French Food At Home (Paperback) by Calder, Laura
Paperback; Published 7/1/2005; 240 Pages; ISBN 9780060087722
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New in paperback! A new look at French food by a fresh new voice!
French food isn't just about starred restaurants, culinary textbooks, and expensive, rarefied ingredients. Rather, it is a sate of mind involving slowing down and savoring the pleasures of cooking and eating--a repast any cook, anywhere, can enjoy using their own local ingredients.
Written in a breezy, thoroughly engaging style, French Food at Home focuses on the simplicity, familiarity of ingredients, and ease of technique that make French cuisine unique.
Calder shows how cooking a la Francaise is both practical and easy in such delicious recipes as Carrot Chicken, Basil Beef, Rhubarb Chops, Mon Petit Choux (a French twist on stuffed cabbage), and Fennel Bass. From L'Aperitifs to Desserts, here are more than 100 eclectic dishes that range from easy to less so, from fast to slow, from traditional to contemporary, all set in the context of dinner so that home cooks can plan a meal as basic or as elaborate as they need.
I have Laura's other book, "French Taste" and I loved it so much I wanted to check out the French Food at Home edition. Everything I've made has been fabulous and not that difficult to make, which is what I was hoping for as I am a teacher with two young girls and I love to cook, but have limited time. I really love Laura's personal wit and humor that she uses as she describes her dishes. I also like that she makes recommendations for side options or ways to switch things around for variety. These books are my favorites -- and I have a ton of cookbooks! Another great book is Tyler Florence's Ultimate~ I recently purchased that as well and have enjoyed everything so far.
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A bouquet garni will infuse a delicate herbal flavor in soups or stews. To make, gather thyme, bay leaf, and parsley, thyme and bay leaf and tie with kitchen twine.