The Food of France: A Journey for Food Lovers

Front Cover
Allen & Unwin, 2005 - Cookery, French - 296 pages
The Food of France gives you a real taste of a country that has one of the world's great cuisines. This book takes you on a culinary journey, from the restaurants of Lyon to the kitchens of Provence, with accompanying location photography. Each recipe is accompanied by useful hints on methods and ingredients. To partner the recipes, special sections explore the essence of French food, including cheeses, charcuterie and bread. OTHER TITLES IN SERIES *The Food of India, *The Food of Italy, *The Food of China (June 2005), *The Food of Thailand (June 2005)
 

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Contents

THE FOOD OF FRANCE
6
SOUPS
22
EGGS CHEESE
58
PATES TERRINES
78
DESSERTS BAKING
228
GLOSSARY OF FRENCH FOOD AND COOKING
290
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Page 135 - ... the garlic cloves into the cavity, then put the chicken in the roasting tin. Combine the oil, butter, thyme and lemon juice, then rub over the chicken. Season the chicken. Roast for 1 hour, or until the skin is golden and the juices run clear when the thigh is pierced with a skewer. Transfer the chicken to a bowl to catch any juices while resting. Remove the garlic from the cavity, cool, then squeeze the garlic cloves out of their skins and finely chop. Cook the pasta in a large pan of boiling...
Page 55 - MAKE the pastry, sift the flour into a bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
Page 115 - Cook on each side for 5 minutes, or until cooked through. Wash the spinach and put in a large saucepan with just the water clinging to the leaves. Cook, covered, over medium heat for 1-2 minutes, or until the spinach has wilted. Uncover the rice, fluff up with a fork and serve with the spinach, chicken and extra yoghurt.
Page 278 - To make the pastry, sift the flour and salt onto a work surface and make a well in the centre. Put the butter into the well and work, using a pecking action with your fingertips and thumb, until it is very soft.
Page 26 - Heat the olive oil in a large saucepan, add the onion and garlic and cook over low heat for 5 minutes until softened but not browned.
Page 230 - Line four 100 ml (31/2 fl oz) ramekins or heart-shaped moulds with muslin, leaving enough muslin hanging over the side to wrap over the cremet. Beat the cream cheese a little until smooth, then whisk in the cream. Add the coffee and sugar and mix.
Page 263 - Turn out and bring together with your hands. Wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 200°C (400°F/Gas 6) and preheat the grill (broiler).
Page 26 - Meanwhile, put the chipolatas in a saucepan and cover with cold water. Bring to the boil, remove from the heat and drain.

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