The Book of French Provincial Cooking

Rating:
Summary: Great French food, clear instructions
Review: I've recently become interested in French cooking and have purchased several cookbooks. I especially like this one because of the clear instructions, photos, and the authenticity of the recipes.

Rating:
Summary: Great introduction to the French regional cuisines.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of French Provincial Cooking, starts with a brief introduction into the basics of the French regional cuisine, and then presents recipe suggestions for all major courses, from soups to desserts and patisserie. Special chapters are dedicated to fish and shellfish, poultry, (red) meat, and vegetables and salads. Classics such as boeuf Bourguignon, cassoulet, coq au vin, creme caramel, croquet Monsieur, entrecote Bordelaise, gratin Savoyard, lamb with rosemary, leek tart, Madeleines, Mediterranean fish soup (bouillabaisse), moules mariniere, oeufs a la neige, omelette aux herbes, onion soup, pork with cider, poulet Basquaise, ratatouille, salade nicoise, sole meuniere, steak with bearnaise sauce, tarragon lamb noisettes and tarte tatin appear next to unique dishes such as creamed cauliflower soup, eggs in red wine, mackerel and gooseberries, mussels with cream, pate de champagne, roast garlic monkfish, salmon in red wine, skate with brown butter, and warm spinach salad.

From anchovy spread to zucchini gratin, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the French provincial cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on North African, Mediterranean, Spanish and Greek cooking, on fondues, and on crepes and omelets.

Rating:
Summary: Great introduction to the French regional cuisines.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of French Provincial Cooking, starts with a brief introduction into the basics of the French regional cuisine, and then presents recipe suggestions for all major courses, from soups to desserts and patisserie. Special chapters are dedicated to fish and shellfish, poultry, (red) meat, and vegetables and salads. Classics such as boeuf Bourguignon, cassoulet, coq au vin, creme caramel, croquet Monsieur, entrecote Bordelaise, gratin Savoyard, lamb with rosemary, leek tart, Madeleines, Mediterranean fish soup (bouillabaisse), moules mariniere, oeufs a la neige, omelette aux herbes, onion soup, pork with cider, poulet Basquaise, ratatouille, salade nicoise, sole meuniere, steak with bearnaise sauce, tarragon lamb noisettes and tarte tatin appear next to unique dishes such as creamed cauliflower soup, eggs in red wine, mackerel and gooseberries, mussels with cream, pate de champagne, roast garlic monkfish, salmon in red wine, skate with brown butter, and warm spinach salad.

From anchovy spread to zucchini gratin, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the French provincial cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on North African, Mediterranean, Spanish and Greek cooking, on fondues, and on crepes and omelets.

Rating:
Summary: Great French food, clear instructions
Review: Without any preamble, this little book dives right into an array of tasty provincial recipies. With the sole exception (so far) of the trout with watercress, everything I've made from these pages has been right on the money. Buy it.

Rating:
Summary: Simple, straightforward, no fluff
Review: Without any preamble, this little book dives right into an array of tasty provincial recipies. With the sole exception (so far) of the trout with watercress, everything I've made from these pages has been right on the money. Buy it.