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The French Chef Cookbook
by Julia ChildThe beloved icon and author of best-selling classic Mastering the Art of French Cooking presents an array of delectable French recipes that first made her a household name. Originally debuted on her first public television show, here are 119 traditional French recipes, tested and perfected for home cooks to enjoy—from Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts. America&’s first lady of food continues to profoundly shaped the way we cook, the way we eat, and the way we see food.
The French Chef in America: Julia Child's Second Act
by Alex Prud'HommeThe enchanting story of Julia Child's years as TV personality and beloved cookbook author--a sequel in spirit to My Life in France--by her great-nephew Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, The French Chef in America uncovers Julia Child beyond her "French chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.
The French Chef in America: Julia Child's Second Act
by Alex Prud'HommeThe enchanting story of Julia Child's years as TV personality and beloved cookbook author--a sequel in spirit to My Life in France--by her great-nephew Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, The French Chef in America uncovers Julia Child beyond her "French chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.
French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen
by Richard GrausmanClassic French food is hotter than ever. But one thing hasn’t changed—few of us have the time, the patience, the technique, or the cream and butter allowance to tackle the classics as presented by Julia Child’s Mastering the Art of French Cooking. The good news is—we don’t need to. For the past 40 years Richard Grausman, America’s premier culinary teacher, has been training American chefs in a simpler, better way of French cooking, and in French Classics Made Easy—a refreshed and updated edition of his original collection, At Home with the French Classics—he shares all of his extraordinary innovations and techniques. Golden soufflés in ten minutes. A light and luscious chocolate mousse that can be made as a cake, a chocolate roll, soufflé, or pudding. Plus Cassoulet, Boeuf Bourguignon, Coq au Vin, Bouillabaisse, Poached Salmon with Beurre Blanc—in all, 250 impeccably clear, step-by-step recipes in range of anyone who knows how to boil water or dice an onion. When a step isn’t critical, Grausman eliminates it. If something can be done in advance, he does it. Plus he’s cut the amount of butter, cream, egg yolks, salt, and sugar; the result is health-conscious recipes that don’t compromise the essential nature of the dish. Techniques are illustrated throughout in line drawings. It’s the grandness of French cuisine, made accessible for both entertaining and everyday meals.
French Comfort Food
by Hillary DavisThe cooking instructor and author of Cuisine Niçoise shares traditional French comfort food recipes from French Onion Soup to Burgundy Beef Fondue. While France is famous for its haute cuisine, the French also take pride in the culinary traditions of their regional heritage—the timeless dishes that remind them of home. In French Comfort Food, Hillary Davis collects cherished recipes from friends she made while living in France, with added tips and information from her hundreds of well-worn French cookbooks. Here are family recipes handed down through generations as well as modern remakes of classic favorites. There are recipes for family meals and dinners with friends. You&’ll also find fondues and souffles, soups and stews, brunches, breakfasts, and desserts. Drawn from Normandy, Alsace, the Alps, and elsewhere across the country, these recipes will inspire you to bring the home-cooked flavors of France to your own kitchen.
The French Cook: Sauces (French Cook Ser.)
by Holly HerrickThe second book in The French Cook series, following The French Cook: Sauces, classically French trained author Holly Herrick dips into the marvelously versatile world of choux pastry, or pâte à choux. The buttery, nutty, even-flavor of this dough invites myriad flavors, in both sweet and savory categories and in many shapes - cream puffs, éclairs, rings, and more.Whether it be a savory petit éclair filled with an avocado mousse layered with bacon and tomatoes, choux "gnocchi" with a buttered herb sauce, three cheese gougères with black pepper, a sweet Dreamsicle orange cream puff with a dark chocolate sauce, a salted caramel macadamia ice cream filled profiterole with a warm caramel sauce, an Almond Joy cream puff, or a hot-from-the-fryer beignet with a cool, fresh raspberry sauce, taste delights are found all along the way. Holly also provides tips and recipes for assembling classic cream puff cakes such as the croquembouche and Gâteau St. Honoré. Holly dedicates the front of the book to the art of demystifying the "puff," making choux pastry an easy and accessible medium for every cook, novice, professional or anyone in-between. There is a chapter on sweet sauces to go along with the sweet cream puffs and éclairs and expert tips on piping, baking and garnishing these uniquely French delights.Holly Herrick is a graduate of Boston College and studied at Le Cordon Bleu, where she earned Le Grande Diplome in Cuisine and Pastry. A long-time restaurant critic for the Charleston Post and Courier and a multi-awarded food writer, Holly is the author of The French Cook-Sauces, Tart Love, Southern Farmers Market Cookbook, Food Lovers&’ Guide to Charleston and Savannah, and The Charleston Chef's Table. She lives in Charleston, South Carolina.
The French Cook: Soups And Stews (French Cook Ser.)
by Holly HerrickFrom the award-winning food writer and author of Mashed, a step-by-step, French cooking class on sauces with an array of recipes to create. This is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes. Here Holly Herrick creates a French cooking course all about sauces, filled with beautiful how-to photography and step-by-step techniques that will have you making sauces like a pro. The book focuses on the five mother sauces of French cuisine: béchamel, veloutés, hollandaise, espagnol and brown sauces, and les sauces tomates. In addition, Herrick devotes chapters to fonds, or stocks, the base of so many sauces, and mayonnaises, a simple, versatile sauce so widely used in classical French cuisine. In addition to the sauces, the book integrates main course ingredients, such as steak or roasted chicken, something more than to be dressed with a sauce, but also something that helped to shape the sauce itself. With myriad variations and derivatives on each basic sauce, this book can transform your next meal into a veritable French feast.&“A balanced selection of recipes for sauce spinoffs and the entrees they are intended for. Standouts include a richer, simpler alternative to bouillabaisse (Lobster Tail, Littleneck Clams and Sea Scallops With a Saffron, Chive, and Butter Béchamel Sauce). Also notable is Veal and Pork Meatballs in a Velouté Sauce, in which herbes de Provence, Dijon mustard and chopped shallots combine to produce what might be described as Swedish Meatballs on Steroids.&”—Wall Street Journal
The French Cook: Soups And Stews (French Cook Ser.)
by Holly HerrickFrom the award-winning food writer and author of Tart Love, a step-by-step, French cooking class on soups & stews with plenty of recipes to try. Holly Herrick loves France and French cooking. And in this cookbook—her third in The French Cook series—she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique. Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommés in ensuing chapters, each one as delicious as the next. Similar to sauces (Herrick also penned The French Cook: Sauces), soups are the ideal conduit for creating maximum texture and flavor. Only, with soups and stews, the cooking canvas is much broader and there is a precise yet playful emphasis on presentation and garnishes. Whether a sumptuous French Onion Soup topped with croutons and bubbling Gruyere, or a riff on a classic sauce in the creamy, velvety Soup Soubise topped with fried shallots, all you need to know about making perfect French soups is neatly tucked between 128 beautiful pages.
The French Cook: Souffles (The\french Cook Ser.)
by Greg PatentThe James Beard Award-winning author and baker shares the secret to baking perfectly airy and light soufflés with technique tips and a variety of recipes. One of the most decadent dishes in French cuisine, soufflés are also famously intimidating for the home cook. In this comprehensive soufflé cookbook, consummate baker Greg Patent takes readers from soufflé basics—such as a lesson on beating egg whites, and a review of sauce bases—to creating a wide array of soufflés: hot and cold, savory and sweet, molded and unmolded, as well as specialty show-off dishes, all following basic French culinary techniques. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese soufflés. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Grand Marnier Soufflé, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond and Praline Soufflé Floating Islands
French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian
by François de MélogueFrom Paris direct to your table—the complete French cookbook for beginnersThe French may not have invented cooking, but they certainly have perfected the art of eating well. In this definitive French cookbook that's perfect for beginners, you'll discover how to make the timeless, tasty cuisine served up at French dinner tables and in beloved bistros and brasseries.Author François de Mélogue breaks down classic French cookbook dishes like Duck Confit with Crispy Potatoes, Bouillabaisse, and Coq au Vin into easy-to-follow steps perfect for the newcomer. Along the way, you'll learn how to put together a cheese board any Parisian would be proud of, fry the perfect pommes frites, and pair food and wine like a pro. Let's get cooking the French way! Bon appetit!This essential French cookbook for beginners includes:Classic flavors—Discover more than 75 recipes you'll love, from Steak Tartare to Tarte Tatin.A taste of Paris—Learn to shop like a Parisian and how to prepare 4 classic cocktails from the City of Light.Essential extras—Beyond French cookbook recipes, you'll find 12 tips for souffle success, expert advice on how to make a pan sauce, and a guide to French wines.Classic Parisian cooking comes home in this French cookbook for beginners.
French Country Cooking: Authentic Recipes from Every Region: 180 delicious recipes from the foundations of French gastronomy
by Francoise BrangetHere are 180 recipes of traditional French appetizers, entrees, and desserts that members of the French National Assembly, representing the myriad regions of their native country, have decided to share with the world. From a challenging slow-cooked hare recipe that predates the French Revolution to the simplest bread, The Cuisine of the French Republic is both wittily political and warmly personal. It comes with fascinating legends of La France profonde, historical information, and a great deal of Gallic charm. None of the recipes are chic, trendy, minimalist, or Nouvelle Cuisine. Here is the real thing. The diversity and originality of these recipes are representative of France’s rich culinary heritage. The Cuisine of the French Republic offers a unique chance of entering La France profonde that no, or few tourists ever penetrate. This comprehensive cultural and gastronomic insider view into private kitchens, farms, replete with ancestral recipes passed on through generations will enchant the armchair traveler as well as inspire to visit the many different regions of France—a country so rich, with many cuisines. “Cooking is our soul,” Branget says, “but political life, politics intrude. These recipes are testimony to our small pleasures, our contribution to history. ”
French Country Cooking
by Elizabeth DavidFrench Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France.'Her books are stunningly well written ... full of history and anecdote' ObserverShowing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere.Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
French Country Cooking: Meals and Moments from a Village in the Vineyards
by Mimi ThorissonA captivating journey to off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village "Francophiles and armchair travelers who loved Dorie Greenspan's Around My French Table and David Lebovitz's My Paris Kitchen will gladly add this classic title to their collections."--Library Journal, starred review Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi's husband, Oddur Thorisson, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.From the Hardcover edition.
French Country Cooking: Meals and Moments from a Village in the Vineyards
by Mimi ThorissonA captivating journey to off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village "Francophiles and armchair travelers who loved Dorie Greenspan's Around My French Table and David Lebovitz's My Paris Kitchen will gladly add this classic title to their collections."--Library Journal, starred review Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi's husband, Oddur Thorisson, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.From the Hardcover edition.
French Countryside Cooking: Inspirational dishes from the forests, fields and shores of France
by Daniel GalmicheDaniel Galmiche, a Michelin-starred chef and author of the French Brasserie Cookbook shows how to make authentic French dishes, using the ingredients found in the rural parts of the country, from orchard to meadow, river to seashore, in sustainable and stunningly inventive ways.Multiple-Michelin-starred Daniel Galmiche presents a fresh approach to French cooking. Taking inspiration and ingredients from meadow and orchard, from field to forest, and from river to sea, each recipe takes authentic French rural classics and elevates them to sophisticated dishes, full of flavour and easy to create at home.French cooking centres around one maxim: start with quality ingredients, and the resulting flavour and freshness of the dish will shine. Daniel shows how to showcase the humblest of ingredients, with tips on how to source them sustainably and seasonally. Starters, mains, sides and desserts are organised by the origin of their key ingredient. From the orchard, spice a peach to make a mouth-watering accompaniment to duck. From the farmyard, make use of a chicken carcass to create a beautifully clear and nourishing broth. Or from the sea, home-smoke cod fillets with fennel-infused smoke and serve with a warm bean salad.With short ingredients lists and straightforward guidance on how to perfect chef-level techniques such as dehydrating and sous-vide without the fancy equipment, this book will allow you to master innovative French cuisine – and reduce food waste – with simplicity.
French Desserts
by Hillary DavisThe author of French Comfort Food shares her love of sinfully sweet desserts with recipes drawn from across France&’s regional culinary traditions. In French Desserts, Hillary Davis celebrates her favorite French sweets and treats, featuring specialties from Gascony, Alsace, the Ardennes, and beyond. Focusing on the homey comfort food that French people make in their own kitchens, the book includes both recipes for quick fixes and those with longer preparation times. You will find cakes, cookies, tarts, candies, verrines, puff pastries, waffles, crepes, and more. Recipes include Giant Break-and-Share Cookie, Fresh Orange Crepes Suzette, Chocolate on Chocolate Tart with Raspberries, Chocolate Soufflé, Tart Lime and Yogurt Loaf Cake with Sugared Lime Drizzle, and Peach Melba with Muddled Vanilla Ice Cream.
The French Don't Diet Plan
by William ClowerWouldn't you rather savor a buttery croissant instead of inhaling an artificially flavored diet shake? Isn't taking a relaxing stroll preferable to pounding out early morning miles on the treadmill? The French live this way, yet stay thin and healthy. Now, with The French Don't Diet Plan, you can, too! In his groundbreaking book, The Fat Fallacy, Dr. Will Clower was the first to present a theory of how the French maintain low obesity and heart disease rates despite their seemingly "unhealthy" lifestyle. Dr. Clower learned that the French don't worry about dieting but rather are more concerned with how they eat. That means paying attention to the taste, pacing, and enjoyment of meals, instead of counting calories, cutting fat and carbs, or taking guilt trips to the gym. With The PATH, his revolutionary weight-loss plan, Dr. Clower has helped thousands of people lose weight, lower cholesterol, and increase energy. Now, in The French Don't Diet Plan, Dr. Clower shows how easy it is to incorporate his remarkably effective techniques and the French lifestyle into a busy American day.Dr. Clower has found that natural foods have overwhelmingly been pushed out of the American diet by what he calls "faux foods": processed, additive-filled convenience products, often marketed as healthy with buzzwords like low fat and low carb. In addition, mealtimes should be a slow, sensual break for the body and mind--not a face-stuffing frenzy while standing up in the kitchen or sitting behind the wheel. As a result of such habits, Dr. Clower says, we are not eating what our bodies need, and we're eating in a way that is not conducive to proper digestion. Science shows this precise combination of factors causes weight gain.The French approach is about taking the time to enjoy real food without guilt or deprivation. Not only a successful path to becoming thin for life, The French Don't Diet Plan will help you put joie de vivre back into your relationship with food.The Most Delicious and Decadent Way to Lose Weight * Formerly forbidden foods, welcome back! Learn why butter, cheese, bread, and chocolate are health foods that keep hunger at bay. . . . See Step 2.* Spend more time eating! Discover why you should plan on having seconds and make meals last longer. . . . See Step 5.* Hate to work out? Find out why you don't have to exercise to lose pounds--and how relaxation can help keep weight off for good. . . . See Step 10.* Now you're cooking. Enjoy dozens of easy recipes for satisfying comfort foods, from Hot Artichoke-Cheese Dip to Creamy Alfredo Sauce, and Double-Almond Biscotti to Practically Flourless Chocolate Cake. . . . See Easy Recipes for Fabulous Foods.From the Hardcover edition.
French Food at Home
by Laura CalderThe French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder shares recipes she's created at home in her own French kitchen.
French Gastronomy: The History and Geography of a Passion (Arts and Traditions of the Table: Perspectives on Culinary History)
by Jean-Robert PitteThis we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food—gastronomy—originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise—he enacted a nightly theater of eating, dining alone but in full view of the court—that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
French Gastronomy: The History and Geography of a Passion
by Jean-Robert Pitte Jody GladdingThis we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food -- gastronomy -- originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise -- he enacted a nightly theater of eating, dining alone but in full view of the court -- that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
French Gastronomy in the US: Transatlantic Foodways and New Convivialities (Routledge Food Studies)
by Thérèse Migraine-GeorgeThis book focuses on the (re)invention of French food in the US, probing the intricate transatlantic dynamics underlying notions of cooking and eating French.By looking at French gastronomy as both a symbolic formation and an exclusionary practice closely tied to power, class, and race, this book re-centers histories that have been marginalized in traditional narratives of French gastronomy. Rather than focusing on food itself, this book explores transatlantic foodways and the complex and changing nexus of historical, socioeconomic, cultural, political, and ideological routes and trajectories, both real and imaginary, that have connected France and the US around a range of gastronomical practices and representations. Foregrounding the gastronationalism that subtends the idea of “eating French” in the US, this book also looks at how a diverse group of contemporary chefs is working to deconstruct stereotypical and constrictive representations of French food and to create new cuisines that are, in turn, more inviting, inclusive, hospitable, and convivial as well as more globally sustainable. Exploring the transatlantic relation between France and the US through the lens of food offers a significant point of entry into the ways in which imagined gastronomies reflect imagined communities past, present, and future in an ever-globalizing world.This book will be of great interest to students and scholars from a wide range of interdisciplinary fields of study including food studies, global French and Francophone studies, cultural studies, media studies, Black/African American studies, history, and ethnography.
French Grill: 125 Refined And Rustic Recipes
by Susan Herrmann Loomis“When it comes to France, you don’t normally think of barbecue, but Susan Hermann Loomis has channeled the grilling of her native America through the cuisine of her adoptive France in 125 stylish, bold-flavored recipes that will inspire you to fire up your grill.” —Steven Raichlen, Project Smoke Barbecue was invented in France? So says renowned cookbook author Susan Herrmann Loomis. When the Gauls were racing through lush forests in what is now Brittany, Normandy, and the Loire Valley, hunting wild boar, deer, and rabbit, they’d return to the village, build a fire, and split their prize from barbe a queue (head to tail) for roasting. Today, the French are still great barbecuers, though over the centuries they’ve refined their skills and borrowed methods from other cuisines: the grill from the US, the plancha from Spain, the mechoui from North Africa. Recipes include: Camembert Burgers Steak with Smoky Olives Honey Grilled Pork Chops Grilled Pistachio, Almond, and Honey Stuffed Apricots French Grill features dishes for every occasion using ingredients that any American cook can easily find, tips on how to buy the best ingredients, and French grilling anecdotes throughout.
The French Ingredient: Making a Life in Paris One Lesson at a Time; A Memoir
by Jane BertchThe inspiring and delicious memoir of an American woman who had the gall to open a cooking school in Paris—a true story of triumphing over French naysayers and falling in love with a city along the way&“An engaging, multilayered story of a woman navigating innumerable cultural differences to build a life in Paris and create her dream: to establish a French cooking school.&”—David Lebovitz, author of My Paris KitchenWhen Jane Bertch was seventeen, her mother took her on a graduation trip to Paris. Thrilled to use her high school French, Jane found her halting attempts greeted with withering condescension by every waiter and shopkeeper she encountered. At the end of the trip, she vowed she would never return.Yet a decade later she found herself back in Paris, transferred there by the American bank she worked for. She became fluent in the language and excelled in her new position. But she had a different dream: to start a cooking school for foreigners like her, who wanted to take a few classes in French cuisine in a friendly setting, then bring their new skills to their kitchens back home. Predictably, Jane faced the skeptical French—how dare an American banker start a cooking school in Paris?—as well as real-estate nightmares, and a long struggle to find and attract clients.Thanks to Jane&’s perseverance, La Cuisine Paris opened in 2009. Now the school is thriving, welcoming international visitors to come in and knead dough, whisk bechamel, whip meringue, and learn the care, precision, patience, and beauty involved in French cooking. The French Ingredient is the story of a young female entrepreneur building a life in a city and culture she grew to love. As she established her school, Jane learned how to charm, how to project confidence, and how to give it right back to rude waiters. Having finally made peace with the city she swore to never revisit, she now offers a love letter to France, and a master class in Parisian cooking—and living.
French Kids Eat Everything
by Karen Le BillonMoving her young family to her husband's hometown in northern France, Karen Le Billon is prepared for some cultural adjustment but is surprised by the food education she and her family (at first unwillingly) receive. In contrast to her daughters, French children feed themselves neatly and happily-eating everything from beets to broccoli, salad to spinach, mussels to muesli. The family's food habits soon come under scrutiny, as Karen is lectured for slipping her fussing toddler a snack-"a recipe for obesity!"-and forbidden from packing her older daughter a lunch in lieu of the elaborate school meal. The family soon begins to see the wisdom in the "food rules" that help the French foster healthy eating habits and good manners-from the rigid "no snacking" rule to commonsense food routines that we used to share but have somehow forgotten. Soon, the family cures picky eating and learns to love trying new foods. But the real challenge comes when they move back to North America-where their commitment to "eating French" is put to the test. The result is a family food revolution with surprising but happy results-which suggest we need to dramatically rethink the way we feed children, at home and at school.
French Kids Eat Everything: How our family moved to France, cured picky eating, banned snacking and discovered 10 simple rules for raising happy, healthy eaters
by Karen Le BillonFar too many parents face an ongoing struggle to get their kids to eat well, so why is it that French children gladly wolf down all the things our kids hate - the dreaded spinach or broccoli, fish, olives, salad...? In French Kids Eat Everything, Karen Le Billon shares her experience of moving to France and finding the inspiration to transform her family's approach to eating.If you've ever tried hiding healthy foods in your kids' meals, bribing them to finish - or even start - something healthy, or simply given up in exasperation at your child's extensive list of banned foods, this book will strike a chord. It charts the author's enlightening journey from stressed mum of picky eaters, to proud - if somewhat surprised - parent of healthy, happy eaters. Along the way, you'll discover the 'food rules' that help the French foster healthy eating habits, why it's vital to get kids to try the same food many times over, the value of educating your children about food from an early age, why how you eat is just as important as what you eat - and much, much more.With tips, tricks, rules and routines for happy, healthy eaters - plus some fast, tasty recipes to try - this isn't just another tale of Gallic gastronomic superiority but a practical guide to instilling in your kids healthy eating habits that will last them a lifetime (and ensure less stressful mealtimes for you too!).