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The Little Paris Kitchen: Classic French recipes with a fresh and fun approach Hardcover – 15 Mar 2012

4.6 out of 5 stars 372 customer reviews

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Frequently Bought Together

  • The Little Paris Kitchen: Classic French recipes with a fresh and fun approach
  • +
  • My Little French Kitchen: Over 100 recipes from the mountains, market squares and shores of France
  • +
  • Rachel Khoo's Kitchen Notebook
Total price: £43.48
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Product details

  • Hardcover: 288 pages
  • Publisher: Michael Joseph; 01 edition (15 Mar. 2012)
  • Language: English
  • ISBN-10: 0718158113
  • ISBN-13: 978-0718158118
  • Product Dimensions: 20.1 x 3 x 25.3 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (372 customer reviews)
  • Amazon Bestsellers Rank: 5,730 in Books (See Top 100 in Books)

Product Description

Review

The 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it. New York Times Rachel is an inventive chef ... who runs [supperclubs] to show off her immense culinary skill Huffington Post The fabulous fairy godmother of French cuisine Easy Living A fresh approach to classic cuisine Sun

About the Author

After graduating from Central Saint Martin's College with a degree in Art and Design, British food writer Rachel was lured to Paris to study pâtisserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen, was broadcast by BBC. Her beautiful tie-in cookbooks have been published around the globe. Rachel now travels the world working on a variety of projects, including a weekly recipe column for the Evening Standard.



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Customer Reviews

Top Customer Reviews

By Andie TOP 1000 REVIEWER on 30 April 2012
Format: Hardcover Verified Purchase
This is just my sort of cookery book. I usually avoid celebrity chefs, but I caught one of her shows on BBC1 by accident a couple of weeks ago and I really admired the simple approach, the emphasis on good quality ingredients and the truly celebrationary results. I though that the book would be a risk because so many of these celebrity chef books focus as much on the chef as on the food, but this turned out to be wonderfully food-orientated.

The recipes are excellent. They are all relatively simple, the ingredients are realistic (none of them either ridiculously expensive or too difficult to find), and there is always some edge to them that gives even the most familiar dishes an unusual touch (like the cauliflower bake with hazelnut crunch crust, which is so much more than cauliflower cheese, the three-coloured shepherd's pie, which is topped with pumpkin, mash and parsley mash, and bbq coq au vin on skewers). Some of the recipes come with a tip for varying it (for example, a Japanese twist to steak tartare).

Most importantly for me, all of the main recipes are accompanied by a good photograph so that you can see what the end result is supposed to look like. The photography is good. The "basics" section of sauces, dressings and stocks does not have photographs, but that doesn't much matter.

Each recipe is given its French title, followed by the English translation. There is a paragraph of chat about the recipe, followed by a list of ingredients and directions for making it up.

The recipes offer a great variety of flavours and ingredients. I can see myself living happily out of this book for quite a long time!

There is an introduction by Rachel Khoo, but it only takes up a page and a half.
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Format: Hardcover Verified Purchase
I received this book only yesterday morning, and I have already made three of the recipes. The oeufs en cocotte, the croque madame muffins and the chicken liver and fig salad. All three were extremely simple to make and tasted delicious.
I love french food, but even though I have a pretty large collection of recipe books, I only have 2 other french ones, and haven't really used them other than for cassoulet and confit duck. The moment I opened this book, I was charmed by the design and layout of the book, especially all the little illustrations. The recipes in the book look, for the most part, fairly simple to make, and i have now got post-it markers on pretty much every other page of the book. Another winner for me is that the ingredients for most of the recipes are inexpensive, a definite bonus in the current economic climate.

Cheap, easy-to-make, delicious food, in a lovingly designed book that's fun to read. I will definitely be recommending this to friends!
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By red0209 TOP 100 REVIEWER on 10 Dec. 2012
Format: Hardcover
The first thing that strikes you about this book is that a lot of thought has gone into making it look as good as it possibly can. The food photography is exceptional, the layout of the pages is really good, the typefaces used work really well, the dust jacket (cover) is well designed and there are some neat little drawings of ingredients on the inside covers with their French names attached. I like how every recipe is well laid out, telling you how many people it serves at the top of the page, as well as the preparation and cooking times at the bottom of the page. Having the name of the recipe in French as well as English is a nice touch too. The ingredients are spelled out in a red typeface so that they stand out from the rest of the page. The title on the cover is even a glossy white label that has been attached to the paper dust jacket. There are probably a few too many double page spreads within the book containing photographs of Rachel Khoo, but I suppose it all adds to the overall feel of the book. Clearly the content of a book is much more important than how it looks, but I'm sure that you'll sell more books if they look good.

The content is very good too. There are a wide enough variety of recipes to suit everyone's taste I would think. Not many of them are standard recipes that you'd find in dozens of other books either. When a recipe is a little more complicated, the book does not try to squeeze everything onto one page, and is happy to spill over onto the next one if necessary. There is also an explanation on how to make standard stocks, sauces and pastry cream at the end of the book. I think I've tried about seven sweet recipes and five savoury ones so far and all of them have worked pretty well for me. I think that the desserts are a particular highlight of the book.
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Format: Hardcover Verified Purchase
After cooking off about 40 recipes from the book, here are some of my thoughts:

+ It's a great book for home cooking. DO NOT EXPECT FRENCH CLASSICS. Go get a Julia Child book if you'd like to spend 5 hours to make Coq au vin or things like that. This book is all about everyday (read: simpler, less flamboyant) dishes inspired by French cuisine. And it's for people who don't have or simply don't want to spend hours in the kitchen to cook. Simple, quick and reasonably delicious are the selling point of this book.

+ Most recipes are good. Some are great. I think my favourites are the Lamb stew, eggs in pots and chicken & mushrooms in white wine sauce. The Mac & Cheese is great too (yes, it hardly has anything to do with French cuisine. It's a dish Rachel claimed to have cooked for kids when she was working as a nanny)

- As in every other cookbook, it does have a few disappointing recipes. But I'd say only about 5 out of 40 recipes I've attempted fall into this "I regret making it" category. I think the disappointment was sometimes due to the lack of stock or seasoning (e.g. The Pistou soup and the Quiche Lorraine were quite tasteless...)

- Another problem is, I found that quite a few (about 10) recipes in fact took longer than the suggested baking time. I suspect it might be due to the fact that Rachel's using an oven smaller than most standard ovens here in the UK. I found that a few bloggers using RK's recipes experienced the same issue.

- I think this is a good collection of quick recipes. You're not going to learn a lot about food chemistry as in Heston Blumenthal's books. You won't know whats the best temperature to mix butter into cake batter.
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