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Customer Review

13 of 13 people found the following review helpful
5.0 out of 5 stars Don't be fooled by 'A little taste'......, 11 Aug. 2003
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This review is from: A Little Taste of France (Paperback)
.....this is a BIG book, bursting with 256 pages just waiting to be read and put to good use in the kitchen!

In paperback format, with cover extension flaps, this colourful little book opens to 256 high quality shiny pages, split over main chapters:

1. bistro
2. farmhouse inn
3. restaurant
4. the market
5. pâtisserie

sandwiched between an introduction, entitled:

'a little taste' & a 'basics' section, along with a glossary & a full index.

From the back extension:

'.....This wonderful collection of authentic French recipes has been written by specialists who have kept in mind the home cook and have presented the recipes in a way that will make anyone confident enough to make them.......'

Inside is found typical old favourites such as 'Croque Monsieur', 'Coq au Vin', and 'Tarte Tatin' mingling with perhaps the less familiar but equally appropriate 'Tarte Flambée', 'Boeuf à la Ficelle' and 'Paris-brest'.

Interspersed with 2-page 'special features', e.g.:

♦ foie gras
♦ la fromagerie
♦ Champagne
♦ bouillabaisse

each giving a glimpse of French daily life, and with an even balance of full colour photography of the dishes (including some mini step-by-step ones) and rustic shots, this charming little book doesn't fall short of the mark.

Each chapter opens with a short introduction, followed by the recipes.
Each recipe is clearly laid out with the list of ingredients, the number of servings, and an easy-to-follow, numbered method and the title at the bottom of the page.

A small taste of the other recipes included within:

* Leek and Potato Soup
* Quiche Lorraine
* Salade Niçoise
* Garlic Prawns
* Provençal Tart
* Omelette aux Fines Herbes
* Moules Marinière
* Rabbit Fricassée
* Roast Lamb with Spring Vegetables
* Cassoulet
* Cherry Clafoutis
* French Onion Soup
* Oysters Mornay
* Duck à l'orange
* Boeuf Bourguignon
* Steak au Poivre
* Boeuf en Croûte
* Sole Meunière
* Chocolate Soufflés
* Tuiles
* Ratatouille
* Gratin Daupinois
* Vegetable Tian
* Vegetable Terrine with Herb Sauce
* Vichy Carrots
* Tarte au Citron
* Madeleines
* Mayonnaise
* Choux Pastry

My favourite recipes, to date, are 'Beef Carbonnade', from pages 76/77, and 'Navarin à la Printanière', from pages 84/85, both of which make great use of my current favourite dish.

And...to finish....this is a very hard choice...one of the following creamy puds:

* Crème Caramel
* Crème Brûlée

or

* Petits Pots de Crème

Simply a super taste of France!
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