Synopsis
This book brings together a fabulous selection of over 60 authentic recipes from all over France, that evoke the traditional flavours of this rich and diverse cuisine. The preparation and presentation of these recipes is uncontrived and uncomplicated and suitable for a variety of occasions, from family meals to formal entertaining. Many traditional favourites are included, such as French Onion Soup, Salad Nicoise, Moules Marinieres, and Toulouse Cassoulet, as well as less well-known but equally delicious dishes, such as Potato Salad with Sausage, Courgette and Tomato Bake, and Lentils with Bacon. There is also a wide range of desserts and pastries including a luscious Lemon Tart and a wonderfully rustic Apple Tart this is simplicity itself to make, as well as the classic Creme Caramel.
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About the Author
Carole Clements was awarded the Grande Diplome Culinaire from Ecole de Cuisine La Varenne in Paris. She also studied with and assisted Simone Beck and Roger Verge in their French cooking schools. She has translated and adapted for the home kitchen the recipes of several Michelin-starred chefs. Elizabeth Wolf-Cohen was trained at the Ecole de Cuisine La Varenne in Paris. She then lived and worked in Paris for four years, at La Varenne and renowned restaurants such as Dodin Bouffant, Lucas Carton, Au Quai d'Orsay and Chez Maxim. Liz moved to London in 1980 and worked as an editor for five years. Since then she has made a career writing cookbooks and magazine articles as well as styling food for photography.
"About this title" may belong to another edition of this title.
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