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French Country Cooking: Authentic Recipes from Every Region
     

French Country Cooking: Authentic Recipes from Every Region

4.0 2
by Francoise Branget, Jeannette Seaver (Translator)
 

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French cuisine is revered all around the world, and now French Country Cooking offers the unique opportunity to enter a France that very few tourists ever get to experience. In this richly illustrated cookbook, each gourmand member of the French National Assembly—representing the diverse regions of their native country—shares culinary secrets that

Overview

French cuisine is revered all around the world, and now French Country Cooking offers the unique opportunity to enter a France that very few tourists ever get to experience. In this richly illustrated cookbook, each gourmand member of the French National Assembly—representing the diverse regions of their native country—shares culinary secrets that will inspire you to try your hand at preparing mouthwatering soups, sides, dinners, and desserts. From a challenging recipe for slow-cooked hare that predates the French Revolution to a simple yet delightful bread, the 180 recipes collected here will satisfy anyone who is curious about the varied dishes of this epicurean country. Some recipes you will find here include:

Foie gras in a Madeira sauce
Somme scallops in wine and cream
Puff pastry with blue cheese and pear
Sheep cheese and potato pastries

This unique book, a comprehensive cultural and gastronomic inside look into the private kitchens of homes and farms, is peppered with ancestral recipes passed down through generations. It will enchant the armchair traveler and might even rouse you to visit the lesser-known regions of France—a country rich in many different cuisines.

A Good Cook Book Club selection, French Country Cooking is both warmly personal and wittily political, includes fascinating legends from la France profonde, and is replete with historical information and a great deal of Gallic charm. These recipes are the real thing!

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.

Editorial Reviews

From the Publisher
“Serves up a lavishly illustrated complement of French cuisine, from rustic one-pot stews to refined roasts and decadent desserts.” —Chicago Tribune

“I came away from an immersion in some of the 180 recipes wondering why anyone would cook anything but French food.” —The New York Times

Chicago Tribune
“[French Country Cooking] serves up a lavishly illustrated complement of French cuisine, from rustic one-pot stews to refined roasts and decadent desserts.”
Florence Fabricant

I came away from an immersion in some of the 180 recipes wondering why anyone would cook anything but French food.

Product Details

ISBN-13:
9781628725902
Publisher:
Arcade Publishing
Publication date:
11/17/2015
Edition description:
Translatio
Pages:
296
Sales rank:
557,031
Product dimensions:
8.50(w) x 10.90(h) x 0.90(d)

Meet the Author

Françoise Branget is a member of the National Assembly of France. She represents the Doubs department and is a member of the Union for a Popular Movement.

Jeannette Seaver is the author of three previous cookbooks, Jeannette’s Secrets of Everyday Good Cooking (Knopf), Soups (Bantam), and The (Almost) No Cholesterol Gourmet Cookbook (Crown).

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French Country Cooking: Authentic Recipes from Every Region 4 out of 5 based on 0 ratings. 2 reviews.
SandrasBookNook More than 1 year ago
French Country Cooking is such an interesting cookbook. It's divided by region, not by recipe type, so if you're looking for something specific, the index is your friend. The recipes reflect the "country" aspect with recipes such as Lamb's Feet and Stomach Parcels (which has two recipes from two different regions), Beef Stew in Beer, Boulogne Fisherman's Chowder, and Alsation One-Pot Baked Dinner where the ingredients (which include pigs feet and tails) are sealed into the earthenware casserole by a layer of dough around the rim which seals it well. You can also find more decadent recipes such as Fondue in a Fourme de Montbrison which is a fondue made from and in a whole 4 lb wheel of Fourme de Montbrison cheese, Gratin of White Asparagus or Filet Mignon with Brie. I've heard of Breton Apple Cake and couldn't wait to try it. Unfortunately, it did NOT turn out well at all. It had to cook nearly twice as long as called for, and the texture was...interesting. I read the recipe repeatedly to make sure I had not missed any ingredients or steps, but I followed it perfectly. The Gougeres (Cheese Puffs), however, were amazing!! They were a huge hit with the entire family and they are clamoring for me to make them again soon! There is much to love in this book, and some things that are interesting but will never be cooked. The fact that they're at least interesting, though, says much about the book. If you're looking for classic, French country cooking, I think this could be a good book for you. I received a copy of this book from Arcade Publishing for my honest review. All thoughts and opinions are my own.
Anonymous More than 1 year ago
Le Creusset!