Amazon.com
Ina Garten's much loved cookbooks, The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style, offer relaxed yet stylish dishes that don't tax the cook. Her food works wonderfully for entertaining but shouldn't be limited to such times. Barefoot in Paris finds Garten (almost inevitably) in France, "translating" native dishes for the American home cook. The result is rewarding, and should get those reluctant to "cook French" to do just that. Covered are classics like Celery Root Rémoulade, Boeuf Bourguignon, and Chicken with Forty Cloves of Garlic, but also "newer" dishes like Zucchini Vichyssoise and Avocado and Grapefruit Salad. If Garten ranges wide from typical Parisian fare--in, for example, recipes like Rosemary Cashews, Tomato Rice Pilaf, and a distinctly American Brownie Tart--these nonetheless embody the French approach. Her sweets, including the likes of Peaches in Sauternes, Plum Cake "Tatin," and an exemplary Crème Brûlée, are particularly tempting. Included also are asides like "About French Table Settings," and "If You're Going," a resource guide, that, practicality apart, give readers a sense of French culinary life. With color photos, this is winning addition to the Barefoot collection. --Arthur Boehm
Book Description
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.
Customer Reviews:
A Fan From Australia.......2007-08-20
I have had this book less than a month and have tried eight recipes already, all have been great. My family (husband and two boys aged 6 and 4 yrs old) have loved the meals I have made. I really like the informal style and layed-back recipes in this book. They are easy to follow and give great results. French food always seemed a bit fussy and formal until I read this book. The Chicken with Forty Cloves of Garlic and Creme Brulee recipes were winners!
Great Easy French Inspired Foods.......2007-07-28
I love this cookbook, but probably not for the right reasons. I love it because it again possess' Ina Garten's warmth, wit and passion. Most of all though, it is about Paris and French food. Simple, great food that you can prepare at home without having to attend a culinary institute. The problem is, I have used it very little, which means that alot of the recipes are not as suitable for families as her other titles.
At this stage in my life, I am still cooking nightly for a husband and three hungry children which means they are less inclined to try something new. So this is a cookbook for great easy french inspired meals but not necessarily for the average weeknight fare I have raved about in Barefoot Family Style and Barefoot at Home. At any rate, it is still a definite for your collection and bon appetite!
One of my favorites........2007-07-19
I have to admit, I am a bit Ina obsessed. This cookbook is great. There are lots of wonderful, easy and extremely delicious recipes in here. I have yet to try a recipe by Mrs. Garten that wasnt absolutely delicious. Paris here I come, well at least in my kitchen! :o) Wonderful cookbook!
Barefoot in Paris/Cookbook/Barefoot Contessa.......2007-07-09
This has become one of my favorite books. If someone wants to do a little simple - but outstanding french cooking, this is your book. It has all the essentials and is "easy" (compared to other "french" cookbooks). Ina writes cookbooks just as she speaks - very easy to understand. ANYONE can cook very, very good french food with this cookbook.
a Francophile opinion...................2007-06-22
There is not much that I can add to the reviews already written, but as an admitted Francophile, I wanted to put my 2 cents in. As all have stated, this is an incredible book, not just of French cooking, but a slight peek into the French way of living and thinking. Obviously, Ina loves Paris, and all that is French, and you get that feeling as she deviates from strictly recipes, and goes into the various nuances of French life.
Those nuances are scattered throughout the book and peppered (no pun intended) in the introductions to her recipes. The photography and food styling is excellent as usual, and as long as you aren't expecting a Jacque Pepin or Julia Child style of French cooking, then you will enjoy Ina's more simple, peasant-style fare. She talks about the visual preparation of the French table and all the ways that you can make your dining experience as simple, fresh, and carefree as the dishes. And for those who are fellow "Parisians", she guides you through the streets and markets of Paris and gives you a tour of sorts, of that magical city.
INTRODUCTION
TO START:
All about French wines
Raspberry Royale
Kir
Cassisa l'Eau
Cheese Straws
Blioni with Smoked Salmon
Cheese Puffs (Gougeres....ummmmmmmm!!!)
Rosemary Cashews
Radishes with Salt and Herbed Butter
Potato Chips
LUNCH:
French Table Settings
Croque Monsieur
Blue Cheese Souffle
Salad with Warm Goat Cheese
Eggplant Gratin
Pissaladiere (a French pizza of sorts)
Goat Cheese Tart
Scrambled Eggs with Truffles
Herbed Baked Eggs
Spinach in Pastry Puff
Mussels in White Wine
Seafood Platter (with mustard sauce, cocktail sauce, mignonette sauce)
SOUP and SALAD:
All about French flowers
Winter Squash Soup
Provencal Veggie Soup (and homemade chicken stock, and pistou)
Zucchini Vichyssoise
Seafood Stew (and seafood stock)
Lentil Sausage Soup
Brioche Loaves
Celery Root Remoulade
Endive, Pear, and Roquefort Salad
Avocado and Grapefruit Salad
Fennel Salad
Warm Mushroom Salad
Green Salad Vinaigrette
DINNER:
All about French cookware (this was a blast; will make you want to visit!)
Lemon Chicken with Coutons
Chicken with 40 Cloves of Garlic (this was very mild in flavor)
Roast Duck
Chicken with Morels
Loin of Pork with Green Peppercorns
Boeuf Bourguignon
Filet of Beef au Poivre
Steak with Bearnaise Sauce
Veal Chops with Roquefort Butter
Roast Lamb with White Beans
Rack of Lamb Persillade
Roasted Striped Bass
Scallops Provencal
Salmon with Lentils
VEGETABLES:
About French cooking classes
Asparagus with Hollandaise
Vegetable Tian
Zucchini Gratin
Tomato Rice Pilaf
Roasted Beets
Matchstick Potatoes
Brussels Sprouts Lardons
Cauliflower Gratin
Morocccan Couscous
French String Beans
Sauteed Wild Mushrooms
Potato Celery Root Puree
Carmelized Shallots
Garlic Mashed Potatoes
Herbed New Potatoes
DESSERTS:
About French cheese
Meringues Chantilly
Plum Raspberry Crumble
Ile Flottante
Lemon Meringue Tart (and lemon filling)
Pear Clafouti
Coeur a la Creme with Raspberries
Raspberry Sauce
Creme Amglaise
Baba au Rhum (rum-soaked doughy pastries with shipped cream; sooo good!)
Elephant Ears (very light, flaky, and delicate)
Mango Sorbet
Ice Cream Bombe
Plum Cake Tatin
Chocolate Orange Mousse
Brownie Tart
Pain Perdu
Peaches in Sauternes
Coconut Madeleines (dip the ends in chocolate!)
Strawberry Tarts
Pastry Cream
Profiteroles (the ultimate elegant French dessert!)
Chocolate Truffles
Creme Brulee
RESOURCES:
French ingredients to try
French cookware you'll want to have
Going to Paris? Then here's your guide with every place you'll want to visit to make your journey magical and complete (the best part, Ina!!!)
Credits and Index
Conversion Chart
Merci Ina!!
Customer Reviews:
French quisine has never been made so understandable.......2007-07-18
This book needs to be in everyones cooking library, it introduces basic french cooking techniques and then naturally expands on tehm, truly a comprehensive cook book.
a timeless cookbook for the ages.......2007-03-15
Well, there's not much I can add to what has already been written on these pages regarding this fine book. As with other great cookbooks which contain much more than recipies, I read it cover to cover before attempting any of the many dishes. There are a few awkward moments with the translation, but other than the totally baffling 'Hunter's Sauce' (pg. 60), your own good sense will guide you through these. It's not, however, the recipies that are the only value of this book, but, as others have mentioned, the delight is in the details, and the working knowledge of the author (you'll understand how the French can eat such rich foods and get away with it - "remove every atom of fat."). Madame will guide you through each painstaking step from beginning to end, from choosing meats and vegetables, seasonings, serving suggestions... in what is a comprehensive, and highly educational course in French cooking. Good cooking takes time and effort, and those willing to put forth the effort will find that Madame has taken the time to inform us, perhaps as never before. Happy cooking
It is all you need.......2007-03-09
If you want to learn how to cook this is the book for you. It is a brilliant book that will make you love cooking and of course eating!!!
It will also send you in an imaginary trip to France!
If you take your time and make one recipe at a time, you will adore the end result.
This book has no pictures and it is a "manual" to be followed page by page.
If you can't cook well after following the recipes in this book, you never will!!!!
It changed the way I thought about cooking well.
This book is also a great addition to your cook book library.
Enjoy!
LaBonne Cuisine .......2007-01-18
Not only does it have recipes, but it goes into very basic cooking, what utensils are needed and why, and how and why to do various things while cooking. I am a novice at cooking but found this book to be very helpful and interesting!
Wonderful Book!.......2006-08-23
There is so much to learn from this book -Mme Evelyn de Saint-Ange has a tremendous gift for explaining how to cook even simple things - for example the egg section. She gives the reader a basis to build skills on - something many cookery writers do not. She is very precise about timing, and preparation, and will always tell you - 'Here is the critical moment', and, also, how to deal with it. The book is dense with information.
The only quibble I have with the translation, which in every other way is great, is the use of deciliters, when surely a liquid measurement in mls would be so much easier for readers who aren't American, and wouldn't be measuring in the American way anyway!
I would have to say that, as an Australian, I was introduced to French cookery, by 'Mastering the Art of French Cooking'and 'Cooking with Pomiane' in the 1970's.
'La Bonne Cuisine de Mme E. Saint-Ange' ranks right up there with those favorites, and more recently, 'Patricia Wells at Home in Provence'.
Amazon.com
In Joie de Vivre, Robert Arbor, a Frenchman transplanted to New York City, explains the French philosophy on life and argues for its adoption by stressed Americans. In a funny way, this is sort of a self-help book for people who admire the French lifestyle, and for those who believe that good food is the secret to a happy life. The premise of the book is that you will find "domestic happiness" when you learn to enjoy the most mundane details of your everyday life: "It's about making time for family, growing some vegetables in your garden, chatting with the butcher, and cooking for your family and friends." Quality of life, explains Arbor, is only improved when your pillowcases smell like lavender, and you make your own hot chocolate.
Although there are 50 recipes dispersed throughout the book, Joie de Vivre is not a cookbook. Most of the recipes are for dishes like A Really Good Fried Egg, mayonnaise, and café au lait, but there are interesting as well, such as Carrot Râpée, Beet Vinaigrette, and Fish in Papillotte. The recipes are included more as a way to better describe the French experience and to show how easy it is to adopt as a way of life; a method which works particularly well for those of us who know that the best way to understand and appreciate a foreign culture is through its food. --Leora Y. Bloom
Book Description
When it comes to making the most of life, nobody does it better than the French. Now, with Joie de Vivre: Simple French Style for Everyday Living, an inspired fusion of art, style, and easy-to-implement ideas, anyone can feel like they spent a weekend in the French countryside, no matter where they live.
Renowned restaurateur Robert Arbor puts a refreshing emphasis on simplicity and accessibility, explaining the rituals and traditions that comprise a typical French day. Featuring dozens of simple, everyday recipes, Joie de Vivre captures the family meals, market trips, and charming domestic settings that make the French way of life so plea- surable. In eight chapters, illustrated with 85 full-color and black-and-white photographs, Arbor details how you, too, can achieve the simplicity and relaxing life the French treasure.
Le Matin (The Morning) lays out the elements of a relaxing breakfast (as well as the secret to great coffee), and Le Potager (The Garden) describes the pleasures and rewards of growing your own own vegetables, herbs, and flowers. Le Marché (The Market) and Le Déjeuner (Lunchtime) follow Arbor to the market, the butcher, and the baker before serving up a trove of delicious ideas for light lunches and snacks. Le Dîner (Supper) outlines strategies for crafting cozy family dinners; creating enchanting dinner parties of all sizes; and preparing fun, simple meals for children.
Arbor's memories and experiences of growing up in France and his flair for casual elegance can't help but inspire the chef and decorator in everyone.
Sidebars sprinkled throughout the book offer tips and insights on how to make the perfect cup of hot chocolate, a French perspective on truffles and foie gras, the French and their love of chocolate, and why French butter tastes so good.
Joie de Vivre is a lavishly illustrated guide to the French style of living that will show you how to bring a little joie to your life.
Customer Reviews:
It doesn't have to apologize for idealism.......2007-05-24
I bought this book, on the recommendation of Diane F. Von Behren and Lee Mellott, two reviewers that I've begun to really trust here on Amazon. I was delighted to find, that typical of the other books I've bought on their say so, this one too is a joy to read and own.
It is idealistic. That IS the point.
This is a book ABOUT slowing down, thinking thru the day, not rushing from 7 am into eternity with one's head down, speeding thru an ever increasing load of chores till you drop dead wondering what life was all about.
I think this whole French/North American contrast genre of books, whether it's French women not getting fat or the Entre Nous book are all about re thinking an approach to life.
A little wake up call to examine what is important.
There are plenty of things I love about being a Canadian that make me very different from the French in France, or the American in America and that I prefer to hang onto. Some things won't change. They work for me.
But not because I hit the default button and just am Canadian because I was born here, and never thought about changing anything about me.
I think one of the joys of life is changing those things we don't like to stuff we do like.
Taking a broad cultural over view of the French way of life, and comparing it to the American (or British/Canadian/Australian etc) way makes it easy to spot the areas where we can borrow a better way and add it into our lives.
Enriching my life with some excellent recipes, and a conscious re thinking of life patterns (thru my day, my year or how I run my life) is the value in this book.
It is NOT a critique of America, rather it is an explanation of one mans view of life as he lives it, complete with recipes, side notes, cultural observations and the like.
IT is the reader who is allowed to then observe, contrast, and critique their own life and decide whether or not doing things differently would be a worthwhile change, something that could add to one's joie de vivre.
In my case it has. I'm stopping and enjoying life more as a result. My life is better, and yes, I have a little more joie de vivre as a result of this book.
I think it is a wonderful addition to my library and plan to keep it.
A favourite now and always.......2007-03-22
I purchased this book from Amazon more than 2 years ago. I find myself time and time again turning to Joie de Vivre for recipes, dinner party ideas and general inspiration. It is so wonderful! So stylish, yet so warm, cozy and inviting. Robert Arbor takes the 'gently gently' approach with his readers - he knows we're all stressed, overworked and unwilling victims of a processed food culture. He knows that we want to slow things down a little, enjoy life more. He knows that we want to have less mind numbing TV and mass-media in our lives (and MUCH less exposure to this ridiculous celebrity worship going on right now) and more quality interaction with friends and family. Monsieur Arbor completely understands that we don't all live in gorgeous French farmhouses or bohemian Parisian maisons (he is a New Yorker for much of the year)and he encourages readers from all walks of life to basically 'get a life'. I love it and I recommend this book to all.
Fun and Relaxing Reading.......2007-01-19
I borrowed this book from my library and liked it so much that I bought it on Amazon. Mr. Arbor's writing is very enjoyable and takes you back to a simpler form of eating; reminding you to relish the purchase and preparation of your food as well as the end result!
Loved the Book.......2007-01-09
My husband purchased this book for me when I was feeling depressed due to having to come home after our wonderful European vacation. Joie de Vivre helped to keep me immersed in the beautiful French culture a little longer. The author brings the reader intimately into his life, sharing details concerning the French culture that I would not otherwise have known, even having spent weeks in France. The author, Arbor, is very gentle, the famous French snobbery (which we never encountered on our vacation), is completely absent. The recipes are just icing on the cake. I thoroughly enjoyed reading this charming book.
The Perfect Seller!.......2007-01-03
Received book in flawless condition, and got it FAST! Highly recommend this seller.
Book Description
In
Cooking At Home On Rue Tatin award-winning cookbook author and professional chef
Susan Herrmann Loomis takes cooks and readers on a friendly and delicious tour of French home cooking, from the refined to the rustic. In this collection of Susan's favorites, readers and cooks will learn the tricks and tips of entertaining like the French, get clear instruction on the basics of French cooking, and be introduced to the new and exciting array of multicultural cuisines that are rapidly entering the realm of classic French. You will meet Susan's inspirations, from neighbors in her small town to starred chefs, as they share their own home recipes, which have become standard fare on Susan's own table.
Susan invites the busy home cook to relax, unwind, and enjoy the tastes, textures, and aromas of simple yet often sophisticated French fare. The book is filled with contemporary recipes, such as Tuna with Ginger Yogurt Sauce and Cilantro Coulis, Spiced Fish Fillet in Parchment Paper, Skate with Potato Puree; classics, such as Soupe au Pistou, Coq au Vin, Pot-au-Feu, and Quiche Lorraine; and cross-cultural dishes, such as Chorba (Algerian Ramadan soup), Chicken Soup with Tamarind, and Lamb and Dried Plum Tagine with Toasted Almonds. What sets apart all of these recipes, from the contemporary to the classic, is Susan's clear presentation, which makes them so easily accessible.
Susan's food, along with her warm hospitality, puts people at ease and makes them feel as if they are honored guests or members of Susan's own family.
Customer Reviews:
FABULOUS!!!!.......2007-06-09
Love all of Susans books, but this is the best. She doesn't use ingredients that are too 'euro' to find here in the states, she is easy to follow and enjoyable in the process, the variety is outstanding, and I just love her style! With well over 200 cookbooks on my shelf, this is one that will be pulled out consistantly!
Classic French weds international cuisine!.......2006-03-13
Susan Herrmann Loomis' COOKING AT HOME ON RUE TATIN (0060758171, $24.95) comes from a cookbook author and pro chef who surveys French home cooking. Classic French techniques and dishes meld with international cuisine in a title which also takes the busy cook into account. From a simple Braised Fennel and Chicken with Artichoke to Leek and Bacon Quiche and Mackerel with Dandelion Greens, this is packed with innovations and basics alike.
What Susan writes, I read.......2005-10-06
I am a big fan of everything that Susan writes. I like her style and the well-communicated stories she tells of local vendors, farmers and everyday cooks in France. Her recipes exude French-ness without being stuffy - she understands, loves and captures the essence of French cuisine and the French in a way that few non-French writers can. If you want to understand what it is about the French 'at table' that makes them so passionate and opinionated about food, then read Susan's introduction to this book for a very inciteful and well-told explanation. And, may I add, the Walnut Bread on page 214 and the Braised Guines Hen with Savoy Cabbage on page 133 are a delicious combination for a wonderfully hearty fall meal. Serve with chilled French cider.
Relaxation in the French kitchen.......2005-06-30
A companion to her memoir-with-recipes, "On Rue Tatin," Loomis' eighth cookbook reflects on the international influences creeping into French cooking. A Cambodian Chicken Soup with Tamarind follows a recipe for traditional Provencal Vegetable Soup with Pistou and Franco-Vietnamese Spring Rolls follows Quiche Lorraine.
While classic French dishes predominate, Loomis collects recipes from Asian and Middle-Eastern immigrants who are equally passionate about their favorite dishes. Thus, the poultry chapter includes Rooster in Red Wine, Roasted Lemon and Orange Guinea Hen and Syrian Chicken with Tahini, Lemon, and Yogurt Sauce and the meat chapter features Rib-eye Steak with Bordelaise Sauce, Aromatic Braised Pork Shoulder and Lamb and Dried Plum Tagine with Toasted Almonds.
Loomis' focus, whatever the dish, is on careful attention to detail in technique and choice of ingredients. Thus a beef braise "needs every single minute" of its three hour cooking time, quinoa requires a gentle hand with herbs and pine nut oil and Leek Potage must be consumed the day it is made.
While the recipes are not difficult, many do require time and attention. This is a beguiling book for cooks who find the acts of cooking pleasurable and don't plan to throw dinner together in 20 minutes or less.
- Portsmouth Herald
Excellent Recipe Sampler and Useful Techniques. Buy It........2005-06-10
`Cooking At Home On Rue Tatin' is Susan Hermann Loomis' seventh book, a followup to the memoir, `On Rue Tatin'. Many of Ms. Loomis' books follow the rubric of `Farmhouse' cooking, especially as she and her family live in a French farmhouse in northwestern France.
The first great coincidence I encounter with this book is that it reinforces an observation in the last culinary book I reviewed, `The Perfectionist' about the career and suicide of the major French three star chef, Bernard Loiseau. Loomis' book reflects exactly that trend which helped do in Monsieur Loiseau. That is, French cooking, both `haute cuisine' done by the great restaurants and `cuisine bourgeoisie' is being greatly influenced by food and cooking from France's current and former colonies from around the world, most especially in the North African Madgreb (Morocco, Algeria, and Tunesia) and Indochina (Vietnam, Laos, and Cambodia). This is almost exactly the same kind of influence which Indian cooking has had on English cuisine. In fact, one wonders why it took so long, as London has been infused with Indian cooking for the last century.
It is important to note that while Ms. Loomis is a very good cookbook writer, she is not quite in the same class as Paula Wolfert for her analysis of national cuisines or of the great Julia Child for doing definitive interpretations of French dishes. But then, who is as good as these two fine culinary writers. Rather, Ms. Loomis is easily on a par with her good friend and `Franco-American' expatriot Patricia Wells. In fact, I would recommend Ms. Loomis' books over Ms. Wells to the less experienced cook who wants some exposure to French dishes but who is not ready to tackle Child's `Mastering the Art of French Cooking'.
This book is most like Ms. Wells' two books on cooking at her rural home in Provence, with the addition of the focus on the arorementioned colonial influences. The other major difference is that while Ms. Wells' interest is primarily with travel, entertaining, and wine accompaniments, Ms. Loomis is about improving her reader's general cooking skills.
Your interest in this book will have a lot to do with your cookbook collecting interests. If, like me, you are a full service foodie reader, stop now and order the book. It is an enjoyable read as well as a very nice source of internet addresses for foodstuffs.
If you like to have a nice variety of cookbooks on hand, but have limited space or budget for cookbooks, I suggest you pick one good author and get all their books. If you are especially fond of French cooking, Ms. Loomis, Ms. Wells, Mr. Olney, or, of course, Julia Child are all excellent choices. By focusing on a single author, you minimize the chances of having more than one recipe for the same dishes. And, of all these, Ms. Loomis is the easiest to read with a wide range of dishes.
If you have limited space but like a selection of books from a wide range of cuisines, then I also recommend this book, even over Ms. Loomis' other books, as I think this book is one of her warmest and most personal, and you will probably find it more enjoyable than her other cookbooks.
I thoroughly endorse Ms. Loomis' organization of subjects. In a smallish book which is meant to be a working cookbook (rather than a citizen of the library), it is best if the chapters are done by either course or by major ingredient type. Her chapters are:
The Aperitif Hour - Both classic French (Tapenade) and imported (Hummus) recipes for hors d'oeurves.
A Bowl of Soup - Spanish, North African, and Provencal standards.
First Hot and Cold Courses - Omelets, Salads, Pates, Quiches, and Mussels, oh my!
Fish, The Beautiful Swimmer - Fish a la Meuniere (dredged and fried), en papillote (in paper) and so on.
A Choice of Poultry - Wings, With Artichokes, steamed, Syrian (with tahini), brined and roasted, and, of course, coq au vin plus a few duck, duck breast, and turkey recipes.
All the Flavors of Meat - Especially stuffed vegetables, eggplant, steak, stew, braises, and grilled lamb.
A Selection of Vegetables - Gratins (My favorite!) and veggie braises. Oh la la.
Breads and Pastries - Including crepes, waffles, cookies, sweet bread, tarts, and chocolate cake.
Custards, Compotes, Cakes, Tarts and More - All the neat things the French do with fruits and ice cream.
Basics and Preserves - Stocks, Pastry Doughs, Court Bouillon, Vinaigrette, Herbes de Provence, flavored oils, onion marmalade, eggplant caviar, and steamed couscous. If you can get the tiny cucumbers, there is even a recipe for cornichons.
The best thing about this book is that it gives you a sample of a wide range of French specialities. While books specializing in pastry or preserves or braising or egg dishes or baking may cover each of these individual subjects in more detail, this book gives you a great way to learn about the full range of French `home cooking' in easy bites with reliable recipes.
In addition to the recipes, there is a great range of especially good sidebars on various cooking materials and techniques. All are good, but one I thought was especially good for a general book was the sidebar on making preserves. The very best source for French preserve making is Christine Ferber's `Mes Confitures', but this is an excellent way to get acquainted with the subject and not shoot yourself in the foot while trying it out.
Just in case you need an excuse, Ms. Loomis is excellent at making you feel good about cooking, and gives you lots of new things with which to exercize this interest.
Highly recommended for all foodies and Francophiles.
Amazon.com
Beyond the well-known, sometimes lurid, events of renowned painter Vincent van Gogh's short life lies a much more mild daily existence of meals with friends and neighbors. Van Gogh's Table presents a gentle and kinder look at the visionary's world. Authors Alexandra Leaf, a culinary historian, and Fred Leeman, the former chief curator of the Van Gogh Museum, offer a tale of the artist's life through the lens of his last home, the Auberge Ravoux. Van Gogh was a constant traveler who frequently boarded at small hotels and dined in cafés. During his few months at this inn, van Gogh produced numerous magical works. As a tribute to the incredible painter, and the café life that inspired him, Leaf and Leeman have brought together stories and images of the artist's life and work with menus from his days at the Auberge Ravoux. Try recipes like Warm Tarte Tatin with Crème Fraiche or Dark Chocolate Soufflé Cake with Crème Anglaise to experience the sweeter side of van Gogh's world. If you're a fan of the great painter or a lover of French cooking, then this book is a must-have. --J.P. Cohen
Book Description
At the Auberge Ravoux, in a tiny artists' village twenty miles from Paris, Postimpressionist painter Vincent van Gogh found a measure of peace in an otherwise ill-starred life. In what would be his last home, he enjoyed the camaraderie of fellow artists and an unparalleled burst of creativity.
The auberge still operates today as the Maison de Van Gogh. Little has changed since Van Gogh set down his bags more than a century ago, and visitors to its cafT are treated to the same regional cuisine that he dined upon.
Here is an intimate view into Van Gogh's world, as stirring as sharing poulet and pommes sautTes with the artist himself. Written by one of America's foremost culinary historians, with Dr. Fred Leeman, the former chief curator of the Van Gogh Museum in Amsterdam, and including an introduction by the auberge's proprietor, this unique cookbook/art book explores life in the artists' cafT, with traditional recipes ranging from the hearty to the refined. Letters, engravings, postcards, and a selection of Van Gogh's paintings transport the reader to the turn of the century.
Customer Reviews:
Van Gogh's Table: Dining at the Auberge Ravoux.......2006-09-09
In Vincent Van Gogh's brief 37 years, he resided in at least 38 locations spread among four different countries. The Auberge Ravoux inn in northern France was to be the last of Van Gogh's residences, for it is where the artist died in 1890. The author purchased the Auberge Ravoux Inn and renovated it with the help of dedicated craftspersons and turned it into a memorial to the artist
Van Gogh's Table is a collaborative effort that combines an art book with recipes designed to evoke the flavors of Van Gogh's time, along with cultural and culinary history augmented by Van Gogh's illustrations and paintings. Fifty recipes for bistro classics such as Rosemary Roast Chicken with Pan-Fried Potatoes, and Garlic and Warm Tarte Tatin with Crème Fraiche,
A recipe for beef bourguignonne begins with; "In our time-pressed age, such a dish requires that we step back for a moment and remember that some things in life are worth waiting for -- especially stews."
Vincent van Gogh spent much of his life in cafes, hotels, and small inns. These establishments often became the subjects of his paintings, Van Gogh's Table is a unique presentation of culinary history, Van Gogh's artwork, and recipes that transport readers to the Auberge Ravoux in the year of 1890.
As a professional artist and dedicated cook, I found this a uniquely enjoyable book.
A perfect blend of art and cuisine.......2006-07-08
This lovely book, a perfect blend of art and cuisine, will satisfy any reader, from the most casual van Gogh fan to the most discriminating foodie and/or art historical specialist. As the subtitle indicates ("Recipes from the Artist's Last Home and Paintings of Café Life"), it's is partly a cookbook, featuring recipes from the Auberge Ravoux, a 19th century inn in the town of Auvers-sur-Oise where van Gogh lived the last seventy days of his life, and where he died.
But don't be misled. This is not just another pretty coffee-table book with yet more pretty color reproductions of "The Café Terrace on the Place du Forum," etc. This is a work of substantive scholarship, but presented in such a way as to be accessible and enjoyable to anyone. The second half of the book, including the recipes, is authored by culinary historian Alexandra Leaf (in cooperation with chef Christophe Bony), who contexualizes the recipes in a larger discussion about van Gogh's time in Auvers and culinary customs of the time. The first half is authored by art historian Fred Leeman, former chief curator of the van Gogh Museum in Amsterdam. His essay, "A Private Life in Public Places," discusses van Gogh's biography, but primarily from the view of his time spent in restaurants and cafés, so it's not the usual story that's been recounted so many times. In addition to discussing more well-known van Gogh paintings like "The Café Terrace on the Place du Forum" or "The Night Café," Leeman also includes lesser-known paintings and drawings that specialists will be happy to see and non-specialists will enjoy learning about. His analyses of the works are clear and persuasive, sometimes offering alternative datings and interpretations. Julia Galosy, who worked with Dominique-Charles Janssens, the current owner of the Auberge Ravoux, in restoring the inn, also contributes a wonderful essay on that specific café and its history. All the authors rightfully avoid the tabloid sensationalism that unfortunately pervades many published treatments of the artist (including those written by evident non-specialists in a lame attempt to make a quick buck).
Handsome illustrations of nearly every van Gogh work mentioned (including some that are rarely illustrated), archival photographs, and lovely photographs of the contemporary incarnation of the Auberge Ravoux and its cuisine, add to the stand-alone value of this book. For those who are interested, there are endnotes in the back of the book, leading readers to specific citations in van Gogh's letters and elsewhere, and a brief but comprehensive bibliography.
On a side note: I purchased and read this book a few months ago in preparation for a visit to Auvers-sur-Oise. My plans included a luncheon at the Auberge Ravoux and a pilgrimage to Vincent's lonely attic room. Reading this book, including Mr. Janssens' forward, was the perfect preparation for my visit. Sitting in the cozy atmosphere of the Auberge and enjoying a three-course luncheon (including the Marinated Herring and Salmon from p. 110, a plat du jour of chicken fricassee [not in the book], and the positively sublime Chocolate Mousse Saboyan from p. 130) was a wonderful experience that I will always treasure. A different experience, more spiritual and moving in character and even more memorable, was the actual visit to Vincent's room upstairs. Mr. Janssens and his associates are to be commended for their dedication to Vincent's memory through their work at the Auberge Ravoux, and the authors and publisher of this book are to be commended for diffusing that work in book form.
While at the Auberge Ravoux, I purchased at the gift shop one of the "torchons" (table linens) embroidered with the name of the auberge (pictured on p. 109). Both it and this book share a place of honor in the van Gogh section of my personal library.
Bon appetit!
Gorgeous Magnificent Book!.......2006-01-08
The Grandmother's Apple Cake recipe in this book is my favorite recipe on Epicurious so I bought the book hoping the other recipes would be as good. Wow! It was so beautiful and interesting and so much more than a cookbook that I gave it to a good friend as a Christmas gift and ordered another.
This is really half art book, half cookbook. The book is co-written by an art historian (mostly the first part, which recounts Van Gogh's last days, spent in the hotel, when he churned out 70 paintings in 70 days) and Alexandra Leaf, a food historian, who together with the chef at the hotel (which exists to this day) includes recipes for dishes Van Gogh ate. They're fantastic. Highly recommended.
It's wonderful.......2002-11-07
It's entertaining and educational. I really enjoyed. Great gift idea.
Van Gogh's Table.......2002-01-20
I have enjoyed reading the historical and personalized view of Van Gogh's stay at the Auberge Ravoux. The recipes appear to be ones that can be enjoyed. My husband surprised me with the chocolate mousse the other night and it was the best I have ever eaten.
Compliments to Alexandra Leaf!
Customer Reviews:
A Wonderful book.......2003-06-28
Michel is a master. The book is wonderful. I would love to see him do an updated version of it.
Average customer rating:
- TKMP excellent recipes, could be better book
- A great introduction to French cooking
- Technique Technique Technique
- fab fab fab
- Expands your culinary abilities.........
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Le Cordon Bleu at Home
Le Cordon Bleu
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover
 General
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Book Description
Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence. Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school's nine-month "Classic Cycle" course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion.
Learning to cook means mastering the fundamentals. In "Part One: Getting Started," you'll learn how to roast, poach, fry, saute, braise, and stew. You'll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit.
"Part Two: Perfecting Skills" takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you'll find such glorious dishes as Daube d'Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school's most famous instructors.
Ultimately, no one truly "finishes" learning -- the best chefs endlessly hone their skills. For advanced cooks, "Part Three: Finishing Touches" emphasizes the creative aspect of cooking.
Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine.
Customer Reviews:
TKMP excellent recipes, could be better book.......2006-10-12
I found the recipes to be wonderful. It is organized by simple menus to complex menus. Try to make a different menu very week. It is great way to learn.
However, the pages of my book are falling out. The binding on the book is not the best in the world. As long as I don't loose my pages, I am still doing well.
peace
A great introduction to French cooking.......2005-04-12
I would echo another reviewer who suggested that Julia Child's "The Way To Cook" is the ultimate learn-to-cook book, and her "Mastering the Art of French Cooking" is the ultimate learn-to-cook-French book, but this is a good introduction, too. I've been using this cookbook for years, even before I went through a Cordon Bleu culinary program here in the U.S. I'd also recommend getting the Cordon Bleu Practicial Techniques Book, which is excellent and has step-by-step photos of a lot of the techniques talked about in this book. My favorite practical book is probably La Varenne Practique. I've made about half of the recipes; if you follow the directions carefully, you usually learn something new and it's cheaper than going to Paris!
Technique Technique Technique.......2004-08-07
Many think of cuisine as a creative art.
They see their favorite chefs tossing in a bit of this, a bit of that, and voila! A magnificent masterpiece!
Anyone who has put in the hours to learn an art of any kind, be it playing the piano, painting, or yes, cooking, knows: technique comes first.
What is technique? It is the efficient coordination of movements/actions, applied in a consistent way, to produce a desired effect. In cooking, it is trussing a chicken, chopping in various ways, creating a stock, simmering a sauce. It is creating your mise en place, understanding how long each step of a recipe takes.
As an avid home cook (a pure amateur), I heartily recommend this title from The Cordon Bleu. Using a progressive program of instruction, based on their own diploma program, it incorporates technique into a set of classic recipes. Techniques are developed and elaborated where necessary, and in graded steps. For example, a basic white (Bechamel) sauce can be embellished with cheese (Mornay).
The Cordon Bleu is known as a conservative bastion in the world of cooking. As such, I felt that some of the recipes are for dishes better placed in a museum than served at home, much less a restaurant. (A summer salad made with tomatoes, boiled carrots and cauliflower. Not my choice to serve at a dinner party. But the accompanying fresh mayonnaise recipe is fantastic!) And yet, even these add to the charm of the collection as a whole.
Le Cordon Bleu at Home is a one stop volume for classic French cooking, and is a great stepping stone for more advanced cookbooks, many of which assume a thorough knowledge of French techniques (e.g. the Charlie Trotter series).
fab fab fab.......2003-03-01
The recipes in this book are amazing. I've been going thru each recipe one by one. Even the recipes that I thought I wouldn't like turned out to be a fab surprise. I've learnt so much abt cooking since I started the lessons. The book goes from easy to difficult recipes. This is definitely a good buy.
Expands your culinary abilities................2002-02-28
Le Cordon Bleu at Home is an exciting book. It demonstrates classic French cooking techniques and menus accompanied by beautiful photography!! It is a step by step book arranged in lessons/chapters to be followed at your own pace. While not every menu item may be to your liking, there is enough variety that you can progress through this book to add to your culinary skills and interests. Learning the basics of classic French cooking is both interesting, entertaining and beneficial. This is a great book to learn and experiment with, for anyone who has a passion for food.
Amazon.com
Daniel Boulud is one of America's greatest chefs. Known for his inventive yet deeply flavored French-American food, Boulud has earned nothing but superlatives for his cuisine at Daniel and Café Boulud, his two Manhattan restaurants.
The challenge was to translate his dishes into recipes that home cooks could use and make their own--a test that he and food writer Dorie Greenspan have more than met. Daniel Boulud's Cafe Boulud Cookbook contains 150 recipes for superb food for every course and every season, and while the recipes, in their elaboration, clearly belong to a chef, they have nevertheless been "translated" by Greenspan with meticulous attention to what everyday cooks can manage when it's cooking they want to do. Those seeking a comprehensive view of Boulud's work, as well as cooks wanting to make food "just like the master," should be very pleased.
The book, like Café Boulud's menu, is divided into four sections: "La Tradition," which contains dishes influenced by the traditional cooking of Boulud's upbringing; "La Saison," a source for recipes prepared with the freshest seasonal produce; "Le Voyage," Boulud's world-cuisine dishes; and "Le Potager," devoted to vegetarian specialties. Each section encompasses a range of dish types; "La Tradition," for example, presents Onion Soup with Braised Beef Shank, Chicken Grand-mère Francine, Chick Pea Fries, and the Café's celebrated Chocolate Mousse Trio, among other offerings. Readers will also delight in Lobster with Sweet Corn Polenta in "La Saison," Morels and Pea Shoot Gnocchi in "Le Voyage," and Lemon-Lime Risotto with Asparagus in "Le Potager," among others. The authors also provide an exemplary glossary of ingredients and techniques, an investigation of equipment, and a list of sources for less readily available materials. Thirty-two pages of color photos show readers what they're aiming to achieve, and what can actually be done, with Boulud and Greenspan at their side. --Arthur Boehm
Book Description
"Cook the sauce another minute, then add just a touch of olive oil," urges Daniel Boulud in his kitchen at Café Boulud in New York City. "Not too much. That's it," he exclaims. His voice carries his passion as he swirls the copper pan holding the finished dish. Over the tops of his glasses he assesses the color and takes in the aroma of the sauce. Then he brings a few drops of it to his lips. After thirty years of cooking in France and America, the chef knows what he wants. "I'm looking for balance," he explains. "A hint of herb, a little acidity -- sweet seafood needs a bit of sharpness -- and all the brininess and flavor of the scallops." It is a simple but perfect recipe and it has been given all his attention, commitment, and talent -- as have each of the recipes in this simple but perfect cookbook.
Daniel Boulud's Café Boulud Cookbook contains all his creative cooking skills made accessible. By means of Dorie Greenspan's expertly written recipes, Daniel accompanies you into your home kitchen, where his inspiration becomes yours and his instructions are easy to follow. With little effort, you find yourself reproducing his magic on your own stove.
One ingredient for a perfect dish is family tradition. In the book's first section,
La Tradition, we are transported to the original Café Boulud run by Daniel's grandparents on the outskirts of Lyon -- France's culinary capital. Daniel's education as a cook began with his grandmother and the Poulet Grand-mère she lovingly prepared for her guests. It continued with great chefs that shaped his unique interpretation of home cooking. Recipes such as Skate with Brown Butter and Capers, Hanger Steak with Shallots, and splendid Pommes Frites reveal the influences of his French roots.
But tradition also includes respect for seasonal ingredients. In the next section,
La Saison, Daniel accompanies us through the market. We select peas and sugar snaps that are ready to tumble into the pot for the Chilled Spring Pea Soup. Fresh corn becomes the surprise ingredient in Lobster with Sweet Corn Polenta. Complete the celebration of the seasons with Ruby Grapefruit with Pomegranate Sabayon or a milk chocolate-cherry tart like no other.
In the third section,
Le Voyage, Daniel Boulud's Café Boulud Cookbook takes us on an exploration of many of the world's cuisines with dishes as varied as Italian-style Veal Gremolata, Spanish Gazpacho with Anchovy Toast, or a fast and easy Asian salad of crab, cucumber, and mango. Imagine yourself under the warm Middle Eastern sun as you taste Daniel's Coffee-Cardamom Pots de Crème.
In the last section,
Le Potager, Daniel offers an extraordinary selection of vegetarian dishes, from easy starters like Heirloom Tomato and Goat Cheese Salad to main courses such as Lemon-Lime Risotto with Asparagus or bone-warming Root Vegetable Cassoulet, and, of course, sublime desserts to cap any meal.
Daniel Boulud's Café Boulud Cookbook opens wide the door of his kitchen and invites you in with 150 recipes that will unfailingly stimulate your passion for flavor while offering a healthy, easy, and modern approach to good eating. He also provides a collection of basic recipes that are used at Café Boulud; a glossary of terms, techniques, and ingredients; and a short batterie de cuisine, a guide to pots, pans, and a few gadgets. He even provides a list of trusted suppliers so you can find the same ingredients he uses at Café Boulud. Thirty-two pages of color photographs of finished dishes prepared personally by Daniel will allow you to see, and almost smell and taste, what you are cooking. Watch as this book becomes the extension of your own hands. Whether making a salad for one or a dinner for eight, let Daniel Boulud's Café Boulud Cookbook be your reliable guide to great food.
Customer Reviews:
Highly recommended !!.......2007-09-01
Daniel Boulud is truly one of the world's greatest chefs, and this book is written proof of that. If you want simple, basic French cuisine that you can make at home without a lot of fuss, then this is the book for you.
You don't need to be chef...........2006-08-16
You don't need to be a chef to enjoy this book.
The story of Daniel Boulud's passionate journey to become a world class chef is a great read. He talks the talk and walks the walk! I have since dined at his restaurant (Cafe Boulud)
and would say it was of the best meals of my life! Everything went right to create a transcendant dining experience. This
doesn't happen by accident and the book explains all that Chef
Boulud puts into his art. Enjoy!
A very good thing.......2003-11-17
Martha Stewart captured the charm of this book in her introduction when she says `...I cannot wait to open it again (for)... those recipes that I want to try immediately... then to all the other recipes, because I'd like to try them also'. I have felt that same urge while reading other great cookbooks, such as Julia Child's `Mastering the Art of French Cooking', to which this book is a worthy amendment. This urge is a sure sign that the author(s) of the book have something which have touched your sensibilities.
It is important to note that while Daniel Boulud is the headliner, there is a very important co-author, Dorie Greenspan, who has won more cookbook awards than any three celebrity chefs put together. It's hard to determine exactly how much Dorie contributed, but, as a major cookbook author in her own right, I have to believe her contribution was a lot more than transcribing Boulud's words from tape recordings and notes. My guess is that, at the very least, she was instrumental in translating the recipes from the restaurant to the home kitchen. Her contribution must be, therefore, essential to the attraction of this book.
As other reviewers have noted, the book, like the menu at Café Boulud, is divided into four independent sections covering French, World, Seasonal, and Vegetarian cuisines. In evaluating the recipes, I believe this division is incidental. All of the recipes are easily identifiable as having sprung from the French culinary tradition. The only thing distinguishing one section from the others in my reading is that the first section on traditional French recipes presented a concrete look at the elements of Nouvelle Cuisine in the Troisgros brothers recipe `Salmon and Sorrel Troisgros'. In the past, I have read many generalities but few real examples on what this movement is really about. I thank Daniel and Dorie for that. There is, of course much, much more.
While the subtitle of the book proclaims it to contain recipes for the home cook, these are primarily only practical for the `foodie' cookbook collector, food hobbist, weekend meals, and special entertaining meals where the added cache of preparing something from Café Boulud adds interest to the feast. Almost all recipes are LONG, with long ingredients lists. Many recipes include long marinades and braises. Most recipes include substantial subpreparations such as for stocks and sauces. Luckily, the authors always add a warning when the technique requires a plan ahead step. None of this detracts from the type of enthusiasm Martha Stewart had for the book, as I felt the same thing. These are good recipies.
It is to our advantage that the new interest in food in the US is centered around both American and French cuisines, as this means that very few ingredients used in this book will be hard to find. I have even seen Jerusalem artichokes in my local supermarket. No need to travel to a farmer's market or to the regional megamart. Spices and herbs should be no problem. The hard to find stuff is more likely to be things like sweetmeats and marrow bones.
I found no errors in this book. The closest it came was to relate Jerusalem artichokes with globe artichokes in the main section of the book. The two are not botanically related, and this is cleared up in the appendix on ingredients. In general, I find such appendices on tools, techniques, and terms to be of little value, since, being just a few pages long, they invariably omit something you may look for. This book's appendices have good content, but they fail to explain many of the French culinary terms. I also give little credit to the pantry recipe sections, but, in this book and other good books like it, you need to know how the author prepared their veal stocks and the like to really know how their stuff is supposed to turn out.
The color pictures in this book are the way I like them in separate sections, all together, so you can page through all the pictures to choose a dish. In this book, the pictures are divided into the four sections of recipes. Very wise.
This book is MUCH better than the later `Chef Danial Boulud: Cooking In New York City', where the celebrity chefs started entombing their cuisine in coffe table books with lots of useless photographs. The absence of Ms. Greenspan's influence is also felt in the latter volume.
Even at $35, this book is a keeper.
Exquisite French-American Offerings.......2003-04-16
This superb chef provides intense food that the home gourmet that has been cooking for sometime can easily handle with ingredients that are not as bizarre and hard to find as most cookbooks from star chefs.
Unique is the organization of recipes, here into four groupings of Traditional French, Seasonal Specialties, Other Cuisines and Vegetarian.
Offerings in each include main entrees, sides and desserts as well as first courses, soups, etc.
A marvelous dish from French category is Sea Bass en Croute or the Cornish Hens a la Diable. Unusual combo exemplefies Boulud's coupling of tastes, Sweet Swiss Chard Tourte. Don't tell your guests what this is until they eat. Swiss Chard done right is magnificent. A tangy sweetness to it that here is married with honey, orange and pine nuts. This is superb!
How about Cod with Blood Orange Sauce and Creamy Grits from Seasonal section? Who would have thought to put blood organes with cod? Citrus goes so well with seafood as this, but with grits? This guy is truly French-American chef.
I find his abilities and recipes to be inspirational for amateur gourmet. Techniques are not too formidiable and much is offered in the way of purchase and prep techniques. The small, details are what is worth the book. The user will see that this guy is on to each ingredient and wants to display its savor at max.
This is breakthrough cuisine, with simple, straightforward technique, but full throttle flavor and expert combining of luxurious components. You'll have fun with this one!
Odd organization, good content.......2003-04-06
I'm not crazy about the way this book is structured -- it's really four small cookbooks in one, each carrying through from appetizers to dessert, themed around one of the ways Boulud looks at dining. But with that said, there's great stuff in here. Wonderful long-cooked chicken, for example, and good basics, too. If you don't know how to make pate brisee' or sablee', he'll tell you, and tell you how to do it with a range of power tools, too. Buy it.
Average customer rating:
- Lucky Find!
- A Great Source for Classics your Guests will Gush Over
- What works for TV, may not work in print.
- Jill Prescott's Ecole de Cuisine
- Jill Prescott's Ecole de Cuisine
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Jill Prescott's Ecole De Cuisine: Professional Cooking for the Home Chef
Jill Prescott
Manufacturer: Ten Speed Press
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
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Professional
| Professional Cooking
| Cooking, Food & Wine
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French
| European
| Regional & International
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General
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ASIN: 1580082904 |
Book Description
For the past 12 years, aspiring home chefs from all over the country have flocked to Jill Prescott's Wisconsin-based school to discover the techniques and secrets of a classically trained chef. Countless others tune into her public-television cooking show, eager to add another of Jill's master recipes to their repertoire. Now, Jill brings her school into your home kitchen in her debut book, JILL PRESCOTT'S ECOLE DE CUISINE. Each chapter is a class unto itself, starting with equipment and ingredient basics, then moving through stocks, sauces, meats, seafood, pasta, vegetables, and desserts. In Jill's kitchen, classic French cuisine meets Midwestern straightforwardness, and the resulting recipes are both delicious and doable. Under her watchful eye, your aiolis will emulsify, your sauces will reduce, and your souffles will rise.
Customer Reviews:
Lucky Find!.......2004-09-14
Wow! What an awesome cookbook. I'm a collector who actually uses my cookbooks, and I have to say this is one of my most used cookbooks by far! I found this in a bargain store and I have to say it is definitely worth buying even at full price! The chicken breasts stuffed w/pine nuts and spinach was awesome, and is the favorite of my childrens meals including the pickest child of all! I used the filling as an appetizer in pie crusts that I made into cresents..also very good (served w/a mustard dipping sauce)!
The Pork chops w/carmalized apples, calvados, cider and cream..mmmmmmm! I tried w/apple brandy to make sure we liked it before splurging on the imported Calvados,..MY SUGGESTION..go ahead and splurge the first time around, you won't be disapointed! My kids liked the reduction better before adding the cream, but both were delicious!
There are so many fun and delicious recipes in this book that are so easy you will impress your friends and family with these recipes! I can't wait for Jill Prescott's next cookbook. She also has a website you can check out! :) If I lived closer I would be taking her cooking classes.
A Great Source for Classics your Guests will Gush Over.......2004-05-25
A great book, nicely illustrated, and very "doable" receipies with recommedations on complementary dishes.
We always receive complements on the dishes, and sell many additional books once the dinner guests find out!
Jill is opening her new Cooking School May 22nd in Chicago. Located in the Merchandise Mart, it is a fabulous location with many more classes. Check out www.jillprescott.com
What works for TV, may not work in print........2002-10-29
Jill Prescott's Ecole De Cuisine is primarily a book for her fans: those who've seen her on tv and have seen enough of her to interpret her "wit" as indeed, wit, and not blatent food snobbery. Those who have not yet matched voice, expression and personality to the text, will likely be left out in the cold. Even having watched the show a couple times, I found myself having to set aside my irritation with her tone to get ahead to the recipes.
Jill does indeed know what she's been taught, does it well, and teaches it well. Her book is well put together, the organization great, presentation lovely... sturdy, reliable French Technique, the recipes solid. However, those who are fans of Julia Child and Jacques Pepin will find it redundant and lacking the earthy "come into my kitchen and make yourself at home" hospitality of their writing. You are clearly on one side of the table with Jill and you are there to learn, not contribute.
A word to the wise: if you're dieting or on a cholesterol or any other special needs diet, this is not the book for you. It is not designed to work around any dietary needs, but to present French Cooking in it's traditional (and best) form: rich & without skimping on the fat.
Jill Prescott's Ecole de Cuisine.......2002-10-21
I recently purchased this book after watching Jill Prescott on PBS in Fort Meyers. I LOVE the book as much as the show. The directions are clear and easy to follow. I am making sauces with stellar results. I have had so many failures due to bad instructions. I feel that this book is well written by an expert that has a solid knowledge of her craft. She even wrote back to me after I emailed her on her website with a question that I had about something she did on a show. This is one of my favorite books. EVERYTHING turns out! It's packed with good information. Jill doesn't talk above the novice but makes it easy for us to learn.
Jill Prescott's Ecole de Cuisine.......2002-04-04
I bought the book after watching Jill Prescott's PBS series. The recipes are just as good as the show. Everything is clear and well written. I have great success with all the recipes. I like her straightforward approach to the classics. This is one of my favorite books. She is a superb teacher both on TV and in her book!
Amazon.com
Julia and Jacques Cooking at Home is the companion volume to Julia Child and Jacques Pepin's PBS series of the same name. The setup works like this: the two opinionated TV cooks confront different ingredients on each show, then make their way through to the finished dishes that make up a meal. The recipes reveal themselves along the way.
What's most important here--and it shows up in the cookbook--is that there is no one way to cook. The point of the book isn't to follow recipes, but to cook from the suggestions. And Julia and Jacques have many, many suggestions when it comes to home cooking in the French style. And many tips, for that matter.
Take chicken, for example. "Not everything I do with my roast chicken is necessarily scientific," Julia says. "For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it--and, more important, I like to give it." Julia sets her chicken on a V-rack in a roasting pan in a 425-degree oven that she then turns down to 350 after 15 minutes. Jacques roasts his bird at 425, on its side, right in the pan. "To me," he says, "it's very important to place the chicken on its side for all but 10 minutes of roasting." After 25 minutes he turns his chicken over, careful not to tear the skin, and lowers the heat to 400. The bird finishes breast-side up for the last 15 to 20 minutes.
This book is divided into chapters on appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats, and desserts. The she said-he said format works throughout, and a lot of what's said you may realize you have heard before. There are no big surprises here. But it's good fun, a decent reminder of some of the classics of French tradition, and a chance to loosen up and simply cook at home with a couple of masters--one to the right of you, one to the left. You decide which hamburger's the right one for you. --Schuyler Ingle
Book Description
The companion volume to the public television series Julia and Jacques Cooking at Home
Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.
What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.
So sharpen your knives and join in the fun as you learn to make . . .
*--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté
*--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi
*--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés
*--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat
*--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried
*--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed
*--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery
*--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck
*--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb
*--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
And much, much more . . .
Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.
Customer Reviews:
Finally, a cookbook that fully explains how to do a recipe.......2007-04-24
I am skeptical of cookbooks based on TV shows; I find them to be a waste of time and money. This one, however, is a happy exception. It is one of the few cookbooks aimed at the home cook that will make you a better cook. It is an excellent resource for home cooking.
It is a very friendly book for the home cook and easy to use. No fancy tools that only a professional chef can afford, no exotic ingredients that can only be found at one specific ethnic deli in Manhattan, no complicated multipart recipes that require several prep cooks backstage to pull off correctly. There are only a couple of recipes the home cook might have problems with (galantine, soufflé, roulade). Here is a 5# sack of potatoes or a whole chicken; OK, smarty pants, what is the home cook suppose to do with them? How do you cook a steak? This book will tell you.
The TV show was rather unusual. When you tape a cooking show series, the recipes and script are all predetermined months in advance. Here, the shows were all done extemporaneously, and the cookbook written after, not before the TV taping. They started with just ingredients and went from there. They chose the best way or favorite recipes with the home cook in mind that are simple and easy to do. There was also no attempt to `cover' all of the culinary bases, just their favorite home recipes; for example, they have recipes for mussels and lobster, but there are none for cakes or pies (If you discount the roulade and galette).
Most of the photos are not from the tapings, but taken during the writing of the book. The main recipes and texts were written by a third co-author. Recipes or comments (which are often longer than the recipes) by Jacques or Julia are clearly labeled and even color-coded. And, naturally, the 2 often do not agree. Some recipes have 2 different versions, one from each person (pie dough; crepes; scrambled eggs, poached eggs). There are several mini essays on various ingredients.
There are many culinary gems. How about Steak Diane, or the original version of Caesar salad (no, there are no anchovies)? When was the last time you made crepes? How about 3 different recipes for gravlax, depending on how much time you have? Most recipes span several pages and have explanations and related information. Hollandaise gets 4 pages, mayonnaise gets 5, and beef bourguignon gets 6. So, there is no excuse for not understanding a recipe or being unsure of how to do a step.
Perfect!.......2006-12-06
This book is good for beginners as well as intermediate cooks...since it not only provides basic information about cooking, but gives various tips and methods which intermediate level cooks will appreciate. I loved the recipe for american potato salad that julia gave...it came out exactly like it should! As for the pie/tart dough that Jacques gave, it was heaven;y....crumbly and flaky all at the same time! Love this book!
A reliable reference with absolutely dependable recipes.......2006-11-05
I'm surprised by how often I turn to this cookbook, but I shouldn't be. The two authors are household words, and they earned their reputation by making "fine cooking" accessible.
Like the PBS show on which the cookbook is based (but don't worry if you missed it), this book is a professional repartee between two accomplished cooks who have been comfortable friends for decades. And that "chemistry" shows through in marvelous ways. The book is fun, entertaining, and educational to read... oh yeah, and it has great recipes, too.
Each author takes a different riff on the same theme, whether it's meat stock or salmon. Even when they don't supply two "competing" recipes, they offer notes on each others' techniques. For example, Julia's notes alongside Jacques' onion soup discuss the importance of cooking the onions properly and thoroughly; Jacques talks about ways to create variations on the recipe.
There are some brilliant recipes in this book, which range from the simple but elegant (salmon cooked inside thin layers of potato, which alone is a reason to spring for a mandoline), to the time consuming but easy (the best pot roast recipe I've ever encountered is in here), to the "gosh we should make that someday" fantasies (will I ever bone a turkey?!) to the deliriously simple but absolutely reliable. The last category include Jacques' vinegarette recipe and how to make it to last in the fridge. Sure, I must have 40 vinegarettes, but I always know that _this_ one works.
I haven't made every recipe here (though it's a goal I might enjoy), but every single one of them is a success. And with excellent food photography, you can follow the food's process from cutting up a chicken to the glorious result. The recipes are a mixture of American and French, encompassing everything from the aforementioned pot roast to steak au poivre to stuffed artichoke bottoms. They range from sandwiches (even your basic hamburger) to sauces (this is the Hollandaise recipe I use) to a turkey galantine (which I love reading about but would never have the nerve to try).
I absolutely love this book. I think you will, too.
Excellent book for the Cook! and Funny Too.......2004-08-19
If you saw them in action, the book pulls it all together. These two masters provide a complete look into the world of cooking but most of all technique. Technique is key and yes if you learn and practice the techniques the food is wonderful. My family enjoys watching (at times laughing) me deboning a turkey or chicken. It is with great pleasure I recommend this book to anyone serious about cooking.
a truly useful kitchen resource.......2004-08-04
Whenever I am preparing a large meal for our guests, I take the time to consult this wonderful book. I think of cookbooks as a source for ideas and guidelines, and I feel free to modify the recipes that I find. This book, like the others by Julia Child, is simultaneously an ordinary cookbook where you can follow the recipes to the letter, and at the same time a great book that literally teaches the reader how to cook. The idea of showing the disagreements and style differences between two great cooks turns out to be helpful as well as entertaining: "Oh, is that how YOU do that? Well, this is how I do it!"
Bon appetit.
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