Nobody Does It Better: Why French 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 1904920616
  • ISBN 13 9781904920618
  • Linked ISBNs
  • Published Oct 25 2007
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher 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?

With chapter titles such as 'Shops Wisely', 'Knows Her Classics', 'Steals From Chefs' and 'Rises to the Occasion', this book will tell you how. An affectionate yet unsentimental, irreverent but non-patronizing 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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