Instantly French!

Classic French Recipes for Your Electric Pressure Cooker

Ann Mah

• Publisher: St. Martin's Griffin
• Year: 2024
• eBook ISBN: 9781250184450
• Topic: Art
• Subtopic: Culinary Arts

The first electric pressure cooker book devoted to French food brings French cuisine to your table without the hassle.

"Ann Mah has figured out how we can master the soul of French cooking and do it in less time than maman did." —Dorie Greenspan, author of Everyday Dorie

Author of  Mastering the Art of French Eating, Ann Mah is undoubtedly an expert on all things relating to French food. But when she discovered the electric pressure cooker, she realized that it was the secret weapon the French have used for years to speedily prepare the complex dishes of  la cuisine de grandmère. In her first cookbook, Ann celebrates everything gastronomically French that an electric pressure cooker can do with over seventy different recipes that cut cooking times in more than half.
The delights of  Instantly French! range from appetizers like eggplant caviar,  pâté de campagne, and savory mini blue cheese cakes to soups like traditional French onion or an autumnal purée of butternut squash and chestnut. For main courses, there are classics like boeuf bourguignon, cassoulet, chicken tagine with preserved lemons, and blanquette de veau. Desserts feature poached pears, flourless chocolate cake, and crème brulée. And, all of these dishes can be made in a fraction of the time they usually take. Illustrated throughout with full color photos,  Instantly French! is the essential guide to fast, delicious French cooking with your electric pressure cooker.

"Ann Mah takes a very classic—and extremely personal—look at the popular electric pressure cooker. Here is how I describe her studied approach: inquisitive, detailed, precise, adventurous, accurate. Bravo!" —Patricia Wells, journalist, author, and multiple James Beard Award winner, living in Paris and Provence

" Instantly French! Proves that you don't need fancy techniques, finesse . . . or a lot of time to make delicious French cuisine. Ann Mah's collection of authentic yet up-to-date French fare will free you up to sip and savor a glass of wine (preferably French!) until dinner is served." —David Lebovitz, author of My Paris Kitchen  and L'Appart

Table of contents

• Cover
• Title Page
• Copyright Notice
• Dedication
• Acknowledgments
• Introduction
• 1. FIRST COURSES / LES ENTRÉES
• Poached Leeks, Walnut Oil Vinaigrette, and Walnuts / Poireaux vinaigrette
• Chickpeas and Grated Carrots with Cumin and Lemon Zest / Salade de pois chiches et carottes
• Country Pâté / Pâté de campagne
• Artichokes with Creamy Tarragon Vinaigrette / Artichauts vinaigrette à l’estragon
• French Lentil Salad with Beets and Goat Cheese / Lentilles aux betteraves et chèvre
• Salmon Rillettes / Rillettes de saumon
• French Deviled Eggs / Oeufs mayonnaise
• Roquefort Walnut Mini Quiches / Petites quiches au Roquefort et aux noix
• Eggplant Caviar / Caviar d’aubergine
• 2. SOUPS / LES SOUPES
• Butternut Squash, Chestnuts, and Bacon Chips / Potage de courge butternut, châtaigne et lard fumé
• Ribs, Stems, Roots, and Leaves / Côtes, tiges, racines, et feuilles
• French Onion Soup / Soupe à l’oignon gratinée
• Vegetable Soup with Basil Pistou / Soupe au pistou
• French Peasant Soup / Soupe paysanne
• Five Vegetable Soup / Potage aux cinq légumes
• Lentils and Pork / Petit salé aux lentilles
• Indian-Spiced Red Lentil Soup / Velouté de lentilles corail aux épices indiennes
• Vietnamese Chicken Noodle Soup / Soupe de poulet à la vietnamienne
• Chicken Stock / Bouillon de poulet
• Moroccan Chickpea Soup / Soupe de pois chiches à la marocaine
• 3. CHICKEN / LE POULET
• Chicken in Red Wine Sauce / Coq au vin
• Chicken with Mushrooms and Cream / Fricassée de poulet aux champignons
• Braised Chicken with Peppers and Tomatoes / Poulet basquaise
• Chicken in Mustard Sauce / Poulet à la moutarde
• Chicken with Tarragon Sauce / Poulet à l’estragon
• Chicken Provençal / Poulet à la provençale
• Soisick’s Chicken / Poulet de Soisick
• Chicken with Preserved Lemons / Tajine de poulet aux citron confits
• 4. FISH AND SHELLFISH / LES POISSONS ET LES FRUITS DE MER
• Mussels Steamed with White Wine, Garlic, and Parsley / Moules marinières
• Potato Salad with Mussels / Salade de pommes de terre aux moules
• Rolled Fillets of Sole with Herbed Bread Crumbs / Roulés de sole croustillant
• Fish en Papillote with Chard, Mushrooms, and Soy-Butter Broth / Poisson en papillote aux blettes, champignons et bouillon de sauce soja au beurre
• Salmon with Melted Leeks and Whole-Grain Mustard / Saumon à la fondue de poireaux et moutarde à l’ancienne
• Poached Cod with Tomato, Fennel, and Saffron Broth / Cabillaud poché au bouillon de tomate, fenouil et safran
• Poached Salmon with Olive and Almond Tapenade / Saumon poché, tapenade d’olives et amandes
• Fish Fillets Poached in White Wine with Mushrooms / Filets de poisson à la Bercy aux champignons
• Halibut with Beurre Blanc, Tarragon, and Capers / Poisson au beurre blanc, estragon et câpres
• 5. PORK, VEAL, LAMB, AND BEEF
• Veal Stew with Mushrooms / Blanquette de veau
• Beef Braised in Red Wine / Boeuf bourguignon
• Beef Braised in Beer with Spice Cookies / Carbonade
• Provençal Beef Stew / Daube provençale
• Short Rib Shepherd’s Pie / Hachis Parmentier
• Whole Stuffed Cabbage / Chou farci
• White Beans with Pork and Duck/ Cassoulet
• Veal Stew with Tomatoes and Mushrooms / Veau Marengo
• Braised Pork with Apples / Porc à la normande
• Scalloped Potatoes with Bacon, Onions, and Cheese / Tartiflette
• “Seven-Hour” Lamb with White Beans / Agneau de “sept heures” aux haricots
• Lamb Tagine with Prunes / Tajine d’agneau aux pruneaux
• Stuffed Tomatoes and Rice / Tomates farcies accompagnées de riz
• Braised Beef Pot Roast / Boeuf mode
• 6. VEGETABLES / LES LEGUMES
• Provençal White Beans / Haricots blancs à la provençale
• Carrots with Cream / Carottes à la crème
• Crispy Potatoes / Pommes fondantes
• Braised Peppers, Tomatoes, and Onion / Pipérade
• Celery Root Puree / Purée de céleri-rave
• Cauliflower Gratin / Gratin de chou-fleur
• Green Beans Braised in Tomato Sauce / Haricots verts à la provençale
• Braised Endive and Ham Gratin / Endives au jambon gratinées
• Winter Squash Gratin / Gratin de courge
• Belgian Root Vegetable Mash / Stoemp
• Braised Red Cabbage with Apples and Chestnuts / Chou rouge aux pommes et marrons
• Mushroom and Pea Risotto / Risotto aux champignons et petits pois
• 7. DESSERTS / LES DESSERTS
• Strawberry-Rhubarb Compote / Compote à la rhubarbe et aux fraises
• Individual Chocolate Custards / Pots de crème au chocolat
• Crème Brûlée / Crème brûlée
• Rice Pudding with Salted Butter Caramel / Riz au lait et sauce au caramel beurre salé
• Rosemary Crème Caramel / Crème caramel au romarin
• Poached Pears with Chocolate Sauce / Poires Belle Hélène
• Lemon–Goat Cheese Cheesecake / Fiadone
• David Lebovitz’s Foolproof Chocolate Cake / Gâteau au chocolat infaillible de David Lebovitz
• “Baked” Apples / Pommes “au four”
• Plain Yogurt / Yaourt nature
• Index
• Also by Ann Mah
• About the Author
• Newsletter Sign-up
• Contents
• Copyright