Customer Reviews

French: The Secrets of Classic Cooking Made Easy

5 star:		(6)
4 star:		(3)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

This is the kind of cookbook that excites both cooks and browsers. The recipes combine traditional and current foods of France. They are simple enough to avoid intimidation, but interesting enough to make the reader think "I can hardly wait to make that one!" Each recipe has a full-color photo that has been beautifully done. For many of us, this cookbook can substitute for a photo album of our last trip to Paris. It's great to have and to give others.

This is not the book for preparatory basics of French cooking, yet it's a fine book for clearly written, simple - the photos that follow along with the recipes are excellent - and, for those I've tried, many times improvising my own twist, the dishes are simply delicious - tonight I made Chicken with Red Wine Vinegar - subtle and outstanding. An ideal book to add different flavors to the palate without having to run to a specialty store to find the ingredients. Happy cooking

The other reviewers are 1-0-0-% right! This is the best cookbook I have ever used. Almost everything I made from it came out delicious and worth repeating. Highly recommended. I would take any other books of Clements and Wolf-Cohen that were available.

Chef friends gave this to me as a birthday present because of my love of Paris & French food and it's blown me away. In the first few weeks after getting it, I must have tried 12-13 recipes. Each was fun to make and not too complicated (though there was some "à la minute" running around) and each was delicious. They even looked like the pictures. The photos are not just mouth-watering, they're very helpful for intermediate steps, as are the Tips. I find this book beautiful, engaging, encouraging and a real treasure. Give this to anyone you know who's talked about learning how to cook French food but felt intimidated.

A sinful cookbook! Cooking French food is delightful. This book has tried and true recipes (such as coq au vin, French onion soup, Beef bourguignon), but also other delectable recipes, many of which appear fairly doable for the amateur chef. Delightful photos of dishes are a nice plus.

The book begins with a brief introduction to "The French and their food." As the authors note (Page 6): "Part of what distinguishes French cuisine is simply the attitude of the French towards food."

The first section is "Soup and salads." The very first recipe is the authors' version of "French Onion Soup." I have used a version for some time, and this one varies a bit from how I have traditionally fixed this--but it's tasty nonetheless. Leek and potato soup is something my mother used to make. It was pretty tasty, but this recipe is better. Simple ingredients: potatoes, leeks, chicken stock, creme fraiche, salt and pepper, and chives to garnish. Pretty easy to make.

Next section--"Vegetables and side dishes." I like a particular recipe for red cabbage, a German variation (from the "Berghoff" cookbook). This one has some of the basic ingredients, but also cloves, mustard seeds, raisins, and red wine. Looks pretty easy to make, and I look forward to trying this recipe out soon. Another recipe provides instructions for a simple sautéed potato. Pretty easy to make. "Eggs and cheese." This section opens with a nice Omelette with herbs ("Omelettes aux fines herbes"). Eggs, butter, creme fraiche, mixed herbs, salt and pepper.

"Fish and shellfish." Here are some cool recipes: Tuna with garlic, tomatoes, and herbs (featuring one of my favorite herb mixes, "Herbes de Provence"); Bouillabaisse; Sautéed scallops (Coquilles Saint Jacques Meuniere--one of my favorite French dishes). "Poultry and game": Chicken chasseur, Chicken braised in red wine (I like it better as "Coq au vin"). Meats: Here's a variation on a dish I've made for almost 40 years-Burgundy beef stew (Boeuf bourguignon). Great for dinner parties! There are also sections on "Pastry and cakes" and "Desserts."

Great photos, as far as I am concerned. Overall, a delightful French cookbook. I do wish that there were more recipes, but what is here is pretty good. And lots of the recipes are eminently doable.

I picked this up on impulse one day at Borders from their bargain rack. I am sure glad I did! French food is often thought of as fussy and laborious. Here, the authors make everyday French food accessible for everyone. The recipes are not difficult and few are time-consuming, making this a great book to have in your collection for weeknight suppers and dinner parties alike. Most ingredients are familiar items found in most supermarkets, but yes they do include recipes for various organ meats and a few for rabbit, which the thought of eating might make some Americans shudder. I might not want to cook up Bugs Bunny for dinner myself, but I would still highly recommend this book.

It's the best cookbook I have ever purchased. In just a few incredibly easy steps you can prepare foods that ensure your guests bring their own tupperware to sneak any leftovers they can get their hands on (and I'm not exaggerating). Several people have actually tried to "borrow" the book. I keep it well-hidden, needless to say.

Once upon a time I picked up a stack of books at a going-out-of-business sale in a local book shop. I'd thumbed through it and immediately dismissed it as too over-simplified, but with amazing pictures. It was those pictures that made me look at it again. I decided to give it a thorough shot this time and flipped to the back to find a great list of basic sauces, pastry recipes and techniques. The basics is what this book is about to me. Not only that, but some of the most well known french recipes are in there as well. I adore french cooking and the recipes in this book make them accessible to those not so advanced to attempt Lobster Thermidor on the first go round (yes, it's in there!).

I flip through this book and I'm always reinspired by something I passed by the first time. In my experience the recipes are accurate and thought out with enough images and instruction to aid the beginner-intermediate cook. Though short and simple, this is one of my top ten favorite cookbooks of which I have many. Give it a look!

If you're looking for a collection of very basic, introductory, not-too-complicated French dishes, this is it. So far, results are good. It is a heavy soft cover book and the binding is not holding up very well. The front cover came unglued soon after delivery.