Chez Francois Cookbook: Featuring [Hardcover]

Jacques E. Haeringer (Author)

Book Description

Publication Date: October 1991

Alsace-Lorraine has produced one of the world's richest and most varied cuisines. It combines traditional French cooking with surprising and delicious ingredients. Franois Haeringer and his son, Jacques, have captured the flavor of Alsace in the hills outside Washington, D.C., home of L'Auberge Chez Franois, acclaimed "Best Restaurant in Washington" for fifteen straight years by readers of The Washingtonian magazine.

Now everyone, not only those fortunate enough to dine at Chez Franois, can savor the cuisine of Alsace. Jacques Haeringer has revised and expanded his original cookbook to include some favorite new recipes developed since the previous edition, especially in its selection of pastries and desserts. From subtly blended soups to splendorous desserts his cookbook offers everyone an Alsatian culinary experience. The familiar and the serendipitous take their place side by side.

In keeping with his tradition of personally overseeing every aspect of preparation, Franois Haeringer has reviewed all the recipes for accuracy. They detail the methods used daily by the Haeringers, but the occasional recipe that may be too time consuming is followed by "Monsieur Franois's hint to the home cook," so that substitutions, variations, and alternate techniques can facilitate cooking without sacrificing flavor.

Editorial Reviews

About the Author

Jacques Haeringer is the oldest son of Franois Haeringer, Proprietor of L'Auberge Chez Franois in Great Falls, Virginia. Jacques graduated in 1972 from Virginia Commonwealth University and completed his culinary apprenticeship in Europe. He returned to Virginia to become chef de cuisine at L'Auberge. He lives in Great Falls with his children Madeleine and Marc.

Excerpt. © Reprinted by permission. All rights reserved.

Broiled Lobster Stuffed with Crabmeat Serves 2 2 11/2 pound live Maine lobsters Salt and pepper 1/2 teaspoon mild paprika 3/4 cup ( 11/2 sticks) plus 2 tablespoons butter 2 teaspoons lemon juice 112 pound lump crabmeat 1 teaspoon finely minced shallots 1/2 teaspoon lemon juice 112 teaspoon chopped parsley

Preheat broiler. Using a sharp heavy knife, force the point of the blade through the top of the lobster head between the eyes; then cut down and through the center of the head and tail, splitting the lobster in two. Remove and discard the stomach sac behind the eyes and the intestinal vein in the center of the tail. Remove the claws and crack them with the blunt side of the knife blade. Place the split lobsters in a shallow baking pan, lightly salt and pepper them, and dust with paprika. Dot each lobster half with 1/4 stick butter and sprinkle with 1/2 teaspoon lemon juice. Place under broiler for 5 minutes, then reduce heat to 4 2 5 degrees and finish cooking the lobsters in the oven for approximately 5 more minutes; this method prevents the delicate meat from drying out. While the lobster is cooking, carefully remove any pieces of shell from the crabmeat, retaining as many large lumps as possible. Melt the 2 tablespoons of butter in a small saut pan. When the butter begins to brown, add the shallots, cook a few seconds, and then add the crabmeat and a pinch of salt and pepper. Toss gently and add the lemon juice and chopped parsley. Set aside. Wipe out pan and brown the remaining 1/2 stick of butter. Remove lobsters from oven and place on two warm plates. With the aid of a rubber spatula, pour the pan juice over the lobsters. Portion the crabmeat into the lobster halves. Serve with the brown butter and lemon wedges. Monsieur Franois's hint to the home cook: The lobster will be most appreciated even without the crabmeat.

Product Details

• Hardcover: 218 pages
• Publisher: Bartleby Press; Rev edition (October 1991)
• Language: English
• ISBN-10: 0910155194
• ISBN-13: 978-0910155199
• Product Dimensions: 9.5 x 7.3 x 1 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #885,063 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars Alsatian- French cooking explained concisely and well, May 23, 2011

By 

Joseph K. "The trial" (Pasadena, CA USA) - See all my reviews

Amazon Verified Purchase

This review is from: Chez Francois Cookbook: Featuring (Hardcover)

This book is brimming with very good recipes including many vegetarian dishes which really bring out the essence of the ingredients used. It probably helps if you know a little about cooking before hand but in general all directions are quite easy to follow and don't involve a huge list of unattainable ingredients.

2 of 7 people found the following review helpful:

5.0 out of 5 stars The best cookbook for the greatest cuisine!!!, February 12, 2007

By 

John F. Panarelli "Old amazoner" (Reston, VA) - See all my reviews
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This review is from: Chez Francois Cookbook: Featuring (Hardcover)

I have been to Jacque Haeringer's restaurant several times. It is superb. People come great distances to sample the fabulous cuisine and romantic atmosphere. It's like taking a trip to Alsace-Lorraine -- better than any other cuisine in the world.
Julia Child, eat your heart out. You have been outdone!