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La Cuisine: Everyday French Home Cooking Hardcover – October 19, 2010
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"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
Jane Sigal is a contributing editor at Food & Wine and has written for the New York Times, the Wall Street Journal, and Fine Cooking.
More About the Author
I lived in France for twelve years--and earned a Grand Diplôme at L'Ecole de Cuisine La Varenne. As often as I can, I return to write about the Paris food scene and top French chefs, including Joël Robuchon, Michel Bras, Pierre Gagnaire, Jean-Georges Vongerichten and Yves Camdeborde.
I must be especially voluble about cheese, because in 2002 I was inducted into the master cheesemongers guild in France, the Confrérie de Saint-Uguzon. (Their medieval-looking medal, decorated with a cow, a sheep, a goat and a shepherd, is as heavy as a cowbell.)
I am a contributing writer at Food & Wine, where I was previously a senior food editor for nine years. I've also written for The New York Times, and my work has appeared in Saveur, the Wall Street Journal, Time Out New York, Everyday with Rachael Ray, Wine & Spirits, Fine Cooking, Australian Gourmet Traveller, The Statesman (Calcutta) and other publications.
Before working in magazines, I was an editor in the cooking & gardening division of Macmillan USA. I am also the author of Backroad Bistros, Farmhouse Fare (Doubleday, 1994) and Normandy Gastronomique (Abbeville Press, 1993)--there's even a French edition. I developed the recipes for Hungry for France (Rizzoli, 2014), several of which are included in Best of the Best: The Best Recipes from the 25 Best Cookbooks of the Year ( Time Inc Books, 2015). I am a co-author of A Table at Le Cirque (Rizzoli, 2012)--and with Wallsée chef Kurt Glutenbrunner, of Neue Cuisine (Rizzoli, 2011). My translation of La Cuisine: Everyday French Home Cooking (Rizzoli) by Francoise Bernard was published in October 2010.
I have appeared on French television and on CNN to chat about cooking school vacations in France. I was a panelist at the International Association of Cooking Professionals annual conference in Santa Fe, New Mexico. New York University department of food studies invited me to talk about getting published (being an expert on something helps). I have been a judge too, reviewing exams at the French Culinary Institute and selecting winners at the Slow Food American artisanal cheese contest and at the Turks & Caicos Conch Festival. I traveled across the United States, scouting for Food & Wine's annual Best New Chefs. (Sometimes I am the one being judged, for instance, as a member of the Bird Brains journalist team at D'Artagnan Duckathlon VI.) I have also taught Food Writing Boot Camp for mediabistro.com.
My latest project, Bistronomy: Recipes from the Best New Paris Bistros, was released in September (Rizzoli, 2015).
Top Customer Reviews
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.
Many of the dishes are so amazingly easy and with a few ingredients. Very much like a great deal of French cuisine.
This is a translation of French recipes into English. The measurements are presented in cups, tablespoons & other American friendly forms. This cookbook does NOT Americanize the dishes. Personally, I think that is one of its greatest strengths. I bought this book to prepare French dishes at home in America and not turn steak tartare & frites into a hamburger & fries!
Most Recent Customer Reviews
Had previously borrowed this book from a public library and was very impressed with the recipes. They are simple, tasty and foolproof.Published on February 10, 2014 by joy lauraine curtis
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... Read morePublished on January 2, 2012 by Sylvia Jorrín