Free PDF , by Dorie Greenspan Alan Richardson
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, by Dorie Greenspan Alan Richardson
Free PDF , by Dorie Greenspan Alan Richardson
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Product details
File Size: 29561 KB
Print Length: 544 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt; 1 edition (October 8, 2010)
Publication Date: October 8, 2010
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B005HXRNRI
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#22,205 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Quite a delightful cookbook! Does a nice job giving entree to French cuisine. Many recipes are pretty straightforward and doable.There are nice bon bons, such as discussions of truffles, croutons, Armagnac, and spring onions. These little inserts in blue are fun to read.Recipes are interesting. For instance, "Hurry up and wait chicken." This is on my "to do" list for cooking! The recipe shows how you can make sure that you get a juicy--and not dry chicken breast--after heavy duty roasting. Let it sit "on its head" for 10-15 minutes as the juice moves back into the breast. Veal Marengo (a relative of a dish I have made over time, Chicken Marengo).Nibbles and hors d'oeuvres: Lyonnais garlic and herb cheese. We often call this "Boursin" when we purchase this in stores). Doesn't look all that hard to make! There are a number of tartine dishes in this section, too. Tartine Saint-Germain. One thick slice of country bread, mayonnaise, gherkin, a couple paper thin rare roast beef slices, and salt and pepper.Other starters from the soup arena. . . . I love French onion soup, and this book has a nice example. I also really like leek and potato soup. Here, too, this book has a nice recipe--and one that is eminently doableI've only had ceviche a couple times--and my family will not allow me to make it as a dish for a family meal. But under the category "Salads, starters, and small plates," there is a nice Tuna and Mango Ceviche recipe (theoretically, the citrus "cooks" the fish).Anyhow, a nice addition to my kitchen library. Nice photographs illustrate dishes, and there is a richness to the glossy pages.
This book is something every inspiring cook needs to have in their kitchen. I bought several french other cookbooks but none could ever match up to Around My French Table. A good cookbook will guide you into making delicious cuisine. A great cookbook will encourage you to make its recipes over and over again, each time as if it was the first time you prepared it. The pictures also provide guidance into how the meal should look which is very helpful. And the people eating your delicious meals will also give you the positive feedback that will impede you to continue opening the cookbook over and over again. There were several recipes I tried in the book. One of my favorites is Hachis Parmentier (aka Shepherds Pie). I've cooked that recipe at least 8 times and still enjoy it. Another favorite is Chicken Basquaise which very flavorful. The Leek and Potato soup is excellent especially on a cold winter day. Salmon and Lentils was also great. Another reason I recommend this book is the Bonne Idee sections which provides a twist on the original recipe by adding an extra ingredient. Dorie also explains the story behind each recipe which gives more depth to the cookbook. This cookbook has soul and will be in my kitchen for a very long time.
A great choice for simple delicious French cooking recipes. Greenspan notes that most of these recipes are what our modern French counterparts--busy working people who may be parents too--use on a regular basis. This is not super "special occasion" food, but it most certainly can be used for special occasions! Greenspan is very famous for her pastries and desserts, but I have been so happy with the non-dessert recipes in this book that I wish there were more of them! Often, people find the term "French" in a cookbook title daunting, and as a result, don't even look through the book. Don't make that mistake here! My family and friends are extremely happy that I bought this book AND use it! I make many of the recipes regularly. It's really worth it even if you don't use a lot of seafood, veal, duck, or lamb.
I bought this for my mom for her birthday, and she really loves it. We have been going through the recipes together and really love her writing style. It feels very familiar, like reading letters from a friend, and her little short stories inserted here and there are charming and funny. For the recipes themselves, she has adapted them for an American audience, and so far I haven't run across any ingredients that would be too difficult to find here. They also don't seem too difficult, which is good because my mom and I are beginners and this was my main concern, but she explains everything very well and doesn't make it too complicated. I can also attest for the authenticity of these recipes, because I just came back to the US after living in France for 3 years, and these recipes definitely make me reminiscent!
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