"Mme. Bernard has taught generations of French women how to cook simple, homey, economical fare. Here she collects 1,000 of her best recipes, from croque mignon to soupe à l’oignon." ~New York Times,
"Best Culinary Books of 2010"
"Everyone knows someone—a mother, an aunt, or a friend—who owns a copy, either new or in tatters, of a book by this star of home cooking." ~Le Monde
"Françoise Bernard has inspired so many Sunday suppers with my family—my aunts and grandmothers collected her recipes religiously. She has an incredible talent for understanding how you can cook delicious, original, yet simple and often very economical dishes for a real family celebration or for a quick but inspired meal." ~Eric Ripert, Executive Chef/Co-Owner, Le Bernardin
"In the 1960s, Françoise Bernard invented a new way of cooking, simple and free. Bernard returns today with the work of a lifetime, a brick of a book of 1,000 recipes, among her most delicious." ~ParisMatch
"What a great idea to give new life to thismonument of our national cuisine, which is responsible for teaching several generations of women how to bring good food to the family table! . . .An eternal classic, definitely indispensable." ~Elle France
"For generations, French home cooks have turned to Françoise Bernard for simple, straightforward recipes and down-to-earth kitchen wisdom, and now we can too. With this collection, the belovedMadame Bernard shares her vast knowledge of the everyday food of France and, as she has for millions of French cooks, shows us how to feed families and friends easily, economically, and deliciously." ~Dorie Greenspan, author of Baking from My Home to Yours
and Around My French Table
About the Author
is the grande dame
of France's popular cuisine. She began her career more than 50 years ago by creating and publishing thousands of easy, clearly written recipes for housewives. She launched a successful magazine of her recipes and advice, and hosted one of the first cooking shows on French television,
and her first cookbook, Mes Recettes Faciles
, published in 1963 and still in print, has sold more than one million copies. In 1982, she published Les Recettes Faciles de Patisserie
is a contributing editor at Food & Wine
and has written for the New York Times, the Wall Street Journal,
and Fine Cooking.