French Country Cooking - by Françoise Branget (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>French cuisine is revered all around the world, and now <i>French Country Cooking</i> offers the unique opportunity to enter a France that very few tourists ever get to experience. In this richly illustrated cookbook, each gourmand member of the French National Assembly--representing the diverse regions of their native country--shares culinary secrets that will inspire you to try your hand at preparing mouthwatering soups, sides, dinners, and desserts. From a challenging recipe for slow-cooked hare that predates the French Revolution to a simple yet delightful bread, the 180 recipes collected here will satisfy anyone who is curious about the varied dishes of this epicurean country. Some recipes you will find here include: <p/>Foie gras in a Madeira sauce<br>Somme scallops in wine and cream<br>Puff pastry with blue cheese and pear<br>Sheep cheese and potato pastries <p/>This unique book, a comprehensive cultural and gastronomic inside look into the private kitchens of homes and farms, is peppered with ancestral recipes passed down through generations. It will enchant the armchair traveler and might even rouse you to visit the lesser-known regions of France--a country rich in many different cuisines. <p/>A Good Cook Book Club selection, <i>French Country Cooking</i> is both warmly personal and wittily political, includes fascinating legends from <i>la France profonde</i>, and is replete with historical information and a great deal of Gallic charm. These recipes are the real thing! <p/>Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a <i>New York Times</i> bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Serves up a lavishly illustrated complement of French cuisine, from rustic one-pot stews to refined roasts and decadent desserts." --<i>Chicago Tribune</i> <p/>"I came away from an immersion in some of the 180 recipes wondering why anyone would cook anything but French food." --<i>The New York Times</i><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Françoise Branget</b> is a member of the National Assembly of France. She represents the Doubs department and is a member of the Union for a Popular Movement. <p/><b>Jeannette Seaver</b> is the author of three previous cookbooks, <i>Jeannette's Secrets of Everyday Good Cooking</i> (Knopf), <i>Soups</i> (Bantam), and <i>The (Almost) No Cholesterol Gourmet Cookbook</i> (Crown).
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