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Simple
French Cookery
by Raymond Blanc
 Synopsis
In "Foolproof French Cookery", and its paperback
edition, "Simple French Cookery", Raymond
Blanc demystifies French cuisine and demonstrates how
enjoyable the simple, creative act of cookery can be.
He describes the basic techniques needed to create traditional
French food, and demonstrates 40 simple-to-follow versions
of the most well-known dishes. With step-by-step instructions
and colour photographs to accompany every stage from
start to finish, all 40 recipes are quick and easy to
prepare, and use readily available ingredients. All
Raymond's recipes are simple, rustic and completely
delicious, and whether you choose quick and easy. Oeufs
en Cocotte or Moules Mariniere for a more elaborate
meal, his foolproof instructions guarantee excellent
results every time.
From
Publishers Weekly
This volume operates much like an afternoon at a Parisian
cooking school, offering a limited selection of French
culinary classics accompanied by photograph-by-photograph
lessons on how to prepare them. Although Potato Puree,
for instance, requires little more than whipping boiled
potatoes with butter and milk, the author holds the
reader's hand through the process, providing thorough
instruction on simmering the water, straining the potatoes
and adding salt and pepper. More complicated dishes
like Pan Fried Fillet of Sea Bream with Ratatouille
and Tomato Coulis receive similar treatment; as a result,
they seem as straightforward as those pureed potatoes.
After an hour or two with this book, kitchen neophytes
will soon be turning out sophisticated suppers like
Provencal Rack of Lamb with Crushed Peas and Duck Leg
Confit with Flageolet Beans. However, anyone with an
interest in the more exotic reaches of French cooking
will be disappointed; the most daring ingredient in
this collection is a hunk of calf's liver. Further,
because this book was originally published in England
and certain Britishisms were never translated, recipes
call for "courgettes" instead of zucchini
and "groundnut" oil instead of "peanut."
But these flaws don't detract from the book's mission:
to democratize French food by encouraging novice cooks
to make it at home.
Copyright © Reed Business Information, a division
of Reed Elsevier Inc. All rights reserved.
Simple
French Cookery from Raymond Blanc (October 2005)
Reviewer: amazonreviewers
Recreate
authentic French family cooking in your kitchen with
40 simple to follow recipes. In Simple French Cookery,
Raymond Blanc describes the techniques required to
create traditional French dishes. Enjoy the unfussy
simplicity of Moules Mariniere or French
Onion Soup, or try dinner-party favourites such
as Coq au Vin and Gratin Dauphinois.
Try the pure, silky indulgence of Creme Caramel
or the
delicious and quintessentially French Tarte Tatin.
Step-by-step instructions and clear colour photographs
accompany each stage and guarantee success every time.
Published
by BBC Books, 128 high quality pages, split into main
chapters:
- Intro
- Ingredients
and Equipment
- Starters
and Soups
- Fish,
Poultry and Meat
- Vegetable
Dishes
- Desserts
- Menus
-
a concise Index
This
is an easy to read and well laid out book, mainly
double page spreads (sometimes more), each with colour
photos of some of the stages and always of the completed
dish. Each recipe has an estimated preparation time,
and cooking time (if applicable).
Personal
favourites of our group:
- Maman
Blanc's Vegetable and Chervil Soup
- Duck
Breast with Sweet Potatoes and Cherry Sauce
- Baked
Pancakes with Spinach, Mushrooms and Gruyere
- .
. . and to finish - the awesome Floating Islands
Maman Blanc!
Close
seconds on the sweet menu were:
-
Chocolate Mousse
- Creme
Caramel
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