• nomadchowwoman on January 09, 2010

  These are gorgeous books that I actually cook from. Luscious recipes and photos of regional French fare. Try the recipes for Vinegar Chicken or Breton crepes.

Notes about Recipes in this book

• Quiche lorraine

  • SpatulaCity on May 27, 2023

    Good, however I prefer the flavor of the non-traditional version that does include cheese and onion. Fun to try the OG version though!

• Veal sweetbreads in the old style

  • L.Nightshade on November 25, 2014

    Recipe online: http://www.saveur.com/article/Recipes/Milk-Fed-Veal-Sweetbreads-in-the-Old-Style

• Salade Niçoise

  • SpatulaCity on May 25, 2023

    Lovely and so good! I cheated and added haricots vert that had been blanched for 2 minutes. IMO the additional veg was only a good thing! Used a six minute egg instead of a fully hard boiled egg, because I like a silky yolk. Otherwise made as the recipe as is and loved it! I found the green pepper to be a surprising ingredient, but with everything together, the slight bitterness worked! Will make again.

• Lentil salad with roasted carrots and beets

  • SpatulaCity on May 23, 2023

    Very easy with tasty results. Served as a side for dinner, and then will add chicken and arugula for a lunch salad tomorrow. The directions say to cut the shallots in half, but they either need to be chopped smaller, or you need to remove them post-bake and cut them into smaller pieces. The beets and carrots gets a little mushy after being in the oven for so long, but great flavor overall. I’d sub in some chicken stock in place of the water for even more flavor.

• Walnut cake

  • jsguaium on July 04, 2022

    Easy to make and delicious- it does need a little liquid as garnish. Whipped cream would work well. I used some frangelico and cream drizzle. I also subbed King Arthur alternative sugar for half the sugar called for. I already had walnut oil on hand, otherwise I might substitute another nut or neutral oil.

• Sole sautéed in butter

  • SpatulaCity on May 23, 2023

    Solid - classic.

• Salad of haricots verts and green hazelnuts

  • SpatulaCity on May 23, 2023

    Delicious! Used (mature) Oregon hazelnuts. Recipe says to boil the haricots for 5-8 min, but my beans were already soft at 3 min. Next time I’d only boil for 2 so they maintain their crunch. I loved how this came together. Its creamy and rich, but still feels healthy and fresh with the beans and greens.

• Coq au vin (rooster in red wine sauce)

  • SpatulaCity on May 25, 2023

    Very good flavor and tender chicken! Used Pinot noir, cremini mushrooms and pancetta. Chicken thighs and legs instead of cutting down a chicken. The surprise cocoa powder adds an earthy depth that I loved! Straining out the veg left the sauce silky and rich though it feels a shame to throw all those veg away. This doesn’t have the tang of the maybe more American versions, which add a small amount of tomato paste. I sort of missed that, but again, probably because it’s what I’m more accustomed to. But all in all a lovely recipe!

• Crudités

  • okcook on August 03, 2013

    These are delicious little dishes especially the cucumbers with Dijon, red wine vinegar and peanut oil which Is the surprise ingredient.