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Cook Like a Local in France

Cook Like a Local in France

Cook Like a Local in France

Cook Like a Local in France


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The essential dining companion for your French vacation rental (and back home)

A trip to the grocery store while vacationing in a foreign country can be a frustrating ordeal. How to choose the best seafood (what is the deal with the tiny packages of fish?), proper farmers’ market etiquette (is it okay to touch the veggies?), and choosing the right checkout line (there are different kinds?) can all lead to moments of confusion, and asking for help is not so easy with a language barrier.

When author Lynne Martin tried living as locals do in France, she found making her own meals nearly impossible. Unfamiliar with cuts of meat and unable to decipher labels or cooking instructions, she was surrounded by delicious produce but lost when it came to utilizing it in French cooking. Chef Deborah Scarborough came to her rescue, and now, in Eat Like a Local in France, both share their tips for other travelers looking to rock their vacation cooking or explore French cuisine at home. In addition to 50 recipes, there are guides to wine and cheese, tips for stocking a rental home, and information about French kitchen basics.

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Product Details

ISBN-13: 9781682683286
Publisher: Countryman Press, The
Publication date: 06/04/2019
Sold by: Barnes & Noble
Format: eBook
Pages: 280
File size: 25 MB
Note: This product may take a few minutes to download.

About the Author

Lynne Martin is the co-author of Home Sweet Anywhere, which has been translated into eight languages. She and her husband Tim have traveled the world for five years, living in vacation rentals.
Deborah Scarborough studied at the Culinary Institute of America and was the chef-owner of a celebrated restaurant on California’s Central Coast.

Table of Contents

Introduction 1

Chapter 1 French Culinary Basics 7

Chapter 2 Entertaining (Divertissant) 27

Chapter 3 Wine and Other Libations (Vin et Autres Libations) 53

Chapter 4 Cheese, Eggs, and Dairy (Fromage, Oeufs, et Latier) 73

Chapter 5 Bread and Pastry (Pain et Patisserie) 99

Chapter 6 Poultry (Volaille) 117

Chapter 7 Meat (Viande) 137

Chapter 8 Fish and Shellfish (Poisson et Fruits de Mer) 165

Chapter 9 Fruits and Vegetables (Fruits et Legumes) 191

Chapter 10 Dessert and Chocolate (Dessert et Chocolat) 217

Weights, Measures, and Temperatures 241

Acknowledgments 245

Regional Foods of France 247

Index 265

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