Everyday French Cooking

Modern French Cuisine Made Simple

Wini Moranville

• Publisher: Harvard Common Press
• Year: 2022
• Print ISBN: 9780760373576
• eBook ISBN: 9780760373583
• Topic: Art
• Subtopic: Culinary Arts

This is it! The everyday French cookbook you’ll truly cook from, night after night.

Grounded in the wisdom of classical French cooking, yet updated for today, Everyday French Cooking emphasizes easy technique, simple food, and speedy preparation of French cuisine without sacrificing taste.

Too often, French cooking evokes images of fine dining at ornate restaurants where a small army of chefs hover over sauces for hours, employing precision technique, special utensils, and obscure ingredients to craft elegant dishes. But this image of French cooking bears little resemblance to the way real French families eat. The French, like their American counterparts, want healthy and delicious food made quickly from easy-to-find ingredients using typical, everyday utensils.

From modern takes on classic French dishes—like fish meunière and boeuf bourguignon—to recipes for the kind of cooking found in typical French homes today, Everyday French Cooking goes beyond a typical cookbook to include engaging anecdotes, local color, and keen insights about French home kitchens, as well as tips, tricks, and shortcuts to make French cooking accessible to any home cook. Dozens of beautiful finished-food photographs will further inspire you to cook fresh, vivid everyday French food any night of the week.

Enjoy making, sharing, and savoring simple French recipes including:

• Melty Goat Cheese Salad with Honey and Pine Nuts
• Scallop Chowder with Fines Herbes
• Any-Day Chicken Sauté
• Steak with Cherry and Red Wine Sauce
• Pork Chops with Mustard-Caper Sauce
• Simple Beef Stew from Provence
• Roasted Salmon with Leeks, Wine, and Garlic
• Classic French Pizzas
• Strawberry-Caramel Crèpes with Mascarpone Cream
• Chocolate Pot de Crème
• Lemon Curd Crème Brûlée

Time-pressed cooks will especially appreciate the entire chapter of main-dish recipes that can be made in 30 minutes or less. Indeed, this book proves, again and again, that the joys of the French table are open to everyone. You can live modestly and cook simply, yet dine splendidly, night after night.

Index

Note: Page numbers in italics indicate photos.

A

• Alcohol, drinks with. See Cocktails
• Alcohol, ice cream treats with, 230
• Alsatian Apple Tart, 219
• Alsatian Bacon and Onion Tart, 187
• Anchovy-Garlic Butter, 86
• Angel Hair Pasta with Fresh Grape Tomato Sauce, 165
• Any-Day Chicken Sauté, 76–77
• Any-Night Baked Rice, 163
• Appetizers, 15–24. See also Cocktails
  • about: apéritifs before, 17
  • overview of, 15
  • Chutney-Ham Amuse-Bouches, 24
  • Flaky Green Olive and Cheese Spirals, 14, 22–23
  • Flaky Tapenade Noire and Chèvre Spirals, 14, 22–23
  • Gougères, 21
  • Olives with Fennel and Pernod, 20
  • Tapenade Noire, 16
  • Tapenade Verte, 18, 19
• Apples
  • Alsatian Apple Tart, 219
  • Chicken, Comté, and Spinach Salad with Apples, 48–49
  • Swiss Chard with Roasted Chicken, Apples, Pistachios, and Blue Cheese, 50, 51
• Apricots
  • Apricot-Sage Sauce, 94
  • Chutney-Ham Amuse Bouches, 24
  • Classic French Fruit Tart, 220–221
  • A Fresh-Fruit Salad for Summer, 229
  • Winter Compote for Cheese, 208–209
• Asparagus
  • Mushroom-Asparagus Vol-au-Vents, 188, 189
  • Roasted Asparagus, 169
  • Roasted Asparagus and Cheese Tartlets, 204–205
• Assiette de crudités, 45
• Avocado and Radish Tabbouleh, 28, 47

B

• Bacon
  • Alsatian Bacon and Onion Tart, 187
  • Bacon, Chive, and Caramelized Onion Quiche, 199
  • other recipes with, 110–111, 122–123, 128–...

Table of contents

• Cover
• Title Page
• Contents
• Introduction
• Appetizers and Cocktails
• Les Salades
• Les Bonnes Soupes
• Sauté, Deglaze, and Serve
• Braise, Stew, or Roast
• Casseroles and Pasta
• French Side Dishes
• Sandwiches, Pizzas, and Savory Tarts
• Eggs and Cheese
• Les Desserts
• Basics
• Measurement Equivalents
• Index
• Acknowledgments
• About the Author
• Dedication
• Copyright