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La Cuisine: Everyday French Home Cooking Hardcover – October 19, 2010

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Hardcover, October 19, 2010
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Product Details

  • Hardcover: 648 pages
  • Publisher: Rizzoli (October 19, 2010)
  • Language: English
  • ISBN-10: 0847835014
  • ISBN-13: 978-0847835010
  • Product Dimensions: 10.2 x 7.1 x 2.4 inches
  • Shipping Weight: 3.7 pounds (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #880,884 in Books (See Top 100 in Books)

Editorial Reviews


"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

Françoise Bernard 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.

Jane Sigal is a contributing editor at Food & Wine and has written for the New York Times, the Wall Street Journal, and Fine Cooking.

Customer Reviews

3.7 out of 5 stars
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Most Helpful Customer Reviews

19 of 19 people found the following review helpful By Catherine S. Bailey on March 28, 2011
Format: Hardcover
I was looking for a cookbook on "cuisine ordinaire" -- one that would show me how the French population cook for themselves on a daily basis -- homey recipes that would be easily prepared on a weeknight and have the great flavors that French cuisine is know for. Unfortunately, "La Cuisine" disappoints. One of the problems with comprehensive cookbooks with recipes numbering in the thousands is that the quality of the recipes invariably becomes uneven, probably due to lack of individually testing each recipe. "La Cuisine" has been called the "Joy of Cooking" of French food, and the comparison is apt. Both books suffer from a lack of consist quality -- a few recipes are home runs, while an alarming number get my dreaded X -- "do not make this again." It's true, the recipes have been simplified, but many suffer from over simplification, e.g. substituting water for stock, with a resulting insipid flavor to the dish. Or lacking a simple addition such as a bit of fat (butter, sour cream, creme fraiche) that would provide a much -needed enrichment without loading it down with excess fat. The dishes are simple and mostly easy to prepare, that is true; but too many are bland and tasteless. Do I really need a recipe to tell me to boil cauliflower in water? (Which results in water-logged vegetables -- steaming is much better.) Save your money on this one and look elsewhere.
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16 of 17 people found the following review helpful By Daniel Byrd on December 23, 2010
Format: Hardcover
Francoise Bernard started writing simple recipes and testing products in France in the 1950s. Her twenty plus cookbook recipes are very simple, very delicious French home cooking. Very simple. A lot of the recipes have less than around eight ingredients. This new book is a collection of the best recipes of the last fifty plus years. Think of it as, maybe, a French Joy Of Cooking. A lot less complicated than Mastering The Art Of French Cooking by Julia Child and Simone Beck.
One word of warning, even though the recipes are simple, be sure to read the introduction. They explain that when it says butter, they mean unsalted butter, when the recipe simply says vinegar, they mean red wine vinegar, ect...seasoning is implied that you season to your taste. Basiciy the author's recipes are simple, but think you know how to cook a little.
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3 of 3 people found the following review helpful By Sylvia Jorrín on January 2, 2012
Format: Hardcover Verified Purchase
This book was a gift for my daughter who has books by Elizabeth David, Julia Child, the Cuisine of the Rose/Sun books, Pomiane, and a myriad of other French cook books of all levels. This one seemed over simplified and sometimes very dull. There were a few recipes that were too silly almost, such as store bought vanilla ice cream with (a recipe for) chocolate sauce. Putting a recipe for chocolate sauce is terrific but make the store bought ice cream a suggestion for the sauce not part of the recipe.
The book seemed as though, over time the recipes just got more and more diluted and dummied down by adjustments made to them. It does not have the interesting recipes that are generally easy and "real cooking" that say, Elizabeth David, "Clementine in the Kitchen" by Phineas Beck, Pomiane, or Richard Olney offer.
Even if there are a few good recipes (we stopped looking when the weak points of the book started to outshine any strong points) it is not really worth having a mostly mediocre (and fat!) book take up valuable real estate on one's cook book shelves!
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