Cook's Illustrated Magazine Special Issue: All-Time Best French Recipes (2016): Special Collector's Edition

  • Daube Provençal

    Daube Provençal (page 3)

    from Cook's Illustrated Magazine Special Issue: All-Time Best French Recipes (2016): Special Collector's Edition Cook's Illustrated Magazine Special Issue

    • Categories: Stews & one-pot meals; Main course; Cooking ahead; French
    • Ingredients: dried porcini mushrooms; beef chuck eye roast; salt pork; carrots; onions; tomato paste; garlic; red wine; chicken broth; Niçoise olives; anchovies; oranges; thyme; bay leaves; canned tomatoes; parsley
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Feb 01 2016
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

America’s most trusted test kitchen, staffed with professionally trained cooks who studied classic French cooking techniques, mixes tradition with innovation in this collection of 50+ favorite French recipes. These are recipes we’ve tested and perfected over the years that are truly worth the expense and effort of making them. Many feature ingenious shortcuts—such as Modern Beef Burgundy which dispatches hours of batch searing by cooking the dish in the oven and Creamy Leek-Potato Soup that owes its perfect texture to a single slice of white sandwich bread.

Dishes featured on restaurant menus far and wide such as Best French Onion Soup and Dark Chocolate Mousse are accompanied by lesser-known regional dishes such as French-style Pork Chops with Apples and Calvados from Normandy and Pissaladière, the pizza-like tart from Provence. Step-by-step photos and illustrations show you exactly how to succeed.

Additional recipes include: Steak Frites, French Chicken in a Pot, Duck Confit, French Onion Tart, Fish Meunière, Bouillabaisse-Style Fish Stew, Deep-Dish Quiche Lorraine, Potato Galette, Provençal Vegetable Soup, Salad Niçoise, Gougères, No-Knead Brioche, Croissants, French Apple Tart, Crêpes with Sugar and Lemon, and many more.