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The Heritage of French Cooking : Annie Hubert-Bare, Marianne Comolli, Michele Carles (Hardcover, 1991)

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Item number:341239367281
Item location:Portland, OR, United States
Ships to:United States
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Item specifics - Nonfiction Books
Author: Annie Hubert-Bare, Marianne Comolli, Michele CarlesEdition: 1
Publisher: Random House IncISBN-10: 0679404783
Subject: Cooking, Food & WineISBN-13: 9780679404781
Topic: Regional: EuropeanFormat: Hardcover
Language: EnglishPublication Year: 1991
Condition: Good  
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Cover wear and may contain some marks or writing. Books Bonanza ships in 2 business days or less. Refunds made for any reason if item returned within 30 days of shipment.
Detailed item info
Size
Length:256 pages
Height:13.5 in.
Width:10.0 in.
Thickness:1.0 in.
Weight:68.8 oz.

Publisher's Note
Here are 150 recipes--from every period of French history--that lets us re-create and savor the rich flavors of French cuisine and is fully adapted for the modern kitchen. 270 full-color photos. (Published Sept. '91.)

Industry reviews
"Yes, it's a coffee-table-sized monster, almost too expensive and too unwieldy to dare bring into the kitchen, but [this volume] should excite covetousness in any literate cook with an interest in French cuisine. There are the stunning reproductions of French art, many of them unfamiliar and all of them illuminating; the scholarly but readable narrative....It is the recipes themselves, however, that steal the show....[A]persuasive exampling of the best of French cuisine without reliance on the familiar war horses. No coq au vin, no salade niçoise, no boeuf bourguignonne here, but, instead, poached tenderloin with celery and chanterelles, a clafoutis with fresh raspberries, or mussels in ramekins with walnut pistou. Where familiar dishes appear, they are freshened and simplified. Blanquette de veau, for example, appears minus the sauce velouté; the enrichment, minus egg yolks, is crème fraîche into which a few drops of vanilla and lemon juice have been whisked. The result is a collection of distinctly Gallic dishes with immediate appeal to contemporary cooks...and many of them easily makeable in today's time-conscious American kitchens."
Simple Cooking - John Thorne (01/01/1992)

"Yes, it's a coffee-table-sized monster, almost too expensive and too unwieldy to dare bring into the kitchen, but [this volume] should excite covetousness in any literate cook with an interest in French cuisine. There are the stunning reproductions of French art, many of them unfamiliar and all of them illuminating; the scholarly but readable narrative....It is the recipes themselves, however, that steal the show....[A]persuasive exampling of the best of French cuisine without reliance on the familiar war horses. No coq au vin, no salade niçoise, no boeuf bourguignonne here, but, instead, poached tenderloin with celery and chanterelles, a clafoutis with fresh raspberries, or mussels in ramekins with walnut pistou. Where familiar dishes appear, they are freshened and simplified. Blanquette de veau, for example, appears minus the sauce velouté; the enrichment, minus egg yolks, is crème fraîche into which a few drops of vanilla and lemon juice have been whisked. The result is a collection of distinctly Gallic dishes with immediate appeal to contemporary cooks...and many of them easily makeable in today's time-conscious American kitchens."
 (01/01/1992)


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