The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence by Patricia Wells

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  • Ham and cheese squares with cornichons

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Sandwiches & burgers; Canapés / hors d'oeuvre; French
    • Ingredients: saffron; active dry yeast; honey; all-purpose flour; lavender honey; eggs; butter; French mustard; cooked ham; Gruyère cheese; cornichons
    show

  • Onion and Gruyère bites

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Canapés / hors d'oeuvre; French; Vegetarian
    • Ingredients: sweet white onions; saffron; active dry yeast; honey; all-purpose flour; lavender honey; eggs; butter; lemon thyme; Gruyère cheese
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  • Sautéed dates with fennel and walnuts

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Canapés / hors d'oeuvre; French; Vegetarian
    • Ingredients: Medjool dates; fennel seeds; walnuts; fleur de sel
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  • Anchovy bites

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; French
    • Ingredients: jarred anchovies in oil; light cream; all-purpose flour; butter; malt powder; capers in vinegar
    show

  • Anchovy cream

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; French
    • Ingredients: jarred anchovies in oil; capers in vinegar; light cream
    show

  • Curried walnuts

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Canapés / hors d'oeuvre; Cooking ahead; French; Vegan; Vegetarian
    • Ingredients: walnuts; tamari; dried red chiles; coriander seeds; cumin seeds; black mustard seeds; black peppercorns; ground ginger; turmeric
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  • Toasted, salted pistachio nuts

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Canapés / hors d'oeuvre; Cooking ahead; French; Vegan; Vegetarian
    • Ingredients: pistachio nuts; pistachio oil; sea salt
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  • Peach leaf wine

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Cocktails / drinks (with alcohol); Cooking ahead; French
    • Ingredients: peach leaves; cinnamon sticks; whole cloves; dry white wine; sugar; vodka
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  • Secco's flaky tomato and olive tart

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; French; Vegetarian
    • Ingredients: all-purpose flour; butter; malt powder; Parmigiano Reggiano cheese; tomatoes; black olives; basil; oregano; dried red pepper flakes
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  • Asian mixed nuts with kaffir lime dust

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Canapés / hors d'oeuvre; French; Asian; Vegan; Vegetarian
    • Ingredients: dry-roasted cashew nuts; dry-roasted peanuts; olive oil cooking spray; kaffir lime leaves
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  • Miniature onion and goat cheese Tatins

    Miniature onion and goat cheese Tatins

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; French; Vegetarian
    • Ingredients: all-purpose flour; butter; malt powder; onions; goat cheese; lemons; lemon thyme
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  • Rosemary-infused almonds with homemade almond oil

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Dressings & marinades; Canapés / hors d'oeuvre; Cooking ahead; French; Vegan; Vegetarian
    • Ingredients: almonds; grapeseed oil; rosemary
    show

  • Cheese straws with Parmesan, sheep's milk cheese, and Espelette pepper

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Cooking ahead; French; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese; sheep cheese; Espelette pepper powder; butter; all-purpose flour; malt powder
    show

  • Feta and watermelon salad with mint and baby greens

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Salads; Appetizers / starters; French; Vegetarian
    • Ingredients: watermelons; feta cheese; mint; lentil sprouts
    • Accompaniments: Lemon-olive oil dressing
    show

  • Lemon-olive oil dressing

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

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  • Smoked salmon and avocado salad with ginger-lemon dressing

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Dressings & marinades; Salads; Appetizers / starters; French
    • Ingredients: lemons; fresh ginger; smoked salmon; avocados
    show

  • Tomato and mozzarella stacks on a bed of basil

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Salads; Appetizers / starters; Summer; French; Vegetarian
    • Ingredients: evergreen tomatoes; buffalo mozzarella cheese; basil; fleur de sel
    show

  • Pear, fennel, Belgian endive, and curried walnut salad

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Salads; Appetizers / starters; French; Vegan; Vegetarian
    • Ingredients: shallots; walnut oil; brown rice vinegar; pears; fennel; Belgian endive; chives; walnuts; tamari; dried red chiles; coriander seeds; cumin seeds; black mustard seeds; black peppercorns; ground ginger; turmeric
    show

  • Monday night beef salad with green beans, avocado, and arugula

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Salads; Dressings & marinades; Main course; French
    • Ingredients: tarragon; tarragon mustard; capers in vinegar; cornichons; green beans; beef rib-eye steaks; scallions; arugula; cherry tomatoes; avocados
    show

  • Asian coleslaw with sesame soy dressing

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Dressings & marinades; Salads; Side dish; French; Asian; Vegan; Vegetarian
    • Ingredients: toasted sesame oil; brown rice vinegar; soy sauce; fresh ginger; cabbage; carrots
    show

  • Heirloom tomato platter with herbs and cheese

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Salads; Appetizers / starters; French; Vegetarian
    • Ingredients: heirloom tomatoes; Tête de Moine cheese; herbs of your choice; fleur de sel
    show

  • Watercress and mint salad with peanuts

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Salads; Appetizers / starters; Side dish; French
    • Ingredients: fish sauce; limes; bird's eye chiles; scallions; watercress; mint; roasted salted peanuts
    show

  • Mini Palais's burrata and ham salad

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Salads; Appetizers / starters; Main course; French
    • Ingredients: burrata cheese; San Daniele ham; pine nuts; sun-dried tomatoes; basil
    show

  • Betsy's cold Vietnamese shrimp and noodle salad

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Salads; Main course; French; Vietnamese
    • Ingredients: mung bean noodles; shrimp; sesame oil; bird's eye chiles; limes; Vietnamese fish sauce; garlic; green papayas; cucumbers; cilantro; basil; mint; scallions; dry-roasted peanuts
    show

  • Char-grilled eggplant salad with fresh mint

    from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence The French Kitchen Cookbook by Patricia Wells

    • Categories: Salads; Grills & BBQ; Appetizers / starters; French; Asian
    • Ingredients: Asian eggplants; Vietnamese fish sauce; limes; bird's eye chiles; scallions; mint
    show

Notes about this book

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Notes about Recipes in this book

  • Onion and Gruyère bites

    • bellatavia on May 09, 2016

      These come together in a snap once you have the onions and toast rounds made. Great for a party! Don't stint on the fresh thyme; this won't be the same with dried.

  • Pear, fennel, Belgian endive, and curried walnut salad

    • Delys77 on March 10, 2014

      Not a winner for us. I really disliked the curried walnuts, so much so that we didn't use them. In terms of the other components, I substituted arugula for the endive as I find it too bitter, but then I found the salad a bit boring. Overall I would likely try other variations of this as it has promise, but not based on this recipe.

  • Cabbage, ham, potato, and pea soup

    • Queezle_Sister on February 09, 2014

      First, let me say that this was not the best soup to try to bend to vegetarian. Without the bacon, the garlic became the dominant flavor. Nevertheless, it was a delightful mixture of fresh vegetables, and seemed spring-like on this dark and wintery day.

  • Four-hour aromatic star anise-braised pork

    • nicolepellegrini on February 08, 2021

      I admit, I cheated and used bottled hoisin sauce instead of making the one included with this recipe. The pork had a wonderful flavor, akin to Chinese roast pork, and I have a lot leftover to use in some different recipes now. An easy dish to throw together yet make for an impressive dish to serve.

  • Spaghetti with zucchini blossoms, zucchini, and basil

    • runoutofshelves on January 18, 2021

      I was looking for a dish to use our lovely basil and zucchini and this was delicious. It wasn't at all what I expected, very elegant but simple, the zucchini shines in this dish.

  • Fresh ginger sorbet

    • jenn on January 19, 2014

      So simple, but amazingly refreshing.

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  • ISBN 10 0062088912
  • ISBN 13 9780062088918
  • Linked ISBNs
  • Published Oct 22 2013
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher William Morrow & Company
  • Imprint William Morrow & Company

Publishers Text

A master class in fresh, delicious, French-inspired cooking

Since 1995, students have waited months and sometimes years for the privilege of learning to cook with Patricia Wells at Chanteduc, her eighteenth-century Provençal farmhouse, and at her Parisian cooking studio. Now, the culinary legend invites home cooks into her life in France, making the recipes from her popular classes available to fans who dream of embarking on their own gastronomic adventure in the world's culinary capital.

Beautifully designed and lavishly illustrated with stunning color photographs, The French Kitchen Cookbook offers simple yet profound pleasures to Patricia's students: the satisfaction of preparing a perfect fruit tart; the gratification of extracting a warm, fragrant, golden brioche from the oven; the giddiness of sharing a meal with a group of former strangers who quickly become lifelong friends.

Patricia's meticulously written recipes explain the basics—rules that will help anyone become a better cook—while providing the deep satisfaction that comes from creating exquisite food that extracts the best of fresh ingredients. Here are some of her best recipes for appetizers, desserts, and everything in between, dishes inspired by the vibrant Provençal countryside and the bustle of Parisian life, including Miniature Onion and Goat Cheese Tatins, Zucchini and Basil Velouté, Fricassée of Chicken with Fennel, Capers, Tomatoes and Sausage, and Apricot and Lavender Honey Sorbet.

"The French Kitchen Cookbook is about a way of life and a lifestyle of food and entertaining," Patricia writes. "It is all about the joys of combining good food, good wine, and friends altogether around the table—an experience we can enjoy day in and day out, any time."

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