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    RecipesManiac.com   >   National + Regional Cookbooks   >   French
    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   French

       
     

    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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    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!

    My Paris Kitchen: Recipes and Stories

    By David Lebovitz

    Ten Speed Press
    Released: 2014-04-08
    Hardcover (352 pages)

    My Paris Kitchen: Recipes and Stories
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    • Ten Speed Press
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    A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.

    In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. 

    In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

    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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    Product Description:
    Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more

    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.

    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
    Product Description:
    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.

    A Kitchen in France: A Year of Cooking in My Farmhouse

    By Mimi Thorisson

    Clarkson Potter
    Released: 2014-10-28
    Hardcover (304 pages)

    A Kitchen in France: A Year of Cooking in My Farmhouse
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    • Clarkson Potter
    Product Description:
    With beguiling recipes and sumptuous photography, A Kitchen in France transports you to the French countryside and marks the debut of a captivating new voice in cooking.

    "This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France."
    —Alice Waters

    When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Médoc, she did not quite know what was in store for them. She found wonderful ingredients—from local farmers and the neighboring woods—and, most important, time to cook. Her cookbook chronicles the family’s seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi’s convivial recipes—such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Crème Caramel—will bring the warmth of rural France into your home.

    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.

    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 French cuisine―American-style easy.

    Soufflés, boeuf bourguignon, macarons, and more―the French make it look so easy―and now it is for you too. The Voilà! Effortless French Cookbook serves up simple recipes to bring classic French fare and flare to your table for everyday delicacies.

    From the cafes in Paris straight to your kitchen, this French cookbook combines tried-and-true recipes with the convenience of easy-to-find ingredients and fast prep and cook times. Complete with guidance to help you get savvy about sauces or poach the perfect egg, Voilà! Effortless French Cookbook lets you say au revoir to the hassle of complicated recipes.

    Voilà! Effortless French Cookbook includes:

    • French Cuisine 101―Learn basic skills, techniques, and fun facts about French culinary culture.
    • 125+ Classic Recipes―Feast on a full range of recipes from aperitifs, main dishes, desserts, and more.
    • Easy-to-find Ingredients―Find affordable ingredients at your local grocery store and forget about expensive imports once and for all.

    Get ready to say bon appétit with Voilà! Effortless French Cookbook. No passport needed.

    Easy French Recipes: French Cooking for Beginner's

    By Julia Chiles

    Released: 2019-04-07
    Kindle Edition

    Easy French Recipes: French Cooking for Beginner s
     
    Product Description:
    Ready to explore French cooking but afraid it is beyond your culinary capabilities?

    Convinced only great chefs can handle and master French techniques?

    French Cooking for Beginner’s: 50 Easy Recipes will prove you wrong!

    This delightful cookbook guides you through it all. Serving up knowledge, tips, and insights in basic terms and steps.

    This cookbook offers the best of the basics such as: delicious soups, cheesy sandwiches, delectable pastries, and unforgettable salads.

    If you’re serious about learning the basics of French cooking, this cookbook is for you.

    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.

     


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