French Cooking for Beginners: Simple and Delicious Recipes for French Food for Any Meal

by Claudine Pepin

Overview

Learn to cook real French food without all the fuss.

Ever wanted to master the art of making crepes? Creme brulee? The perfect omelette? A Nicoise salad even your kids will love? French Cooking for Beginners teaches the basics of classic French cooking with simple, easy-to-follow recipes using fresh, easy-to-find ingredients, skipping the fussy, complicated approach of most French recipes and cookbooks. An abridged version of the original Let’s Cook French, this book also provides plenty of French language lessons to make your experience in the kitchen both educational and fun.

With an emphasis on fresh ingredients and hands-on preparation, French Cooking for Beginners offers home cooks a way to explore French culinary culture in their own kitchen. Recipes featured are authentic yet easy for cooks of all levels to make and includes starters, main courses, sides, and desserts such as:
 

• Eggs Jeanette
• Vichyssoise
• Cheese Fondue
• Beef Bourguignon
• Croque Monsieur
• Ham and Leek Quiche
• Salad Nicoise
• Apple Tarts Ratatouille

Perfect for beginners who want to channel their inner Julia Child, you’ll discover how to make classic and timeless French food that will amaze and impress family and friends.

Product Details

ISBN-13:	9780760379530
Publisher:	New Shoe Press
Publication date:	04/19/2022
Series:	New Shoe Press
Sold by:	Barnes & Noble
Format:	eBook
Pages:	128
File size:	10 MB

About the Author

Many of you have watched Claudine Pepin in partnership with her father, world-renowned chef Jacques Pepin, preparing delicious meals and sharing cooking techniques on Public Television. All three of their series have received the notable James Beard Award. In addition, Claudine has had numerous television appearances including Cooking Live with Sara Moulton, Good Morning America, and Multo-Mario. Claudine and Jacques Pepin appeared together for a final cooking series Jacques Pepin: Heart & Soul.

With an undergraduate degree in Political Science and Philosophy, and graduate work in International Relations from Boston University, Claudine spent a great deal of time in the wine industry. She spent two years as the Brand Ambassador for Moet & Chandon and Dom Perignon Champagne in New York while also teaching food and wine pairing for both the French Culinary Institute and the Sommelier Society in New York.

In 2002, Claudine was named Woman of the Year by the Academie Culinaire de France – Filiale des Etats Unis. She continues to do television as well as events including The Metropolitan Cooking & Entertaining Show, and the Aspen, Newport, Kohler and Pebble Beach Food & Wine Magazine weekends and is a guest instructor and host for Food University, which tours nationally. Claudine, her husband Rollie, a Faculty Member at Johnson and Wales University in Providence, along with their daughter Shorey, and two mischievous cats, have relocated from Colorado to Rhode Island.

Her philosophy for food is closely tied to family. Claudine cooks at home almost every day, believing that sharing a meal with family and friends, eating, laughing, and spending time together at the table is one of the most enjoyable and rewarding things in life. “Food doesn’t have to be complicated. It needs to be wholesome, nutritious and preferably well seasoned. And, it’s always best when shared with those you love.”

Many of you have watched Claudine Pepin in partnership with her father, world-renowned chef Jacques Pepin, preparing delicious meals and sharing cooking techniques on Public Television. All three of their series have received the notable James Beard Award. In addition, Claudine has had numerous television appearances including Cooking Live with Sara Moulton, Good Morning America, and Multo-Mario. Claudine and Jacques Pepin appeared together for a final cooking series Jacques Pepin: Heart & Soul.With an undergraduate degree in Political Science and Philosophy, and graduate work in International Relations from Boston University, Claudine spent a great deal of time in the wine industry. She spent two years as the Brand Ambassador for Moet & Chandon and Dom Perignon Champagne in New York while also teaching food and wine pairing for both the French Culinary Institute and the Sommelier Society in New York.In 2002, Claudine was named Woman of the Year by the Academie Culinaire de France – Filiale des Etats Unis. She continues to do television as well as events including The Metropolitan Cooking & Entertaining Show, and the Aspen, Newport, Kohler and Pebble Beach Food & Wine Magazine weekends and is a guest instructor and host for Food University, which tours nationally. Claudine, her husband Rollie, a Faculty Member at Johnson and Wales University in Providence, along with their daughter Shorey, and two mischievous cats, have relocated from Colorado to Rhode Island.Her philosophy for food is closely tied to family. Claudine cooks at home almost every day, believing that sharing a meal with family and friends, eating, laughing, and spending time together at the table is one of the most enjoyable and rewarding things in life. "Food doesn't have to be complicated. It needs to be wholesome, nutritious and preferably well seasoned. And, it's always best when shared with those you love."

Table of Contents

Introduction 12

To Start 14

Gougères 16

Eggs Jeannette 18

Cauliflower Soufflé 22

Vichyssoise 24

To Continue 26

Cheese Fondue 28

Chicken Breast with Garlic and Parsley 32

Boeuf Bourguignon 34

Claudine's Croque Monsieur 36

Lamb Chops with Lemon Zest and Herbs of Provence 40

Chicken with Cream Sauce 42

Ham and Leek Quiche 44

Whole Roasted Chicken with Herbs of Provence 46

Salade Niçoise 48

Sautéed White Fish and Secret Sauce 52

On the Side 54

Sautéed Swiss Chard 56

French String Beans 58

Potato and Cheese Gratin 60

Parsnip-Potato Purée 62

Ratatouille 64

Roasted Cauliflower 68

Herb-Roasted Potatoes 70

Spinach in Béchamel 72

Vinaigrette for a Week 76

To Finish 78

Almond Cake 80

Clafoutis 82

Crème Brûlée 86

Crêpes 88

Apple Tarts with Almond Frangipane 90

Sablés 92

American Blueberry Pie 94

Menus 98

Index 126

About the Author 124