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The Country Cooking of France (Anglais) Relié – 6 septembre 2007
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Description du produit
Revue de presse
'This beautiful book is proof that there is always something more to learn about the cuisine of France, even for a French-trained professional chef.' Jacques P pin, chef, cookbook author, and public television cooking series host
'The Country Cooking of France is fabulous for looking and cooking. A highly acclaimed teacher, food writer and cookbook author, Willan is the founder of the famed LaVarrene Cooking School in Burgundy. She knows French cuisine and culture intimately and shares that magnificent bounty here. A gift book par excellence for gourmet travelers and for those who would rather cook that cassoulet at hime, just dreaming of dinner in a ch teau.'Bookpage, December 2007
'Anne Willan's The Country Cooking of France (Chronicle, $50) is a powerful attempt to set forth regional classics, complete with history, provenance, and terroir. It's fascinating to watch the same fish stew transform from saffrony, Pernod-laced bouillabaisse neawr the Mediterranewan to oniony, buttery chaurdree by the Atlantic Coast. Gorgeous pastoral photography, too.'The Boston Globe, Dec. 19, 2007
''Regionalism is back' declares the much-lauded cookbook author and cooking teacher before plunging into soups from Provence or Perigord or pork recipes from Normandy or Burgundy. Willan's heralding of these classic recette du terroir (or recipes from a specific place) suffuses the book with a respect for authentic flavors, all the while exciting the reader with the desire to capture the essence of the real thing.'Chicago Tribune, Dec. 12, 2007
The season's most comprehensive tome on French fare is Anne Willan's The Country Cooking of France, a 400-page volume with gorgeous photos, carefully written recipes that really work, and enough information about cooking trends, ingredients and techniques that you'll feel immersed in all things French.'Cookbook Digest, January, 2008
'In the beautifully photographed The Country Cooking of France (Chronicle Books, $50), Anne Willan takes the reader on a culinary journey through the distinct gastronomic regions of France.'Panache, January 2008
'Longtime French-cooking authority Anne Willan's latest book, The Country Cooking of France (Chronicle Books, $50), presents a lifetime's worth of work in more than 250 recipes. The book is filled with color photographs that capture the romance of the French countryside and includes many sidebars on culinary traditions. It looks too pretty to sit on the kitchen counter. But it's a workhorse at heart, with clearly written instructions and, welcome but more unusual, the reasons for preparing a dish a certain way.'Houston Chronicle, January 30, 2008
'Regionalism is back declares the much-lauded cookbook author and cooking teacher before plunging into soups from Provence or Perigord or pork recipes from Normandy or Burgundy. Willan's heralding of these classic recette du terroir (or recipes from a specific place) suffuses the book with a respect for authentic flavors, all the while exciting the reader with the desire to capture the essence of the real thing.'Chicago Tribune, December 12, 2007
'Willan was friends with Julia Child, an her book feels a little antique. But her focus on the classics actually ends up refreshing, and her recipes - longer, but clear and detailed - are reassuring.'The Charlotte Observer, January 23, 2008
'Vigorously researched and exquisitely photographed, Willan's exhaustive treatise on the instinctive cooking of the 'country folk' of France is authoritative and direct. We admire by her sentiment that 'there's a right way to cook traditional dishes, and all others are wrong'. When it comes to classic provincial French cuisine, cookbooks don't get much more complete than this.'Saveur, February, 2008
'One of the best cookbooks of this year was The Country Cookin
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Commentaires client les plus utiles sur Amazon.com
I love Julia Child, if you're looking to branch out of the Mastering the Art of French Cooking this cookbook would be the next best one to start exploring.
I have a French friend who is living in the United States. She checked this book out so many times from the library to get the French recipes she needed, she finally bought the book. It is truly the go-to book for riches of rural France.
The author gives the reader the French sights, smells, and the diversity of ingredients that change with the seasons. Included is a detailed map of France where the famous produce can be found.
In many country households the day ends with a big bowl of broth and vegetables fortified with bacon, cheese, along with quantities of bread. Where else could you find cream of chestnut soup? I think I will skip the chapter on frogs and snails! I am more the eggs and cheese person. I love, love, love Quiche Lorraine.
There is a section on wine including how to cook with it. (Now I am also skipping the section on duck-- and the one on game birds.) Even though there are the recipes I am skipping, who knows someday I might need them?
On to Potatoes, Pasta and Legumes.
Love the section on olives, olive oil. Check out the recipe for Ratatouille on page 261.
Glossary included gives the ingredients, techniques, recipe and equipment you might have questions about. Recipes are given in US measurements and metric. Extensive index makes this a wonderful book for the collector and serious French chef.