Nobody Does It Better: Why French Home Cooking is Still the Best in the World by Trish Deseine

  • Hazelnut, Mont d'Or, and cured beef quiche (Quiche aux noisettes, Mont d'Or et viande des Grisons)

    Hazelnut, Mont d'Or, and cured beef quiche (Quiche aux noisettes, Mont d'Or et viande des Grisons) (page 22)

    from Nobody Does It Better: Why French Cooking is Still the Best in the World Nobody Does It Better by Trish Deseine

    • Categories: Pies, tarts & pastries; Appetizers / starters; Entertaining & parties; French
    • Ingredients: eggs; egg yolks; crème fraîche; viande des Grisons; Mont d'Or cheese; all-purpose flour; butter; dry-roasted hazelnuts
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Notes about Recipes in this book

  • Ratatouille crumble (Crumble à la ratatouille)

    • debkellie on June 27, 2025

      Didn't do the base her way - instead used some sous-vide ratatouille I had left over. The crumble as written is not really my idea of what a crumble should end up like - it was just like a fine sawdust with pine nuts .. if I made again I'd seriously vary the crumble to become an actual crunchy/lumpy topping..

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  • ISBN 10 1856266168
  • ISBN 13 9781856266161
  • Published May 24 2007
  • Format Misc. format
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

We may hate to admit it (and never would to the French), but the truth is that there is still nowhere in the world where food and cooking are so passionately and intricately woven into lives, hearts and minds than in France, a country where masterpieces of home cooking are produced nightly, whether for a family supper or chic dinner party. So how does that archetypal Frenchwoman do it? And how can we take a feuille out of her livre? This book tells you exactly how. With chapter titles such as 'Shops Wisely', 'Knows her classics', 'Steals from chefs' and 'Rises to the Occasion', this book will both delight and inform. Trish will teach you all you need to master French cuisine, from the classic dinner party recipes to the latest trends as well as how to tackle difficult ingredients such as truffles and lobster. An affectionate yet unsentimental, irreverent but non-patronising guide from one of France's top cookbook authors, "Nobody Does It Better" is set to steal a place on your kitchen shelf.

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