299 Traditional Recipes for Family Meals & GatheringsUnknown - 2009
In France, where eating is a national pastime, the long, leisurely Sunday lunch is a feast for the senses. It is this quality that acclaimed chef and author St#65533;phane Reynaud captures so perfectly in his paean to traditional French cooking. Rustic and approachable, humorous and convivial, French Feasts features 299 recipes for beloved dishes like pat#65533;s, gratins, savory tarts, and braised meats that are the essence of French weekend fare. From classic stews like navarin and boeuf bourguignon, to foie gras prepared six different ways, to cr#65533;me brul#65533;e and g#65533;teau Basque, the recipes come from all over France and even some former colonies (couscous is a national favorite). The book also includes beautiful, earthy photographs, whimsical illustrations, profiles of local producers, and fact-filled sidebars--a guide to cognac and Armagnac, how to make the perfect croissant, and much more--that evoke the considerable pleasures of the French table.
Publisher: New York : Stewart, Tabori & Chang, 2009.
Branch Call Number: 641.5944 REYNAUD
Characteristics: 480 p. : ill. (some col.), music ; 28 cm.