The Little Paris Kitchen: Classic French Recipes with a Fresh and Simple Approach by Rachel Khoo

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    • Categories: Quick / easy; Sauces for fish; Vegetarian
    • Ingredients: milk; whole cloves; bay leaves; nutmeg; store-cupboard ingredients; capers; parsley
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    • Categories: Quick / easy; Sauces for fish; French
    • Ingredients: shallots; parsley; fish stock; store-cupboard ingredients
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    • Categories: Quick / easy; Sauces for meat; French
    • Ingredients: smoked bacon lardons; onions; carrots; celery; veal stock; tomato paste; bouquet garni
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    • Categories: Quick / easy; Sauces, general; French
    • Ingredients: smoked bacon lardons; carrots; onions; veal stock; tomatoes
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    • Categories: Quick / easy; Sauces, general; French; Vegan; Vegetarian
    • Ingredients: carrots; onions; celery; tinned tomatoes; store-cupboard ingredients
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    • Categories: Quick / easy; Sauces, general; French
    • Ingredients: shallots; double cream; butter; ground cayenne pepper
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    • Categories: Quick / easy; Sauces, general; Cooking for 1 or 2; French
    • Ingredients: butter; parsley
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    • Categories: Quick / easy; Sauces, general; Cooking for 1 or 2; French
    • Ingredients: butter; lemons
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    • Categories: Quick / easy; Sauces, general; Cooking for 1 or 2; French
    • Ingredients: egg yolks; butter
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    • Categories: Quick / easy; Sauces, general; Cooking for 1 or 2; French
    • Ingredients: egg yolks; butter; black peppercorns; shallots; tarragon
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    • Categories: Quick / easy; Sauces for meat; Cooking for 1 or 2; French
    • Ingredients: egg yolks; butter; black peppercorns; shallots; mint
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    • Categories: Quick / easy; Sauces for meat; Cooking for 1 or 2; French
    • Ingredients: egg yolks; butter; oranges
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    • Categories: Quick / easy; Sauces, general; Cooking for 1 or 2; French
    • Ingredients: egg yolks; butter; egg whites
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    • Categories: Quick / easy; Sauces, general; Cooking for 1 or 2; French
    • Ingredients: egg yolks; sunflower oil
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    • Categories: Quick / easy; Sauces for fish; Cooking for 1 or 2; French
    • Ingredients: egg yolks; sunflower oil; capers; cornichons; parsley; tarragon; chervil
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    • Categories: Quick / easy; Sauces, general; Sauces for fish; Cooking for 1 or 2; French
    • Ingredients: egg yolks; sunflower oil; tomato ketchup; Cognac; Worcestershire sauce; Tabasco sauce
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    • Categories: Dressings & marinades; Quick / easy; French
    • Ingredients: vinegar; store-cupboard ingredients
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    • Categories: Dressings & marinades; Quick / easy; French
    • Ingredients: red wine; apple cider vinegar
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    • Categories: Mousses, trifles, custards & creams; Quick / easy; French
    • Ingredients: egg yolks; caster sugar; vanilla pods; milk
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Reviews about this book

  • Boston Globe by T. Susan Chang

    There may not be much that’s new in this book, when you come right down to it, but it does have nicely curated and fairly reliable recipes, winsome photographs, a charming voice, whimsical endpapers..

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Reviews about Recipes in this Book

  • ISBN 10 0718158113
  • ISBN 13 9780718158118
  • Linked ISBNs
  • Published Apr 12 2012
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

Rachel Khoo serves up a modern twist on classic French cooking. Rachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world-famous cookery school. Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf Bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are. The 120 recipes in the book range from easy, everyday dishes like Omelette Piperade, to summer picnics by the Seine and afternoon 'gouter' (snacks), to meals with friends and delicious desserts including classics like Creme brulee and Tarte Tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!

Watch Rachel Khoo in her Paris Kitchen in this video



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