La Cuisine - Everyday French Home Cooking by Francoise Bernard

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Notes about this book

  • robm on September 07, 2011

    For anyone who loves French cuisine, but has been intimidated by seemingly complicated recipes and techniques, this is the book for you! These are simple, straightforward, unfussy recipes for everyday French home cooking. The book avoids expensive, de luxe ingredients like caviar, foie gras and truffles that would be appropriate for haute cuisine. This is cuisine menagere, designed for busy French cooks who also have jobs and other demands on their time, yet who want to produce classic French comfort foods. You'll find recipes for favorites like boeuf bourgignon, potato gratins, coquilles St. Jacques, pâtés and terrines, soupe a l'oignon, etc. calling for short lists of ingredients and techniques most cooks already know. For a grand dinner party or other special occasion by all means hit the haute cuisine cookbooks, but for delicious everyday fare this book will more than fill the bill!

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  • ISBN 10 0789329069
  • ISBN 13 9780789329066
  • Published Sep 16 2014
  • Format Hardcover
  • Page Count 648
  • Language English
  • Countries United States
  • Publisher Rizzoli International Publications
  • Imprint Rizzoli International Publications

Publishers Text

A culinary bible featuring 1,000 recipes from the legendary woman who revolutionized French cooking by simplifying recipes for the home cook. With the revival of interest in Julia Child, everyone is hungry for French food again. But why does French cuisine have to be so complicated? Well, it doesn’t. Not according to Françoise Bernard. Beginning in the 1960s, Bernard revolutionized French cooking by writing cookbooks aimed at the modern woman. Until that time, the only cookbooks available were full of fussy recipes handed down by the grand chefs of the past. Bernard set out to make classic dishes accessible to everyone, paring down to a recipe’s true essence. She continued to publish and teach, building her forty-year career on the principle that good food can be simple, easy, and economical. This grand volume is the culmination of her work, a collection of the best, most tried-and-true recipes. Each recipe is labeled with degree of ease, prep/cooking time, and cost. The book overflows with charmingly homey recipes that take you back to the basics: onion soup, croque mignon, steak au poivre, coq au vin, tuna provençale, and potatoes boulangère. This is the ultimate reference book, not just for those who love French cuisine, but for anyone who craves simply delicious food.

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