“When it comes to France, you don’t normally think of barbecue, but Susan Hermann Loomis has channeled the grilling of her native America through the cuisine of her adoptive France in 125 stylish, bold-flavored recipes that will inspire you to fire up your grill.” Steven Raichlen, Project Smoke
Barbecue was invented in France? So says renowned cookbook author Susan Herrmann Loomis. When the Gauls were racing through lush forests in what is now Brittany, Normandy, and the Loire Valley, hunting wild boar, deer, and rabbit, they’d return to the village, build a fire, and split their prize from barbe a queue (head to tail) for roasting.
Today, the French are still great barbecuers, though over the centuries they’ve refined their skills and borrowed methods from other cuisines: the grill from the US, the plancha from Spain, the mechoui from North Africa. Recipes include:
- Steak with Smoky Olives
- Honey Grilled Pork Chops
- Grilled Pistachio, Almond, and Honey Stuffed Apricots
French Grill features dishes for every occasion using ingredients that any American cook can easily find, tips on how to buy the best ingredients, and French grilling anecdotes throughout.
|Publisher:||Countryman Press, The|
|Product dimensions:||7.90(w) x 10.10(h) x 1.00(d)|
About the Author
Farm Table, and other cookbooks. Her work was appeared in Cooking Light, The New York Times,
and Bon Appetit. She teaches culinary workshops from her home in Louviers, Normandy.
Table of Contents
Chapter 1 Appetizers (Amuse ∼ Bouches) 28
Chapter 2 First Courses 48
Chapter 3 Poultry, Fish, Rabbit, and Some Tofu 78
Chapter 4 Lamb, Beef, Veal 124
Chapter 5 Pork: De La Barbe À La Queue (From Beard to Tail) 152
Chapter 6 Side Dish Vegetables and A Few Grains 168
Chapter 7 Desserts 208
Chapter 8 Basics: The Building Blocks 250