Cover image for French
Title:
French
Author:
Worthington, Diane Rossen.
Personal Author:
Publication Information:
New York : Simon & Schuster Source, [2003]

©2003
Physical Description:
119 pages : color illustrations ; 24 cm.
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780743249942
Format :
Book

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TX719 .W67 2003 Adult Non-Fiction Open Shelf
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Summary

Summary

Hearty bistro fare such as crisp pommes frites paired with a sizzling pepper-coated steak. Rustic country dishes, including coq au vin and fragrant seafood stew. Decadent desserts such as cr#65533;me br#65533;l#65533;e and cherry clafoutis. These are the simple recipes that capture the essence of French cuisine.
Williams-Sonoma Collection French offers more than 40 delicious and satisfying recipes, from time-honored classics to inspired new ideas, all designed for the way you cook today. When paired with a glass of wine and a fresh baguette, recipes such as caramelized onion tart or endive salad with beets and goat cheese make the perfect light lunch or casual dinner. For special celebrations, serve roasted asparagus with hazelnut oil vinaigrette alongside filets mignons with Roquefort sauce. Whether you enjoy the well-loved dishes of the French countryside or want to entertain with Parisian panache, here are recipes for every occasion.
Beautiful full-color photographs of each dish help you decide which one to prepare, and each recipe contains a photographic side note with additional information on key ingredients and techniques. With an informative chapter that covers the basics of French cuisine, as well as an extensive glossary, this essential volume will help you make simple French cooking part of your everyday culinary repertoire.


Author Notes

Diane Rossen Worthington is a Los Angeles-based food writer and consultant. Trained at the London Cordon Bleu and taught by James Beard, Madeleine Kamman, Giuliano Bugialli, and Jacques Pepin, she has won the prestigious James Beard Award for her work as a radio broadcaster


Reviews 1

Publisher's Weekly Review

The latest installment in Williams-Sonoma?s collection of glossy cookbooks presents readers with more than 40 French recipes by food-writer and consultant Rossen-Worthington (The Taste of Summer, etc.). Classic bistro fare is the mainstay of this book; recipes lean toward familiar, well-loved dishes like Pommes Frites, Salade Nicoise, Carmelized Onion Tart, Soupe au Pistou, Sole Meuniere, Coq au Vin, Tarte Tatin and Creme Brulee. Numerous sidebars and make-ahead tips explain such necessary details as the difference between pesto and pistou and the secret to making a good souffle (a spotlessly clean bowl and a big balloon whisk). Clean design and mouth-watering photographs complement Rossen-Worthington?s step-by-step instructions, making this a solid reference volume for any kitchen. (May) Copyright 2004 Reed Business Information.


Table of Contents

Introductionp. 6
The Classics
Two-Onion Soup Gratineep. 10
Poulet Rotip. 13
Steak au Poivrep. 14
Pommes Fritesp. 17
Salade Nicoisep. 18
Cheese Soufflep. 21
Moules Marinierep. 22
Hors D'Oeuvres, Soups, and Salads
Caramelized Onion Tartp. 26
Rillettes de Canardp. 29
Potage Crecyp. 30
Soupe au Pistoup. 33
Chilled Artichokes with Mustard Vinaigrettep. 34
Salade Frisee aux Lardonsp. 37
Endive Salad with Roasted Beets and Goat Cheesep. 38
Vegetables and Side Dishes
Roasted Asparagus with Hazelnut Oil Vinaigrettep. 42
Leeks Vinaigrettep. 45
Haricots Verts with Shallot and Lemonp. 46
Roasted Fennelp. 49
Potatoes Lyonnaisep. 50
Potatoes Savoyardep. 53
Seafood and Poultry
Sole Meunierep. 56
Bouillabaissep. 59
Roast Salmon with Warm Lentilsp. 60
Coquilles Saint-Jacques Provencalep. 63
Chicken Dijonnaisep. 64
Coq au Vinp. 67
Sauteed Duck Breasts with Lavender Honeyp. 68
Grilled Quail with Herb Butterp. 71
Beef, Veal, Pork, and Lamb
Grilled Entrecote with Mushroom Ragoutp. 74
Roast Rack of Lamb Persilladep. 77
Veal Marengop. 78
Filets Mignons with Roquefort Saucep. 81
Braised Lamb Shanks with Red Wine, Dried Fruit, and Herbsp. 82
Pork Loin with Apples and Calvadosp. 85
Boeuf en Daube en Casserolep. 86
Desserts
The Cheese Coursep. 90
Creme Bruleep. 93
Cold Lemon Soufflep. 94
Cherry Clafoutisp. 97
Crepes Sucrees with Grand Marnierp. 98
Tarte Tatinp. 101
Chocolate Moussep. 102
French Basicsp. 105
Glossaryp. 113
Indexp. 117