The French Cookbook: Learn How To Prepare Over 60 Authentic Traditional Recipes, From Appetizers, Main Dishes, Soups, Sauces To Beverages, Desserts, And More: Flavors of the World: A Culinary Journey

By Alexandre Dubois

Discover more than 60 authentic traditional recipes that will transport you to the exquisite gastronomy of France. From delicious starters to tempting main courses, comforting soups, irresistible sauces, refreshing drinks and delicious desserts, this book is a culinary gem.

 

Immerse yourself in the world of French cuisine and learn how to prepare classic dishes such as French toast and crepes, the iconic quiche, exquisite foie gras, delicate quenelles and tartare de boeuf. Enjoy the richness of flavors with traditional dishes such as confit de Canard, moules marinières, potage Parmentier and the famous bouillabaisse. Learn how to prepare the iconic ratatouille, the comforting aligot and delight your guests with the most exquisite desserts, such as crème brûlée, profiteroles and macarons.

 

With clear and detailed instructions, this book will guide you through the process of creating authentic French dishes. Discover the art of French cooking in your own kitchen and surprise your loved ones with sophisticated flavors and presentations - immerse yourself in the culinary elegance of France with this must-have book for any food lover!

• Language: English
• Publisher: Alexandre Dubois
• Release date: Jul 24, 2023
• ISBN: 9798223247623

Book preview

Introduction

Chapter 1

History and origin of French Cuisine

Ingredients and kitchen equipment

Gastronomic customs and traditions

French wine

Regions and their characteristics

Chapter 2: Petit Déjeuner and Les Oeufs (Breakfasts and Eggs)

Bostock (Almond Brioche Toast)

french toast

Pascadas (Baked Crepes)

Pâte à crêpes (Basic crêpe batter)

Fine herb omelette

Cocotte oeufs, épinard and asperges (egg, spinach and asparagus cocotte)

basic quiche

Chapter 3: Entrées et Appetitives (Entrées and Appetizers)

Crudités with Four Dips

Foie gras

Escalivada (Roasted Vegetable Salad)

Quenelle

Tapenade (Olive Dip)

Cheese Soufflé

Gougeres

Pissaladière (Caramelized onion tart)

Cheese fondue

Escargots a la bourguignonne (Snails baked in garlic butter)

Tartare de boeuf (Meat tartare)

Chapter 4: Plats principaux (Main Courses)

Blanquette de Veau (Braised beef in white sauce)

Lapin à la Moutarde (Rabbit with mustard)

Quenelle de Brochet (Pike Meatballs)

Confit de Canard (Duck confit with crispy potatoes)

Coq au Vin (Chicken in wine)

Poulet à la Provençale (Chicken Provencal)

Canard à l'Orange (Duck with orange)

Cassoulet (Bean stew with meat and sausages)

Boeuf Bourguignon (Braised beef in red wine)

Moules Marinières (Steamed mussels with white wine and herbs)

Coquilles Saint-Jacques (Scallops gratin)

Sole Meunière (Sole with butter and lemon)

Hachis parmentier (Meat and potato pie)

Chapter 5: Soupes et sauces (Soups and Sauces)

Soupe à l'oignon gratinée (Onion soup gratin)

Potage Parmentier (Potato soup with leeks)

Potage saint germain, printemps (fresh spring pea soup)

Bouillabaisse (Seafood soup)

lobster bisque

Sauce au Poivre (Pepper Sauce)

Sauce Hollandaise (Holland Sauce)

Béarnaise Sauce (Béarnaise Sauce)

Chapter 6: L'accompagnement (Accompaniment)

Ratatouille

Les asperges, hollandaise sauce (Asparagus with hollandaise sauce)

Carottes à la vichy (Vichy-style carrots)

Aligot (Mashed potatoes with cheese)

Farcies Tomatoes (Stuffed Tomatoes)

Pommes anna (Potatoes anna)

Champignons à la Crème (Cream Mushrooms)

Gratin de Choux de Bruxelles (Brussels Sprout Gratin)

kids salad

Salad de pois chiches (chickpea salad)

Lyonnaise salad (Frisée salad with poached eggs and bacon)

Chapter 7: Les desserts (Desserts)

Crème Brûlée

Mousse au Chocolat (Chocolate Mousse)

Chocolate profiteroles (Cream balls with vanilla ice cream and chocolate sauce)

Beignets aux pommes (Apple fritters)

Clafoutis (Cherry Tart)

Tarte Tatin (Upside down apple tart)

Tarte au Citron (Lemon Tart)

Macaroni (Macaroni)

Chapter 8: Les boissons (Drinks)

Chocolat Chaud (Hot Chocolate)

French 75

Mimosa

Sidecar

kir royal

Vin Chaud (Mulled Spiced Wine)

Measurement Conversions

Acknowledgments

Copyright

INTRODUCTION

Bonjour!

Welcome to the fascinating world of French cuisine, where exquisite flavors, culinary elegance and rich gastronomic tradition come together to delight the senses. French cuisine has been hailed as one of the most refined and respected in the world, and in this book, we will delve into its charm and discover the secrets of its emblematic dishes.

We will explore the rich history and culinary diversity of France. From the charming bistros of Paris to the country houses of Provence, each region offers a unique blend of fresh ingredients, sophisticated techniques and authentic flavors that define its culinary identity.

We will discover the main dishes that have left an indelible mark on French cuisine. From the iconic Boeuf Bourguignon, a beef stew with red wine and vegetables, to the elegant Coq au Vin, a chicken stew in red wine, each bite will transport us to the land of romance and good food.

In addition, we will explore the delicious appetizers and appetizers that delight the palate from the first moment. From the famous Quiches Lorraine to the elegant Tarte Tatin, we will find a variety of dishes to satisfy all tastes and occasions.

We cannot forget the desserts that have made French cuisine famous all over the world. From the delicate and creamy Crème Brûlée to the irresistible chocolate cake known as Fondant au Chocolat, every sweet bite will be a true dessert lover's delight.

We will also discover the secrets of classic French sauces, the perfect accompaniments to enhance the flavor of any dish. From the iconic Béarnaise Sauce to the silky smooth Hollandaise Sauce, we'll learn to master these essential preparations that will take our culinary creations to the next level.

Get ready to embark on a culinary journey filled with delicacy and French charm. From the selection of fresh ingredients to cooking techniques and presentation, this book will guide you step by step in the creation of emblematic dishes of French cuisine.

We hope you enjoy this culinary experience and that these recipes allow you to bring a little piece of wonderful French cooking into your own kitchen!

Bon appétit!

CHAPTER 1

HISTORY AND ORIGIN OF FRENCH CUISINE

French cuisine is recognized as one of the most influential and prestigious in the world. Its history and origin go back centuries, and have been shaped by various influences over time.

The origins of French cuisine lie in Roman times, when the Romans introduced cultivation techniques, ingredients, and preparation methods to the region we know today as France. However, it was during the Middle Ages that French cuisine began to develop its own identity.

During the Renaissance, French cuisine was heavily influenced by Italian cuisine. Catherine de' Medici, who became queen of France in the 16th century, brought with her a host of Italian chefs and recipes that left a lasting mark on French gastronomy. It was at this time that ingredients such as spices, aromatic herbs and elaborate sauces were introduced.

However, it was in the 17th century, during the reign of Louis XIV, known as the Sun King, when French cuisine reached its peak. Louis XIV turned food into an art form and used gastronomy as a tool of power and prestige. It was at this time that the first restaurants appeared and the foundations of French cuisine as we know it today were laid.

During the 18th century, French cuisine continued to evolve and refine itself. The influence of French chefs and cooks spread throughout Europe, laying the foundations for French haute cuisine, characterized by elegance, sophistication and meticulous attention to detail.

In the 19th century, French cuisine experienced a new wave of innovation and creativity. Auguste Escoffier, considered the father of the modern kitchen, introduced new cooking techniques and organized the kitchen in a more efficient way. It was at this time that famous French dishes such as Pot-au-Feu, Bouillabaisse, Coq au Vin and Tournedos Rossini emerged.

Today, French cuisine continues to be admired and appreciated throughout the world. France is famous for its high-quality regional products, such as cheese, wine, cold cuts, and baked goods. The French take pride in their cuisine and consider it an integral part of their culture and heritage.

French cuisine has left an indelible mark on world gastronomy and has influenced many international cuisines. His culinary techniques, classic sauces, and focus on quality ingredients have been adopted by chefs around the world.

The history and origin of French cuisine are full of influences and evolutions over the centuries. It is a cuisine that has been shaped by traditions and cultural changes, but has maintained its essence of elegance, sophistication and appreciation for authentic flavors.

INGREDIENTS AND KITCHEN EQUIPMENT

French gastronomy is characterized by the use of fresh, high-quality ingredients, as well as meticulous attention to detail in the preparation of dishes. Mentioned below are some ingredients and equipment used in French cooking:

YOU GO OUT

La Baleine brand fine sea saltit comes from the Mediterranean, and you will find it in every French home. This is our everyday all-purpose salt. Think of it like the Morton salt of France. It is a naturally white sea salt dried using only the power of the sun and wind. It has a fantastic clean flavor that won't overpower subtle flavors.

salt flower (salt flower)It is made by evaporating seawater and then hand-harvesting the large crystals that float to the surface. It's a crispy finishing salt that I love to sprinkle on grilled steaks or lamb chops at the last minute. Try using it with caramelized sweets and even chocolate mousse.

Gray sel (gray salt)is a coarse, mineral-rich, moist sea salt from the famous Guérande region of France. While the fleur de sel is harvested at the top, the gray salt is found at the bottom of the evaporation wells. It is a perfect salt for preparing duck confit and dishes that require longer cooking.

HERBS AND CONDIMENTS

Espelette pepper:It is a slightly hot chili that is dried and then ground into a powder. Its distinctive smoky, sweet flavor adds the perfect balance of mild heat to any dish. It has largely replaced black pepper in my cooking and is essential to Basque dishes like piperade and Basque chicken. Although traditionally from the Basque region, Espelette can now be found growing all over the world. You can substitute Espelette pepper for the paprika, but I highly recommend adding this flavorful pepper to your pantry. You'll be glad you did.

Herbs de Provence:is a very useful dry herb