French Country Kitchen: The Undiscovered Glories of French Regional Cuisine [Hardcover]

James Villas (Author)

Book Description

Publication Date: April 1, 1992

Brings the lusty cuisine of the French countryside to American tables with more than 175 recipes--from seafood stews to chocolate mousse--collected during the author's thirty years of extensive travels through France. 25,000 first printing.

Editorial Reviews

From Kirkus Reviews

Town and Country food-writer Villas (Villas at Table, 1988, etc.) fell in love with French cooking as a student there 30 years ago. To judge from the first-person introductions to the recipes presented here, he has spent considerable time since then traveling throughout the country, enjoying the earthy, regional cooking of country homes and neighborhood bistros. Saut‚ed tripe, roast calf's liver, eel stew, and jugged hare are among the lusty dishes that take his fancy--though about the liver he admits that ``I haven't had much luck with [this] method, but...if you'd like to try....''- -hardly an inducement to do so. Many ingredients, too, he deems just not the same stateside--often insufficiently gamey for him-- but he can usually recommend acceptable American products. Villas also dispenses advice to other gastronomic travelers, who can follow his lead to the real thing. Either way, his own impassioned and informed appreciation is persuasive. For an undiluted taste of real French food, look no further. -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.

Product Details

• Hardcover: 376 pages
• Publisher: Bantam; 1st ed edition (April 1, 1992)
• Language: English
• ISBN-10: 0553076647
• ISBN-13: 978-0553076646
• Product Dimensions: 9.2 x 7.4 x 1.4 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #976,217 in Books (See Top 100 in Books)

More About the Author

I was born and bred in the South, have 3 university degrees in language and literature (Fulbright scholar), and taught in 3 universities before changing careers and becoming Food and Wine Editor of TOWN and COUNTRY (1972-1999). I've published 14 cookbooks and 4 literary books on gastronomy. My first novel, DANCING IN THE LOW COUNTRY, was published in 2008; my second, HUNGRY FOR HAPPINESS, in 2010; and I'm currently working on a dog novel titled NUTMEG: THE BEAGLE WHO PLAYS BRAHMS. My last cookbook, PIG: KING OF THE SOUTHERN TABLE, won the James Beard Award for 2010, and my newest one, FROM THE GROUND UP, will be published in October, 2011. I live in East Hampton, Long Island, where I devote my time to writing cookbooks and fiction and pursuing my love of great music.

Customer Reviews

Most Helpful Customer Reviews

13 of 13 people found the following review helpful:

5.0 out of 5 stars James Villas Finds True French Cooking, August 14, 1997

By 

Evelyn R. Avedikian "Lynstamper" (New Jersey, USA) - See all my reviews
(REAL NAME)   

This review is from: French Country Kitchen: The Undiscovered Glories of French Regional Cuisine (Hardcover)

In the French Country Kitchen, James Villas goes beyond the basic French items known to Americans as French food, and further explores the true essence of French cooking in France.

The introduction delves into the amazing French Paradox, the question of how the French eat suchheavy food, yet have half the rate of heart problems of Americans.

And the recipes in Mr. Villas' masterpiece are also just as interesting. I found the recipes to be very informative, and most were preceded by a humorous or thought provoking anecdote about the French countryside. Each recipe also informs the reader what part of France the particular recipe is from, such as Provence, Flanders, or Alsace.

The recipes are all delicious, and most are relatively easy to prepare as well, contrary to popular belief that French cooking is extremely difficult.

In addition to all the wonderful recipies, Mr. Villas also includes a chapter about bread, and the salade verte, both of which are very important in France. This book is truly interesting, even for someone who dosen't cook. It is worth reading just for the parts about French culture, as well as for the recipies. Bon Appetit