In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France by Susan Herrmann Loomis

Search this book for Recipes »

  • Braised asparagus with herbs (Asperges braisées aux aromates) (page 14)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Side dish; Spring; French; Vegan; Vegetarian
    • Ingredients: asparagus; bay leaves; tarragon
    show

  • Seasonal vegetable soup (Potage) (page 15)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Soups; French; Vegan; Vegetarian
    • Ingredients: Swiss chard; carrots; leeks; potatoes; Jerusalem artichokes; black peppercorns; bay leaves; thyme
    show

  • Hunger beater (Matafan) (page 17)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Soups; Main course; French
    • Ingredients: smoked bacon; all-purpose flour; milk; chives; Gruyère cheese
    show

  • Beef and vegetable stew (Pot-au-feu) (page 19)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef shanks; oxtail; bay leaves; parsley; thyme; leeks; carrots; onions; garlic; black peppercorns; potatoes
    show

  • Watercress pesto (Pesto de cresson) (page 21)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Sauces, general; French; Italian; Vegan; Vegetarian
    • Ingredients: watercress; parsley; shallots; lemons; balsamic vinegar
    show

  • Jacqueline's apple cake (Gâteau cocotte de Jacqueline) (page 41)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Cakes, large; Dessert; French
    • Ingredients: all-purpose flour; ground cinnamon; eggs; vanilla sugar; oranges; butter; apples
    show

  • Sausages with tomatoes and golden rice (Rougail Creole) (page 42)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Rice dishes; Main course; Cajun & Creole; French
    • Ingredients: basmati rice; turmeric; bay leaves; smoked pork sausages; onions; fresh ginger; canned tomatoes; limes; thyme
    show

  • Madame Korn's quick lemon cake (Gâteau au citron rapide de Madame Korn) (page 44)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Cakes, large; Quick / easy; Dessert; French
    • Ingredients: all-purpose flour; vanilla sugar; lemons; store-cupboard ingredients
    show

  • Crisp green salad with poached eggs (Salade verte croquante aux oeufs pochés) (page 45)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Egg dishes; Salads; Lunch; Main course; French
    • Ingredients: lettuce; shallots; eggs; slab bacon
    show

  • Sophie's lentil verrine (La verrine de lentilles de Sophie) (page 58)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Appetizers / starters; French; Vegan; Vegetarian
    • Ingredients: cornichons; cucumbers; French lentils; fresh ginger; lemon thyme; bay leaves; onions; limes; parsley; hazelnut oil; shallots
    show

  • Verrine of cucumber puree with herbed fresh cheese (Cervelle de canut, concombre en purée en verrine) (page 60)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Appetizers / starters; French; Vegetarian
    • Ingredients: cucumbers; fromage blanc; chives
    show

  • Lentils with sausages (Lentilles aux saucisses) (page 61)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Main course; French
    • Ingredients: duck fat; onions; red peppers; green lentils; bouquet garni; Morteau sausages; sausages; slab bacon
    show

  • Braised broccoli (Broccoli braisé) (page 76)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Side dish; French; Vegan; Vegetarian
    • Ingredients: broccoli; spring onions; thyme; bay leaves
    show

  • Succulent beef cheeks (Joues de boeuf succulentes) (page 77)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef cheeks; red wine; bay leaves; thyme; black peppercorns; oranges; carrots; beef stock
    show

  • Spiced chicken wings (Ailes de poulet aux épices) (page 79)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Main course; French
    • Ingredients: all-purpose flour; ground cinnamon; ground ginger; turmeric; piment d'Espelette; chicken wings
    show

  • Trio of fish in packets (Trio de poisson en papillote) (page 80)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Main course; French
    • Ingredients: salmon fillets; white fish fillets; halibut; tarragon; shallots; radishes
    show

  • Spiced tenderloin of duck salad (Aiguillette de canard épicé sur salade) (page 92)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Salads; Main course; French
    • Ingredients: shallots; lettuce; piment d'Espelette; duck tenderloin
    show

  • Melon salad with shallot vinaigrette (Salade de melon à la vinaigrette aux echalotes) (page 94)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Dressings & marinades; Salads; Appetizers / starters; French; Vegan; Vegetarian
    • Ingredients: shallots; Szechuan peppercorns; mint; zucchini; lemons; melons
    show

  • Mushroom salad with caper vinaigrette (Salade de champignons à la vinaigrette de câpres) (page 95)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Dressings & marinades; Salads; Appetizers / starters; French; Vegan; Vegetarian
    • Ingredients: salted capers; button mushrooms; red onions; soy sauce; chives
    show

  • Green salad with classic vinaigrette (Salade verte classique) (page 97)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    show

  • Norwegian salad (Salade Norvegienne) (page 99)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Dressings & marinades; Salads; Main course; French; Norwegian
    • Ingredients: horseradish; new potatoes; bay leaves; cucumbers; red onions; cold-smoked salmon; smoked herring; avocados; dill fronds
    show

  • Blue cheese quiche (Quiche au fromage bleu) (page 117)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Pies, tarts & pastries; Main course; French; Vegetarian
    • Ingredients: all-purpose flour; butter; shallots; eggs; heavy cream; milk; blue cheese
    show

  • Mamie's tartiflette (La tartiflette de Mamie) (page 119)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Main course; French
    • Ingredients: waxy potatoes; raclette cheese; ham; pickled onions; cornichons
    show

  • A quick weeknight soufflé with cheese and chicken (Un soufflé rapide pour milieu de la semaine, au fromage et poulet) (page 120)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Egg dishes; Quick / easy; Main course; French
    • Ingredients: Parmigiano Reggiano cheese; heavy cream; eggs; cooked chicken meat
    show

  • Michel's moelleux au chocolat (Gateau moelleux au chocolat Michel) (page 132)

    from In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France In a French Kitchen by Susan Herrmann Loomis

    • Categories: Cakes, large; Dessert; French
    • Ingredients: butter; dark chocolate; eggs
    show

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.

  • ISBN 10 1592409652
  • ISBN 13 9781592409655
  • Published Jul 12 2016
  • Format Paperback
  • Page Count 336
  • Language English
  • Edition Reprint
  • Countries United States
  • Publisher Avery

Publishers Text

A delightful celebration of everyday life in France through the lens of the kitchens and cooking of the author’s neighbors, who, while busy and accomplished, still manage to make every meal a sumptuous occasion.
 
Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French’s ease with cooking. With In a French Kitchen, Loomis—an expat who long ago traded her American grocery store for a bustling French farmer’s market—demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. French cooks have the savoir faire to get out of a low-ingredient bind. They are deeply knowledgeable about seasonal produce and what mélange of simple ingredients will bring out the best of their garden or local market. They are perfectly at ease with cracked bowls and little counter space.

In a French Kitchen proves that delicious, decadent meals aren’t complicated. Loomis takes lessons from busy, everyday people and offers tricks and recipes to create a meal more focused on quality ingredients and time at the table than on time in the kitchen.

Other cookbooks by this author