- File Size: 3734 KB
- Print Length: 98 pages
- Publisher: Carpenter Hill Publishing (March 10, 2012)
- Publication Date: March 10, 2012
- Sold by: Amazon Digital Services LLC
- Language: English
- ASIN: B007ROQFZG
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Not Enabled
- Amazon Best Sellers Rank: #324,057 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
|Print List Price:||$19.99|
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Hidden in Paris -- The Cookbook Kindle Edition
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|Length: 98 pages||Word Wise: Enabled||Enhanced Typesetting: Enabled|
|Page Flip: Enabled||
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Top customer reviews
Corrine gained my approval the very second she wrote: "Since, like yourself, I have things to do, places to go, children to raise, and I'm not in the business of cooking, I favor one pot dishes; recipes prepared in fifteen minutes that I can walk away from and come back to find ready to serve an hour later. I want comfort and nutrition for the least amount of time and an even smaller amount of dirty dishes." We share a very similar food philosophy.
The recipe selection is small, just 19 recipes, but well chosen. Most of them Grandma will have to cut in half, but her Soufflé au Fromage is already just half of Grandma's. Since I live in Vermont, the fromage of choice is Vermont Cheddar, the sharper the better, and it makes a dynamite souffle. Corrine has also convinced me to give Salad Niçoise a try. Julia's version, with everything drenched in vinaigrette separately, has somehow just always been a huge turn-off.
You'll find a very nicely done Table of Contents that interfaces correctly with the Kindle Navigation Menus along with a few extras - a synopsis of the book (now on Grandma's Wish List), a link to Corrine's blog and more.
Kudos, Corrine, for a very well done book. How much are tickets to Paris?
I'm old enough to remember watching Julia Child on "The French Chef" on PBS in the 1960s, and I think that's where my love of cooking originated. Hidden in Paris, with its excerpts from the novel, savory recipes, and commentary, just reignited my interest in cooking good food. And how could you not love a cookbook with directions that include gems like "Taste. Moan with pleasure." and "Don't let the light as air appearance trick you into thinking it will also be light on the thighs."
The recipes include a marvelous assortment of meatless dishes; beef, chicken, lamb, and pork; fish and seafood; and desserts. Of course, the classic Coq au vin is included, plus about twenty other great looking dishes. Cooking directions are straightforward and clear, and ingredients are used that are generally available to American cooks.
Special compliments to the author for the gorgeous photography of the finished dishes. Food photography is an art and a science, and Ms. Gantz has clearly mastered it.
I'm ready to start cooking. I'll probably start with one of the simplest recipes, maybe the Croque Monsieur, classic French comfort food that's "much more than a grilled cheese sandwich."
The book is billed as one that contains mostly "simple to execute" recipes. I'm fairly certain there will be many readers who disagree with that assessment. I would like to say that the book is mistake free, but unfortunately, I can't. What the book really is is a great sales tool to promote the novel; and as such, it may have inspired me to purchase said book.
I am going to give the Coq au Vin recipe a try tonight, as I just happen to be thawing chicken for dinner. I give this one 3 3/4 stars. I feel that many of the recipes here will be perused but not used because of ingredients which might not be on hand or the semi-complicated nature of the recipes themselves.
Everything about this book is too brief, although approaching it as a somewhat charming travel book penned by a great Paris enthusiast may translate into entertaining reading for some. As a cookery book though, Hidden in Paris -- The Cookbook seems underambitious, hence nigh useless as such, at least for my purpose.
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