Cooking at Home on Rue Tatin by Susan Herrmann Loomis

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    • Categories: Main course; French
    • Ingredients: beef stock; marrow bones; butter; beef rib-eye steaks; shallots; Bordeaux wine; parsley
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef round; beef cheeks; beef pot roast; oxtail; onions; whole cloves; carrots; rutabagas; turnips; celery root; leeks; parsley; bay leaves; thyme; Tellicherry peppercorns; marrow bones; bread; cornichons; pickled onions; horseradish
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: grapeseed oil; beef pot roast; onions; rosemary; thyme; sage; bay leaves; carrots; dried plums
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    • Categories: Main course; French
    • Ingredients: leeks; crème fraîche; nutmeg; beef strip steaks; parsley
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    • Categories: Stews & one-pot meals; Main course; North African
    • Ingredients: cilantro; grapeseed oil; garlic; ground ginger; white peppercorns; saffron; lamb shoulder; dried plums; orange flower water; almonds; sesame seeds
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    • Categories: Main course; French
    • Ingredients: thyme; bay leaves; leg of lamb; Dijon mustard; rosemary
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    • Categories: Grills & BBQ; Main course; French
    • Ingredients: lamb shoulder; rosemary; green peppercorns; white peppercorns
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    • Categories: Side dish; French; Vegetarian
    • Ingredients: milk; half and half cream; crème fraîche; potatoes; cauliflower; shallots
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    • Categories: Side dish; French; Vegetarian
    • Ingredients: fennel; Parmigiano Reggiano cheese; store-cupboard ingredients
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: bay leaves; Belgian endive; leeks; milk; heavy cream; Gruyère cheese; nutmeg; ham; slab bacon
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    • Categories: Side dish; French; Vegetarian
    • Ingredients: spinach; artichokes; Gruyère cheese
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    • Ingredients: all-purpose flour; butter; red bell peppers; tomatoes; garlic
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    • Categories: Side dish; French; Vegan; Vegetarian
    • Ingredients: cornichons; cucumbers; Puy lentils; whole star anise; parsley; thyme; bay leaves; leeks; carrots; shallots; sherry vinegar; hazelnut oil; red onions; fresh ginger
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    • Categories: Side dish; French; Vegetarian
    • Ingredients: tomatoes; parsley; basil; bread
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    • Categories: Side dish; French; Vegetarian
    • Ingredients: fennel; grapeseed oil
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    • Categories: Side dish; French; Vegan; Vegetarian
    • Ingredients: quinoa; bay leaves; tarragon; fleur de sel; pine nut oil
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    • Categories: Bread & rolls, savory; French
    • Ingredients: active dry yeast; semolina flour; all-purpose flour; lemon oil; lemons; rosemary
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    • Categories: Bread & rolls, savory; Middle Eastern
    • Ingredients: active dry yeast; semolina flour
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    • Categories: Pancakes, waffles & crêpes; Easter; French
    • Ingredients: milk; all-purpose flour; light-colored beer
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    • Categories: Pancakes, waffles & crêpes; Main course; Belgian; Vegetarian
    • Ingredients: eggs; milk; cake flour; Parmigiano Reggiano cheese
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; French
    • Ingredients: all-purpose flour; butter; egg yolks; ground cinnamon; vanilla sugar
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; French
    • Ingredients: ground cloves; ground cinnamon; butter; cake flour; almonds
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: cake flour; butter; egg yolks; cocoa powder; confectioner's sugar; vanilla sugar
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    • Categories: Cakes, small; Afternoon tea; Cooking ahead; French
    • Ingredients: all-purpose flour; eggs; vanilla sugar; butter; lemon verbena
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: egg whites; sliced almonds; vanilla sugar
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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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