French Women for All Seasons: A Year of Secrets, Recipes and Pleasure by Mireille Guiliano

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    • Categories: Rice dishes; Side dish; Spring; French; Vegetarian
    • Ingredients: brown rice; shallots; lemons; peas; parsley
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    • Categories: Side dish; Spring; French; Vegan; Vegetarian
    • Ingredients: peas; herbes de Provence
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  • White asparagus with mayonnaise,  Mamie's version
    • Categories: Sauces, general; Appetizers / starters; Side dish; Spring; French; Vegetarian
    • Ingredients: white asparagus; egg yolks; sherry vinegar; canola oil; white pepper; parsley
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    • Categories: Egg dishes; Breakfast / brunch; Main course; Spring; French; Vegetarian
    • Ingredients: raw cashew nuts; eggs; Swiss cheese; parsley; asparagus
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    • Categories: Side dish; Spring; French; Vegetarian
    • Ingredients: asparagus; Meaux mustard; honey; shallots; thyme
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    • Categories: Pasta, doughs & sauces; Main course; Spring; French
    • Ingredients: fettuccine pasta; asparagus; scallops; lemons; basil
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    • Categories: Pasta, doughs & sauces; Main course; Spring; French
    • Ingredients: fiddlehead ferns; prosciutto; Parmesan cheese; parsley
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    • Categories: Side dish; Spring; French; Vegan; Vegetarian
    • Ingredients: fiddlehead ferns
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    • Categories: Pasta, doughs & sauces; Main course; Spring; French; Vegetarian
    • Ingredients: asparagus; peas; shallots; pappardelle pasta; pine nuts; Parmesan cheese; parsley
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    • Categories: Soups; Cooking ahead; Cooking for 1 or 2; Spring; French; Vegan; Vegetarian
    • Ingredients: leeks
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    • Categories: Main course; Spring; French
    • Ingredients: leeks; oysters; egg yolks; butter
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    • Categories: Pasta, doughs & sauces; Main course; Spring; French
    • Ingredients: fettuccine pasta; leeks; Parmesan cheese; prosciutto
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    • Categories: Egg dishes; Breakfast / brunch; Main course; Spring; French; Vegetarian
    • Ingredients: leeks; Savoy cabbage; onions; spinach; eggs; cream; nutmeg; Gruyère cheese
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    • Categories: Main course; Spring; French
    • Ingredients: shrimp; leeks; shallots; Meaux mustard; curry powder
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    • Categories: Main course; Spring; French
    • Ingredients: leeks; shallots; brut Champagne wine; sea scallops; parsley
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    • Categories: Main course; Lunch; Appetizers / starters; Spring; French; Vegetarian
    • Ingredients: leeks; basil; mozzarella cheese; country bread; fleur de sel
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    • Categories: Main course; Spring; French
    • Ingredients: carrots; leeks; shallots; sardines; oregano; lemons
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    • Categories: Main course; Spring; French
    • Ingredients: rosemary; shallots; lemons; mackerel fillets; carrots; leeks
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    • Categories: Main course; Spring; French
    • Ingredients: fresh ginger; lemons; fennel; salmon steaks
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    • Categories: Main course; Spring; French
    • Ingredients: whole chicken; lemons; shallots; red onions; red wine; endive
    • Accompaniments: Steamed zucchini with basil
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    • Categories: Salads; Side dish; Spring; French
    • Ingredients: shallots; Meaux mustard; anchovies; dandelion greens; Parmesan cheese
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    • Categories: Salads; Main course; Spring; French
    • Ingredients: shallots; sherry vinegar; salmon; Meaux mustard; spinach
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    • Categories: Side dish; Spring; French; Vegetarian
    • Ingredients: zucchini; lemons; Parmesan cheese; basil
    • Accompaniments: Roast chicken with endives
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    • Categories: Side dish; Spring; French; Vegetarian
    • Ingredients: mixed mushrooms; parsley; Comté cheese
    • Accompaniments: Cod with potato salad
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Notes about this book

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Notes about Recipes in this book

  • Sea scallops and leeks in Champagne sauce

    • mharriman on July 15, 2019

      This is an interesting and different recipe for scallops that my husband and I liked very much. It’s a nice dish for a hot summer evening, too. The leeks contribute to the flavor of the scallops without overtaking them. I’m not sure opening an entire bottle of champagne is necessary (1/3 cup for two people) to enhance this dish. Next time I will probably just use a small mini bottle of white wine. Because we did open champagne for the recipe, we enjoyed the open bottle with dinner- Lol.

  • Rack of lamb persillade

    • mharriman on April 02, 2018

      A big hit with family members on Easter. This turned out to be a nice finger food for our six year old grandson- kid friendly! Very easy fresh bread crumb topping and easy pop in oven rack of lamb recipe. Giuliano doesn’t provide info on how much time is needed, so my husband used a probe thermometer that worked well. Two racks ( 8 chops each) Need about 25 minutes at 450 degrees in my oven for medium rare.

  • Cold cucumber soup

    • mharriman on July 18, 2019

      We loved this dairy based cold soup. It was like eating tzaziki soup. Very easy to put together. I used mint from our herb garden and it added flavor to the cucumbers.

  • Farfalle with edamame

    • mharriman on May 02, 2020

      I had forgotten that my husband doesn’t like edamame. I had a bag of frozen ones with a June 2020 Best By date and decided to make this as a side dish. I used Girelle pasta and added baby peas to the mix. I loved it but husband left all his edamame at the bottom of the bowl after eating through the pasta, cheese, and peas. This is an easy dish to make and I’ll repeat using just peas or peas and asparagus tips. Side note: this dish works any time of the year with frozen edamame, not just Fall as prescribed.

  • Mussels in white wine

    • mharriman on December 03, 2019

      An easy, quick recipe that was simple but satisfying. Served with an oven-warmed baguette and a warm spinach salad (bacon and egg white pieces).

  • Sea scallops with citrus fruit

    • mharriman on May 02, 2020

      I skipped the blanching step (purpose?) and just cooked the scallops in olive oil two minutes on each side. Somehow I missed adding the honey, so my sauce, even with the butter, was more citrusy than intended, but we liked it a lot. Next time I will serve over a bed of rice instead of accompanied by pasta. The sauce would benefit from being absorbed a bit into the rice. This was an Easy and quick weekend dinner. This recipe works any time of year as long as you have a grapefruit, an orange, and a lemon available, not just in Winter as prescribed.

  • Mustard rabbit en papillote (Lapin en papillote)

    • mharriman on January 29, 2018

      Nice subtle earthy flavor. My husband and I enjoyed this dish and it was pretty easy to prep for the oven. I chose the legs and saved the loin for another meal. I cooked wild rice in my rice cooker while the rabbit was baking. Served with a salad. Rabbit is too expensive to enjoy regularly in my neck of the woods, so it was a treat meal. Husband cut up a whole rabbit by following the excellent ‘butchering a rabbit’ video via Great British Chefs instructional video on this site.

  • Rabbit loins with hazelnuts

    • mharriman on January 30, 2018

      Disappointing. After making mustard rabbit from the same book, it is hard to believe this recipe is from the same author. My husband didn’t finish his, and I only did because there was so little meat on my loin, i consumed it in four bites. Problems: 1) the hazelnuts need to be minced to adhere to the meat; chopping, even quite a bit, doesn’t create a fine enough texture to work into the flesh. 2) pan frying the loins for 7-10 minutes each side nicely browns the outer meat, but internal temperature registered at 120- raw meat. I popped them in the oven at 350 degrees F for 15 minutes and my husband’s was still raw in the middle. The pan sautéing cooking method - even with an oven rack- doesn’t work for even small bone-in loins. 3) The hazelnuts were burnt after 15 minutes of sautéing in pan with the meat. Great British Chefs online has a rabbit and hazelnut recipe that I’d try before attempting this - with major tweaks- again.

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  • ISBN 10 0099502690
  • ISBN 13 9780099502692
  • Published May 03 2007
  • Format Paperback
  • Page Count 400
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher CCV
  • Imprint Vintage

Publishers Text

'Who can resist a book that recommends love and chocolate as part of a balanced diet?' asked Allison Pearson in the "Daily Telegraph" about Guiliano's "French Women Don't Get Fat", a mould-breaking book that unlocked the secrets of 'The French paradox' and sold well over a million copies worldwide. By letter, by email, in person, readers have inundated Mireille Guiliano with requests for more advice. Her answer is: this buoyant new book full of advice, ideas and fresh, French recipes for each season. Elaborating on the wise counsel of her first book, but with many more easy-to-make recipes, anecdotes, tips and a wealth of global experience, Guiliano talks us through food and dining, from her childhood in Alsace-Lorraine, renowned for its cuisine, where she learned to cook with her mother and grandmother, to Provence with its richly unusual but healthy dishes, where she expanded her repertoire though not her waistline...and to the present where she cooks and wines and dines for maximum enjoyment, sharing the traditions and secrets she's gathered along the way. In the voice that entranced more than a million honorary French women, she demonstrates that equilibrium - being bien dans sa peau - is the key to a long and healthy life. Full of irresistible food, menus, stories and advice on everything from wine to detoxing, from yoghurt to yoga, as well as beauty tips and how to tie a scarf, this is an essential book about how to savour the gastronomic and everyday joys of life - in moderation, and, above all, with pleasure.

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