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Saveur Cooks Authentic French: Rediscovering the Recipes, Traditions, and Flavors of the World's Greatest Cuisine Hardcover – October 1, 1999


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Product Details

  • Series: Saveur Cooks
  • Hardcover: 320 pages
  • Publisher: Chronicle Books; First Edition edition (October 1, 1999)
  • Language: English
  • ISBN-10: 0811825647
  • ISBN-13: 978-0811825641
  • Product Dimensions: 10 x 10.3 x 1.2 inches
  • Shipping Weight: 4.1 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #430,340 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Culinary fads come and go, but the classic dishes of French cooking are, with any luck, forever. From coq au vin and bouillabaisse to cassoulet and boeuf Bourguignonne, these wonderful plates form the backbone of a great cuisine--perhaps the world's greatest. Saveur Cooks Authentic French, compiled by the editors of the eponymous food magazine, offers vivid testament, in words and pictures, to this huge achievement and the traditions that define it. Even cooks who think they've seen enough of these recipes will welcome the Saveur collection, which provides particularly good examples. Those just beginning to discover French cooking will want the book for its approachable, well-edited selection.

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

Review

Stylish, knowledgeable, chatty... full of gorgeous, you-are-there photographs. The same infectious energy that runs through the magazine....The voice of authenticity. The New York Times

Once you pick up Saveur Cooks Authentic American, you can't put it down....Riveting. San Francisco Examiner Magazine


More About the Author

Colman Andrews' first cookbook, "Catalan Cuisine", originally published in 1988, was recently named one of the "50 Best Cookbooks of All Time" by the Observer Food Monthly; his most recent one, "The Country Cooking of Ireland", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year, then went on to win the 2011 Best International Cookbook prize from the International Association of Cooking Professionals. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet, serving in that capacity until its untimely demise. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited "Traveling in Style", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and six of his own books on food: "Everything on the Table"; "Flavors of the Riviera"; "Catalan Cuisine" (which introduced the now-trendy cooking of Spain's Catalonia region to America); "The Country Cooking of Ireland"; "Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food" (a biography of Catalan superchef Ferran Adrià, also available in Spanish, French, and Italian translations); and "The Country Cooking of Italy". His next book, "The Taste of America", will be published in the fall of 2013. Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com), and has recently completed writing the first-ever Spanish Culinary curriculum, in partnership with José Andrés, for New York's International Culinary Center. In 2012, Andrews was awarded the Creu de Sant Jordi, the highest civil honor granted by the government of Catalonia, in recognition of his services in popularizing Catalan cuisine around the world.

Customer Reviews

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It takes a dish and makes it more than just ingredients.
Audrey H
Also, I was happy to find that not everything in the cookbook was just a rehash from the magazine -- there was some genuinely new information in the book.
Lissy Friedman
Aside from the easy to follow and tasty recipes the book is filled with interesting photos and narratives.
Stephen Whalen

Most Helpful Customer Reviews

24 of 25 people found the following review helpful By Lissy Friedman on January 21, 2000
Format: Hardcover
I love this book on many levels. The pictures are gorgeous to look at; the recipes make me weak with hunger; the pages are printed on thick paper that feels sumptuous for the relatively low price of the book; and the overall effect of the book is to transport me to a fantasy French life I'm living in my imagination. I appreciated the emphasis on traditional French recipes, as well as the abundant information about the origin of these recipes and the customs of traditional French life. Saveur, as a magazine, is always encyclopedic in its scope, and I was glad to see that this method was applied to the cookbook. Also, I was happy to find that not everything in the cookbook was just a rehash from the magazine -- there was some genuinely new information in the book. I got a really thorough understanding of the way certain regions of France approach the preparation of food, and was able to compare and contrast them based on their use of different ingredients and cooking methods. I hope this book gets the praise that Saveur Cooks Authentic American received.
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9 of 9 people found the following review helpful By Simon Cowie on March 3, 2001
Format: Hardcover
Saveur is the best cooking magazine, and it has a primary focus on French cooking. This book reflects that, and an introduction that favors French over "silly fusion cooking" definitely has my vote. Most of the recipes are quite involved; some common, some quite unusual, all a treat to eyes nose and tongue. I have a lot of French cookbooks and this is compliments rather than duplicates.
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15 of 17 people found the following review helpful By Stephanie Manley VINE VOICE on August 5, 2000
Format: Hardcover
Saveur Cooks Authentic French is a great book on french cooking. The book has many photos and info behind the recipes. Often French cooking may seem a bit more exotic than our normal every day recipes, but this book writes on a level that is easy to understand. The French Onion soup in this book is heavenly. Its so good, I will eat only my own. Recipes range from rather simple to a bit more complex. Recipes are well written, easy to follow, and turn out well.
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5 of 5 people found the following review helpful By Audrey H on June 28, 2002
Format: Hardcover Verified Purchase
Everything about this book is delicious! From the stories, to the photographs and art direction, to the quality of stock on which it's printed, to finally the recipes. I couldn't get enough of it. It takes a dish and makes it more than just ingredients. You learn about people and places and events that are also a part of the recipe. It's so much more than just a cookbook.
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7 of 8 people found the following review helpful By Wade A. Lavery on January 7, 2002
Format: Hardcover
I have "worked" to identify in the book and bring forth three receipes with complete detail without alterations to the table. I have had unconditional success with my Family, my most honest critics!
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6 of 8 people found the following review helpful By A Customer on March 12, 2000
Format: Hardcover
Fabulous book! Truly one of the most readable cookbooks ever (and I have several!) Not just a coffee table picture book. Useable. Enjoyable. It's a region-by-region history/travel/recipes book that you have trouble putting down, yet can't wait to use.
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8 of 11 people found the following review helpful By Stephen Whalen on May 17, 2000
Format: Hardcover
Aside from the easy to follow and tasty recipes the book is filled with interesting photos and narratives.I've prepared several dishes following these recipes and all were delicious. One in particular, the Daube de Bouef was one of the best tasting meals I've had.
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1 of 1 people found the following review helpful By Bohemian Bon Vivant on November 1, 2012
Format: Hardcover Verified Purchase
I hesitated to order this for a long, long time, telling myself "You don't need ANOTHER cookbook on French food, you need to start cooking more from the ones you already have."

Well I broke down when I saw a LIKE NEW copy for a very nice price.

When the book arrived I was thrilled. It looked brand new and was an absolute pleasure to page through it, and I noticed it struck a nice balance between authenticity and getting overly detailed (like Mastering the Art of French Cooking is by now [though for its time this was necessary]).

One after the other, all the classic dishes seem to be here. Awesome. But what takes this further is you're not just mindlessly following the recipe, you're learning a little about the dish, the area, and times along the way (like the French grandmother who uses a little potato starch in her vinaigrette to keep it from separating).

This is one of the few books (and I buy cookbooks like a junkie getting his next fix) where the book actually exceeded my expectations, and where I found myself putting Post Its on one page after another and looking forward to trying the recipes and filling in the holes in my French repertoire.

I highly recommend this book.
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