The Cooking of Provincial France (Foods of the World) by M. F. K. Fisher and Time-Life Books

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Notes about Recipes in this book

  • Sautéed chicken with cream sauce (Poulet sauté à la crème)

    • twoyolks on February 05, 2021

      The chicken is good but the sauce is divine.

  • French onion soup (Soupe à l'oignon)

    • scparks on April 14, 2012

      An excellent French Onion Soup. I have used this for years, although I have adapted this now for vegetarian and it is excellent. Their technique for the onions is the best for starting an onion soup.

  • Mediterranean vegetable salad (Salade Niçoise)

    • rionafaith on July 16, 2017

      p. 5 -- Requires a few different components to be made ahead of time (the potatoes need to be cooked and dressed and the green beans need to be blanched) but still pretty simple and quite delicious. I only boiled the potatoes for 10 mins and the green beans for 5, I think the full cook times would have resulted in mush so definitely check early. Substituted sliced cucumbers (3 very small ones) for the tomatoes due to personal taste.

  • Sausage with French potato salad (Saucisson chaud à la Lyonnaise)

    • rionafaith on July 16, 2017

      p. 12 -- I did not make the sausage, only the potato salad (as part of the Salade Niçoise recipe in the same book), but it was DELICIOUS. Just a few ingredients but so much flavor from the light vinaigrette dressing. Nice light alternative to a mayo-based potato salad. Note: I only boiled the potato slices for 10 mins, and they were very tender. Would have been overcooked with the full amount of time.

  • French oil and vinegar dressing (Sauce vinaigrette)

    • rionafaith on July 16, 2017

      p. 16 -- Very basic vinaigrette. Nothing too exciting, but good.

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  • ISBN 10 0316262501
  • ISBN 13 9780316262507
  • Published Jun 01 1968
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Little Brown & Co (T)

Publishers Text

An introduction to the cooking of France includes a recipe book and a kitchen guide bound separately.

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