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La Cuisine: Everyday French Home Cooking Hardcover – 5 Oct 2010
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'To French cuisine what Delia is to English cooking, the books of Francoise Bernard have been on the shelves of kitchens across France since the 1960s.…a must for all lovers of french food.' --Food & Travel, April 2011
About the Author
Francoise Bernard is the grande dame of France's popular cuisine. She began her career more than 50 years ago by creating and publishing thousands of easy, clearly written recipes for housewives. She launched a successful magazine of her recipes and advice, and hosted one of the first cooking shows on French television, and her first cookbook, Mes Recettes Faciles, published in 1963 and still in print, has sold more than one million copies. In 1982, she published Les Recettes Faciles de Patisserie. Jane Sigal is a contributing editor at Food and Wine and has written for the New York Times, the Wall Street Journal, and Fine Cooking. --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.
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Top customer reviews
So, enough of what you don't get, what does "La Cuisine" have to offer? According to the blurb, 1000 of the best recipes of the woman who simplified French cooking - made it practical for home cooking - Francoise Bernard. But, there's another unusual thing about this cookbook, it is over-modest. Every recipe has extra advice from Bernard; what might accompany the dish to best effect, then there's copious advice on how to vary the recipe. My guess is that this book has something like 3000 recipes, using the standards of its competitors. All recipes give an estimate of ease, cost, time, and number of servings. It has sections on: Soups (26), Cold Starters (54), Warm Starters (32), Eggs (44), Meat and Poultry (160), Charcuterie and Other Meats (40), Wild Game (28), Seafood (114), Vegetables (94), Pasta and Rice (30), Sauces (32), Desserts (124), and Cocktails and Drinks (10). The number in brackets after the section name indicates the number of pages in the section. Units are in metric.
If you're deadly serious about creating restaurant-quality French food, and have lots of time, then you can't do better than the two volumes of "Mastering the Art of French Cooking". But, if you're happy just producing great food time after time in relative ease from a very well-organised cookbook, then "La Cuisine" is the one for you. My most used cookbook is a very battered UK Good Housekeeping offering from the 1980s. Over the next few decades, "La Cuisine" is going to run it close.
Françoise Bernard set out to create a book which would simplify the complexities of French cooking and deliver a standard text on the subject. Whilst there are other possibilities in this category, like Mastering the Art of French Cooking or The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season, this volume is remarkable just for being such an encyclopedia. 1000 recipes! And by a genuine French cook.
The big plus points of the book are very simple directions, and tips on every recipe to help you along, and to aid modifying the recipes. For example, mayonnaise making: all the ingredients must be at room temperature, and if using an electric mixer, add the white of the egg as well. I found these really useful and interesting to read.
There are some things in here you will want to eat, and possibly some you will never cook: poached conger eel? But the book is amazing because it offers SO MANY possibilities. Loads of different fish which we fussy English people rarely get around to cooking. Different recipes for braising hens, chickens, capons and roosters. ELEVEN recipes for rabbit. (Including rabbit with roquefort - could it BE any more French?)
Yet if you are just feeling like something plain, there are some lovely simple omelette recipes, for example one with sorrel, one with gruyere, and one with the reoccuring roquefort. And at least ten different ways to roast a simple tomato.
If you love the kind of French food you get as a special in small country town cafés, you will totally fall in love with this book. Such a treat.
It is a straight to the point, nuts and bolts, almost "bible" of French recipes.
Good reference text, something to refer to for ideas and recipes.