The Everything Easy French Cookbook: Includes Boeuf Bourguignon, Crepes Suzette, Croque-Monsieur Maison, Quiche Lorraine, Mousse au Chocolat...and Hundreds More! (Everything Series)

The Everything Easy French Cookbook: Includes Boeuf Bourguignon, Crepes Suzette, Croque-Monsieur Maison, Quiche Lorraine, Mousse au Chocolat...and Hundreds More! (Everything Series)

Language: English

Pages: 320

ISBN: 144058396X

Format: PDF / Kindle (mobi) / ePub

From earthy bistro fare to elegant classics, French cuisine is one of the most versatile in the world. But who has the time for complicated, time-consuming recipes? With The Everything Easy French Cookbook, you'll learn how to recreate classic and contemporary French dishes right at home, without complex cooking techniques or hours of work, including:

  • Chouquettes
  • Soupe Vichyssoise
  • Salade Lyonnaise
  • Coq au Vin
  • Steak Tartare
  • Pommes Dauphines
  • Madeleines
  • Profiteroles au Chocolat

French cook and food blogger Cecile Delarue provides you with tips and time-saving techniques, along with clear, step-by-step instructions for 300 satisfying and truly delicious hors d'oeuvres, entrees, and desserts. In no time, you'll have a repertoire of weeknight dinners and special-occasion meals in the grand French tradition.




















country. Chefs were fed up with complicated, heavy sauces that used too much butter. They started to cook with reduced stocks in place of flour-thickened sauces, and tried to emphasize the flavor and pleasure of a fresh ingredient. Paul Bocuse, Alain Chapel, Michel Guérard, and Jean and Pierre Troisgros developed the idea that a good meal didn’t mean an overflowing plate, and that you could find satisfaction in elaborate, tasty dishes that would rock your palate more than they would make your

Chicken) Poulet Basquaise (Basque Chicken) Coq au Vin (Hen in Wine) Poule au Pot (Hen Stew) Lapin Chasseur (Rabbit Stew) Bœuf Bourguignon What’s more French than this slow-cooked beef in red wine? It’s also one of the easiest French traditional recipes. INGREDIENTS | SERVES 4 1 tablespoon butter 4 ounces bacon 1 large onion, peeled and thinly sliced 1 pound cubed beef roast or beef cheeks (or 1⁄2 pound of both) 1⁄2 pound oxtail 1 bay leaf 1 tablespoon thyme 1 (25.3-ounce) bottle of

ounces grated cheese (Gruyère or mozzarella) 8 thin slices of jambon blanc or thinly sliced cooked ham 8 eggs 1 teaspoon salt 1 teaspoon ground black pepper Heat a medium nonstick skillet (or a crêpe pan) over medium-high heat. Melt 1 teaspoon butter in it, then wipe out the pan with a paper towel. Lay the already cooked crêpe in the skillet. Take 3 tablespoons of grated cheese and put it in the middle of the crêpe. Fold the ham slice in two and put it on the cheese. Fold the crêpe like an

Sandwich) This is the French peanut butter sandwich! It’s the snack every French kid loves to have at 4 P.M. sharp. INGREDIENTS | SERVES 4 2 tablespoons butter 1⁄2 fresh baguette, cut in 2 and sliced down the middle 2 tablespoons pure cocoa powder Spread butter on the 4 pieces of bread. Using a teaspoon, sprinkle powdered chocolate on the butter. Serve immediately. Le Quatre-Heures Quatre-heures, as in 4 P.M., is what French parents and kids call snack time. Snack time is very ritualized in

orange blossom water. Add the diced butter, and knead with your hands for at least 10 minutes until the butter is totally incorporated in the dough. Cover with a damp cloth, and leave in a warm room for at least 1 hour (2–3 hours is better). Add some flour to knead the dough again so that it doesn’t stick to the bowl. Cover again and leave for 1 hour. Flatten the dough to 1⁄4" thick and cut it in diamond shapes. Fill a large saucepan with frying oil, bring to medium heat, and fry the beignets in

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