French Country Cooking: Meals and Moments from a Village in the Vineyards by Mimi Thorisson

  • Plantia's tarte Tatin (page 22)

    from French Country Cooking: Meals and Moments from a Village in the Vineyards French Country Cooking by Mimi Thorisson

    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: all-purpose flour; egg yolks; vanilla beans; butter; apples
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Notes about Recipes in this book

  • Brioche

    • ChelseaP on July 08, 2022

      Have made this many times. A lovely recipe with the subtle hint of orange blossom. Not sure how traditional it is because most other recipes seem to have a lot more butter but we really love it, especially toasted with ricotta and jam.

  • Pumpkin quiche with bacon

    • Charlotte_vandenberg on December 26, 2022

      Very tasteful, I wondered to make it vegetarian, but I’m glad I didn’t leave out the pancetta.

  • Black pig pork chops

    • Rajcakes on December 30, 2023

      Cook shallots after pork chops are finished or nearly finished

  • Turbot with vin jaune sauce

    • Frogcake on September 19, 2024

      A lovely simple recipe for fish. I made this using a two pound salmon. The vin jaune sauce is delicious, worth remembering. I roasted vegetables to eat alongside the whole fish, which I served “family style”. The vegetables included potato wedges, eggplant, zucchini, red onions and leek pieces, and quartered mushrooms. (I braised everything in butter, seasoned with salt and pepper, and tarragon.) Served with baguette to capture every drop of the sauce!

  • Poulet-au-pot

    • seanwebelos on October 08, 2017

      This came out very nicely, my French husband was surprised with this "fancy" poule au pot. Definitely more of a project-cooking dish, which is what I was expecting. A few things: I had entirely too much stuffing and was upset that I had wasted so much ham and bacon. More importantly, I feel like there's a mistake with the mushroom sauce or I am doing something completely wrong: how does 6 tbsp butter, 1/3 cup of broth, and a whopping 3/4 cup of flour make a sauce!? This immediately thickened up into a pasty dough. Mimi says to add a bit more broth to thin if needed-- I needed at least 4 more cups before it would thin enough to be considered a sauce! Still ended up tasty though :)

  • Walnut cake

    • Cati on July 05, 2017

      Very good, but I need to try and get 7" bundt tin. I only had a 9" so it was not as thick as it should have been and I had to reduce cooking time because of this. Now it is indexed I will make more recipes from this book.

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Reviews about this book

  • Food52

    ...the book is as much about the home at the center of it as the recipes ensconced within.

    Full review
  • ISBN 10 0553459589
  • ISBN 13 9780553459586
  • Linked ISBNs
  • Published Oct 25 2016
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

A captivating journey to off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village
 
Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.

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