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Everyday French Cooking: Modern French Cuisine Made Simple

  • Mã sản phẩm: 0760373574
  • (36 nhận xét)
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  • Publisher:Harvard Common Press (May 17, 2022)
  • Language:English
  • Paperback:272 pages
  • ISBN-10:0760373574
  • ISBN-13:978-0760373576
  • Item Weight:2.05 pounds
  • Dimensions:8.05 x 0.85 x 10 inches
  • Best Sellers Rank:#196,880 in Books (See Top 100 in Books) #127 in French Cooking, Food & Wine #244 in Budget Cooking #879 in Quick & Easy Cooking (Books)
  • Customer Reviews:4.6 out of 5 stars 35Reviews
1,024,000 vnđ
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Everyday French Cooking: Modern French Cuisine Made Simple
Everyday French Cooking: Modern French Cuisine Made Simple
1,024,000 vnđ
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From the Publisher

Roasted Beet Salad

ROASTED BEET SALAD WITH BLUE CHEESE

No need to seek out an imported French cheese to crumble over this quintessentially French salad- American cheesemakers craft beautiful blues. Two of my favorites are Point Reyes Blue from California and Bayley Hazen Blue from Vermont’s Jasper Hill Farm. Of course, you can also use a great blue you’ve found from your own part of the country.

Roasted Tomato and Garlic Soup

ROASTED TOMATO AND GARLIC SOUP

On a September visit to France, I relished a startlingly fresh tomato soup similar to this one. That’s exactly when I suggest you enjoy this recipe: in September, when you still have more tomatoes than you know what to do with, but there’s a chill in the air that makes you sense, once again, how fleeting and precious the bumper crop- and summer- really are.

Chicken and Noodle Gratin

CHICKEN AND NOODLE GRATIN

To a creamy and comforting chicken-noodle bake, I’ve added classic French ingredients: tarragon, shallots, and Comté cheese. The result? French elegance and American comfort in one warming (and wonderfully easy) dish.

Classic French Fruit Tart

CLASSIC FRENCH FRUIT TART

This is it! The buttery-crusted, cream-filled, fruit-topped tart you see glistening like a display of jewels in pastry shop windows all over France. It’s a beautiful showcase for drippingly ripe in-season fruits- and it’s much easier to make than it looks. This is almost a one-size-fits-all-fruits tart, as you can top it with just about any berries or stone fruits that come marching into season throughout the summer.

Roasted Chicken

ROAST CHICKEN BREASTS

Cheese and well-chosen herbs help the French cook transform some inexpensive chicken pieces into an impressive dinner-party dish. Serve this with a nice lemon-sparked salad in summer. In winter, a good accompaniment is Angel Hair Pasta with Fresh Grape Tomato Sauce.

Piperade

PIPÉRADE

Pipérade is like a Basque take on ratatouille, minus the eggplant and zucchini. It’s usually flavored with the region’s famous piment d’Espelette, a powdered spice made of peppers grown in and around Espelette, in the Basque region of France.

Beef Stew

BEEF STEW WITH ORANGE AND BALSAMIC VINEGAR

When I think of the times I’ve enjoyed le vinaigre balsamique most in France, it’s been in a plat mijoté—a simmered dish, such as braised beef. That’s the way I use it here—but with a bit of orange to brighten the depth of flavor balsamic brings to this stew.

Crepes

STRAWBERRY-CARAMEL CRÊPES

Dining in France opened my eyes to how well fresh fruits pair with caramel, and strawberries rate as a top partner in my book. If you’re craving a fruit-caramel combo in winter, substitute fresh pineapple, cut into bits, for the strawberries.

 

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