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The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence (Anglais) Relié – 22 octobre 2013


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Descriptions du produit

Revue de presse

Convinces even beginners that it’s possible to make guest-worthy food in a small kitchen…[The book] comes directly from the cooking classes Patricia Wells gives at her homes in Paris and Provence; the lineup includes plenty of uncomplicated dishes that have been tested within an inch of their lives. (The New York Times Book Review)

Long an award-winning cookbook author and restaurant reviewer…Patricia Wells also holds culinary classes in her Paris and Provence residences. Join her via delightful stories, enticing photography and distinctive dishes. There are her French favorites…But Wells’ years of world travel also brings Italian and Asian dishes to her table. (The Post and Courier)

“Patricia Wells is a culinary legend who has lived and cooked in France for more than 30 years. Her most recent book is The French Kitchen Cookbook. Reading it left me hungry, and with a great case of wanderlust.” (The Splendid Table)

Présentation de l'éditeur

With The French Kitchen Cookbook, culinary legend Patricia Wells invites home cooks into her life in France, making the fresh and delicious recipes from her popular classes available to fans who dream of experiencing their own gastronomic adventure in the world's culinary capital.

Beautifully designed and lavishly illustrated with stunning color photos, The French Kitchen Cookbook is a compilation and reflection on what she and her students have learned. Patricia Wells's meticulously written recipes express the basics—the rules that will help anyone become a better cook, while providing the deep satisfaction that comes from creating exquisite food from the freshest ingredients.

Here are some of her best recipes for appetizers, desserts, and everything in between, dishes inspired by the vibrant Provençal countryside and the bustle of Parisian life, including Miniature Onion and Goat Cheese Tatins, Zucchini and Basil Velouté, Fricassée of Chicken with Fennel, Capers, Tomatoes and Sausage, and Apricot Lavender Honey Sorbet.



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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 20 commentaires
24 internautes sur 26 ont trouvé ce commentaire utile 
Beautiful but not her best 11 décembre 2013
Par Stormy - Publié sur Amazon.com
Format: Relié
Beautiful coffee table type of book - not without merit - nice flavor for flavor pairings to rift from and nice wine suggestions if you need direction but not her best. Sadly this beautiful tome does not have the content of Wells' 1989 Bistro Cooking. Bistro Cooking is not a beautiful book, published only in paperback (I am now on my third copy) but full of meals that translate beautifully to average kitchens and make weeknight dinners that one could easily make room for the boss or whomever at the table. Want a thing of beauty (and need help with how to poach an egg or panfry a filet)? Get this book. Want to cook up amazing dishes (like Basque Red Pepper and Chicken Stew) that will make a lover of good food kneak in the wees? Get Bistro Cooking - I am on my third copy since 1990 (paperback). It is available on Amazon used for 0.99$ (+ S&H LOL)
29 internautes sur 34 ont trouvé ce commentaire utile 
So many Asian recipes! Not a good value in a French cookbook 10 décembre 2013
Par Tracie - Publié sur Amazon.com
Format: Relié Achat vérifié
I bought this without reading about it, because I adored her previous cookbook about Paris. Honestly, I was not expecting quite so many asian recipes here. There is Salmon Sashimi, Yuzu Scallops on sesame seaweed, shrimp in coconut broth, shrimp with sesame oil and black rice, tofu soup with bok choy, spicy thai pumpkin soup, cold vietnamese shrimp and noodle salad, Asian coleslaw with sesame soy dressing, Asian mixed nuts with kaffir lime dust, Curried Walnuts, Vietnamese Dipping Sauce, Homemade Curry Powder and homemade Curry Paste. There are 10 recipes for sorbet.

Then, some of the other recipes feel like an insult. There is "Walter's Breakfast Egg" - a microwaved egg. Seriously. And "Walter's Salt and Pepper Steak" calls for steak, salt, pepper and lemon wedges. I am not impressed.

I got excited about recipes like Onion and Gruyere Bites - but then I read it and the onions are STEAMED (!) and placed on buttered brioche toasts - really? Not even caramelized in butter for flavor?

This is going back.
7 internautes sur 8 ont trouvé ce commentaire utile 
Extremely disappointing 24 février 2014
Par Sofia Mascia - Publié sur Amazon.com
Format: Relié Achat vérifié
Patricia Wells' "Simply French" cookbook showed me how to cook. It started me in a journey of precision and care for food that has lasted more than 15 years. Unfortunately this book looks like it was put together on the run. Little photographs about the food itself and many of silly things we do not need to see. The collection of recipes really have nothing new. a waste of money and time.
6 internautes sur 8 ont trouvé ce commentaire utile 
A Nice Addition to My Cookbook Collection 4 décembre 2013
Par FEC - Publié sur Amazon.com
Format: Relié Achat vérifié
Loved the book. It has lots of practical tips and wonderful recipes that are easy--the tomatoe tarts are wonderful. I love reading cookbooks as much as cooking from them and this is definitely one that is fun and interesting to just read...from the Julia Child story to the tips on typical Provence foods. The wine pairings are a nice addition too. Enjoy
Wonderful: Beautiful design and photography; comprehensive, useful in recipe scope! 16 janvier 2015
Par lbj - Publié sur Amazon.com
Format: Relié
Patricia Wells was an award winning, highly experienced journalist and international food and restaurant critic when she was approached to open a cooking school in France, where she had lived for many years. She also was a protege of Julia Child, to whom she refers as her "mentor" and to whom a section of this cookbook is affectionately dedicated. This is a very excellent cookbook -- VERY French, but seemingly more approachable than others -- and a "master course" related to her acclaimed cooking school, "At Home with Patricia Wells in Provence and Paris". She has written a number of other cookbooks, as well. This cookbook is beautifully designed, with exceptional photography, and the recipes are well written, comprehensive in scope and quite easy to follow. She also includes a section on wines and another (The Pantry) of recipes basic to good cooking, such as a homemade curry spice mix, stocks preparation, preserves, green sauces and a great time and energy saving "Blitz Puff Pastry". The book is full of useful tips on everything imaginable related to food, kitchen and dining! This is a wonderfully useful cookbook and I wholeheartedly recommend it to anyone interested in French Mediterranean cuisine!
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