Simple French Cooking: Recipes from Our Mothers' Kitchens

Simple French Cooking: Recipes from Our Mothers' Kitchens

by Georges Blanc, Coco Jobard
     
 

"To all mothers: Those queens of our hearts, whose simple and generous cooking inspires and sustains us!"—Georges Blanc. Even the greatest cooks had to start somewhere—and for famed restaurateur Georges Blanc, it was the kitchen of his grandmother, an illustrious and well-known chef herself. Now Blanc presents 10 French "mothers," professionals who

Overview

"To all mothers: Those queens of our hearts, whose simple and generous cooking inspires and sustains us!"—Georges Blanc. Even the greatest cooks had to start somewhere—and for famed restaurateur Georges Blanc, it was the kitchen of his grandmother, an illustrious and well-known chef herself. Now Blanc presents 10 French "mothers," professionals who lovingly maintain and guard the country's classic culinary tradition. They come from every province, and each reveals the secrets of her regional French cuisine so you too can easily create the same time-honored dishes at home. Atmospheric photography captures the essence and style of French cookery: the old-fashioned pots in which the food simmers and bakes; the freshness of its vegetables, the richness of the country patés, the crispness of a perfectly baked duck with olives, and of course, the perfection of its presentation. Among the irresistible temptations: a beautifully made omelette with artichokes; a gorgeous salade Niçoise; sautéed frog's legs with herbs; Coq au Vin; and a heavenly orange cake flavored with Grand Marnier. You won't need any other book on traditional French cookery—this has it all.

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.

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)

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