PDF Ebook , by Françoise Branget
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, by Françoise Branget
PDF Ebook , by Françoise Branget
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Product details
File Size: 32442 KB
Print Length: 296 pages
Publisher: Arcade; Translation edition (November 17, 2015)
Publication Date: November 17, 2015
Sold by: Simon & Schuster Digital Sales Inc.
Language: English
ASIN: B017GH53J2
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Amazon Best Sellers Rank:
#33,551 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
As a cook who's curious about regional/ethnic cooking, I LOVED this cookbook! The recipes are classic, with all of my French favorites: coq au vin, socca, cassoulet, soupe au pistou, gratin dauphinois, you name it. Yes, some of the ingredients are going to be tricky to find outside of France--the cheeses in particular--but reading about Saint-Marcellin brings back fond memories of the all-too-brief time I spent in France two years ago. (Although I was confused that the recipe for tentation de saint Antoine was translated as "broiled pig's inner parts" when it calls for the snout, feet, ears, and tail. Wouldn't those be the outer parts?) This isn't a cookbook for vegetarian-inclined cooks--true to the historical countryside roots of French cuisine, this cookbook features dishes laden with offal meats that Americans usually eschew. But the photography is lush, and everything from appetizers to desserts is covered under the rubric of "country cooking," so this robust compilation includes lots of seafood and veggie-heavy dishes as well.Each recipe is preceded by a headnote (generally written by the deputy in the French Parliament who contributed her or his region's emblematic recipe to complete the collection) and identified by its region of origin. Every French department is represented, even the overseas departments in the Caribbean (Guadaloupe, Martinique), South America (Guyane), Africa (Réunion, Mayotte), the South Pacific (Wallis-et-Futuna, Polynésie, Nouvelle-Calédonie), and North America (Saint-Pierre-et-Miquelon). For a geographile like me, those overseas departments were my favorite part of the book--I hadn't heard of most of them, frankly, and it was fascinating to see what ingredients represented key flavors in those exotic dishes. My only unfulfilled wish when it came to this book was that I would have liked to have more information about each general region--it would be interesting to get an overall picture of the highlights of grouped regions rather than meandering snippets from microregions. But that said, you'll find many gems of French culinary lore sprinkled throughout these hearty, authentic recipes. Are they of the "ready in 20 minutes" variety? No. Are the instructions spelled out in great detail for beginner cooks? Again, no. But if you're a cultural cook who loves to dig deep into a country's food traditions, this is the book for you. Vive la cuisine française!
A large collection of recipes from the regions of France - many using unusual ingredients. Not the usual simplified French cooking offered many other places. And if you don't have rabbit handy, substitute chicken. I will not get tired of using this cookbook in my exploration of regional French cooking. Includes many provincial recipes that don't require a high degree of skill and are easily adaptable by American cooks just looking to add some sophistication to their family and party menus. Many interesting recipes for baked goods as well without the fussiness of traditional French pastries.
I'm used to French cooking, especially bistro and provincial, and found a few of these recipes interesting. But you will have to find a source for eels, for instance, or take your own time to look up cheese substitutions/equivalents if you plan to make many of the recipes. Still, it's a gorgeous book, with really striking illustrations. (Come to think of it, this is really a deluxe version of the spiral-bound books you find in every bookstore in America, with recipes from the class parents or the members of the bridge club, except that in this book the recipes come from members of the French Assembly.)
Very interesting cookbook as it is broken down by various areas of France. Good recipes. Now that I have Kindle Cloud on my desk top, I can buy all these cookbooks, look at the recipes and pictures on a 'big screen' and print out the ones I want to try. Very happy with my purchase.
This is such a great cookbook and one which I almost did not get! I have hundreds of cookbooks and many, many French cookbooks and so I have to be very judicious about which ones I add to my collection. (Shelves are overrun, stacks on the floor and no more room!) But this one is a definite keeper. I made Mamelie's bread pudding recipe from the Cher and it was very simple, different from the American and English bread pudding recipes I have used, yet delicious. The photographs are beautiful and the recipes seem very authentic and not too fussy. I hope I can find Vin Jaune to make the chicken recipe.
I usually don't buy cookbooks as can get a lot good recipes online. I found this book in a bookstore and love the fact that it covers all different regions of French country cooking. The photos are very helpful for how it ought to look at the finishing. Amazon's price for this cookbook is so much better than to get it from the store. Thank you Amazon!
a very nice review of classic French country cooking
The ease of use, makes this a nice cook book.
Recipes. Cooking.
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