Hows and Whys of French Cooking by Alma Lach

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    from Hows and Whys of French Cooking Hows and Whys of French Cooking by Alma Lach

    • Categories: French; Vegetarian
    • Ingredients: flour; butter
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Notes about Recipes in this book

  • Fried eggplant (Aubergines frites)

    • Ganga108 on February 17, 2025

      Made these twice in Feb 2023, with Bill Granger's Zucchini Fries. The first time I served them sprinkled with salt and accompanied by tomato sauce. The second time - 1) cut them into frites rather than wedges; 2) pre salted them 30m, rinse by hand quickly, wring gently in tea towel. Flour; fry; salted them; sprinkled with lemon juice. They were even better than before.

  • Green salad (Salade verte)

    • Ganga108 on February 17, 2025

      Been making this forever! Working in France changed my attitude and approach to salads for the better (and of course, many other things too).

  • Lettuces (Laitue)

    • Ganga108 on February 17, 2025

      Another classic salad, been making forever.

  • Bean salad (Salade des flageolets)

    • Ganga108 on February 17, 2025

      Really nice with chickpeas, would be even better with white beans. (we can't get flageolets here)

  • Beans English style (Flageolets à l’Anglaise)

    • Ganga108 on February 17, 2025

      We can't get flageolets here. But inspired by this recipe - hot cooked chickpeas with olive oil, dash cider vinegar, minced parsley, s&p. Always a winner

  • Watercress salad 1 (Salade au cresson 1)

    • Ganga108 on July 10, 2025

      A classic French dressing, the same as for Watercress salad 2 on P 551 except that one adds chervil. Excellent on a plate of greens.

  • Watercress salad 2 (Salade au cresson 2)

    • Ganga108 on July 10, 2025

      A classic French dressing, the same as in Watercress salad 1 on P 493 except for the chervil. Excellent on greens. Serves 6.

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  • ISBN 10 0226467406
  • ISBN 13 9780226467405
  • Linked ISBNs
  • Published Nov 01 1974
  • Format Hardcover
  • Page Count 655
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher University of Chicago Press

Publishers Text

Here is a complete, step-by-step guide to the art of French cooking--designed especially for the American cook. For this revised and expanded edition of her celebrated COOKING A LA CORDON BLEU, Alma Loch has retained her straightforward approach to the elegant cuisine of Paris and added an entirely new section covering the hearty regional foods of the French Provinces. HOW AND WHYS OF FRENCH COOKING is much more than a collection of recipes. Mrs. Lach explains as clearly as possible the logical system by which the French cook performs. She encourages her readers to master the system and then move away from set recipes to their own imaginative refinements. This approach elevates the cook from the everyday task of feeding the family to the artistic realm of creation. There are hundreds of splendid, easy-to-follow recipes in the book--all of them authentically French. She explains how to use substitute ingredients when necessary, and provides a wine recommendation for each main dish (and American wines are included). The ingredients for each recipe are listed in order of use, and procedures are given in numbered steps. Each basic recipe is followed by a number of delightful variations. In the all-new section on provincial cooking Mrs. Lach has prepared menus and recipes that represent the favorite foods of more than 30 regions of France. Many of the recipes are for one dish meals and casseroles--ideal for busy American cooks. These meals are served with French bread, cheese, and fruit, and the beverage is wine, cider, or beer, depending on the province.

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