- Hardcover: 320 pages
- Publisher: Chronicle Books (Oct 15 1999)
- Language: English
- ISBN-10: 0811825647
- ISBN-13: 978-0811825641
- Product Dimensions: 26.3 x 25.4 x 3.1 cm
- Shipping Weight: 1.9 Kg
- Average Customer Review: 4.6 out of 5 stars See all reviews (13 customer reviews)
- Amazon Bestsellers Rank: #514,465 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon.com
Culinary fads come and go, but the classic dishes of French cooking are, with any luck, forever. From coq au vin and bouillabaisse to cassoulet and boeuf Bourguignonne, these wonderful plates form the backbone of a great cuisine--perhaps the world's greatest. Saveur Cooks Authentic French, compiled by the editors of the eponymous food magazine, offers vivid testament, in words and pictures, to this huge achievement and the traditions that define it. Even cooks who think they've seen enough of these recipes will welcome the Saveur collection, which provides particularly good examples. Those just beginning to discover French cooking will want the book for its approachable, well-edited selection.
Arranged by courses or food types, from hors d'oeuvres through desserts, the book presents 125 authentic regional recipes. In addition to the above-mentioned dishes, readers will find recipes for other beloved standards, such as soupe a l'oignon gratinée, confit de canard, and soufflé au chocolat; they'll also discover superb less-familiar dishes including cotriade (Breton seafood in broth), volaille fermière au vinaigre (farmhouse vinegar chicken from Alsace) and épaule d'agneau à la Catalane (Catalan-style shoulder of lamb). A chapter devoted to foie gras, frogs' legs, snails, and truffles is a particular pleasure, and will inspire readers to produce (with a cooperative pocketbook) such delights as seared foie gras with green grapes. With informative sidebars that place the dishes in context and more than 400 color photos, the book is a complete evocation of its rich subject as well as a working kitchen companion. --Arthur Boehm
Denver Post
"From the editors of our favorite cooking magazine Saveur, comes Saveur Cooks: Authentic French. The book overflows with the inviting photographs, engaging anecdotes and recipes for authentic and traditional dishes that faithful readers have come to expect from Saveur. The recipes are easy to read and never jump, so there's less fuss when you cook. Though it's beatuiful enough to be a coffee-table book, it probably will spend more time in your kitchen."
Inside This Book
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First Sentence
THE TRADITIONAL formula for this classic Nicois specialty, most often eaten as street (and market) fare, calls for the layer of onions to be fully half as thick as the crust. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
THE TRADITIONAL formula for this classic Nicois specialty, most often eaten as street (and market) fare, calls for the layer of onions to be fully half as thick as the crust. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
SAVEUR COOKING BOOK ONLINE ORDER,
By
This review is from: Saveur Cooks Authentic French (Hardcover)
VERY PROFESSIONAL SERVICE, ASKED FOR WRAPPING AND GIFT LAST MINUTE AND DID IT NO PROBLEM. ONLY THING....THAT WAS DISAPPOINTING WAS THAT IT DIDN'T ARRIVED FOR XMAS. ORDERED ON DEC 16, BUT STILL DIDN'T ARRIVE ON TIME.
5.0 out of 5 stars
excellent book,
By Louizette Fazola (Boston, MA) - See all my reviews
This review is from: Saveur Cooks Authentic French (Hardcover)
I am professional chef and go thru tons of books in a year. This is one of the few I keep.
5.0 out of 5 stars
Ooolala I love it!,
By Audrey H (New York) - See all my reviews
This review is from: Saveur Cooks Authentic French (Hardcover)
Everything about this book is delicious! From the stories, to the photographs and art direction, to the quality of stock on which it's printed, to finally the recipes. I couldn't get enough of it. It takes a dish and makes it more than just ingredients. You learn about people and places and events that are also a part of the recipe. It's so much more than just a cookbook.
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