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La Cuisine: Everyday French Home Cooking (Anglais) Relié – 19 octobre 2010

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La Cuisine: Everyday French Home Cooking + A Little Taste Of France + Simple French Cookery
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Descriptions du produit

Revue de presse

"Mme. Bernard has taught generations of French women how to cook simple, homey, economical fare. Here she collects 1,000 of her best recipes, from croque mignon to soupe à l’oignon." ~New York Times, "Best Culinary Books of 2010"

"Everyone knows someone—a mother, an aunt, or a friend—who owns a copy, either new or in tatters, of a book by this star of home cooking."  ~Le Monde

"Françoise Bernard has inspired so many Sunday suppers with my family—my aunts and grandmothers collected her recipes religiously. She has an incredible talent for understanding how you can cook delicious, original, yet simple and often very economical dishes for a real family celebration or for a quick but inspired meal."  ~Eric Ripert, Executive Chef/Co-Owner, Le Bernardin

"In the 1960s, Françoise Bernard invented a new way of cooking, simple and free. Bernard returns today with the work of a lifetime, a brick of a book of 1,000 recipes, among her most delicious."  ~ParisMatch

"What a great idea to give new life to thismonument of our national cuisine, which is responsible for teaching several generations of women how to bring good food to the family table! . . .An eternal classic, definitely indispensable."  ~Elle France

"For generations, French home cooks have turned to Françoise Bernard for simple, straightforward recipes and down-to-earth kitchen wisdom, and now we can too. With this collection, the belovedMadame Bernard shares her vast knowledge of the everyday food of France and, as she has for millions of French cooks, shows us how to feed families and friends easily, economically, and deliciously."  ~Dorie Greenspan, author of Baking from My Home to Yours and Around My French Table

Présentation de l'éditeur

A culinary bible featuring 1,000 recipes from the legendary woman who revolutionized French cooking by simplifying recipes for the home cook. With the revival of interest in Julia Child, everyone is hungry for French food again. But why does French cuisine have to be so complicated? Well, it doesn’t. Not according to Françoise Bernard. Beginning in the 1960s, Bernard revolutionized French cooking by writing cookbooks aimed at the modern woman. Until that time, the only cookbooks available were full of fussy recipes handed down by the grand chefs of the past. Bernard set out to make classic dishes accessible to everyone, paring down to a recipe’s true essence. She continued to publish and teach, building her forty-year career on the principle that good food can be simple, easy, and economical. This grand volume is the culmination of her work, a collection of the best, most tried-and-true recipes. Each recipe is labeled with degree of ease, prep/cooking time, and cost. The book overflows with charmingly homey recipes that take you back to the basics: onion soup, croque mignon, steak au poivre, coq au vin, tuna provençale, and potatoes boulangère. This is the ultimate reference book, not just for those who love French cuisine, but for anyone who craves simply delicious food.

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Amazon.com: 6 commentaires
20 internautes sur 20 ont trouvé ce commentaire utile 
Too big, to bulky, too bland 28 mars 2011
Par Catherine S. Bailey - Publié sur Amazon.com
Format: Relié
I was looking for a cookbook on "cuisine ordinaire" -- one that would show me how the French population cook for themselves on a daily basis -- homey recipes that would be easily prepared on a weeknight and have the great flavors that French cuisine is know for. Unfortunately, "La Cuisine" disappoints. One of the problems with comprehensive cookbooks with recipes numbering in the thousands is that the quality of the recipes invariably becomes uneven, probably due to lack of individually testing each recipe. "La Cuisine" has been called the "Joy of Cooking" of French food, and the comparison is apt. Both books suffer from a lack of consist quality -- a few recipes are home runs, while an alarming number get my dreaded X -- "do not make this again." It's true, the recipes have been simplified, but many suffer from over simplification, e.g. substituting water for stock, with a resulting insipid flavor to the dish. Or lacking a simple addition such as a bit of fat (butter, sour cream, creme fraiche) that would provide a much -needed enrichment without loading it down with excess fat. The dishes are simple and mostly easy to prepare, that is true; but too many are bland and tasteless. Do I really need a recipe to tell me to boil cauliflower in water? (Which results in water-logged vegetables -- steaming is much better.) Save your money on this one and look elsewhere.
18 internautes sur 19 ont trouvé ce commentaire utile 
Amazingly simple French recipes. 24 décembre 2010
Par Daniel Byrd - Publié sur Amazon.com
Format: Relié
Francoise Bernard started writing simple recipes and testing products in France in the 1950s. Her twenty plus cookbook recipes are very simple, very delicious French home cooking. Very simple. A lot of the recipes have less than around eight ingredients. This new book is a collection of the best recipes of the last fifty plus years. Think of it as, maybe, a French Joy Of Cooking. A lot less complicated than Mastering The Art Of French Cooking by Julia Child and Simone Beck.
One word of warning, even though the recipes are simple, be sure to read the introduction. They explain that when it says butter, they mean unsalted butter, when the recipe simply says vinegar, they mean red wine vinegar, ect...seasoning is implied that you season to your taste. Basiciy the author's recipes are simple, but think you know how to cook a little.
8 internautes sur 9 ont trouvé ce commentaire utile 
Excellent cookbook of French recipes 3 mars 2011
Par Bklyn13 - Publié sur Amazon.com
Format: Relié
I am quite pleased with this cookbook. Each recipe begins with the English & French name. The next line clearly outlines the how easy or difficult it is to prepare along with how expensive. It also outlines approximate preparation times and how many are served. The servings are accurate French servings and are generally smaller than most Americans will expect.
Many of the dishes are so amazingly easy and with a few ingredients. Very much like a great deal of French cuisine.
This is a translation of French recipes into English. The measurements are presented in cups, tablespoons & other American friendly forms. This cookbook does NOT Americanize the dishes. Personally, I think that is one of its greatest strengths. I bought this book to prepare French dishes at home in America and not turn steak tartare & frites into a hamburger & fries!
3 internautes sur 3 ont trouvé ce commentaire utile 
La Cuisine: Everyday French Home Cooking 2 janvier 2012
Par Sylvia Jorrín - Publié sur Amazon.com
Format: Relié Achat vérifié
This book was a gift for my daughter who has books by Elizabeth David, Julia Child, the Cuisine of the Rose/Sun books, Pomiane, and a myriad of other French cook books of all levels. This one seemed over simplified and sometimes very dull. There were a few recipes that were too silly almost, such as store bought vanilla ice cream with (a recipe for) chocolate sauce. Putting a recipe for chocolate sauce is terrific but make the store bought ice cream a suggestion for the sauce not part of the recipe.
The book seemed as though, over time the recipes just got more and more diluted and dummied down by adjustments made to them. It does not have the interesting recipes that are generally easy and "real cooking" that say, Elizabeth David, "Clementine in the Kitchen" by Phineas Beck, Pomiane, or Richard Olney offer.
Even if there are a few good recipes (we stopped looking when the weak points of the book started to outshine any strong points) it is not really worth having a mostly mediocre (and fat!) book take up valuable real estate on one's cook book shelves!
Review on La Cuisine by Francois Bernard 10 février 2014
Par joy lauraine curtis - Publié sur Amazon.com
Format: Relié Achat vérifié
Had previously borrowed this book from a public library and was very impressed with the recipes. They are simple, tasty and foolproof.
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