In this Delightful Book We Rediscover the pleasures of traditional French home cooking, conjured from the memories of the author and her family in the good old days before nouvelle cuisine and "convenience" food began to undermine it. All the great classic recipes are included, plus many lesser-known treasures. In the 1970s France was rocked by the nouvelle cuisine movement, which advocated healthier food and smaller meals. Restaurants on both sides of the Channel strove to outdo each other with beautiful presentation, complex ingredients, and miniature portions. Traditional cooking was ignored. Recently, however, the tide has turned; and today's chefs, strongly supported by a jaded and hungry public, are now returning to the principles of traditional country cooking, still enjoyed in the majority of French homes. Cuisine Grand-mere, also known as cuisine bourgeoise or bonne femme, sums up this style of cooking; and Marie-Pierre Moine has included the best of traditional recipes, slightly improved and honed for today's health-conscious eaters. The book describes all the basic techniques, like vinaigrette, bechamel and its relatives, stocks, mayonnaises, and other sauces. The chapters then deal in turn with soups, hors d'aeuvre, famous hot entrees like quiche lorraine and croque-monsieur, fish and seafood, main courses including coq au vin, boeuf bourguignon and cassoulet, vegetables and salads, and a range of familiar and less familiar desserts -- mousse au chocolat, tarte Tatin, profiteroles, gateaux, and ice cream.

Cuisine Grand-mere: Traditional French Home Cooking

Cookbooks, Food & Wine

marie-pierre-moine

Regional & International

Ebury Press

Presents a detailed introduction to the culinary traditions of Provence with more than one hundred authentic recipes for dishes that emphasize market-bought ingredients and local cooking techniques.

Cooking School Provence: Shop, Cook, and Eat Like a Local

Guy Gedda

DK Pub.

Cuisine St. Bernard is an anthology of fifty years of recipes and reflections on the incomparable mountain inn known as the Hotel St. Bernard

Cuisine St. Bernard

Jean Mayer

Arundel Press

Get cooking and recreate the gorgeous flavours of Provencal cuisine in your own kitchen with this new edition. Forget expensive and difficult cookery courses run by intimidating chefs. This one-on-one guide gives step-by-step advice on how to learn the key elements of Provencal cooking in only one week. Each day, you'll discover how to combine local Provencal ingredients and techniques to create authentic, delicious dishes, with three-course menu plans for making magnificent meals. Cook and enjoy over 100 wonderful dishes, using local ingredients from the best producers, from superb sauces to perfect pastries. Guy Gedda is your friendly and charming host: his clear demonstrations show you exactly what to do without the need for professional expertise and skill, but with results that will prove you have mastered the essentials of Provencal cooking in your own kitchen. Bon Appetit!

The Provencal Cookbook: Shop, Cook and Eat Like a Local by Moine, Marie-Pierre (2009) Hardcover

Dorling, Kindersley

10 MINUTE CUISINE: GOOD FRESH FOOD VERY FAST

Henrietta Green

Conran Octopus Ltd.

Part of a series which deals with the domestic culinary tradition of provincial France, this book concentrates on desserts. It explores the French tradition of home-made desserts and cheeses, and is a celebration of tarts, gateaux and ice creams.

Desserts (French Kitchen)

Pavilion Books

La Cuisine des brasseries

Hachette Pratique

Ma Cuisine Du Terroir (Spanish Edition)

Reference

Foreign Language Study & Reference

Librairie Grund

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