French Country Favorites

Knapp Press $0 (119p) ISBN 978-0-89535-181-4
While this inviting volume is rooted in the flavors of French country cooking, it is geared toward the sophisticated American table. Carefully styled food presents a look of casual elegance in 16 pages of color photographs. Clearly written recipes offer a variety of techniques and tastes from the simple spring vegetable ragout to a more ambitious dish of lobster, oyster and zucchini tartlets in champagne sauce. Duck pate with walnuts and basil sausage in saffron brioche are among the appetizers and first courses. Following are such broths as green herb soup with polenta garnish and rich vegetable-and-bread soup, and warm mussel salad with shallot dressing and sweet-and-sour chicken salad. Cooks can choose main dishes ranging from a hearty pot-roasted chicken with candied onions and asparagus or grilled ham steaks with onions and raisins to elegant company fare, including loin of lamb with red wine, onion and rosemary or steamed seafood with basil and mint pistou. Several bread recipes are offered, and desserts like applesauce fritters and chocolate-truffle bombe with hazelnuts provide a fitting end to the meal. (January 6)
Reviewed on: 01/01/1987
Release date: 01/01/1987
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