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Williams-Sonoma Collection: French [Hardcover]

Diane Rossen Worthington

List Price: CDN$ 18.99
Price: CDN$ 13.71 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

May 3 2004 Williams Sonoma Collection
Hearty bistro fare such as crisp pommes frites paired with a sizzling pepper-coated steak. Rustic country dishes, including coq au vin and fragrant seafood stew. Decadent desserts such as crème brûlée and cherry clafoutis. These are the simple recipes that capture the essence of French cuisine.
Williams-Sonoma Collection French offers more than 40 delicious and satisfying recipes, from time-honored classics to inspired new ideas, all designed for the way you cook today. When paired with a glass of wine and a fresh baguette, recipes such as caramelized onion tart or endive salad with beets and goat cheese make the perfect light lunch or casual dinner. For special celebrations, serve roasted asparagus with hazelnut oil vinaigrette alongside filets mignons with Roquefort sauce. Whether you enjoy the well-loved dishes of the French countryside or want to entertain with Parisian panache, here are recipes for every occasion.
Beautiful full-color photographs of each dish help you decide which one to prepare, and each recipe contains a photographic side note with additional information on key ingredients and techniques. With an informative chapter that covers the basics of French cuisine, as well as an extensive glossary, this essential volume will help you make simple French cooking part of your everyday culinary repertoire.

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Williams-Sonoma Collection: French + Williams-Sonoma Collection: Mexican + Williams-Sonoma Collection: Soup
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Product Description

From Publishers Weekly

The latest installment in Williams-Sonoma’s collection of glossy cookbooks presents readers with more than 40 French recipes by food-writer and consultant Rossen-Worthington (The Taste of Summer, etc.). Classic bistro fare is the mainstay of this book; recipes lean toward familiar, well-loved dishes like Pommes Frites, Salade Nicoise, Carmelized Onion Tart, Soupe au Pistou, Sole Meuniere, Coq au Vin, Tarte Tatin and Creme Brulee. Numerous sidebars and make-ahead tips explain such necessary details as the difference between pesto and pistou and the secret to making a good souffle (a spotlessly clean bowl and a big balloon whisk). Clean design and mouth-watering photographs complement Rossen-Worthington’s step-by-step instructions, making this a solid reference volume for any kitchen.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.7 out of 5 stars  18 reviews
26 of 31 people found the following review helpful
5.0 out of 5 stars Fabulous photographs and clearly written recipes Dec 30 2007
By Jack Pepper - Published on Amazon.com
Format:Hardcover|Verified Purchase
Get this book for no other reason that to appreciate the excellent food photos, almost 3-D they are so vivid. Even better, the selection of recipes are so clearly described that even I, a klutz in the kitchen, can make the wonderful dishes. This is French cooking at its simplest and best. Buy it and enjoy.
8 of 9 people found the following review helpful
5.0 out of 5 stars Highly Recommended April 26 2011
By Amber Anastasi - Published on Amazon.com
Format:Hardcover|Verified Purchase
Loved this book. Great pictures. Love the side captions. Wiliam Sonoma does it right with these books. I own the entire collection and plan on having them for a very long time. Hopefully one day will be able to say I made every recipe in the book which seems possible. Some people my not like the limited number of recipes but I feel this is a great example of quality over quantity. Somebody really put some love in this book and it shows. Everything I have made so far has been great. Once you buy one you will want them all.
16 of 22 people found the following review helpful
5.0 out of 5 stars French cookbook March 22 2008
By Sophia - Published on Amazon.com
Format:Hardcover
I really love this book! The pictures are great and the recipes are what I was looking for! I highly recommend it!
2 of 2 people found the following review helpful
3.0 out of 5 stars Abbreviated and Inaccessible, yet Traditional. Jan. 19 2014
By Stephanie E - Published on Amazon.com
Format:Hardcover|Verified Purchase
The first thing one notices about the cookbook is its brevity. I suppose, had I checked the page count online before buying it (I mean, I'd thought I had..?) I'd have been less shocked by this little detail upon receiving it in the mail. For example, there are only 3 salads (4 if you count the Chilled Artichokes with Mustard Vinaigrette, which I think they did intend to be counted as a salad, but feels more like just a plate of artichokes). There are, in fact, 40 recipes in total. So it's quite short.

However, it appears all the fundamentals, the cornerstones, of traditional French cuisine are what this book has focused on. It may be short, but it's covered the bullet points, or so I would assume.

Here is where I reveal the fact that neither am I a master of the culinary arts, nor was I even remotely familiar with French cuisine before buying this book. I will say, the Potatoes Savoyarde was the best scalloped potatoes dish I'd ever tasted, but the Pork Loin with Apples and Calvados was wholly unappetizing. But don't take my word for it, my husband loved it. Of course, he is French Canadian (who knows if that counts for anything).

The other dishes have felt very hit and miss to me, but by all means, blame my ignorance when it comes to French cooking. After all, it's not like they came up with the most complex methods of food preparation ever put into practice.

The final verdict, it was a bit beyond my reach as a cook of moderate ability. The ingredients tend to be on the expensive/exotic side (duck, lamb, veal), which should be a no brainer to anyone who's aware of what they're getting into in purchasing this cookbook. Heavy focus on slabs of meat and potatoes as the main course. The dishes were unfamiliar and inaccessible to me, and I like to think of myself as a budding, openminded connoisseur -- but not necessarily one who's cooking skills match the purported sophistication of her taste buds, mind you. I've also purchased 3 other Williams-Sonoma cookbooks which were much more comprehensive pieces of culinary literature, Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year, Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year, and Williams-Sonoma Comfort Food: Warm and Homey, Rich and Hearty, all of which sort of set a high precedent to follow.

Again, be honest with yourself. If you're not a native Frenchman or woman, or a bonafide, seasoned foodie, I just wouldn't go down this road.
2 of 2 people found the following review helpful
4.0 out of 5 stars A Challenge Sept. 25 2012
By Gerball - Published on Amazon.com
Format:Hardcover|Verified Purchase
Love all the books in this series. Well illustrated and information is presented in a user friendly format. Specifically enjoy the way each of these books address a cooking style. The "French" copy has some challenging meals which surprised me - but that's the fun of exploring cooking. Some easy ones included too -in case you wondered.

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