1 option
French / recipes, Diane Rossen Worthington ; general editor, Chuck Williams ; photographs, Maren Caruso.
LIBRA TX719 .W67 2003
Available from offsite location
- Format:
- Book
- Author/Creator:
- Worthington, Diane Rossen.
- Series:
- Williams-Sonoma collection (New York, N.Y.)
- Williams-Sonoma collection
- Language:
- English
- Subjects (All):
- Cooking, French.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Physical Description:
- 119 pages : color illustrations ; 24 cm.
- Other Title:
- Williams-Sonoma French
- Place of Publication:
- New York : Simon & Schuster/Source, [2003]
- Summary:
- Hearty bistro fare such as crisp pommes frites paired with a sizzling pepper-coated steak. Rustic country dishes, including coq au vin and fragrant seafood stew. Decadent desserts such as creme brulee and cherry clafoutis. These are the simple recipes that capture the essence of French cuisine. Williams-Sonoma Collection French offers more than 40 delicious and satisfying recipes, from time-honored classics to inspired new ideas, all designed for the way you cook today. When paired with a glass of wine and a fresh baguette, recipes such as caramelized onion tart or endive salad with beets and goat cheese make the perfect light lunch or casual dinner. For special celebrations, serve roasted asparagus with hazelnut oil vinaigrette alongside filets mignons with Roquefort sauce. Whether you enjoy the well-loved dishes of the French countryside or want to entertain with Parisian panache, here are recipes for every occasion.
- Beautiful full-color photographs of each dish help you decide which one to prepare, and each recipe contains a photographic side note with additional information on key ingredients and techniques. With an informative chapter that covers the basics of French cuisine, as well as an extensive glossary, this essential volume will help you make simple French cooking part of your everyday culinary repertoire.
- Contents:
- The Classics
- Two-Onion Soup Gratinee 10
- Poulet Roti 13
- Steak au Poivre 14
- Pommes Frites 17
- Salade Nicoise 18
- Cheese Souffle 21
- Moules Mariniere 22
- Hors D'Oeuvres, Soups, and Salads
- Caramelized Onion Tart 26
- Rillettes de Canard 29
- Potage Crecy 30
- Soupe au Pistou 33
- Chilled Artichokes with Mustard Vinaigrette 34
- Salade Frisee aux Lardons 37
- Endive Salad with Roasted Beets and Goat Cheese 38
- Vegetables and Side Dishes
- Roasted Asparagus with Hazelnut Oil Vinaigrette 42
- Leeks Vinaigrette 45
- Haricots Verts with Shallot and Lemon 46
- Roasted Fennel 49
- Potatoes Lyonnaise 50
- Potatoes Savoyarde 53
- Seafood and Poultry
- Sole Meuniere 56
- Bouillabaisse 59
- Roast Salmon with Warm Lentils 60
- Coquilles Saint-Jacques Provencale 63
- Chicken Dijonnaise 64
- Coq au Vin 67
- Sauteed Duck Breasts with Lavender Honey 68
- Grilled Quail with Herb Butter 71
- Beef, Veal, Pork, and Lamb
- Grilled Entrecote with Mushroom Ragout 74
- Roast Rack of Lamb Persillade 77
- Veal Marengo 78
- Filets Mignons with Roquefort Sauce 81
- Braised Lamb Shanks with Red Wine, Dried Fruit, and Herbs 82
- Pork Loin with Apples and Calvados 85
- Boeuf en Daube en Casserole 86
- Desserts
- The Cheese Course 90
- Creme Brulee 93
- Cold Lemon Souffle 94
- Cherry Clafoutis 97
- Crepes Sucrees with Grand Marnier 98
- Tarte Tatin 101
- Chocolate Mousse 102
- French Basics 105.
- Notes:
- Includes index.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- ISBN:
- 0743249941
- OCLC:
- 55038302
- Online:
- Publisher description
- Laurie Burrows Grad Collection Home Page
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.