- Hardcover: 288 pages
- Publisher: Chronicle Books; First Edition edition (February 5, 2013)
- Language: English
- ISBN-10: 1452113432
- ISBN-13: 978-1452113432
- Product Dimensions: 8 x 1.2 x 10 inches
- Shipping Weight: 2.3 pounds (View shipping rates and policies)
- Average Customer Review: 275 customer reviews
- Amazon Best Sellers Rank: #5,937 in Books (See Top 100 in Books)
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The Little Paris Kitchen: 120 Simple But Classic French Recipes Hardcover – February 5, 2013
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Featured Recipe from The Little Paris Kitchen: Canard à l’Orangina (Duck with fizzy orange)
Serves 4 as a main
When I was invited to a dinner hosted by Chef Jean-François Piège, he described how his previous elaborate style of cooking at the Hôtel de Crillon had evolved into something a lot more simple and homely at his current restaurant in the Hôtel Thoumieux. He told an amusing story of how his wife wanted duck à l’orange for Sunday supper and all he could find at his local corner shop was Orangina, so he used it to make a sauce for the duck. I’m not sure exactly how he made his canard à l’Orangina, but here’s my version. A simple watercress or wild arugula salad works well with this dish.
For the Marinade:
- finely grated zest and juice of 1 orange
- 1 tbsp olive oil
- ½ tsp ground cumin
- 1 tsp salt
To Make the Marinade
Mix together the orange zest and juice with the olive oil, cumin, and salt.
- 4 duck legs
- 7 tbsp orange soda
- 2 tbsp Cointreau
- a pinch of salt
- 1 tsp red wine vinegar
- 4 oranges, cut into segments
Rub the marinade over the duck legs and leave to marinate for a minimum of an hour (or in the fridge overnight).
Preheat the oven to 325°F. Put the duck legs with the marinade into a roasting pan and cook for 1 hour or until tender. Halfway through cooking, baste the duck with some of the pan juices.
Fifteen minutes before serving, pour the orange soda and Cointreau into a large frying pan, place on a high heat, and simmer until reduced by half. Stir in the salt and vinegar before adding the orange segments. Simmer for another 5 minutes.
Serve the duck legs hot, with the orange segments and sauce.
Preparation time: 20 minutes
Resting time: 1 hour–overnight
Cooking time: 1 hour
"This cookbook offers plenty of visual inspiration for Francophiles who like rustic, honest foods. Already popular abroad, it's a nice introduction to French home cooking." - Library Journal
'The 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it.' - New York Times
'Rachel is an inventive chef ... who runs [supperclubs] to show off her immense culinary skill' - Huffington Post
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Buy a digital scale for the dessert recipes in the UK edition. I own both the US and UK editions and the original version is much better. The recipes turn out much better when the ingredients are measured by weight rather than volume.
The recipes take relatively short prep & cooking time, other than a stew’s cook time which ranges around
1 1/2 - 2 hrs to 8hrs or stocks that take considerably more time. There are French basics - stocks, sauces, pastry creams along with weight and oven temperature conversion charts.
Now to the recipes. Don’t feel intimidated to the idea of French Cooking. Rachel explains in detail how to make classic French dishes and takes you on her culinary journey. There are dishes I would’ve never thought I would like “Salade de Figues et Foies de Volailles” - Fig & Chicken Liver Salad. I really don’t like liver of any kind, however the sweetness of the figs along with a thinly sliced red onion & thyme which is sautéed and a few other ingredients pare well with the quickly cooked chicken livers. The Spring Lamb Stew is a beautiful Dish as well. Her pastries are insane. And I mean that in a good way. Savory and sweet - just mouth watering.
There are also many vegetarian dishes in this cookbook. I say vegetarian, but definitely not vegan because, after all, the French use cream and butter as a staple ingredient in many dishes. Potato and Pear Galette with Roquefort, Cheese Soufflé, Onion Crème Brûlée, Wild Mushroom Terrine are just a few that are excellent.
Any book from Rachel Khoo is a treasure. I highly recommend.
Sometimes the author adds her own touches to traditional dishes and
I am not sure it makes them any better, but at least she tries
to be original and creative, All qualities of an innovative cook.
You can tell the author loves French Food and cooking in her little
Paris kitchen, Her enthusiasm is endearing, I enjoyed it.