The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day by Wini Moranville

  • Comté-walnut crackers

    from The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day The Bonne Femme Cookbook by Wini Moranville

    • Categories: Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Cooking ahead; Entertaining & parties; French
    • Ingredients: Comté cheese; parsley; ground cayenne pepper; walnuts
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Notes about this book

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Notes about Recipes in this book

  • Flaky green olive and cheese spirals

    • Yildiz100 on August 30, 2016

      She calls for half a box of puff pastry-one sheet. Well, Dufour pastry only has one sheet so no need to double the filling even if using the whole box. Oops! Reading comprehension fail. Those were some good, cheesy pastries though. I forgot the egg wash. Didn't miss it

  • Cucumbers with mint

    • Yildiz100 on September 01, 2015

      Didn't care for this. It seemed astringent yet bland. Still,, I'm not sure if it's missing something, or if this is just my personal taste.

  • Chickpea soup from the South of France

    • Yildiz100 on July 04, 2016

      Made half recipe. Decent simple soup that isn't terribly exciting but it's healthy and tasty enough as long as you use Parmigiano Reggiano. Needed more time to simmer (and consequently more stock) since I like my celery cooked until soft.

  • Any-day chicken sauté

    • anwade88 on January 07, 2018

      I've made this recipe many times (switching up ingredients). This is such a lovely recipe--more of a template really--and perfect for weeknights.

  • Chicken Francese

    • anwade88 on January 07, 2018

      Delicious and well loved here. I've made this several times. Minimally more involved than the "Andy day chicken saute" but as well loved by everyone including our young children.

  • Pedro Ximénez chicken

    • bching on November 08, 2016

      Lovely sauce; I also added some cooked chickpeas and artichoke slivers. When I make this again, I will increase the amount of sliced almonds--they made a lovely crunch.

  • Pork chops à la Gasconne

    • Avocet on June 30, 2020

      This is very tasty. I added a tablespoon of cream at the end.

  • Trout amandine

    • Yildiz100 on February 24, 2016

      Very good, simple dish. Why is this the first time I've made it?

  • Braised lamb blade chops with herbes de Provence, lemon, and roasted garlic

    • bching on October 24, 2016

      Good technique, easily varied. The texture of the chops and the pan juices made for a good dinner and leftovers were possibly even better.

  • Summer tomato and olive pasta with fresh French herbs

    • Yildiz100 on February 01, 2020

      I thought this might be bland with only chives representing the alliums (no garlic, no onions) but it was not. Instead it was fresh and delicious. I substituted basil for the rosemary (other herbs were thyme, parsley, and chives) and added feta to taste, which means I probably used less than she called for. I also took the additional step of peeling tomatoes which makes the texture much nicer, and the sauce more cohesive.

  • A true croque monsieur

    • Awade88 on July 01, 2023

      Really delicious. Make sure the béchamel covers the entire piece of toast to avoid burning the bread and so it can stay in long enough to melt the cheese.

  • Alsatian bacon and onion tart

    • anwade88 on January 07, 2018

      This is one of my six year old daughter's favorite main course meals. It's fairly easy to pull together. I just use pizza dough I have on hand (I tend to make four batches at a time and freeze them.) I serve with a salad with vinaigrette.

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Reviews about this book

  • Publishers Weekly

    Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France.

    Full review
  • ISBN 10 1558327703
  • ISBN 13 9781558327702
  • Published Oct 04 2011
  • Format eBook
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press

Publishers Text

Here is authentic French cooking without fuss or fear. When we think of French cooking, we might picture a fine restaurant with a small army of chefs hovering over sauces for hours at a stretch, crafting elegant dishes with special utensils, hard-to-find ingredients, and architectural skill. But this kind of cooking bears little relationship to the way that real French families eat--yet they eat very well indeed. Now that the typical French woman (the bonne femme of the title) works outside the home like her American counterpart, the emphasis is on easy techniques, simple food, and speedy preparation, all done without sacrificing taste. In a voice that is at once grounded in the wisdom of classical French cooking, yet playful and lighthearted when it comes to the potential for relaxing and enjoying our everyday lives in the kitchen, Moranville offers 300 recipes that focus on simple, fresh ingredients prepared well. The Bonne Femme Cookbook is full of tips and tricks and shortcuts, lots of local color and insight into real French home kitchens, and above all, loads of really good food. It gives French cooking an accessible, friendly, and casual spin.

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