French Women Don't Get Fat: The Secret of Eating for Pleasure by Mireille Guiliano

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Notes about Recipes in this book

  • Poached pears

    • mharriman on January 01, 2019

      I made these mid day for a New Year’s Eve dessert, then refrigerated them until after dinner. Before serving, I melted some semi- sweet chocolate and poured about two tablespoons on the bottom of the each dish, put the pears and a bit of the wine mixture on top of the chocolate and added a scoop of French vanilla ice cream to the side. Topped the pears and ice cream with a drizzle of remaining melted chocolate. A delicious dessert! And it was easy.

  • Chicken au Champagne

    • mharriman on December 13, 2019

      Very good with roasted carrots from V is for Vegetables. I made some changes: I used skin on bone-in thighs since my grocer only carried skinless, boneless breasts when I shopped. The author shamelessly promotes the champagne for the company she works for, and at $40 a bottle, I opted for a less expensive champagne, one made in France but not Champagne, France, so I can’t discuss how great the chicken would be with her champagne. I found that basting the chicken every 10-13 helped keep them moist and tender. Another change I made was roasting at 375 degrees instead of 450, mainly because I was roasting carrots at the same time for 45 minutes. Both the chicken and carrots were nicely done at 45 minutes. So, 450 degrees for 45 minutes seems too long for the chicken. These were good, but we decided they were especially good paired with the roasted carrot recipe we had with them. The author suggests a brown rice and mushroom accompaniment. I’m glad I went with a side that had more pop.

  • Cauliflower gratin

    • mharriman on August 06, 2021

      T and I liked this version of Cauliflower with cheese sauce. I used 2% milk and a mix of pecorino/ Parmesan cheese for a lighter taste texture. Using the 2% milk didn't create a thick sauce as in a traditional whole milk and flour roux would have, but the thinner outcome suited us fine. Instead of broiling to brown the top at the end, I put my casserole dish in a 500 degree oven for six minutes with same outcome. Paired well with roasted salmon.

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  • ISBN 10 0099481324
  • ISBN 13 9780099481324
  • Published Sep 14 2006
  • Format Paperback
  • Page Count 304
  • Language English
  • Edition New edition
  • Publisher Vintage Books, London

Publishers Text

This is the book we've all (certainly every woman between 25 and 75) been waiting for. It is classy, chic, convincing, funny, wise, well-written and very timely. It's the ultimate non-diet book, which nonetheless shows us how to eat with balance, control and above all pleasure. Chuck out all the radical diet books, think about what you eat and why, and then enjoy eating the right things (and some of the wrong ones) intelligently, and in smaller portions. Eat, like a French woman, with your head not your stomach. Guiliano, French-born and bred, gets the tone absolutely right. She succeeds in that rare high-wire act of being really serious about her subject but without taking herself too seriously; manages to encourage and inspire and amuse, without being bossy or earnest. This is a book that will make you laugh out loud and yet have you following several of her practical precepts within days - everyone who reads it becomes evangelical (French women don't go to the gym, they climb the stairs). It combines just the right balance of memoir, wisdom, wit, delicious recipes, and French common sense. Guiliano emphasizes the virtues of freshness, variety, personal taste, enjoyment and, above all, portion control (research shows that dishes served in US restaurants are 25 per cent larger than those served in restaurants in France!).

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