French Grill: 125 Refined & Rustic Recipes

French Grill: 125 Refined & Rustic Recipes

by Susan Herrmann Loomis
French Grill: 125 Refined & Rustic Recipes

French Grill: 125 Refined & Rustic Recipes

by Susan Herrmann Loomis


    Qualifies for Free Shipping
    Choose Expedited Shipping at checkout for delivery by Friday, March 8
    Check Availability at Nearby Stores

Related collections and offers


“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:

  • Camembert Burgers
  • 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.

Product Details

ISBN-13: 9781682680841
Publisher: Countryman Press, The
Publication date: 06/12/2018
Pages: 288
Product dimensions: 7.90(w) x 10.10(h) x 1.00(d)

About the Author

Susan Herrmann Loomis is the award-winning author of In a French Kitchen, On Rue Tatin, and French Grill. Her work has appeared in the New York Times, Bon Appetit, and Cooking Light. She lives in Paris, France.

Table of Contents

Acknowledgments 10

Introduction 13

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

Index 283

From the B&N Reads Blog

Customer Reviews