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Hearty bistro fare such as crisp pommes frites paired with a sizzling pepper-coated steak. Rustic country dishes, including coq au vin and fragrant seafood stew. Decadent desserts such as crème brûlée and cherry clafoutis. These are the simple recipes that capture the essence of French cuisine.
Williams-Sonoma Collection French offers more than 40 delicious and satisfying recipes, from time-honored classics to inspired new ideas, all designed for the way you cook today. When paired with a glass of wine and a fresh baguette, recipes such as caramelized onion tart or endive salad with beets and goat cheese make the perfect light lunch or casual dinner. For special celebrations, serve roasted asparagus with hazelnut oil vinaigrette alongside filets mignons with Roquefort sauce. Whether you enjoy the well-loved dishes of the French countryside or want to entertain with Parisian panache, here are recipes for every occasion.
Beautiful full-color photographs of each dish help you decide which one to prepare, and each recipe contains a photographic side note with additional information on key ingredients and techniques. With an informative chapter that covers the basics of French cuisine, as well as an extensive glossary, this essential volume will help you make simple French cooking part of your everyday culinary repertoire.
About the Author
Diane Rossen Worthington is a Los Angeles-based food writer and consultant. Trained at the London Cordon Bleu and taught by James Beard, Madeleine Kamman, Giuliano Bugialli, and Jacques Pepin, she has won the prestigious James Beard Award for her work as a radio broadcaster. Worthington's cookbooks include The Cuisine of California, The Taste of Summer, The California Cook, and American Bistro. She also created the recipes for Picnics and Tailgates and Snow Country Cooking in the Williams-Sonoma Outdoors series.
Table of Contents
|Two-Onion Soup Gratinee||10|
|Steak au Poivre||14|
|Hors D'Oeuvres, Soups, and Salads|
|Caramelized Onion Tart||26|
|Rillettes de Canard||29|
|Soupe au Pistou||33|
|Chilled Artichokes with Mustard Vinaigrette||34|
|Salade Frisee aux Lardons||37|
|Endive Salad with Roasted Beets and Goat Cheese||38|
|Vegetables and Side Dishes|
|Roasted Asparagus with Hazelnut Oil Vinaigrette||42|
|Haricots Verts with Shallot and Lemon||46|
|Seafood and Poultry|
|Roast Salmon with Warm Lentils||60|
|Coquilles Saint-Jacques Provencale||63|
|Coq au Vin||67|
|Sauteed Duck Breasts with Lavender Honey||68|
|Grilled Quail with Herb Butter||71|
|Beef, Veal, Pork, and Lamb|
|Grilled Entrecote with Mushroom Ragout||74|
|Roast Rack of Lamb Persillade||77|
|Filets Mignons with Roquefort Sauce||81|
|Braised Lamb Shanks with Red Wine, Dried Fruit, and Herbs||82|
|Pork Loin with Apples and Calvados||85|
|Boeuf en Daube en Casserole||86|
|The Cheese Course||90|
|Cold Lemon Souffle||94|
|Crepes Sucrees with Grand Marnier||98|