French Feasts: 299 Traditional Recipes for Family Meals and Gatherings by Stéphane Reynaud

  • Rabbit pâté with rosemary (Pâté de lapin au romarin)

    from French Feasts: 299 Traditional Recipes for Family Meals and Gatherings French Feasts by Stéphane Reynaud

    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: rabbit; chicken livers; pork loin; heavy cream; white bread; shallots; rosemary; white Port wine; fresh ginger; quatre-épices
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Notes about this book

  • Eat Your Books

    This cookbook was listed in The Chicago Tribune’s Best Cookbooks of 2009.

  • mziech on December 07, 2011

    Really great book about French bistro food. Chapters are arranged according to ingredients (Pork, offal, vegetables, desserts). Includes pictures of many dishes. Stories about some producers of French delicacies. With every dish a (French) wine suggestion is given. Nice (humorous) drawings throughout the book. Recipes I tried were all great, recommended.

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Reviews about this book

  • Fine Cooking

    The perfect book for any cook who loves France, this transporting volume is a feast for the senses and the imagination.

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  • ISBN 10 1584797940
  • ISBN 13 9781584797944
  • Published Oct 01 2009
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori, & Chang

Publishers Text

In France, where eating is a national pastime, the long, leisurely Sunday lunch is a feast for the senses. It is this quality that acclaimed chef and author Stéphane Reynaud captures so perfectly in his paean to traditional French cooking. Rustic and approachable, humorous and convivial, French Feasts features 299 recipes for beloved dishes like patés, gratins, savory tarts, and braised meats that are the essence of French weekend fare.

From classic stews like navarin and boeuf bourguignon, to foie gras prepared six different ways, to crème brulée and gâteau Basque, the recipes come from all over France and even some former colonies (couscous is a national favorite). The book also includes beautiful, earthy photographs, whimsical illustrations, profiles of local producers, and fact-filled sidebars - a guide to cognac and Armagnac, how to make the perfect croissant, and much more - that evoke the considerable pleasures of the French table.

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