Best-selling, internationally celebrated chef Stephane Reynaud pares down delicious French food to its essential best ingredients with 160 one-pot recipes that even the most inexperienced or time-poor cooks will love. There are pre-dinner dips and snacks; hearty vegetarian dishes; simple one-pot recipes for fish, beef, lamb, veal, pork or poultry; slow-cooked roasts, delicately seasoned with herbs and spices; classically simple one-pan desserts such as clafoutis; and even ideas for the perfect cheese course. Stephane has demystified and made simple good French cooking - preparing dinner has never been this easy.
Simple French cooking at home
Author: Stephane Reynaud
Publisher: Allen & Unwin
In this richly illustrated guide to French comfort food, acclaimed chef and cookbook author Stéphane Reynaud introduces us to his favorite foods to make at home. Rustic and approachable, the recipes require just one pan or pot, can be prepared in just 10 minutes, and then are left in the oven to bake. From the classics, such as navarin, boeuf bourguignon, and roasted chicken, to more inventive takes on French cuisine—including a wide selection of vegetarian dishes—this cookbook features more than 150 recipes for appetizers, main courses, and desserts. One Knife, One Pot, One Dishallows readers to serve up all of the romance of a classic French bistro, without spending hours in the kitchen.
Simple French Feasts at Home
Author: Stéphane Reynaud
Parisian chef Stephane Reynaud writes beautiful recipes that stretch from simple home cooking to fanciful dishes. In Ripailles - French for 'Feasts' - he presents the best of the French kitchen and delves into the very roots of French cuisine. Ripailles is gorgeously designed and is bursting with photographs and whimsical illustrations. More than just a cookbook, it's a treasure to adore.
Traditional French Cuisine
Author: Stephane Reynaud
Publisher: Allen & Unwin
Two legendary culinary masters join their talents in a creative cookbook that demonstrates the best in traditional French home cookery, with a delectable assortment of recipes that range from soups to desserts, in a companion volume to the new PBS-TV series. 300,000 first printing. Good Cook Main. First serial, Gourmet.
Author: Julia Child,Jacques Pépin,David Nussbaum
The Most Authoritative and Whimsical Look At the PigPork is the world's most widely eaten meat, the heart and soul of everycharcuterie, and many a culinarian's obsession. From head to hoof, and allthe diverse and flavorful meat cuts in between, the pig is the mostversatile and efficient animal raised for food. And no one knows more aboutthe selection, preparation and cooking of pork than French chef andrestaurateur Stephane Reynaud.Coming from a long line of pig butchers and farmers in rural France,Reynaud certainly knows his stuff. This spring Reynaud shares hisaffection, recipes and deep knowledge of the pig in PORK SONS. The winnerof the 2005 French Gourmand Cookbook Award, PORK SONS celebrates theswine in all its forms, from slaughter to supper. The U.S. release of thisunique and remarkable cookbook introduces Americans to generations-worth ofexpertise and love of this delectable meat.Interspersed with humorous hand-drawn sketches and over 200 evocative colorphotographs, PORK SONS provides insight into the history of the pig,those who raise them, and of course how to flavor, cook and transform porkinto an array of mouth-watering dishes. With 150 simple yet flavorfulrecipes that encompass the whole hog, PORK SONS includes chapters on ham,pates and terrines, sausage, roasting, barbecuing, entertaining, and wildboar, with recipes for Warm Sausage and Puy Lentil Salad with HerbMarinade; Proscuitto, Arugula and Parmesan Crostini; Pork Chops withSaint-Marcellin Cheese; Parfait of Pig's Liver and Muscatel; BarbecuedSuckling Pig and many other delectable creations. Also provided arecomplete lexicons of sausage and ham, top sources of pork in the U.S., anda helpful list of alternative ingredients to those readily available inEurope, so cooks can use PORK SONS wherever they live.While this quintessential "pig" cookbook celebrates the delicious qualitiesof pork in all its myriad forms, it also offers a rare, personal glimpseinto a day-in-the-life of a small family business in rural France. Partcookbook and part scrapbook, PORK SONS spills over with warmth andplayful charm in its celebration of community, family and food. Reynaudintroduces us to the people in his village, including Eric the Pig Farmer,Aime the Butcher, Bibi the Bistro Owner, among the cast of characters. Heeven takes us to a traditional pig killing ceremony in Saint-Agrave.PORK SONS, an affectionate tribute to all things porcine, is the perfectrelease in this "year of the pig."
Author: Stéphane Reynaud
Publisher: Phaidon Inc Ltd
Presents traditional French recipes, including gratins, savory tarts, and braised meats and offers a guide to cognac and Armagnac and instructions on making the perfect croissant.
299 Traditional Recipes for Family Meals and Gatherings
Author: Stéphane Reynaud
Publisher: Stewart, Tabori and Chang
For the everyday chef who wants to try French cooking, but is intimidated by the heft and complexity of more classical titles on the subject, One Pot French is the perfect culinary companion. Master chef Jean-Pierre Challet brings both style and simplicity to more than 100 recipes from one of the world’s most delicious cuisines. Covering all the basic stocks and sauces of French cooking, the book then covers soups, salads, and sandwiches; eggs and cheese; and main courses and desserts while providing encouragement and inspiration for readers as they develop and hone their culinary skills.
Author: Jean-Pierre Challet,Jennifer Decorte
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.
Author: Julia Child,Louisette Bertholle,Simone Beck
This enhanced edition of Martha Stewart’s Cooking School includes 31 instructional step-by-step videos and hundreds of color photographs that demonstrate the fundamental cooking techniques that every home cook should know. Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more. In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels. Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education. Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.
Lessons and Recipes for the Home Cook
Author: Martha Stewart
This book will simplify your life! It's not always easy to prepare a healthy family dinner after a long day at work, when the temptation is to eat on the run - and yet it is always a pleasure to sit down and share food with loved ones at the end of a busy day. This book will explain how, with a single baking dish, you can create many easy-yet-delicious meals in a flash and leave the oven to do the rest. And there won't be much washing up to do either! One Pan Roasts features 80 incredibly simple recipes for meat, poultry, seafood and vegetarian meals, all cooked slowly in the oven and flavoured with herbs, spices and aromatics. There are also recipes for pilaf, quinoa, couscous and roasted vegetables to complete the meal, plus a chapter of delicious one-pan desserts, such as Cherry clafoutis, Peach tart and Pineapple roasted with vanilla, cinnamon and star anise.
Easy, delicious meals for every night of the week
Author: Molly Shuster
Publisher: Allen & Unwin
Rachel Khoo cooks up a storm from her tiny Parisian kitchen, bringing the magic of France into our homes. The 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it' New York Times 'The fabulous fairy godmother of French cuisine' Easy Living Rachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world-famous cookery school. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are. The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. In The Little Paris Kitchen, Rachel Khoo serves up a modern twist on classic French cooking. After graduating from Central Saint Martin's College with a degree in Art and Design, British food writer Rachel was lured to Paris to study pâtisserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen, was broadcast by BBC. Her beautiful tie-in cookbook and the follow up, My Little French Kitchen, have been published around the globe. Rachel now travels the world working on a variety of projects, including a weekly recipe column for the Evening Standard.
Classic French recipes with a fresh and fun approach
Author: Rachel Khoo
Publisher: Penguin UK
100 Simple Recipes. One Pan. Game On. Do you think that cooking is too hard or not worth the trouble? Do you see the supermarket as a place to pick up frozen meals instead of fresh, healthy ingredients? Have you given up control of your diet to whatever fast food fare is located within your delivery radius? If so, you’re missing out on the comfort, satisfaction, pride, wonder, and glory of cooking for yourself and the people you love—not to mention reaping the holistic benefit of eating home-cooked food as compared to, say, a microwaved TV dinner or grease-laden pizza. Enter Men’s Health’s A Man, A Pan, A Plan, a book full of practical advice and 100 straightforward recipes that involve tools you already own, ingredients you can easily source, and flavors that will blow your mind while shrinking your gut. From hearty breakfasts like Lemon-Blueberry-Banana Pancakes and party-starting sides like Buffalo Chicken Meatballs to twists on traditional mains like Four-Chile Pork Chops with Grilled Pineapple and unforgettable desserts like Blueberry Cobbler, this book will help you cut stress, prevent mess, and reduce your chances of culinary distress.
100 Delicious & Nutritious One-Pan Recipes You Can Make Right Now!
Author: Paul Kita
Publisher: Rodale Books
From much-loved chef Stephane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with more modern fare, including chicken liver terrines, pig's trotters, lamb liver and balsamic vinegar apple pie."
Author: Stéphane Reynaud
Category: Cooking (Tripe)
From the authority on soulful French cooking and author of Pork and Sons comes a definitive guide to roasting fish and meat, featuring 100 essential recipes Think roasting takes all day? Not so, says bestselling chef Stéphane Reynaud. Whether it’s “Grandma’s roast beef ” or “veal with an Indian accent,” nothing says hearty French food like a roast. Now, with Rôtis, celebrated French chef Stéphane Reynaud shows that roasts aren’t just for Sundays. With recipes requiring as little as five minutes of preparation and with cooking times as little as 20 minutes, Reynaud suggests roasts for every day of the week: beef on Monday, veal on Tuesday, poultry on Wednesday, pork on Thursday, fish on Friday, lamb on Saturday, and all the rest on Sunday. And to accompany the feast, try the assortment of side dishes for every season, including a sumptuous slow-cooked ratatouille for the summer and traditional gratin dauphinois in the winter. Written in straightforward steps, with helpful suggestions for everything from tying a roast, keeping it moist, to serving your guests, and making use of leftovers (a Sunday night “TV sandwich”?), each recipe is accompanied by mouthwatering photographs and presented in a charming format that brings the delightful style of French markets into your home.
Roasts for Every Day of the Week
Author: Stephane Reynaud
Publisher: Melville House
The debut cookbook from The Cook’s Atelier—the international culinary destination and cooking school in Burgundy—is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family’s life in a charming French village. Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook’s Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking. Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know—basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as: Green Garlic Soufflé Watermelon and Vineyard Peach Salad Little Croques Madames Sole Meunière with Beurre Blanc and Parsleyed Potatoes Seared Duck Breast with Celery Root Puree and Chanterelles Madeleines Plum Tarte Tatin Almond-Cherry Galette Stories of food and life in the village and the unique atmosphere of the atelier accent this personal cookbook. We can almost hear the clanking of the copper pots, the hiss of the vintage espresso machine, and the merriment around the table, as we meet some of the region’s best small farmers and artisanal producers and experience how Marjorie and Kendall’s family works together to create this special place. More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and an inspirational primer on adopting elements of the French lifestyle, no matter where you live.
Recipes, Techniques, and Stories from Our French Cooking School
Author: Marjorie Taylor,Kendall Smith Franchini
Forget the hassles and mystique of making pastry. This collection shows step-by-step tips and techniques to make successful pies, tarts, quiches and much more.
Author: Australian Women's Weekly
Publisher: Australian Women's Weekly
This collection of 60 set-it and forget-it recipes aims to support a variety of wellness goals for optimal health. From Detox and Calm to Rebuild and Strengthen and more, each chapter's recipes utilize specific ingredients that help lower stress, decrease inflammation, and improve gut health. Combining the convenience of a slow cooker with accessible ingredients like ginger, mushrooms, chocolate, and turmeric, these dishes are simple enough for home cooks of any skill level. Each chapter comes with a detailed guide to the featured healing ingredients, making it easy to explore how they benefit the body. Start the journey to healthful eating with the flip of a switch!
Lower Stress * Improve Gut Health * Decrease Inflammation
Author: Jennifer Iserloh
Publisher: Chronicle Books