The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence Author: Patricia Wells | Language: English | ISBN:
B00F8P3A4A | Format: PDF
The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence Description
A master class in fresh, delicious, French-inspired cooking
Since 1995, students have waited months and sometimes years for the privilege of learning to cook with Patricia Wells at Chanteduc, her eighteenth-century Provençal farmhouse, and at her Parisian cooking studio. Now, the culinary legend invites home cooks into her life in France, making the recipes from her popular classes available to fans who dream of embarking on their own gastronomic adventure in the world's culinary capital.
Beautifully designed and lavishly illustrated with stunning color photographs, The French Kitchen Cookbook offers simple yet profound pleasures to Patricia's students: the satisfaction of preparing a perfect fruit tart; the gratification of extracting a warm, fragrant, golden brioche from the oven; the giddiness of sharing a meal with a group of former strangers who quickly become lifelong friends.
Patricia's meticulously written recipes explain the basics—rules that will help anyone become a better cook—while providing the deep satisfaction that comes from creating exquisite food that extracts the best of fresh ingredients. Here are some of her best recipes for appetizers, desserts, and everything in between, dishes inspired by the vibrant Provençal countryside and the bustle of Parisian life, including Miniature Onion and Goat Cheese Tatins, Zucchini and Basil Velouté, Fricassée of Chicken with Fennel, Capers, Tomatoes and Sausage, and Apricot and Lavender Honey Sorbet.
"The French Kitchen Cookbook is about a way of life and a lifestyle of food and entertaining," Patricia writes. "It is all about the joys of combining good food, good wine, and friends altogether around the table—an experience we can enjoy day in and day out, any time."
- File Size: 24735 KB
- Print Length: 320 pages
- Publisher: William Morrow Cookbooks (November 5, 2013)
- Sold by: HarperCollins Publishers
- Language: English
- ASIN: B00F8P3A4A
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #188,792 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #13
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > European > European - #40
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > European > French
- #13
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > European > European - #40
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > European > French
Beautiful coffee table type of book - not without merit - nice flavor for flavor pairings to rift from and nice wine suggestions if you need direction but not her best. Sadly this beautiful tome does not have the content of Wells' 1989 Bistro Cooking. Bistro Cooking is not a beautiful book, published only in paperback (I am now on my third copy) but full of meals that translate beautifully to average kitchens and make weeknight dinners that one could easily make room for the boss or whomever at the table. Want a thing of beauty (and need help with how to poach an egg or panfry a filet)? Get this book. Want to cook up amazing dishes (like Basque Red Pepper and Chicken Stew) that will make a lover of good food kneak in the wees? Get Bistro Cooking - I am on my third copy since 1990 (paperback). It is available on Amazon used for 0.99$ (+ S&H LOL)
By Stormy
I bought this without reading about it, because I adored her previous cookbook about Paris. Honestly, I was not expecting quite so many asian recipes here. There is Salmon Sashimi, Yuzu Scallops on sesame seaweed, shrimp in coconut broth, shrimp with sesame oil and black rice, tofu soup with bok choy, spicy thai pumpkin soup, cold vietnamese shrimp and noodle salad, Asian coleslaw with sesame soy dressing, Asian mixed nuts with kaffir lime dust, Curried Walnuts, Vietnamese Dipping Sauce, Homemade Curry Powder and homemade Curry Paste. There are 10 recipes for sorbet.
Then, some of the other recipes feel like an insult. There is "Walter's Breakfast Egg" - a microwaved egg. Seriously. And "Walter's Salt and Pepper Steak" calls for steak, salt, pepper and lemon wedges. I am not impressed.
I got excited about recipes like Onion and Gruyere Bites - but then I read it and the onions are STEAMED (!) and placed on buttered brioche toasts - really? Not even caramelized in butter for flavor?
This is going back.
By Tracie
VINE VOICE
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