Simple French Cooking: Recipes from Our Mothers' Kitchens

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Ten Tres Formidable French grandmothers share their passion for simple French cooking. Although these women have inspired some of the most renowned chefs of today, including Georges Blanc, their delicious recipes are ideal for the home cook. Simple French Cooking reveals their secrets, allowing you to create the true flavours of France in your own kitchen.

Short, but informative, biographies give a glimpse into the remarkable lives of these grandmothers, as well as introducing ...

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Overview

Ten Tres Formidable French grandmothers share their passion for simple French cooking. Although these women have inspired some of the most renowned chefs of today, including Georges Blanc, their delicious recipes are ideal for the home cook. Simple French Cooking reveals their secrets, allowing you to create the true flavours of France in your own kitchen.

Short, but informative, biographies give a glimpse into the remarkable lives of these grandmothers, as well as introducing you to a variety of French regional cooking styles. The biographies are followed by a mouth-watering collection of 100 traditional recipes -- all accompanied by atmospheric photographs that capture the essence and style of French cooking.

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Editorial Reviews

Library Journal
Despite the male-dominated hierarchy of most of its restaurant kitchens, France has another culinary tradition exemplified by les meres, talented female chefs, most of them born in the late 19th century, who were known for their classic, regional, bourgeois cooking. Elisa, or Mere Blanc, the grandmother of three-star chef Georges, was one of these women, and here he and food writer Jobard pay tribute to her and nine other grandes dames. They provide brief biographies of the women, five of whom were associated with Lyons, one of France's gastronomic centers, the others from various regions including the famed Mere Poulard (whose omelets gained an international reputation) of Mont Saint Michel. Their stories, illustrated by period photographs, menus, and other memorabilia, are followed by 100 or so recipes, from the Bresse Chicken in a Creamy Sauce that was Mere Blanc's signature dish to a surprisingly contemporary Samphire Salad with Marinated Sea Bass and Salmon. A charming glimpse into an important part of French culinary history. Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9780304359974
  • Publisher: Orion Publishing Group, Limited
  • Publication date: 12/31/2001
  • Pages: 192
  • Product dimensions: 9.30 (w) x 11.52 (h) x 0.70 (d)

Table of Contents

Once upon a time there were the mothers 7
Cooking with the mothers 39
Appetizers 40
Main Courses and Side Dishes 72
Desserts 156
Index 190
Recipe index
Acknowledgments
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