Amazon.com
Ina Garten's much loved cookbooks, The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style, offer relaxed yet stylish dishes that don't tax the cook. Her food works wonderfully for entertaining but shouldn't be limited to such times. Barefoot in Paris finds Garten (almost inevitably) in France, "translating" native dishes for the American home cook. The result is rewarding, and should get those reluctant to "cook French" to do just that. Covered are classics like Celery Root Rémoulade, Boeuf Bourguignon, and Chicken with Forty Cloves of Garlic, but also "newer" dishes like Zucchini Vichyssoise and Avocado and Grapefruit Salad. If Garten ranges wide from typical Parisian fare--in, for example, recipes like Rosemary Cashews, Tomato Rice Pilaf, and a distinctly American Brownie Tart--these nonetheless embody the French approach. Her sweets, including the likes of Peaches in Sauternes, Plum Cake "Tatin," and an exemplary Crème Brûlée, are particularly tempting. Included also are asides like "About French Table Settings," and "If You're Going," a resource guide, that, practicality apart, give readers a sense of French culinary life. With color photos, this is winning addition to the Barefoot collection. --Arthur Boehm
Book Description
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.
Customer Reviews:
A Fan From Australia.......2007-08-20
I have had this book less than a month and have tried eight recipes already, all have been great. My family (husband and two boys aged 6 and 4 yrs old) have loved the meals I have made. I really like the informal style and layed-back recipes in this book. They are easy to follow and give great results. French food always seemed a bit fussy and formal until I read this book. The Chicken with Forty Cloves of Garlic and Creme Brulee recipes were winners!
Great Easy French Inspired Foods.......2007-07-28
I love this cookbook, but probably not for the right reasons. I love it because it again possess' Ina Garten's warmth, wit and passion. Most of all though, it is about Paris and French food. Simple, great food that you can prepare at home without having to attend a culinary institute. The problem is, I have used it very little, which means that alot of the recipes are not as suitable for families as her other titles.
At this stage in my life, I am still cooking nightly for a husband and three hungry children which means they are less inclined to try something new. So this is a cookbook for great easy french inspired meals but not necessarily for the average weeknight fare I have raved about in Barefoot Family Style and Barefoot at Home. At any rate, it is still a definite for your collection and bon appetite!
One of my favorites........2007-07-19
I have to admit, I am a bit Ina obsessed. This cookbook is great. There are lots of wonderful, easy and extremely delicious recipes in here. I have yet to try a recipe by Mrs. Garten that wasnt absolutely delicious. Paris here I come, well at least in my kitchen! :o) Wonderful cookbook!
Barefoot in Paris/Cookbook/Barefoot Contessa.......2007-07-09
This has become one of my favorite books. If someone wants to do a little simple - but outstanding french cooking, this is your book. It has all the essentials and is "easy" (compared to other "french" cookbooks). Ina writes cookbooks just as she speaks - very easy to understand. ANYONE can cook very, very good french food with this cookbook.
a Francophile opinion...................2007-06-22
There is not much that I can add to the reviews already written, but as an admitted Francophile, I wanted to put my 2 cents in. As all have stated, this is an incredible book, not just of French cooking, but a slight peek into the French way of living and thinking. Obviously, Ina loves Paris, and all that is French, and you get that feeling as she deviates from strictly recipes, and goes into the various nuances of French life.
Those nuances are scattered throughout the book and peppered (no pun intended) in the introductions to her recipes. The photography and food styling is excellent as usual, and as long as you aren't expecting a Jacque Pepin or Julia Child style of French cooking, then you will enjoy Ina's more simple, peasant-style fare. She talks about the visual preparation of the French table and all the ways that you can make your dining experience as simple, fresh, and carefree as the dishes. And for those who are fellow "Parisians", she guides you through the streets and markets of Paris and gives you a tour of sorts, of that magical city.
INTRODUCTION
TO START:
All about French wines
Raspberry Royale
Kir
Cassisa l'Eau
Cheese Straws
Blioni with Smoked Salmon
Cheese Puffs (Gougeres....ummmmmmmm!!!)
Rosemary Cashews
Radishes with Salt and Herbed Butter
Potato Chips
LUNCH:
French Table Settings
Croque Monsieur
Blue Cheese Souffle
Salad with Warm Goat Cheese
Eggplant Gratin
Pissaladiere (a French pizza of sorts)
Goat Cheese Tart
Scrambled Eggs with Truffles
Herbed Baked Eggs
Spinach in Pastry Puff
Mussels in White Wine
Seafood Platter (with mustard sauce, cocktail sauce, mignonette sauce)
SOUP and SALAD:
All about French flowers
Winter Squash Soup
Provencal Veggie Soup (and homemade chicken stock, and pistou)
Zucchini Vichyssoise
Seafood Stew (and seafood stock)
Lentil Sausage Soup
Brioche Loaves
Celery Root Remoulade
Endive, Pear, and Roquefort Salad
Avocado and Grapefruit Salad
Fennel Salad
Warm Mushroom Salad
Green Salad Vinaigrette
DINNER:
All about French cookware (this was a blast; will make you want to visit!)
Lemon Chicken with Coutons
Chicken with 40 Cloves of Garlic (this was very mild in flavor)
Roast Duck
Chicken with Morels
Loin of Pork with Green Peppercorns
Boeuf Bourguignon
Filet of Beef au Poivre
Steak with Bearnaise Sauce
Veal Chops with Roquefort Butter
Roast Lamb with White Beans
Rack of Lamb Persillade
Roasted Striped Bass
Scallops Provencal
Salmon with Lentils
VEGETABLES:
About French cooking classes
Asparagus with Hollandaise
Vegetable Tian
Zucchini Gratin
Tomato Rice Pilaf
Roasted Beets
Matchstick Potatoes
Brussels Sprouts Lardons
Cauliflower Gratin
Morocccan Couscous
French String Beans
Sauteed Wild Mushrooms
Potato Celery Root Puree
Carmelized Shallots
Garlic Mashed Potatoes
Herbed New Potatoes
DESSERTS:
About French cheese
Meringues Chantilly
Plum Raspberry Crumble
Ile Flottante
Lemon Meringue Tart (and lemon filling)
Pear Clafouti
Coeur a la Creme with Raspberries
Raspberry Sauce
Creme Amglaise
Baba au Rhum (rum-soaked doughy pastries with shipped cream; sooo good!)
Elephant Ears (very light, flaky, and delicate)
Mango Sorbet
Ice Cream Bombe
Plum Cake Tatin
Chocolate Orange Mousse
Brownie Tart
Pain Perdu
Peaches in Sauternes
Coconut Madeleines (dip the ends in chocolate!)
Strawberry Tarts
Pastry Cream
Profiteroles (the ultimate elegant French dessert!)
Chocolate Truffles
Creme Brulee
RESOURCES:
French ingredients to try
French cookware you'll want to have
Going to Paris? Then here's your guide with every place you'll want to visit to make your journey magical and complete (the best part, Ina!!!)
Credits and Index
Conversion Chart
Merci Ina!!
Amazon.com
You'll be cooking French food in no time thanks to Laura Calder's friendly and witty introductions to each of the recipes in her charming cookbook, French Food at Home. Calder lives in Paris where she works as a correspondent for Vogue Entertaining & Travel, and where she taught herself to cook the same way most of us learned--by feeding herself and her friends. Who among us can't relate to her description of Mushroom Toasts: "It's a starter when other people are around, but if I'm alone, I just tilt the whole pan into a high, rubbly heap on my plate, dig in, and call it dinner." And how many of us recognize ourselves when she confesses of Burgundy Eggs (a heavenly concoction of eggs poached in red wine served with a hearty sauce that she adores): "Oh, how I did not want to make these when I first came to France; I thought nothing on earth sounded so vile."
Almost all of Calder's recipes are barely a page long, and that's only because of those frank and funny introductions. Her recipes for dishes such as Camembert Salmon, Scallops in Velvet, and The Lemon Tart of My Dreams, are simple, approachable, and manageable. The ingredients are easy to find, and she's always suggesting options. Calder's is a sunny and welcome addition to the list of French cookbooks already out there, and happily, chefs of any skill level will enjoy her company in the kitchen. --Leora Y. Bloom
Book Description
The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass),
Laura Calder shares recipes she's created at home in her own French kitchen.
Customer Reviews:
Familiar Recipes with some new twists. Repeats other books.......2005-07-16
`French Food at Home' by Laura Calder is a very puzzling book. The biggest question which occurs to me at the get go is why write a 229 page book on a subject which has been covered in so much greater detail in the1270 pages of `Mastering the Art of French Cooking', the great cookbook classic by Julia Child, et. al. If that was not enough, you have the legions of volumes by Ms. Child's disciples such as Patricia Wells, Susan Hermann Loomis, Ina Garten, Amanda Hesser, and a dozen lesser lights who have touched on this subject. And, that doesn't even touch the professional chef's contributions to the genre with such prominent names such Thomas Keller (`Bouchon') and Tony Bourdain (`Le Halle Cookbook'). Last but not least are the books by professional teachers such as James Peterson, Jacques Pepin, Anne Willan, Richard Olney, and Madeline Kammen. So why add a new book to this very long list.
My puzzlement was doubled when I noticed that many of the recipes in this book are chestnuts which appear in virtually all general books on French recipes, not to mention the tomes put out by `Betty Crocker', `Better Homes and Gardens', and Martha Stewart. Exactly how many recipes do you need for Tapenade, Crudites, Gougeres, Tuiles, Hot Mussels (moules mariniere), Hollandaise, Endive Salad, Ratatouille, Tarte Tatin, and on and on and on!
Then I started to read Ms. Calder's headnotes and noticed that Miss Laura has a sense of humor about her writing. I can't give her complete credit for this, as a lightness and humor comparable to her famous high spirits on her TV shows also distinguish the great Julia's writing. But aside from Julia Child and, among writers of French cookbooks, Tony Bourdain, there may be just a little too much seriousness about cooking.
I also discovered a few recipes that did have a strong novelty about them, as with `duck on a string'. In some of the classics, I also noticed a fairly high level of ingenuity in giving special twists to classics, such as the tapenade rolled into a spiral with pastry.
The author is also pleasantly realistic about the fact that cooking some dishes simply does take time. To this end, she provides main courses in two different chapters, one entitled `Dinner Fairly Fast' and the other entitled `Dinner Slightly Slower'. Like the better `fast cooking' apostles, Ms. Calder's fast dishes are classics which are easy to prepare without introducing any artificial shortcuts. These include lots of fish and egg dishes. The slower dishes are braises roasts, gratins, and tarts, among other things. One of the most interesting recipes in this section is entitled `Housewife Chicken' where a 3 pound bird can be cooked on top of the stove, en casserole, with veggies thrown in for good measure.
There are a number of better than average sidebars on techniques such as how to debone a chicken. Unfortunately, there are no pictures, so you are probably much better off going to Monsieur Pepin or Herr Peterson for some illustrated guidance.
One page Ms. Calder takes from Patricia Wells' book is that many of her recipes are cribbed directly from major French chefs. The most common contributor is Michael Bras whose three star recipes are turned into something easy for the average amateur.
I am really happy I found and read this book, but the extent to which it duplicates material in many other books makes it difficult to know if the book is really worth the cost. For someone who owns no books on French recipes, and who just wants to see what all the excitement is about, I strongly recommend the book. It is entertaining and it has many of the recipes which made French cookery famous. For someone who owns and has assimilated one or more major good books on French cooking, you may want to save your money for a more complete book such as Madeleine Kammen's `The Making of a Cook' or a book with more different recipes, such as Patricia Wells' books on the cooking of Provence.
This book gives a pretty fresh look to a very well worn path!
Real(istic) French Food.......2005-06-24
What a gift for those of us with neither the time nor the patience for classical French technique! From the "helpful hints" to the wry comments, this book makes French cooking a lot of fun, not just accessible. I have yet to make anything that disappointed even my finicky five-year old. And with the increasing emphasis on fresh, seasonal fare, this book has been a great source of ideas for things to do with (even more) tomatoes, corn, peaches, etc., etc. No matter your skills, or lack thereof, in the kitchen, you will find yourself reaching for this book again and again.
A Refreshing Take On Cooking French.......2005-06-09
What I wouldn't give to be invited to Laura Calder's house for a meal. If she is delightful in person as she is in print, I would be in for a real treat. French Food At Home has turned me into a fan of French cooking -- at least the way Laura does it. Who ever would have thought that these simple recipes could yield such succulent results?! You know a meal is good when you can't help but smile from its deliciousness in mid bite. But this is French Food At Home throughout. I've made the Pineapple Tuilles, Summer Lentil Salad, Thyme Licks, Leek Tart, Spiced Almonds, Coffee Chop and all were hits. And remember not to skimp on the ingredients as this is key. Buy the freshest that you possibly can, follow Ms. Calder's witty and interesting recipes and enjoy the deliciousness and compliments that are sure to follow. Bon Appetit!
Really Good Book.......2005-05-12
I love cooking and I have a lot of cooking books. I really enjoy this book because it was different. It didn't have any photos, but each course has a fun and sometimes helpful introduction. Really good recipes and not too dificult.
If you like cooking you will enjoy it. If you want easy and fast recipes this is not what your looking for.
Cook from this again and again ... .......2005-04-10
... the food is simple, spare, delicious. I've been cooking from this for a couple of years now, have made maybe a couple of dozen recipes. It's also highly seasonal food, takes advantage of freshness and weather and mood.
Amazon.com
Picture for a moment a package of salmon steaks wrapped in plastic, labeled with a price sticker, and put out on display with the rest of the shrink-wrapped seafood in your neighborhood giant supermarket. Or for that matter, picture yourself racing through the supermarket, getting the food shopping over with as quickly and as sanely as possible. This is the opposite of Michael Roberts' Parisian Home Cooking, a cookbook as much about attitude as actual food.
Through artful recipes and engaging street photography, Roberts brings to life a culinary Paris found in private homes, a cuisine with a different sense of rhythm than anything American. Lunches are longer. Dinners are later. Shopping for the best ingredients imaginable is an interpersonal experience to be savored. "The charm of a French meal," Roberts writes, "is their insistence on quality ingredients and balanced flavor, in respecting those ingredients by not overcomplicating the cooking...."
To take this book to heart in an American city, Roberts suggests we "make marketing an adventure." To this end he finds himself making full use of ethnic markets and groceries, buying fish from Japanese markets, fresh poultry in Chinese markets, and so on. "The Indian grocery is where I buy chickpea flour for making socca, a Niçoise crepe.... Don't think that you need access to a French market or gourmet emporium to cook French food."
That said, prepare for the likes of Senegalese Salt Cod Fritters, Cream of Sorrel Soup, Escarole Salad with Mustard Vinaigrette, Green Beans and Morels, Scallops with Noodles and Basil, Turkey Cutlets with Sage and Lemon Butter, Braised Rabbit with Mustard and Calvados, Roasted Turnips with Sage, and Spiced Poached Peaches.
Roberts divides his book into the traditional courses of a French meal, starting with little things to nibble and encourage an appetite, and ending with dessert. Traveling the pages in between takes the casual visitor deep into the heart of Parisian markets, then back home to a small kitchen filled with the heart-healing aromas of a simple, divine meal, Parisian style. --Schuyler Ingle
Book Description
In Parisian Home Cooking, Michael Roberts offers a look at how real people shop, cook, and eat in the City of Lights. The side streets and markets of Paris come alive with anecdotes about traditional recipes and the daily shopping. Each chapter takes a trip to a different part of the market, with descriptions of the shopkeepers and their goods. And more than 150 recipes document the meals that many Parisians know by heart and consider their daily fare.
This isn't fancy restaurant cooking that is difficult to duplicate in the home kitchen, but rather wholesome, easy-to-make recipes, most of which take less than thirty minutes to prepare. Take your pick from Smothered Duck Legs and Apples, Baked Tomatoes with Pesto, and Stuffed Cod with Asparagus. Indulge yourself in Lamb and Red Bean Stew, Tuna Braised in Sherry with Rosemary, or Parisian Bread Pudding. From cover to cover, Parisian Home Cooking is a delicious way to bring a bit of everyday Paris into your own home.
Customer Reviews:
Merveilleuse!.......2006-03-02
I love this book -- I have made about ten dishes so far and they have all been simple, delicious, homey and special. The little anectodes and "astuces" that are dotted throughout make it a great book just to pull out and flip through when you long for a bit of la vie parisienne. A particularly nice section on fish and lots of great vegetable preparations. Many black and white photos of markets and tiny Parisian kitchens of the authors' friends - not unlike our tiny NYC kitchens -- maybe there should be a NY Home Cooking book?! Anyway, a worthwhile investment for the enthusiastic home cook who is looking for something international and inspiring that won't just end up sitting on the coffee table.
Very Good Addition to the 'cuisine provinciale' family. Buy it.......2005-06-27
`Parisian Home Cooking' by chef / restaurateur / culinary journalist, Michael Roberts is an early entry into what is becoming a very crowded field of cookbooks on French cooking at home, whether in Paris, Provence, or one of the many other culinary rich regions of France. The principle competitors in this market are lead by Patricia Wells, who has at least three (3) titles in this French home cooking sweepstakes. Susan Hermann Loomis also has three, if you include her culinary memoir `On Rue Tatin'. Her latest `Cooking at Home On Rue Tatin' is an especially good entry into this field. There are even several classics in this genre by Madeline Kamman and Richard Olney, but I have not yet read or reviewed them, so I mention them with no opinion on their quality. One of the most recent entries is from TV Food Network Celeb, Ina Garten, `Barefoot in Paris', which has much merit, but as much of that quality is due to her travelogue content as it is to her culinary content. To my mind, the very best entry into this genre is Amanda Hesser's `The Cook and the Gardner', which has so much more to offer it is probably best considered in a class by itself, but it does overlap the subjects of these other titles.
Two prominent virtues of chef Robert's book are its low price and its simple recipes. The books by Wells, Loomis, and Garten also have simple recipes, which points out that all these books are really dealing with what has famously been classified as `cuisine provincial' and not `cuisine bourgeois' which is the subject of the great books by Julia Child, Elizabeth David, and Richard Olney' and certainly not `haute cuisine' which you will find in Wells' collaboration with Joel Robuchon. While most recipes are simple, Roberts has the virtue of having a few more recipes for money. Oddly, I don't see much greater depth in the description of the recipes based on the fact that Roberts is a trained chef and restaurateur.
All these books have some overlap in recipes, but not as much overlap as you may see in similar books on Italian cuisine. In fact, Roberts gives several very interesting recipes for `potted' dishes, which seem to be a species of rustic pate. About half of his soups are based on very common themes of beans, leeks, potatoes, mushrooms, cream, and onions, but some are quite new to me, such as the sauerkraut and Brussels sprout soup from Alsace (bordering on Germany).
The section on egg recipes is something of a surprise, as it completely eschews classic omelet recipes in favor of scrambled eggs. The only recipe with `omelet' in the name might be much more properly be called a frittata as it is done with six or more eggs, cooked on the stove top and finished in the oven, without folding. To make this turn even more interesting, the author says that French home cooks simply do not bother with the true omelet as taught to us by Elizabeth David, Julia Child, and a battalion of other notable culinary writers. Two things keep me from gigging the author on his opinion. One is David's dictum that an omelet is what you want to call it. The second is the fact that the author has lived, studied, and worked in Paris and I have not, at least not for several decades, so I take him at his word when he says the everyday at home egg dish in Paris is the scrambled egg, not the omelet. Even so, his description of the scrambled egg method, while very good, is not the very best I have seen. For that, look in `Simple to Spectacular' by Chef Jean-Georges Vongerichten and journalist Mark Bittman. As someone who has struggled with scrambling two eggs, I strongly recommend Roberts' suggestion that scrambling should be done with no fewer than six eggs. On the other hand, I find the techniques here for soft boiled and coddled eggs to be too good to miss.
Most of Roberts' salad recipes are pretty standard stuff except for his unusual suggestion on the use of verjus as a replacement for vinegar. What is so delicious about this notion is not that it is very new, but that it is so very old. Verjus is a common ingredient in most Medieval and Renaissance cookbooks and it probably went out of fashion when commercial vinegar production was well established.
As with any good French cookbook, the vegetable recipes always seem to be the most interesting, especially the gratins and tarts.
The seafood recipes are heavy with mussels, scallops, and salted cod with poaching, fennel, and pan-frying done in many different ways.
The poultry recipes also include the usual collection of excellent chicken recipes, heavy on the methods for treating older birds and roasters. I was especially happy to see three different chicken casseroles. Turkey, duck, and rabbit also get their usual quota of recipes.
In the chapter on red meats, there is the usual collection of veal, beef, lamb, and pork recipes, including a very nice take on preparing `minute steaks'. No treatment of our famous Philly cheese steak does as good a job of detailing the best way to coddle rather than to sautee the thin meat.
The chapter on desserts follows the lead of the egg chapter, in that the average Parisian will simply not bother trying to compete with the local Patissier. So, most of the desserts are quite simple, more assemblies than fully baked cake or pastry. The author does, however, go to the trouble of giving us a lemon tart recipe, including a shortbread-like crust very similar to the Chez Panisse sweet tart crust.
Speaking of Chez Panisse, I suspect Alice Waters and Jeremiah Tower would take issue with the author's bio that credits him with pioneering `California cuisine'.
A very nice, inexpensive book of simple and authentic Parisian recipes. Recommended.
Not for beginners.......2005-04-26
First the positive: I agree with some of the other reviewers that the stories and descriptions of french food philosophy are worth reading. Also the fillet mignon in roquefort sauce IS divine and will stay in my repertoire.
However, I must admit wondering if some of the other glowing reviews have been written by the author's friends. I am a big fan of french food and a longtime cook, but I haven't been pleased with how many of the recipes I've tried turned out. Some of the flavors have been odd or the dishes watery. The author's recommendations on cooking times or temperatures were way off on most of the recipes I've tried and I can only imagine this being confusing for someone who's just starting to cook.
Unfortunately, I don't think Michael Roberts is doing for french cooking what Marcella Hazan did for italian.
A Wonderful Cookbook.......2005-02-17
I checked a copy of this book out of the library last summer and read it like a novel. In my attempt to live a little more simply and a little more French, this book was a timely find. I finally bought my own copy and am slowly but surely cooking my way through. I convinced two friends to buy the book and we're comparing notes as we cook through the book together.
I think besides the terrific recipes, one of the things that I enjoyed the most were the stories of Michael's friends and their cooking tips. We've taken one of the tips to heart...eating eggs for breakfast must mean that one is ill or in training. We have 'egg night' every Wednesday and my children love it!
Some of my favorite recipes include the salt cod with potato gratin, the beef filet with red wine and roquefort sauce, any of the roasted chicken recipes, and the very yummy roasted whole cauliflower. That said, everything that I've made has been delicious.
Happy cooking!
Perfect recipes every time!.......2003-08-22
I am very interested in french culture - in particular, the culture of food! I have other french cookbooks, but this one is by far the most used. Every single recipe I have cooked from this book has turned out beautifully. My family has especially enjoyed the scallop recipes and the bean soup recipe. I am very pleased with this book. I love the stories of french life and the pictures of the cooks in their kitchens. Hard to believe that so many treats could emerge from such tiny and bare kitchens. Bon appetit!
Book Description
Chef Alain Rayé divulges his secrets to delicious French cooking.
In West Vancouver, people flock to the comforting French country fare served at Chef Alain Rayé's award-winning bistro, La Régalade. Now the delicious tastes and aromas of this successful little bistro can be recreated thanks to the restaurant's companion cookbook.
Accompanied by luscious photography and humorous illustrations, the recipes are easy to follow and rich in flavor. Rayé also suggests wines to maximize the dining experience, and the book is organized by season to take full advantage of the fresh resources each season offers, such as:
In the Spring:
- Pork Shanks with Ginger and Kumquats
In the Summer:
- Chicken with Lemon Confit
In the Autumn:
- Duck Ragout with Wild Mushrooms and Chestnuts
In the Winter:
- Lentil Crème Soup with Grilled Bacon.
Customer Reviews:
Review by a "meat-eater".......2007-05-23
The dishes are well-explained and easy to follow. While we are not vegetarians, we do like to occasionally eat vegetable-only dinners as a change-of-pace. The recipes we have tried have been delicious.
I heartily, no pun intended, recommend this for anyone who enjoys an interesting, and probably different, taste offering to one's palate.
Bon appetite.
The transaction was a beeze as well.
My current Bible.......2007-02-25
I lost my first cookbook and intro to vegetarian cooking by Linda in a divorce. It took some time to replace. I absolutely love her receipes. Thanks to Linda McCartney (may she rest in peace)and her cookbook, it was an easy transition into the vegetarian eating style.
Better Than Her Photography Books.......2007-02-14
I like a lot of these recipes.Some of them were a little complicated, not complicated, but not quick easy recipes, but they were fun. I think Linda was really a great Mom and wife and she truly loved to cook for her family.
Linda Mccartney's Home Cooking.......2004-06-16
I have been an ethical vegetarian for fifteen years. My all time favorite vegetarian cookbook is Linda Mccartney's Home Cooking. Her wonderful recipes are enticing to the most hardened meat eater. I would recommend it to vegetarians and omnivores alike.
Wonderful recipes!.......2003-08-10
This book was given to me as a gift and I'm indebted to the purchaser. The recipes are obviously made with love and are easy to follow. The Lentil Soup is to die for! I've made it for work several times and everyone loves it. That alone makes the book worthwhile.
Average customer rating:
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Impressionist Picnics (Painters & Food)
Gillian Riley
Manufacturer: Pomegranate
ProductGroup: Book
Binding: Hardcover
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ASIN: 1566405807 |
Customer Reviews:
Very good cookbook about one of the least-known Med cuisines.......2004-08-09
A thoroughly authentic book on Catalan cookery, one of the most refined cuisines of the Mediterranean which evolved in its own original way condensing millenia of history. I can only find fault with the lack of pictures of finished dishes, but otherwise it's a wonderful book.
Average customer rating:
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ABC of French Food
Len Deighton
Manufacturer: Bantam
ProductGroup: Book
Binding: Hardcover
Home & Garden
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ASIN: 0553057596
Release Date: 1990-02-01 |
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Food and Drink at Home
Michelle Cranston
Manufacturer: Whitecap Books
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
French
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
General
| Special Occasions
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 1552852318 |
Book Description
This ultimate guide takes you from breakfast smoothies and light snacks to late-night drinks and desserts. With our busy lives, entertaining is more about gathering friends at whatever time is available, and this book shows how to serve just the right beverages and food. You can achieve maximum effect with minimum effort by using this inspirational guide to entertaining.
Average customer rating:
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A Taste of France (Food Around the World)
Roz Denny
Manufacturer: Thomson Learning
ProductGroup: Book
Binding: Library Binding
Cooking
| Sports & Activities
| Children's Books
| Subjects
| Books
General
| Ages 4-8
| Children's Books
| Subjects
| Books
General
| Ages 9-12
| Children's Books
| Subjects
| Books
ASIN: 1568471637 |
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