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Everyday French Cooking Hardcover – September 15, 2001

5.0 out of 5 stars 1 customer review

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Editorial Reviews

Amazon.com Review

Christian Constant is among France's most acclaimed chefs. His Parisian bistro deluxe, Le Violon d'Igres, has earned him Michelin guide plaudits and raves for its sophisticated yet earthy cuisine. Everyday French Cooking, Constant's first American cookbook, celebrates the bold stylishness of his cooking, providing more than 80 recipes for the likes of Cream of Lentil Soup Garnished with Bacon, Croutons, and Chives; Veal Fricassee with Basil; and Crumb-Topped Sea Bass with Sautéed Pears, Lemon Zest, and Baby Spinach Salad. Though a good percentage of the mouthwatering dishes are simple in approach, preparation for all requires attention and time that might belie their "everyday" usefulness. Cooks willing to take the plunge, however, will reward themselves with skill-expanding workouts that delight those they feed.

The book's chapters, which cover appetizers through desserts, are a concise distillation of Constant's art. It's hard to imagine a dinner party that wouldn't benefit from Vegetable Tempura with Soy-Flavored Tartar Sauce or Herb-Crusted Leg of Lamb on White Beans. If Constant likes his foie gras--Carpaccio of Marinated Duck Foie Gras is one of six recipes devoted to that extraordinary (and costly) specialty--he also dotes on homier fare, such as Endive Gratin with Ham and Roasted Baby Scallops with Chive Butter. Similarly, a chapter on one-dish meals presents Grandma's Red-Wine Daub of Beef and French Shepherd's Pie. Sweets, including Lemon Meringue Tart and the astounding Rich Layered Chocolate Tart (chocolate pastry with chocolate sponge, filling, and icing), peak deliciously for themselves. --Arthur Boehm

About the Author

Christian Constant, a native of Montauban in France's southwest, is a celebrated chef and owner of the Paris bistro, Le Violon d'Ingres. Previously, he was the chef at the elite Hotel Crillon, where he gained a reputation for sublime, classic French cuisine that was, as one critic noted, "perfection at every level." This is his first cookbook published in the United States. Linda Dannenberg is the award-winning author of II books exploring French food, lifestyle, and design. Her most recent cookbook is Fresh Herb Cooking (Stewart, Tabori & Chang).
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Product Details

  • Hardcover: 144 pages
  • Publisher: Stewart, Tabori and Chang; 1st edition (September 15, 2001)
  • Language: English
  • ISBN-10: 1584791187
  • ISBN-13: 978-1584791188
  • Product Dimensions: 7.2 x 1 x 10 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #685,359 in Books (See Top 100 in Books)

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We ate at Les Cocottes in Paris and as a result bought the book... and then I bought cocotte cast iron cookware. We're hooked!
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