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Simple French Cooking: Recipes from Our Mothers' Kitchens

by Georges Blanc

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"To all mothers: Those queens of our hearts, whose simple and generous cooking inspires and sustains us "--Georges Blanc. Even the greatest cooks had to start somewhere--and for famed restaurateur Georges Blanc, it was the kitchen of his grandmother, an illustrious and well-known chef herself. Now Blanc presents 10 French "mothers," professionals who lovingly maintain and guard the country's classic culinary tradition. They come from every province, and each reveals the secrets of her regional French cuisine so you too can easily create the same time-honored dishes at home. Atmospheric photography captures the essence and style of French cookery: the old-fashioned pots in which the food simmers and bakes; the freshness of its vegetables, the richness of the country pates, the crispness of a perfectly baked duck with olives, and of course, the perfection of its presentation. Among the irresistible temptations: a beautifully made omelette with artichokes; a gorgeous salade Nicoise; sauteed frog's legs with herbs; Coq au Vin; and a heavenly orange cake flavored with Grand Marnier. You won't need any other book on traditional French cookery--this has it all.… (more)
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"To all mothers: Those queens of our hearts, whose simple and generous cooking inspires and sustains us "--Georges Blanc. Even the greatest cooks had to start somewhere--and for famed restaurateur Georges Blanc, it was the kitchen of his grandmother, an illustrious and well-known chef herself. Now Blanc presents 10 French "mothers," professionals who lovingly maintain and guard the country's classic culinary tradition. They come from every province, and each reveals the secrets of her regional French cuisine so you too can easily create the same time-honored dishes at home. Atmospheric photography captures the essence and style of French cookery: the old-fashioned pots in which the food simmers and bakes; the freshness of its vegetables, the richness of the country pates, the crispness of a perfectly baked duck with olives, and of course, the perfection of its presentation. Among the irresistible temptations: a beautifully made omelette with artichokes; a gorgeous salade Nicoise; sauteed frog's legs with herbs; Coq au Vin; and a heavenly orange cake flavored with Grand Marnier. You won't need any other book on traditional French cookery--this has it all.

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