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Arranged by courses or food types, from hors d'oeuvres through desserts, the book presents 125 authentic regional recipes. In addition to the above-mentioned dishes, readers will find recipes for other beloved standards, such as soupe a l'oignon gratinée, confit de canard, and soufflé au chocolat; they'll also discover superb less-familiar dishes including cotriade (Breton seafood in broth), volaille fermière au vinaigre (farmhouse vinegar chicken from Alsace) and épaule d'agneau à la Catalane (Catalan-style shoulder of lamb). A chapter devoted to foie gras, frogs' legs, snails, and truffles is a particular pleasure, and will inspire readers to produce (with a cooperative pocketbook) such delights as seared foie gras with green grapes. With informative sidebars that place the dishes in context and more than 400 color photos, the book is a complete evocation of its rich subject as well as a working kitchen companion. --Arthur Boehm
Merits an additional star but we had the Italian one to go by and the French one does not disappoint.Published 11 months ago by querious
Now this is the perfect cookbook to teach yourself French cuisine and get a little education at the same time. Used while I was in France eating these same dishes. Read morePublished 13 months ago by ANNK
Very challenging recipes for a beginner/intermediate cook. Not a good idea for anything but a weekend meal. Excellent taste though!Published 18 months ago by Guy Miller
I have gone through the entire book and flagged it with post-it flags. It has met with all of my expectations. The seller was completely honest about the condition of the book. Read morePublished 18 months ago by Wendy L. Stewart
This book was on my kitchen counter, referred to almost daily for recipes and techniques. It sustained significant water damage
during a kitchen accident. Read more
There is a small rip on the very first page! The back of book is also ripping from the spine on the inside and the spine is very loose. There was no dust cover. Read morePublished on May 7, 2013 by Andrew S.