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    RecipesManiac.com   >   National + Regional Cookbooks   >   French
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    How to Cook dishes from France


    France France is reknowned throughout Europe and the world for its cuisine, and rightly so - French cuisine is generally considered one of the most refined and elegant in the world.

    In French cuisine, some dishes which are considered national dishes, eaten throughout France, and others with specific regional origins. One common factor in all French dishes is an emphasis on good quality ingredients (especially local produce), and careful preparation.

    Some popular French recipes and dishes include:
    • Andouillette - A traditional French sausage, from Lyon, Troyes or Cambrai. Andouillette may be eaten hot or cold, and has a very strong odor that some people consider very unpleasant, and is very much an acquired taste. Please note: The prepared version of andouillette sold in the United States is not the same!

    • Beef Bourguignon (French: Bœuf bourguignon) - Beef stew cooked in red wine, flavored with garlic and herbs, carrots, onions and lardons (bacon from the back fat of a pig), and then garnished with onions and mushrooms.

    • Blanquette de veau - Veal, mushrooms and onions cooked in a thick cream sauce.

    • Bouillabaisse - A fish stew, originally from Marseille. Usually a variety of different fish and shellfish are used to prepare the soup, as well as celery, leeks, onions and tomatoes. The stew and the fish are usually served in separate bowls, with the vegetables poured over French bread seasoned with bread crumbs, olive oil and chili peppers ("rouille").

    • Coq au vin - Chicken fricasseed with wine, lardons, mushrooms, and garlic. Traditionally, older roosters are used in the dish, as they contain more connective tissue resulting in a richer broth.

    • Crêpes - Thin pancakes made from wheat flour. Originally from Brittany (French: Bretagne), they come in both savory (crêpes salées) and sweet (crêpes sucrées) varieties.

    • Escargot - Land snails cooked with parsley butter. This dish is often served as an appetizer.

      Escargot

    • French onion soup - A soup made from onions and beef broth, topped with cheese and croutons. According to legend the soup was invented by King Louis XV of France.

      French Onion Soup

    • Le Tourin - A traditional soup from the Dordogne region. It has a strong garlic flavor, and is best served over thinly sliced bread.

    • Lobster Thermidor - A creamy mixture of lobster meat with egg yolks, brandy or sherry, a little powdered mustard, and an oven-browned cheese crust, stuffed into a lobster shell.

    • Pot-au-feu - A spiced beef and vegetable stew. Typically carrots, celery, leeks, onions and turnips are used in the dish.

    • Quiche Lorraine - This is a baked dish made with heavy cream, eggs and bacon in a pastry crust. The traditional recipe does not contain cheese. A variant of the recipe, which differs by the addition of onion, is known as "quiche Alsacienne".
    Quiche

    Some popular French desserts include:
    • Chocolate mousse - A creamy dessert made from eggs and cream, and flavored with chocolate.

    • Crème brûlée - A custard base, usually flavored with just vanilla, and topped with a hard layer of caramel made by burning sugar under a grill or other intense heat source.

    • Éclair - A hollow baked pastry, allowed to cool, and then filled with pastry cream (crème pâtissière), custard or whipped cream, and then topped with chocolate or icing.

    • Profiteroles - Small baked pastries filled with pastry cream (crème pâtissière) or whipped cream. Often served with chocolate sauce.


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    French Cookbooks

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    Mastering the Art of French Cooking (2 Volume Set)

    By Julia Child & Simone Beck

    Knopf
    Released: 2009-12-01
    Hardcover (2 pages)

    Mastering the Art of French Cooking (2 Volume Set)
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    • Alfred a Knopf Inc
    Product Description:
    The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.

    Volume One is the classic cookbook, in its entirety—524 recipes.
    “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how.

    Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.

    Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.

    Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.

    Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
    Bon appétit!

    Mastering the Art of French Cooking, Vol. 1

    By Julia Child & Simone Beck

    Alfred A. Knopf
    Released: 2001-10-16
    Hardcover (684 pages)

    Mastering the Art of French Cooking, Vol. 1
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    This is the classic cookbook, in its entirety—all 524 recipes.

    “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.

    Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

    • it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
    • it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;
    • it adapts classical techniques, wherever possible, to modern American conveniences;
    • it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
    • it offers suggestions for just the right accompaniment to each dish, including proper wines.

    Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!

    Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts

    By Frederic Morin & Meredith Erickson

    Knopf
    Released: 2018-11-27
    Hardcover (352 pages)

    Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts
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    A new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef.

    “The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even more magnificent beast, the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all. It makes us believe that the future is shiny, bright, beautiful, delicious—and probably Québécois. This book will change your life.” —Anthony Bourdain

    It’s the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen.

    In their much-loved first cookbook, Frédéric Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now, they’re back with another deeply personal, refreshingly unpretentious collection of more than 150 new recipes, some taken directly from the menus of Fred and Dave’s acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress Soup with Trout Quenelles, Artichokes Bravas, and seasonal variations on Pot-au-Feu—alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns.

    Also included are instructions for making your own soap and cough drops, not to mention an epic 16-page fold-out gatefold with recipes and guidance for stocking a cellar with apocalyptic essentials (Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar) for throwing the most sought-after in-bunker dinner party

    Filled with recipes, reflections, and ramblings, in this book you’ll find chapters devoted to the Québécois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave’s unique take on barbecue (Burnt-End Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on how children should behave at dinner.

    Whether you’re holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it on your own, and about living—or at least surviving—in style.

    INSTANT POT RECIPES FOR BEGINNERS: 550 Quick & Foolproof Instant Pot Recipes for Your Whole Family & Beginners Guide

    By Chloe Walter

    Independently published
    Paperback (338 pages)

    INSTANT POT RECIPES FOR BEGINNERS: 550 Quick & Foolproof Instant Pot Recipes for Your Whole Family & Beginners Guide
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    Enjoy 550 Fresh And Foolproof Instant Pot Recipes For Beginners And Advanced Users - The Easy Way!

    Do you want to impress your friends, guest and loved ones with your great culinary skills?Do you own a fabulous Instant Pot device and wants to maximize the full potentials of your Instant Pot?Well, sure you would.With this cookbook, you finally have an Instant Pot cookbook you can indulge in again and again to cook healthier, tastier and faster meals for yourself and your family. The recipes are specially hand-picked and tried in our kitchen to produce a near possible results. The cooking instructions are easy-to-follow and written in understandable manner. This cookbook with help you to make the best dishes in the world with your Instant Pot device. The contemporary meals ranges from healthy breakfasts and sides, to scrumptious soups and dinners, to decadent desserts, to other savory and delicious dishes. With this cookbook, you will cook fresh, foolproof and healthier meals for yourself and your family. In this cookbook, you will discover…
    • Instant Pot tips and tricks for both beginners and advanced users.
    • More than 550 creative recipes for your whole family.
    • Recipes for Vegan and Vegetarians, Beef and Pork, Fish and Seafoods etc.
    • Tasty options for Breakfasts, Soups, Stews, etc anyone can cook on a budget.
    • Detailed ingredient lists and exact cooking times for each recipe.
    • Detailed step-by-step guide on how to make each recipe.
    • To get this book, Scroll Up Now and Click on the “Buy now with 1-Click” Button to Download your Copy Right Away!Grab Your Copy Now!

    Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and ... you want to know about the food of France

    By François-Régis Gaudry

    Artisan
    Released: 2018-10-16
    Hardcover (432 pages)

    Let s Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and ... you want to know about the food of France
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    There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy.

    Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces.

    Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.

    Les Petits Macarons: Colorful French Confections to Make at Home

    By Kathryn Gordon

    Perseus Book Group
    Hardcover (270 pages)

    Les Petits Macarons: Colorful French Confections to Make at Home
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    • Running Press Book Publishers
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    Les Petits Macarons is your ultimate and easy guide to making delectable, bakery-quality macarons - at home!

    Macarons have become a worldwide sensation, whether it be because of their dazzling assortment of colors, their associations with Parisian elegance, or just because they taste amazing! These delectable little delights may seem daunting for any home baker, but authors Kathryn Gordon and Anne E. McBride are here to demystify macarons.

    This book is like a private baking class in your very own kitchen, with careful, detailed instruction and recipes guaranteed to bring the flavors of France right to your door. It features dozens of flavor combinations, structured around three basic shell methods-French, Swiss, and Italian-with a never-before-seen Easiest French Macaron Method (and a convenient Troubleshooting Guide) that is sure to make macaron magic possible for anyone using nothing more than a mixer, an oven, and a piping bag.

    Shell flavors include:
    • Pistachio
    • Blackberry
    • Coconut
    • Red velvet
    With an array of fillings:
    • Crunchy dark chocolate ganache
    • Lemon curd
    • Strawberry guava pate de fruit
    There are even savory flavors like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, or duck confit with port and fig. Les Petits Macarons offers endless possibilities for everyone to enjoy!



    The French Laundry Cookbook (The Thomas Keller Library)

    By Thomas Keller

    Artisan Publishers
    White Hardcover (336 pages)

    The French Laundry Cookbook (The Thomas Keller Library)
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    • Artisan Publishers
    Product Description:
    2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.

    Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.

    From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.

    One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”




     

    Basque Country: A Culinary Journey Through a Food Lover's Paradise

    By Marti Buckley

    Artisan
    Released: 2018-09-04
    Hardcover (320 pages)

    Basque Country: A Culinary Journey Through a Food Lover s Paradise
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    “Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.”
    —José Andrés


    Named a Best Cookbook for Fall by the New York Times and Food & Wine

    Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs.

    Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.

    Apéritif: Cocktail Hour the French Way

    By Rebekah Peppler

    Clarkson Potter
    Released: 2018-10-16
    Hardcover (224 pages)

    Apéritif: Cocktail Hour the French Way
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    Product Description:
    A Best Book of 2018:
    -The New York Times
    -Food & Wine
    -Food Network

    Grab a light drink and a bite, and enjoy cocktail hour, the French way


         For the French, the fleeting interlude between a long workday and the evening meal to come is not meant to be hectic or crazed. Instead, that time is a much needed chance to pause, take a breath, and reset with light drinks and snacks. Whether it's a quick affair before dashing out the door to your favorite Parisian bistro or a lead-up to a more lavish party, Apéritif is about kicking off the night, rousing the appetite, and doing so with the carefree spirit of connection and conviviality. Apéritif celebrates that easygoing lifestyle with simple yet stylish recipes for both classic and modern French apéritif-style cocktails, along with French-inspired bites and hors d'oeuvres.
         Keeping true to the apéritif tradition, you'll find cocktail recipes that use lighter, low-alcohol spirits, fortified wines, and bitter liqueurs. The impressive drinks have influences from both Old World and New, but are always low fuss and served barely embellished--an easy feat to pull off for the relaxed host at home.
    Apéritif also offers recipes for equally breezy bites, such as Radishes with Poppy Butter, Gougères, Ratatouille Dip, and Buckwheat-Sel Gris Crackers. For evenings that are all about ease and approachability without sacrificing style or flavor, Apéritif makes drinking and entertaining at home as effortless, fun, and effervescent as the offerings themselves.

    Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region

    By Peter Liem

    Ten Speed Press
    Released: 2017-10-10
    Hardcover (328 pages)

    Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region
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    Product Description:
    Winner of the 2018 James Beard Foundation Cookbook Award in "Reference, History, Scholarship"
    Winner of the 2017 André Simon Drink Book Award
    Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Wine, Beer & Spirits"

    From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region’s terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne’s history and lore, Champagne explores this legendary wine as never before.
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    Mastering the Art of French Cooking (2 Volume Set)

    By Julia Child & Simone Beck

    Knopf
    Released: 2009-12-01
    Hardcover (2 pages)

    Mastering the Art of French Cooking (2 Volume Set)
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    • Alfred a Knopf Inc
    Product Description:
    The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.

    Volume One is the classic cookbook, in its entirety—524 recipes.
    “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how.

    Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.

    Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.

    Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.

    Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
    Bon appétit!

    Mastering the Art of French Cooking, Vol. 1

    By Julia Child & Simone Beck

    Alfred A. Knopf
    Released: 2001-10-16
    Hardcover (684 pages)

    Mastering the Art of French Cooking, Vol. 1
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    • Knopf Publishing Group
    Product Description:
    This is the classic cookbook, in its entirety—all 524 recipes.

    “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.

    Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

    • it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
    • it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;
    • it adapts classical techniques, wherever possible, to modern American conveniences;
    • it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
    • it offers suggestions for just the right accompaniment to each dish, including proper wines.

    Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!

    French Country Cooking: Meals and Moments from a Village in the Vineyards

    By Mimi Thorisson

    Clarkson Potter Publishers
    Released: 2016-10-25
    Hardcover (336 pages)

    French Country Cooking: Meals and Moments from a Village in the Vineyards
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    • Clarkson Potter Publishers
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    A captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. 

    “Francophiles, this book is pure Gallic food porn.” —The Wall Street Journal  

    Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.

    Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France

    By Cecile Delarue

    Rockridge Press
    Released: 2017-07-25
    Paperback (250 pages)

    Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France
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    Product Description:

    "Classic, simple, foolproof, and seasonal recipes enable you to eat French style in the comfort of your own home―without borders. Voilà! Effortless French Cookbook makes me want to cook."
    ―Mireille Guiliano, author of French Women Don’t Get Fat

    To enjoy the essence of authentic French cuisine, you don’t have to get on a plane or take a 5-star Michelin cooking class. All you need is Voilà! Effortless French Cookbook and a passion for the delights of classic French fare. Join Cécile Delarue, creator of the food blog French and Parfait, as she shares her tried-and-true French recipes, as well as her tips for creating elegant French meals on the average American dime.

    Fun and easy-to-follow, Voilà! Effortless French Cookbook offers:

    • A preparatory chapter that recreates a Parisian cooking class will teach you the basic skills of traditional French cooking
    • More than 125 classic French recipes with wine pairings deliver plenty of options―without fussing over gourmet ingredients or a celebrity chef's personal tips
    • Chapter upon chapter of delicious French staples to help you get savvy about sauces, poach the perfect egg, and bake the best tartines and quiches

    Enjoying the French meals you love shouldn’t be complicated―and Voilà! Effortless French Cookbook is the only French cookbook that proves they don’t have to be. Even if you’ve never cooked French food before, you’ll be saying bonjour to the simple pleasures of French cuisine, and au revoir to the hassle of intricate recipes with Voilà! Effortless French Cookbook.

    Around My French Table: More than 300 Recipes from My Home to Yours

    By Dorie Greenspan

    Houghton Mifflin
    Released: 2010-10-08
    Hardcover (544 pages)

    Around My French Table: More than 300 Recipes from My Home to Yours
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    • hardback
    • 0618875530
    Product Description:
    When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”
     
    Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
    Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.
     
    Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”
     
    Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.

    Mastering the Art of French Cooking Vol 2

    By Julia Child

    Child, Julia/ Beck, Simone
    Released: 1970-10-12
    Hardcover (554 pages)

    Mastering the Art of French Cooking Vol 2
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    Product Description:
    The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

    Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and ... you want to know about the food of France

    By François-Régis Gaudry

    Artisan
    Released: 2018-10-16
    Hardcover (432 pages)

    Let s Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and ... you want to know about the food of France
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    There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy.

    Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces.

    Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.

    Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies

    By Alexis Gabriel Ainouz

    Quadrille Publishing
    Released: 2018-09-04
    Hardcover (208 pages)

    Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies
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    Product Description:
    French Guy Cooking is a YouTube sensation. A Frenchman living in Paris, Alexis loves to demystify cooking by experimenting with food and cooking methods to take the fear factor out of cooking, make it fun and accessible, and charm everyone with his geeky approach to food.

    In this, his debut cookbook, he shares 100 of his absolute favorite recipes - from amazingly tasty toast ideas all the way to some classic but super-simple French dishes. Along the way, he shares ingenious kitchen hacks - six ways with a can of sardines, a cheat's guide to wine, three knives you need in your kitchen - so that anyone can throw together great food without any fuss.

    The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions

    By Tania Teschke

    Primal Nutrition, Inc.
    Released: 2018-06-15
    Hardcover (656 pages)

    The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions
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    Product Description:

    More than a cookbook, this is a comprehensive cultural and culinary journey into the world of traditional French cuisine and French wine (adapted for paleo enthusiasts), and tips for ancestral living. Author Tania Teschke, food and wine gourmet, photographer, and lifelong student of French culture, brings you over 160 sumptuous and easy-to-follow recipes for seasonal and traditional French dishes that deliver not only the nutrition, but also the satisfaction we have been missing in our modern diet. Tania takes you on a French culinary journey to reclaim your primal connections to food and health and to each other through personal stories, striking photography and colorful tutorials.

    From classics like rich Beef Burgundy and succulent slow-cooked leg of lamb, to modern takes on nutrient-dense organ meats, the recipes from The Bordeaux Kitchen will bring the timeless wisdom of past generations to your cooking and meal planning. You’ll experience the beautiful simplicity of authentic French cuisine, gain a practical education about French wine (including wine pairing guidelines for each recipe!), and how to share a French-style meal with family and friends.

    The Bordeaux Kitchen chronicles Tania’s journey through wine school in Bordeaux, a butchery apprenticeship, and the gathering of her vast treasure trove of recipes inspired by French chefs, friends and grandmothers. Tania transports you to the culinarily-rich French Southwest and demonstrates how “ancestral,” nutrient-dense, grain-free French recipes are optimal for nourishing your body and mind. Highlighting the latest research in ancestral health , The Bordeaux Kitchen enlightens you about the path to healing many modern-day, chronic maladies caused by nutrient-deficient diets. The Bordeaux Kitchen also serves as a practical guide to using the right kitchen tools for the disappearing arts of filleting a fish, carving a chicken, and rendering fat, and how to gain a thorough understanding of the various cuts of meat.

    The beautiful illustrations and rich descriptive text will make you an expert in French wine and cuisine in no time―and keep you aligned with the primal/paleo/ancestral health principles that have exploded in popularity across the globe in recent years. Every home cook who loves food and sharing it with family and friends will be inspired by The Bordeaux Kitchen.

     

    (Tania Teschke)

    The New Essentials of French Cooking

    By Melissa Clark

    The New York Times
    Paperback (164 pages)

    The New Essentials of French Cooking
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    From omelets to soufflés, The New York Times Cooking team presents a definitive guide to the French dishes that every modern cook should master. A companion book to our immersive digital experience, "The New Essentials of French Cooking" is your complete introduction to the world of French cooking today. The recipes in this guide are based on classics, incorporating simpler, more intuitive methods. The resulting dishes feel both contemporary and traditional, and are presented with history and context, information on ingredients, cooking advice and lessons in technique. Nominated for the 2018 James Beard Journalism Award for Innovative Storytelling.

    America's Restaurant Recipes

     
     


     
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