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Williams-Sonoma Essentials of French Cooking: Recipes and Techniques for Authentic Home-Cooked Meals
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Author
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Georgeanne Brennan. Chuck Williams, ed.
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Publisher
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Oxmoor House
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Format
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hardcover
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Product Dimensions
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10.25
x
9.5
x
1.2
inches
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ISBN
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9780848732943
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Pages/Publication Date
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288/2009
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Daedalus Item Code
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21775
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This item is not available.
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Description
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This beautiful cookbook from James Beard Award winner Georgeanne Brennan takes readers on a meandering food lover's tour of France, from the windswept coast of Brittany (where the lamb tastes of the salty fields on which it grazes) southward through Gascony (with its bracing Armagnac and rib-sticking cassoulet) to the delicious fish stews of Marseilles and the Mediterranean. Then it's back up through Burgundy (where some of the world's greatest vineyards are found and the local Dijon mustard makes a perfect sauce for wild rabbit) to the gastronomic crossroads of Alsace (where potatoes, cabbage, and beer lend a Germanic heft to the traditional menu) and sunny Provence, where dishes made with tomatoes, garlic, olives, and basil reflect neighboring Italy. In addition to the wide selection of authentic regional main dishes here, the 140 recipes also include a full range of courses and cooking techniques, from silky baked farm-fresh eggs to brilliantly simple preparations for every season's vegetables, as well as luxurious chocolate creams and satisfying rustic fruit tarts.
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