Cooking at Home on Rue Tatin by Susan Herrmann Loomis

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    • Ingredients: galangal; chicken breasts; pineapple; nuoc mam; tamarind paste; tomatoes; water mint
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    • Ingredients: leeks; carrots; potatoes; Belgian endive; thyme; bay leaves; crème fraîche
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    • Ingredients: eggs; Parmigiano Reggiano cheese; asparagus; slab bacon; spring onions
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    • Ingredients: eggs; slab bacon; potatoes; chives; goat cheese
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    • Ingredients: garlic; artichokes; eggs; chives; crème fraîche; chive blossoms
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    • Ingredients: leeks; hazelnut oil; basil; tarragon; lemon thyme; sweet cicely; garlic chives
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    • Ingredients: Cavaillon melons; watermelons; orange juice; mint; Tellicherry peppercorns
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    • Ingredients: potatoes; fleur de sel; herbes de Provence; curly endive
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    • Ingredients: tomatoes; mozzarella cheese; pistachio nuts; fleur de sel; basil
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    • Ingredients: fromage blanc; potatoes; parsley; chives; Black Forest ham; fleur de sel
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    • Ingredients: ground pork; shallots; thyme; bay leaves; ground allspice; allspice berries; pork livers; hazelnuts; cornichons
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    • Ingredients: shallots; slab bacon; dandelion greens; store-cupboard ingredients
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    • Ingredients: cervelas sausages; green beans; shallots; eggs
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    • Ingredients: sherry vinegar; shallots; parsley; cervelas sausages; Gruyère cheese; salad greens
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    • Ingredients: eggs; sourdough bread; chorizo sausages; winter greens
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    • Ingredients: whole grain mustard; black radishes; parsley; shallots; fleur de sel
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    • Ingredients: monkfish; leeks; crème fraîche; whole grain mustard; green peppercorns; parsley
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  • ISBN 10 0060758171
  • ISBN 13 9780060758172
  • Published Jun 01 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins
  • Imprint William Morrow Cookbooks

Publishers Text

In this companion to On Rue Tatin, Susan Herrmann Loomis invites busy home cooks to relax, unwind, and relish the tastes, textures, and aromas of rustic yet sophisticated French fare. From farmer's markets to local cheese shops to the kitchen of her restored 15th-century home, her recipes allow us to indulge in the pleasure that is French cuisine. Encouraged by her warm hospitality and unpretentious, welcoming attitude, cooks of all levels will be inspired to try their hands at a variety of delicious, savory dishes.

A feast for the senses, this book includes easy, accessible recipes for everything from appetizers, soups, and salads, to poultry, meats, and fish, plus breads, pastries, and desserts. Enjoy starters including Soupe au Pistou, and her award-winning Pate; hearty main courses such as Aromatic pork and Layered Eggplant, and better than ever pot au Feu, and Quiche Lorraine; decadent desserts like Caramelized Oranges and Apple Streusel Tart.
Complementing these wonderful favorites are the new dishes of France such as Gazpacho with Mustard Ice Cream and Algerian Ramadan Soup.



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