking into your own kitchen.
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#17 French Country Cooking: Authentic Recipes from Every Region
None of the recipes are chic, trendy, minimalist, or Nouvelle Cuisine. Here is the real thing.
The diversity and originality of these recipes are representative of France’s rich culinary heritage. The Cuisine of the French Republic offers a unique chance of entering La France profonde that no, or few tourists ever penetrate. This comprehensive cultural and gastronomic insider view into private kitchens, farms, replete with ancestral recipes passed on through generations will enchant the armchair traveler as well as inspire to visit the many different regions of France—a country so rich, with many cuisines. “Cooking is our soul,” Branget says, “but political life, politics intrude. These recipes are testimony to our small pleasures, our contribution to history.”
#18 The Savory Pie & Quiche Cookbook: The 50 Most Delicious Savory Pie & Quiche Recipes (Recipe Top 50's Book 85)
Quiche are a naturally savory dish, created in an open pastry crust with moist custard, egg, cheese, meats, vegetables, or any combination thereof! It began as a French dish but has grown in popularity in many countries as an easy, delicious dish to be used for all occasions. Quiche are savory pies are pretty similar but savory pies are sometimes topped with crust and don’t typically use custard in them.
in this cookbook you will find all kinds of delicious savory pies and quiches, all of which will tantalize your taste buds, wow your family and give you that quick, easy and delicious meal you’ve been looking for.
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#19 My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes
A guide for a new generation of culinary travelers, My Paris Market Cookbook provides curious cooks and avid Francophiles with an unique itinerary for rediscovering the city, including tips on how to find the best off-the-beaten path natural wine bars, craft breweries, urban gardens, and farm-to-table cafés and restaurants. It’s the perfect handbook for travelers, food lovers, or anyone visiting or living in Franceand those of us who just want to cook and eat like we do!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
#20 The Sweet Life in Paris:
NEW YorK TIMES BESTSELLinG AUTHor OF MY PARIS KITCHEN
Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood.
But he soon discovered it's a different world en France.
from learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with—and even understand—this glorious, yet sometimes maddening, city.
When did he realize he had morphed into un vrai parisien? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything.
The more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar–Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha–Crème Fraîche Cake, will have readers running to the kitchen once they stop laughing.
The Sweet Life in Paris is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.
#21 Madeleines: Elegant French Tea Cakes to Bake and Share
#22 My Paris Kitchen: Recipes and Stories
in 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. in that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.
in My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. and of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
#23 Bouchon (The Thomas Keller Library)
So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity.
But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.
Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.
But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. and those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. in Bouchon, you get to experience them in impeccably realized form.
This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.
#24 Bouchon Bakery (The Thomas Keller Library)
Winner, IACP Cookbook Award for Food Photography & Styling (2013)
#1 New York Times Bestseller
Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery
The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.
Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
#25 Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere
A “culinary guru” and author of the award-winning Around My French Table and Baking: from My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs
Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.
#26 The French Laundry Cookbook (The Thomas Keller Library)
Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
from innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
one hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
#27 Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France
"Classic, simple, foolproof, and seasonal recipes enable you to eat French style in the comfort of your own home—without borders. Voilà! Effortless French Cookbook makes me want to cook."
—Mireille Guiliano, author of French Women Don’t Get Fat
To enjoy the essence of authentic French cuisine, you don’t have to get on a plane or take a 5-star Michelin cooking class. All you need is Voilà! Effortless French Cookbook and a passion for the delights of classic French fare. join Cécile Delarue, creator of the food blog French and Parfait, as she shares her tried-and-true French recipes, as well as her tips for creating elegant French meals on the average American dime.
Fun and easy-to-follow, Voilà! Effortless French Cookbook offers:
- A preparatory chapter that recreates a Parisian cooking class will teach you the basic skills of traditional French cooking
- More than 125 classic French recipes with wine pairings deliver plenty of options—without fussing over gourmet ingredients or a celebrity chef's personal tips
- Chapter upon chapter of delicious French staples to help you get savvy about sauces, poach the perfect egg, and bake the best tartines and quiches
Enjoying the French meals you love shouldn’t be complicated—and Voilà! Effortless French Cookbook is the only French cookbook that proves they don’t have to be. Even if you’ve never cooked French food before, you’ll be saying bonjour to the simple pleasures of French cuisine, and au revoir to the hassle of intricate recipes with Voilà! Effortless French Cookbook.