Everyday French Cooking [Hardcover]

Christian Constant (Author)

Book Description

Publication Date: September 15, 2001

Christian Constant is one of the top chefs in France. At his luxurious contemporary Parisian bistro, Le Violon d'Ingres, recently awarded the coveted Michelin star, he prepares dishes that are refined and inventive, but still informed by the traditions and techniques of classic French cuisine. When he's not at the stoves at his restaurant, Constant loves cooking at home. His cuisine au quotidienne as he calls it - "everyday cooking" - focuses on fine products prepared in simple, savory ways. In his first cookbook to be published in the United States, Constant presents his personal repertoire of recipes for the home. Many of his inventive dishes are easy and quick to prepare, such as Cream of Pumpkin Soup with Croutons, Chives, and Diced Gruyere; Tomato Tart with Black Olives and Parmesan; Marinated Scallops with Lime and Dill; and Caramelized Rice Pudding Scented with Vanilla Bean. Everyday French Cooking also offers a handful of special occasion recipes, including Quick-Roasted Foie Gras with Caramelized Grapes and Roast Rack of Lamb with Spices, Figs, and Honey. The recipes are enhanced with charming full-color illustrations of their key ingredients.

Editorial Reviews

Amazon.com Review

Christian Constant is among France's most acclaimed chefs. His Parisian bistro deluxe, Le Violon d'Igres, has earned him Michelin guide plaudits and raves for its sophisticated yet earthy cuisine. Everyday French Cooking, Constant's first American cookbook, celebrates the bold stylishness of his cooking, providing more than 80 recipes for the likes of Cream of Lentil Soup Garnished with Bacon, Croutons, and Chives; Veal Fricassee with Basil; and Crumb-Topped Sea Bass with Sautéed Pears, Lemon Zest, and Baby Spinach Salad. Though a good percentage of the mouthwatering dishes are simple in approach, preparation for all requires attention and time that might belie their "everyday" usefulness. Cooks willing to take the plunge, however, will reward themselves with skill-expanding workouts that delight those they feed.

The book's chapters, which cover appetizers through desserts, are a concise distillation of Constant's art. It's hard to imagine a dinner party that wouldn't benefit from Vegetable Tempura with Soy-Flavored Tartar Sauce or Herb-Crusted Leg of Lamb on White Beans. If Constant likes his foie gras--Carpaccio of Marinated Duck Foie Gras is one of six recipes devoted to that extraordinary (and costly) specialty--he also dotes on homier fare, such as Endive Gratin with Ham and Roasted Baby Scallops with Chive Butter. Similarly, a chapter on one-dish meals presents Grandma's Red-Wine Daub of Beef and French Shepherd's Pie. Sweets, including Lemon Meringue Tart and the astounding Rich Layered Chocolate Tart (chocolate pastry with chocolate sponge, filling, and icing), peak deliciously for themselves. --Arthur Boehm

About the Author

Christian Constant, a native of Montauban in France's southwest, is a celebrated chef and owner of the Paris bistro, Le Violon d'Ingres. Previously, he was the chef at the elite Hotel Crillon, where he gained a reputation for sublime, classic French cuisine that was, as one critic noted, "perfection at every level." This is his first cookbook published in the United States. Linda Dannenberg is the award-winning author of II books exploring French food, lifestyle, and design. Her most recent cookbook is Fresh Herb Cooking (Stewart, Tabori & Chang).

Product Details

• Hardcover: 144 pages
• Publisher: Stewart, Tabori and Chang; First Edition. states and 1 in number line edition (September 15, 2001)
• Language: English
• ISBN-10: 1584791187
• ISBN-13: 978-1584791188
• Product Dimensions: 9.8 x 7.1 x 0.8 inches
• Shipping Weight: 1.5 pounds
• Amazon Best Sellers Rank: #989,288 in Books (See Top 100 in Books)

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