The Book of French Provincial Cooking

By Hilaire Walden

Book Overview

Proud of their worldwide reputation for haute cuisine, the French are just as passionate about traditional cooking. This collection of hearty French favorites contains recipes for every course, from... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1557882207
• ISBN13: 9781557882202
• Release Date: December 1995
• Publisher: HP Books
• Length: 120 Pages
• Weight: 0.68 lbs.
• Dimensions: 0.3" x 5.5" x 11.0"
• Age Range: 18 years and up
• Grade Range: Grade 12 and higher

Customer Reviews

A review from Mexico

This is a very good book, recipes are easy to follow and best of all each recipe has a picture! A very good purchase

Great introduction to the French regional cuisines.

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. Also recommended: Around the World Cookbook Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only Joy of Cooking: 75th Anniversary Edition - 2006

Great French food, clear instructions

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.

Simple, straightforward, no fluff

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.