AROUND THE FRENCH TABLE: 24 Classic Home Recipes from France (Special Nook Edition With DirectLink Technology) (French Recipes / French Cooking / French Cookbook for Nook with Many 10 Minute Recipes and 30 Minute Meals) NOOKBook [NOOK Book]

Overview

EXCERPTS:

"The very economy of the French is an art, and there is art in their economy. It is true that their dishes, as we have known them in this country, are expensive, even extravagant, but that is because they have been for the most part the creations of high-priced chefs. They who have made eating a vocation know that it is not necessary to dine expensively in order to...
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AROUND THE FRENCH TABLE: 24 Classic Home Recipes from France (Special Nook Edition With DirectLink Technology) (French Recipes / French Cooking / French Cookbook for Nook with Many 10 Minute Recipes and 30 Minute Meals) NOOKBook

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Overview

EXCERPTS:

"The very economy of the French is an art, and there is art in their economy. It is true that their dishes, as we have known them in this country, are expensive, even extravagant, but that is because they have been for the most part the creations of high-priced chefs. They who have made eating a vocation know that it is not necessary to dine expensively in order to dine well."

"There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d'oeuvre to café noir, in the ways with seasoning that work miracles with leftovers and preserve the daily routine of three meals a day from the deadly monotony of the American régime, in the garnishings that glorify the most insignificant concoctions into objects of appetising beauty and in the sauces that elevate indifferent dishes into the realm of creations and enable a French cook to turn out a dinner fit for capricious young gods from what an American cook wastes in preparing one."

"Much of the interest that attaches to French cuisine is, of course, due to local atmosphere, to the associations that surround the quaint restaurants, half hidden in unexpected nooks and by-ways, to the fact that old Jacques “waits” in his shirtsleeves or that Grosse Marie serves you with a smile as expansive as her own proportions, or that it is Justin or François or “Old Monsoor,” with his eternal grouch, who glides about the zinc counter. But there is also magic in the arrangement of the menus, in the combinations of food, in the very names of the confections and in the little Gallic touches that, simple though they are, transform commonplace dishes into gastronomic delights."


SAMPLE RECIPE MENUS:

• Consommé à la Madrilène
• Perches aux Fines Herbes
• Filets Mignons aux Pommes de Terre
• Aubergines Farcies
• Omelette au Rhum


SPECIAL NOOK ENABLED FEATURES:

This edition has special Nook enabled features, including interactive table of contents.


REVIEWS:

"A Masterpiece ... Belongs in the Kitchen of Every American Home"

"Five Stars ***** And Excellent Cookbook for both Experienced and Novice Cooks Alike"
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Product Details

Customer Reviews

Average Rating 3.5
( 18 )
Rating Distribution

5 Star

(9)

4 Star

(3)

3 Star

(0)

2 Star

(3)

1 Star

(3)

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Sort by: Showing all of 18 Customer Reviews
  • Anonymous

    Posted January 30, 2012

    To call this a "Cookbook" is laughable...

    I don't even understand how this was published in the first place.

    This has to be one of the worst cookbooks I've ever read. There are no actual recipes, let alone any detailed instruction or pictures. If you are hoping to find a list of ingredients you'll need for any recipe forget it. Never mind the various references to things I've never heard of, like meat glaze. What on earth is meat glaze?! Amounts? Ha! How about a gill of this, a breakfast cupful, or teacupfull, or...and I quote "A quantity of lukewarm water" or "A good size piece". Really, what quantity would that be?! Direction? Please.... you'll get, "place in the oven till nicely browned" who knows what temperature that means.
    I'm was hoping for french recipes. What I got was some snob to tell me that Americans don't know anything about flavor. Then they turn around and tell me to cook some plain white rice so that all the grains are separate (without saying pilaf or explaining to an inexperienced cook how to make it), then mix in some diced tomatoes and serve it with plain boiled green beans.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 10, 2011

    Delicious and Easy French Cooking!

    I love these easy and relatively inexpensive recipes for classic French cooking.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 3, 2011

    Excellent and Easy to Make French Recipes

    These are very easy to make French recipes designed for people who don't have much time and who are on a budget. The books consist of menus for entire emails, instead of one or two dishes, which makes it a lot easier for planning and coordinating cooking activities.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted August 8, 2011

    Not for the novice

    Not worth 99 cents much less 3 dollars! I boight this because it claimed to be nook enhanced! Buy Barefoot in Paris- It is not on the nook but it is suited for the everyday cook!

    1 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 19, 2011

    C'est Magnifique!

    Very yummy and easy to prepare. Absolumment superbe!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted March 22, 2011

    tre bion!

    lovely recipes!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 22, 2012

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  • Anonymous

    Posted February 12, 2011

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  • Anonymous

    Posted April 15, 2011

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  • Anonymous

    Posted August 4, 2011

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  • Anonymous

    Posted February 16, 2012

    No text was provided for this review.

  • Anonymous

    Posted April 19, 2011

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    Posted March 10, 2011

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  • Anonymous

    Posted April 8, 2011

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  • Anonymous

    Posted February 11, 2011

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  • Anonymous

    Posted February 19, 2011

    No text was provided for this review.

  • Anonymous

    Posted March 8, 2011

    No text was provided for this review.

  • Anonymous

    Posted February 16, 2011

    No text was provided for this review.

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