Download Around My French Table: More Than 300 Recipes from My Home by Dorie Greenspan PDF

By Dorie Greenspan

When Julia baby advised Dorie Greenspan, “You write recipes simply the way in which I do,” she paid her the final word praise. Julia’s compliment used to be echoed by way of the New York Times and the Los Angeles Times, which said Dorie’s “wonderfully encouraging voice” and “the experience of a true one who is there to aid if you happen to stumble.”

Now in an incredible, own, and personable e-book, Dorie captures the entire pleasure of French domestic cooking, sharing disarmingly uncomplicated dishes she has accrued over years of residing in France.

Around My French Table contains many tremendous renditions of the nice classics: an excellent cheese-domed onion soup, a spoon-tender red meat daube, and the “top-secret” chocolate mousse recipe that each strong Parisian cook dinner knows—but won’t reveal.

Hundreds of different recipes are remarkably effortless: a cheese and olive fast bread, a three-star chef’s Basque potato tortilla made with a shock element (potato chips), and an completely gratifying roast chook for “lazy people.”

Packed with energetic tales, stories, and insider pointers on French culinary customs, Around My French Table will make chefs fall in love with France over again, or for the 1st time.

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Additional info for Around My French Table: More Than 300 Recipes from My Home to Yours

Example text

I loved the rhythm of Parisian life, the sound of the language, the way people sat in cafés for hours. I fell in love with the city because it fit all my girlish ideas of what it was supposed to be, but I stayed in love with all of France because of its food and its people. I'm convinced my fate turned on a strawberry tartlet. We were walking up the very chic rue Saint-Honoré, pressing our noses against the windows of the fashionable stores and admiring everything we couldn't afford, when the tartlet, a treat within our means, called out to me.

And, as always and forever, my love and thanks to the men in my life, Michael, my husband, and Joshua, our son. Contents Introduction [>] Nibbles and Hors d'Oeuvres [>] Soups [>] Salads, Starters, and Small Plates [>] Chicken and Duck [>] Beef, Veal, Pork, and Lamb [>] Fish and Shellfish [>] Vegetables and Grains (mostly sides, but a few mains too) [>] Desserts [>] Fundamentals and Flourishes [>] Sources [>] Index [>] Introduction I WAS RECENTLY MARRIED, JUST OUT OF college, and working at my first grown-up job when Michael, my husband, came into a bit of money, a few hundred dollars that seemed to fall from the sky.

What I did know was that they tasted like real strawberries, whose flavor I must have subconsciously tucked away in my memory. That evening, after searching for a restaurant that would keep us within the budget set by Europe on $5 a Day, we settled into a crêperie near our hotel. It was startling to see a big menu offering nothing but crepes, and not a single one famous in America! Everything we tasted was a novelty: the buckwheat crepe was lacy and chewy, and the sunny-side-up egg that accompanied it had a yolk the color of marigolds and the true taste of eggs.

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