Cooking at Home on Rue Tatin by Susan Herrmann Loomis

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    • Categories: Curry; Main course; French
    • Ingredients: perch; almonds; Madras curry powder; white peppercorns; lemon thyme; tarragon
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    • Categories: Main course; French
    • Ingredients: yogurt; limes; fresh ginger; ground ginger; tuna loin; cilantro; fleur de sel; geranium petals; olive oil
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    • Categories: Main course; French
    • Ingredients: white fish fillets; coriander seeds; cilantro; fleur de sel
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    • Ingredients: mackerel; rosemary; quatre-épices; dandelion greens; parsley or chervil
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    • Ingredients: shallots; capers; skate; potatoes; fennel shoots; almond oil; white peppercorns; green peppercorns; dry white wine; whole cloves; bay leaves; parsley
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    • Ingredients: capers; salmon fillets; lemons; parsley; fleur de sel; butter
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    • Ingredients: chicken wings; yogurt; Madras curry powder; hot paprika
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    • Categories: Main course; Spring; Summer; French
    • Ingredients: purple artichokes; whole chicken; spring onions; bay leaves; parsley or basil
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    • Ingredients: fresh ginger; limes; whole chicken; cilantro; olive oil; geranium petals
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    • Categories: Main course; Syrian
    • Ingredients: whole chicken; onions; garlic; cumin seeds; baguette bread; yogurt; tahini; pine nuts; lemons; parsley; peppermint
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    • Categories: Main course; French
    • Ingredients: whole chicken; onions; turmeric; coconut milk; cilantro
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    • Ingredients: coarse sea salt; brown sugar; bay leaves; thyme; fresh ginger; allspice berries; Tellicherry peppercorns; dried Thai bird's eye chiles; whole star anise; whole chicken
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    • Ingredients: whole chicken; shallots; Champagne wine; bay leaves; green beans; carrots; celery root; truffles
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    • Ingredients: whole chicken; onions; slab bacon; Calvados; Pinot noir wine; chicken stock; button mushrooms; parsley
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    • Ingredients: Savoy cabbage; grapeseed oil; guinea hen; slab bacon; carrots; onions; Sauvignon blanc wine; thyme; bay leaves; dried Thai bird's eye chiles; parsley
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    • Ingredients: guinea hen; dried oregano; lemons; oranges
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    • Ingredients: whole duck; bay leaves; almonds; lavender honey; fleur de sel; apricots
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    • Ingredients: duck magrets; fleur de sel; apple cider vinegar; apple sherry
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    • Ingredients: turkey breast; shallots; Italian frying peppers; red onions; bay leaves; thyme
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    • Ingredients: pork chops; shallots; parsley; cornichons
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: pork shoulder; carrots; onions; fennel; bay leaves; lemon thyme; fresh ginger; garlic; Tellicherry peppercorns; parsley; fleur de sel
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    • Categories: Main course; French
    • Ingredients: baguette bread; tomatoes; parsley; basil; ground pork
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    • Categories: Main course; French
    • Ingredients: Savoy cabbage; bread; parsley; ground pork; shallots; ground allspice; Armagnac; chicken stock; caul fat; carrots; white onions
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    • Categories: Main course; French
    • Ingredients: Great Northern beans; shallots; dry-cured ham
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    • Categories: Stews & one-pot meals; Main course; Italian; French
    • Ingredients: eggplants; Parmigiano Reggiano cheese; tomatoes; shallots; green beans; ground pork; tomato purée; bay leaves; thyme
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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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