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Ripailles Hardcover – 15 Sep 2008


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Product details

  • Hardcover: 480 pages
  • Publisher: Murdoch Books (15 Sep 2008)
  • Language: English
  • ISBN-10: 174196234X
  • ISBN-13: 978-1741962345
  • Product Dimensions: 20.3 x 5.8 x 27 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Bestsellers Rank: 76,484 in Books (See Top 100 in Books)

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Product Description

Review

"A veritable encyclopedia of dishes, this divine book keeps things simple and boasts recipes ranging from rustic home cooking to bistro-esque fare."
-- BBC Homes & Antiques magazine

"Absolutely brilliant. One of the best French cookbooks I've seen." -- Fork Magazine

"This is all about serious French cooking - "ripailles" loosely translated, means "feasts". Stéphane goes right back to the basics, introducing us to producers, restaurateurs, special techniques and regional dishes in this quirky, fun-to-look-at book." -- The Independent

Review

"This is all about serious French cooking - "ripailles" loosely translated, means "feasts". Stéphane goes right back to the basics, introducing us to producers, restaurateurs, special techniques and regional dishes in this quirky, fun-to-look-at book."

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

75 of 77 people found the following review helpful By Shuttergirl on 27 Nov 2008
Format: Hardcover Verified Purchase
Having lived in France, I have long tried to find an authentic recipe book that captured that French 'difference' in its cooking. I could never understand the secret of why meals made in France tasted so different to English recipes.

And god knows I have tried many recipes books from people who claim to be writing 'authentic' recipes! - from Rick Stein (who is not bad, admittedly) to the awful 'French Leave' from John Burton Rice. My home is littered with discarded recipe books, that have been tossed aside in frustration.

Ripailles is the first one I have tried that shocked me when I served up the meal. It was like a different cook had been let loose in the kitchen! I haven't tried any of the more exotic meat recipes, but some of the more standard recipes - eg the 'braised beef with carrots' tasted fabulous and made me feel I had landed in Granny Leroux's farm kitchen in Provence, surrounded by all her family.

There is a good range of recipes - they go from simple soups/lunches like:
'potage cultivateur' (farmer's vegetable soup)
'garbure' (gascon cabbage and vegetable soup)
'oeuf cocotte au roquefort' (baked egg with roquefort cheese)

to standard meals:
'épauloe farcie' (stuffed lamb shoulder)
'rôti de cochon tout simplement' (roast pork, pure and simple)
'canard à l'orange' (duck à l'orange)
'moules marinières' (steamed mussels in white wine)

to more exotic sounding stuff:
'civet de sanglier acidulé' (Jugged boar in a sharp sauce)
'rouille du pêcheur' (stewed octopus with rouille sauce)

And yes, there's recipes for frogs' legs and snails...
Read more ›
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80 of 83 people found the following review helpful By T. Warman on 9 Oct 2008
Format: Hardcover
I've just bought this book and have spent the last 2 hours pouring over the amazing photography, quirky drawings and huge array of recipes. If you love French cookery, the French way of life and want to have a go at recreating their unique style - this book will show you the way. Some of the French to English translations are a bit eccentric but it all adds to the charm of this mouthwatering encylopeadia of traditional French cookery. Forget all the celebrity nonsense from TV chefs, Stephane Reynaud could easily give Gordon Ramsay and his counterparts a run for their Euros. Nearly 500 pages of fantastic recipes. Charming, eccentric but also highly accessible. Francophiles and foodies will not be disappointed. Comes with charming gingham material bookmark.
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15 of 16 people found the following review helpful By D. C. Pinnell on 3 Feb 2009
Format: Hardcover
This book was the best present my son has ever given me. Having retired to eastern France I was delighted to find recipes for local specialities and between them articles illustrations and explanations which convey the author's love of France and his passion for French food, from cultivation to consumption. The only drawback is that each time I refer to it for a recipe I spend half an hour reading further and enjoying it more. There is none of the usual pretentious nonsense: this is about good food prepared with love.
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12 of 13 people found the following review helpful By Lucia on 12 May 2009
Format: Hardcover
I bought this book for my boyfriend after seeing it in a book store where I immediately found it very intriguing and impressive looking.
First of all, the book itself is a little work of (cooking) art; it is big, the cover feels really nice and luxurious while handling the book and the illustrations inside are both quirky and funny. It almost have a 'I-have-been-just-putting-my-favourite-recipes-places-to-eat-and-anecdotes-together-for-years' feel to it so it looks like a very private collection of the best of France and it's full of character.
What I find the best bit is that majority of the recipes are very simple, yet using quality produce and some relatively unknown ingredients or ingredients which I haven't seen being used in a recipe for years. I admit I don't know much about French cuisine but it strikes me as very delicate yet has homely feel to it (maybe because we used to eat marrow bone or tripe when I was a child:)) The pictures are very helpful as one can see what the end result is supposed to look like so it makes it all easier to decide which recipes to try out first.
My boyfriend loved the book and said it is most likely the best cook book he's ever seen and believe me, we have a full cabinet of them. He was especially intrigued by the 'egg chapter' which focused on cooking methods of eggs and had very charming recipes for soldiers to dip to your egg (with onions and comte cheese or sheep's cheese and chilli pepper).
As for myself, I absolutely love the desserts chapter as all of the recipes are really simple yet delicious ( I have made Clafoutis with cherries) and I cannot wait to try bake most of them, although I have always been scared of baking and only did my first attempt on it last Christmas.
Overall, I believe this is a book worth the buy, even if you decide to cook only a fraction of the recipes, it still is a stand out piece in our cabinet and actually makes a nice relaxing read as well.
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28 of 31 people found the following review helpful By Slavi Thomsen on 26 Nov 2008
Format: Hardcover
I just got Ripailles as a gift for my birthday and I am amazed by the beautiful photos, funny illustrations and great recipes. It will probably be one of my favourite books to refer to. It has everything from foie gras to creme brulee, and interesting info about everything :) I give four stars, because there was something i was missing in the book - some good french bread recipes. But otherwise - buy it or wish it, you won't regret!
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