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"Saveur" Cooks Authentic French (Saveur Cooks) Hardcover – 18 Nov 1999


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Product details

  • Hardcover: 320 pages
  • Publisher: Chronicle Books (18 Nov 1999)
  • Language: English
  • ISBN-10: 0811825647
  • ISBN-13: 978-0811825641
  • Product Dimensions: 25.3 x 3.1 x 26.3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 1,814,383 in Books (See Top 100 in Books)

More About the Author

Colman Andrews' first cookbook, "Catalan Cuisine", originally published in 1988, was recently named one of the "50 Best Cookbooks of All Time" by the Observer Food Monthly; his most recent one, "The Country Cooking of Ireland", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited "Traveling in Style", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and seven of his own books on food: "Everything on the Table", "Flavors of the Riviera", "Catalan Cuisine" (which introduced the now-trendy cooking of Spain's Catalonia region to America), "The Country Cooking of Ireland", "Reinventing Food, Ferran Adria: The Man Who Changed the Way We Eat" (a biography of Catalan superchef Ferran Adrià, also published in French, Spanish, and Italian translations), "The Country Cooking of Italy", and two forthcoming volumes, "The Taste of America", and "My Usual Table: A Life in Restaurants". Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com). Adds Andrews, "Judicis argutum labor hic formidat acumen."

Product Description

Amazon Review

Culinary fads come and go, but the classic dishes of French cooking are, with any luck, forever. From coq au vin and bouillabaisse to cassoulet and boeuf Bourguignonne, these wonderful plates form the backbone of a great cuisine-- perhaps the world's greatest.Saveur Cooks Authentic French, compiled by the editors of the eponymous food magazine, offers vivid testament, in words and pictures, to this huge achievement and the traditions that define it. Even cooks who think they've seen enough of these recipes will welcome the Saveur collection, which provides particularly good examples. Those just beginning to discover French cooking will want the book for its approachable, well-edited selection.

Arranged by courses or food types, from hors d'oeuvres through to desserts, the book presents 125 authentic regional recipes. In addition to the above-mentioned dishes, readers will find recipes for other beloved standards, such as soupe a l'oignon gratinée, confit de canard, and soufflé au chocolat; they'll also discover superb less-familiar dishes including cotriade (Breton seafood in broth), volaille fermière au vinaigre (farmhouse vinegar chicken from Alsace) and épaule d'agneau à la Catalane (Catalan-style shoulder of lamb). A chapter devoted to foie gras, frogs' legs, snails and truffles is a particular pleasure, and will inspire readers to produce (with a co-operative pocketbook) such delights as seared foie gras with green grapes. With informative sidebars that place the dishes in context and more than 400 colour photos, the book is a complete evocation of its rich subject as well as a working kitchen companion. --Arthur Boehm,Amazon.com

Review

Stylish, knowledgeable, chatty...full of gorgeous, you-are-there photographs. The same infectious energy that runs through the magazine....The voice of authenticity. "The New York Times" Once you pick up Saveur Cooks Authentic American, you can't put it down....Riveting. "San Francisco Examiner Magazine"

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THE TRADITIONAL formula for this classic Nicois specialty, most often eaten as street (and market) fare, calls for the layer of onions to be fully half as thick as the crust. Read the first page
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Most Helpful Customer Reviews

Format: Hardcover Verified Purchase
The Saveur Guides ( the web, the books, the magazines) were new to me and I cam across this book. As a general introduction to French Cooking it's stunning. Excellent on basic techniques, how to do dishes step by step and an excellent range of fishes. They are also manage to avoid talking down to you. This is not Olney's Provincial table or Patricia Wells but it is a good all purpose guide to French cooking and I was impressed that I brought the magazines on line....
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0 of 1 people found the following review helpful By Stephen Finlay on 17 Sep 2003
Format: Hardcover
I love France.I especially love the food.Everytime I'm in Paris I spend alot of time trying out the many different bistro's and restaurants.When I'm at home I long for the many dishes I have experienced during my visits.I was delighted when I found this book as it contained the recepies for many of those culinary delights I had tried on previous visits.
This book represents a wide cross section of french cuisine and most of the traditional dishes are represented.The book is well layed out and looks as well on a coffee table as it does in the kitchen.I'm no Paul Bocuse but I don't think that even a beginner in the kitchen would have a problem understanding the clear and concise instructions.I've had a go at most items in the book and have been delighted with the outcome.I can only say I will never eat soup from a can again and the next book I will be ordering will be one on how to loose weight.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 24 reviews
25 of 26 people found the following review helpful
A feast for many senses 21 Jan 2000
By Lissy Friedman - Published on Amazon.com
Format: Hardcover
I love this book on many levels. The pictures are gorgeous to look at; the recipes make me weak with hunger; the pages are printed on thick paper that feels sumptuous for the relatively low price of the book; and the overall effect of the book is to transport me to a fantasy French life I'm living in my imagination. I appreciated the emphasis on traditional French recipes, as well as the abundant information about the origin of these recipes and the customs of traditional French life. Saveur, as a magazine, is always encyclopedic in its scope, and I was glad to see that this method was applied to the cookbook. Also, I was happy to find that not everything in the cookbook was just a rehash from the magazine -- there was some genuinely new information in the book. I got a really thorough understanding of the way certain regions of France approach the preparation of food, and was able to compare and contrast them based on their use of different ingredients and cooking methods. I hope this book gets the praise that Saveur Cooks Authentic American received.
10 of 10 people found the following review helpful
Traditional and Unusual 4 Mar 2001
By Bradley - Published on Amazon.com
Format: Hardcover
Saveur is the best cooking magazine, and it has a primary focus on French cooking. This book reflects that, and an introduction that favors French over "silly fusion cooking" definitely has my vote. Most of the recipes are quite involved; some common, some quite unusual, all a treat to eyes nose and tongue. I have a lot of French cookbooks and this is compliments rather than duplicates.
16 of 18 people found the following review helpful
Well written book 6 Aug 2000
By Stephanie Manley - Published on Amazon.com
Format: Hardcover
Saveur Cooks Authentic French is a great book on french cooking. The book has many photos and info behind the recipes. Often French cooking may seem a bit more exotic than our normal every day recipes, but this book writes on a level that is easy to understand. The French Onion soup in this book is heavenly. Its so good, I will eat only my own. Recipes range from rather simple to a bit more complex. Recipes are well written, easy to follow, and turn out well.
6 of 6 people found the following review helpful
Ooolala I love it! 29 Jun 2002
By Audrey H - Published on Amazon.com
Format: Hardcover Verified Purchase
Everything about this book is delicious! From the stories, to the photographs and art direction, to the quality of stock on which it's printed, to finally the recipes. I couldn't get enough of it. It takes a dish and makes it more than just ingredients. You learn about people and places and events that are also a part of the recipe. It's so much more than just a cookbook.
8 of 9 people found the following review helpful
Authentic French A Big Hit, 3 Receipes Family Success! 7 Jan 2002
By Wade A. Lavery - Published on Amazon.com
Format: Hardcover
I have "worked" to identify in the book and bring forth three receipes with complete detail without alterations to the table. I have had unconditional success with my Family, my most honest critics!
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