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

3.7 out of 5 stars 6 customer reviews

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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.

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Product Details

  • Hardcover: 648 pages
  • Publisher: Rizzoli; 1st edition (October 19, 2010)
  • Language: English
  • ISBN-10: 0847835014
  • ISBN-13: 978-0847835010
  • Product Dimensions: 7.4 x 2.3 x 10.3 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: #1,357,251 in Books (See Top 100 in Books)

More About the Author

(Last name rhymes with wiggle.) I am a journalist, author, editor, recipe developer, translator and teacher. I am a forager of sorts, a hunter of stories on everything from food, wine and restaurants to kitchens, travel and health.

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).

Customer Reviews

Top Customer Reviews

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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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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Format: Hardcover
I am quite pleased with this cookbook. Each recipe begins with the English & French name. The next line clearly outlines the how easy or difficult it is to prepare along with how expensive. It also outlines approximate preparation times and how many are served. The servings are accurate French servings and are generally smaller than most Americans will expect.
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!
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