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The Four Season Farm Gardener's Cookbook: From the Garden to the Table in 120 Recipes
by Eliot Coleman Barbara DamroschBarbara Damrosch and Eliot Coleman are America’s foremost organic gardeners—and authorities. Barbara is the author of The Garden Primer, and Eliot wrote the bible for organic gardening, The New Organic Grower. Today they are the face of the locavore movement, working through their extraordinary Four Season Farm in Maine. And now they’ve written the book on how to grow what you eat, and cook what you grow. <P><P>The Four Season Farm Gardener’s Cookbook is two books in one. It’s a complete four-season cookbook with 120 recipes from Barbara, a master cook as well as master gardener, who shows how to maximize the fruits—and vegetables—of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries. <P><P>And it’s a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops—yes, even in your backyard. And, at the core, individual instructions on the crops, from the hardy and healthful cabbage family to fourteen essential culinary herbs. <P>Eating doesn’t get any more local than your own backyard.
The Four Seasons of Pasta
by JenkinsAcclaimed food writer Nancy Jenkins, teams up with her master chef daughter Sara with a unique around-the-seasons cookbook devoted to simple, everyday pasta recipes There are few ingredients in a cook's pantry that beat out pasta--for tastiness, for ease of preparation, for versatility, and for sheer delight. It's irresistible to all and perfect for every occasion. In The Four Seasons of Pasta, Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple. Jenkins and her mom draw on their own background in Italy, where they've lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Today, Sara is a highly accomplished chef and owner of Porsena and Porchetta, two restaurants in New York's East Village while Nancy is a nationally known food journalist and authority on the Mediterranean diet, with a number of prominent cookbooks to her credit (including The New Mediterranean Diet Cookbook and Flavors of Tuscany). The Four Seasons of Pasta brings together more than 120 recipes focused on seasonal ingredients from supermarkets and farmstands across America, from the gamey meat ragus, chestnuts, and brilliant pumpkins in autumn to summer's explosion of tomatoes, eggplant, and peppers. Nancy and Sara introduce readers to quick-and-easy weeknight dishes as well as more ambitious affairs while four-color photography brings the recipes vividly to life. Along the way, the two cooks delve into how to cook, sauce, and present pasta, how to make it by hand, and pasta's significant place in a healthy modern diet. The Four Seasons of Pasta is an invaluable tool for home cooks seeking to enjoy the quintessential food that's in their pantry all year-round.From the Hardcover edition.
The Four-Day Win: End Your Diet War and Achieve Thinner Peace
by Martha BeckThe woman Psychology Today calls "the best-known life coach in America" shatters the myth that willpower is an effective weight-loss tool and introduces a revolutionary approach to lifetime leanness based on a series of "4-Day Wins" that work with any weight-loss program.Substitute a good habit for a bad one and stick to it for just 4 days, and it begins to feel normal. That's the surprising discovery that holds the key to lifetime weight control, according to life coach and New York Times best-selling author Martha Beck. Not a conventional diet or exercise program, The Four-Day Win combines evolutionary logic, psychology, and neuroplasticity (the ability of the brain to restructure itself, which suggests ways to reshape our bodies) with strategies and success stories--plus large doses of humor and an insightful, straightforward approach to teach the principles required to reverse weight issues.Drawn from hundreds of hours interviewing weight losers--in both her discussions with private clients and her groundbreaking consulting work for Jenny Craig--Dr. Beck reveals: • Why willpower-based dieting is doomed to fail • How to step out of the conflict between the rule-making Commander (who bans all our favorite foods) and the rule-breaking Resistor (who gives in to cravings) and reach the Watcher, who is our happiest self • What the latest research into the mind-body connection reveals about how our emotions affect our eatingBreaking down the weight-loss marathon into 4-day intervals, Dr. Beck provides effective strategies for changing the behaviors that make us fat. And if there is a relapse, readers take comfort in knowing they are just 4 days from turning it around.
The Four-Pack Revolution: How You Can Aim Lower, Cheat on Your Diet, and Still Lose Weight and Keep It Off
by Chael Sonnen Ryan ParsonsNot everyone can achieve a six-pack like a fitness magazine cover model, but anyone can achieve a four-pack. By adjusting your expectations to attainable and healthy goals, you can achieve long-term and lasting fitness. Written by famed MMA fighter Chael Sonnen and MMA sports performance expert Ryan Parsons, The Four-Pack Revolution uses the latest science and motivational exercises to guide you on a journey toward a healthier and—just as importantly—more sustainable weight-loss program. Instead of a simplistic or one-concept gimmicky diet, The Four-Pack Revolution presents a total-life approach for attainable goals by:· Debunking the myths and revealing the science of weight loss· Arguing that “system resets” or breaking your diet can actually have health benefits· Presenting how to manage key hormones through diet· Designing intense, 10-minute workouts that are more effective than more time-consuming cardio workouts· Illustrating the healthy ratio of carbs, fat, protein and how to practice portion control· Sharing tips for maintaining a plan even while eating out· Providing a shopping list for a four-week meal planWith The Four-Pack Revolution, you can achieve a four-pack—while still enjoying life.
The Frail Surgical Patient: A Geriatric Approach Beyond Age (Practical Issues in Geriatrics)
by Virginia Boccardi Luigi MaranoThis book explores the transdisciplinary approach to general surgery for the frail patient, promoting the use of a geriatric model of care in general surgical settings and thus proposing a “gerosurgery” approach in frail persons beyond chronological age. Aging, frailty, and surgical needs are increasing dramatically worldwide while surgeons are daily facing with the trouble of the trade-off between short-term outcomes and efficacy of surgery in older persons. However, recent studies have clearly shown that age itself is not a prognostic risk factor for complications after elective surgery in older patients, whereas cognitive or functional frailty is. Neither a referring physician nor an assessing surgeon should deny patients surgery purely based on chronological age. Instead, decisions should be based on a CGA (comprehensive geriatric assessment) with a precise picture of the patient considering the cognitive, functional, nutritional, socioeconomic, and affective status. Recent studies examining the use of preparative CGA in surgical patients showed encouraging results on postoperative outcomes in old and/or frail patients. The most compelling current evidence comes from the orthopaedic community, which has embraced the idea of multidisciplinary team care. Preoperative evaluation, postoperative care, pain control, nutritional support, delirium prevention, mobilization, and rehabilitation are necessary also in general surgery. An expert multidisciplinary team, including geriatricians, anaesthesiologists, specialist nurses, physiotherapists, and nutritionists should mandatorily support surgeons.With this book, the reader will have an exhaustive overview and will gain essential, practical knowledge on how best to manage the surgical and frail patient and how to develop clinical systems that do so reliably.
The Franchise Fix: The Business Systems Needed to Capture the Power of Your Food Franchise
by Aicha BascaroThe Franchise Fix helps franchisees set up their food franchise business for success. Investing on a proven food franchise does not guarantee success for the franchisee. To be a successful franchisee, franchisees must set up the right management systems to support their business as well as take advantage of everything the franchisor has to offer. The Franchise Fix is a step-by-step guide that shows franchisees how to do exactly that! Covering the winning systems and processes that food industry veteran Aicha Bascaro discovered from working with hundreds of successful franchisees across the US and around the world, The Franchise Fix helps franchisees take control of their food franchise and increase their profits.
The Frankies Spuntino Kitchen Companion & Cooking Manual: Kitchen Companion & Cooking Manual
by Peter Meehan Frank Castronovo Frank FalcinelliFrom Brooklyn's sizzling restaurant scene, the hottest cookbook of the season...From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
The Franklin Barbecue Collection [Two-Book Bundle]: Franklin Barbecue and Franklin Steak
by Jordan Mackay Aaron FranklinFrom brisket to steak, here&’s everything you need to know about meat. This convenient ebook bundle from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features his already iconic books Franklin Barbecue and Franklin Steak.From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge.Franklin Barbecue: This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue.Franklin Steak: This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
The Freds at Barneys New York Cookbook
by Mark Strausman Susan LittlefieldBarneys New York, with its flagship store on Madison Avenue, is a world-famous cutting-edge fashion destination, and a true New York phenomenon. And since 1996, Barneys' restaurant Freds at Barneys New York--named after found Barneys Pressman's son Fred--has been offering in food what Barneys offers in fashion: a luxury destination that provides a level of personal service second to none, where the food keeps their celebrity clientele coming back for more. In THE FREDS AT BARNEYS COOKBOOK, Strausman invites you into the kitchen of this restaurant institution and teaches you how to bring a piece of New York chic into your own home. Whether its the Belgian Fries or Estelle's Chicken Soup, Mark's Madison Avenue Salad or Chicken Paillard, Traditional Bolognese (or Vegan!) or Cheese Fondue Scrambled Eggs, this cookbook commemorates all of the delicious recipes Freds has served over the years at the Madison Avenue, Chelsea, Beverly Hills, and Chicago locations.
The Freekeh Cookbook: Healthy, Delicious, Easy-to-Prepare Meals with America's Hottest Grain
by Bonnie MatthewsFreekeh is a tasty, versatile grain that's packed full of fiber and protein. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up, and the result was freekeh! With 8 grams of protein per serving, it is quickly gaining popularity in America as a healthy grain that tastes great and keeps you fuller for longer, aiding in weight loss.This beautifully photographed cookbook showcases dozens of ways to incorporate freekeh into every meal of the day. Recipes include: Almond Cookies with Cocoa Nibs Cardamom Freekeh Bars Curried Freekeh Crackers Freekeh 'n Cheese Moroccan lamb with Dried Fruits and Nuts Pistachio Encrusted Shrimp with tamari Frekeh Raspberry Freekeh Pancakes Roasted Pumpkin with Chicken Apple Sausage and Kale Stuffed Heirloom Tomatoes Tandoor Chicken with Curried Eggplant Freekeh And More!
The French Baker: Authentic Recipes for Traditional Breads, Desserts, and Dinners
by Carl Kleiner Sébastien Boudet Olaf HajekHead to the kitchen and get ready for a delicious voyage into French traditions and cuisine! Follow second generation-baker Sébastien Boudet from Paris to rural France, as he teaches the art of baking artisan breads, the craft of creating the perfect main course, and how to whip up desserts to die for. Containing luscious photographs of family, food, and the French countryside, and rich with delightful drawings, paintings, and illustrations, The French Baker tells the story (and the culinary secrets!) of a family devoted to the art of preparing beautiful food.You'll love these tasty recipes from the heart of France. Learn to make the perfect quiche lorraine, sourdough breads, bouillabaisse, duck confit, brioche, death by chocolate dessert, and so many more sweet and savory delights guaranteed to make anyone's mouth water! Plus, a special section on baking non-GMO breads shows the advantages and better taste of breads baked with only natural ingredients.A loving tribute to the techniques and traditions of France's distinguished cuisine, The French Baker is must-have book for anyone in love with the eats, treats, and culture of this beautiful country. Bon appétit!
The French Bakery Cookbook: Over 85 Authentic Recipes That Bring the Boulangerie into Your Home
by Kimberly ZerkelCozy up in the kitchen and bake to your French cottagecore hearts delight! Featuring 85+ exceptional baked goods from acclaimed French bakeries around the world, this cookbook gives you everything you need to master the art of French baking —from madeleines and éclairs to baguettes and pain au chocolat— right at home.Flaky, fluffy, warm, exquisite—from brioche and beignets to croissant and macarons, these delicious culinary delights bring you to the heart of French baking. Perfect for the aspiring pastry chef and the experienced baker alike, this cookbook provides you with tips and techniques from the experts themselves, so you can create perfection every time. This comprehensive guide includes step-by-step instructions for every bread, pastry, and sweet confection, with beautiful photography to inspire you in the kitchen.Inside you'll find:85+ recipes from acclaimed French bakeries around the worldIn-depth baker and bakery profilesAn introduction to French baked goods and an overview of the tradition across Europe, North America, and beyondStunning photographyThe French Bakery Cookbook:Makes a perfect gift for Christmas, birthday, or other holidaysIs a great addition to any French cuisine enthusiast's cook book collectionMakes a fun house warming or hostess giftMaster the art of French baking as you perfect your brioche, make flawless crêpes, and whip up immaculate macarons. Soon you'll be baking like a pro, and you'll never reach for store-bought baked goods again. Learn from the best in the business with The French Bakery Cookbook.
The French Bookshop Murder: A brand-new utterly gripping cozy murder mystery series for 2025 (A French Village Mystery)
by Greg Mosse'A warm and captivating mystery full of French fun' Vaseem Khan'A delight from start to finish' Reader review ⭐⭐⭐⭐⭐ 'Utterly enjoyable' Reader review ⭐⭐⭐⭐⭐ Zoe Pascal has decided to live her dream: leave England and open up a bookshop in a small village in the south of France. She wants to spend her later years in life eating croissants, reading her beloved books, and getting to know her charming new hometown.When the body of a tourist is found inside the local church, Zoe begins to discover that something is afoot in the village of Sainte-Catherine. And as the last person to have seen the deceased alive, Zoe suddenly becomes a prime suspect in a murder investigation. Can she prove her innocence and discover who the real murderer is, or will Zoe have to say au revoir to her French countryside dream?Don't miss the brand-new utterly charming cozy crime series from Greg Mosse, perfect for fans of Clare Chase and Ian Moore!Readers love The French Bookshop Murder:'A delightful, original and cleverly plotted murder mystery with a rich sense of place that made me feel I had been transported to the quaint charm of Southern France' A.A. Chaudhuri'A murder mystery that is heartwarming, cosy and delightfully bookish' Jamie West'With memorable characters and a rich sense of place, this book is perfect for fans of cosy whodunits' Reader review ⭐⭐⭐⭐⭐ 'Combines the charm of a Provençal setting with a cleverly plotted puzzle that will keep readers guessing until the final page' Tim Stretton'I really enjoyed this, it felt like going on holiday... Now, I'm off to book myself a trip to the South of France' Reader review ⭐⭐⭐⭐⭐ 'Colourful characters, a beautifully drawn location and a mystery within a mystery make this an eminently satisfying cosy' Neil Daws
The French Bookshop Murder: A brand-new utterly gripping cozy murder mystery series for 2025 (A French Village Mystery)
by Greg Mosse'A warm and captivating mystery full of French fun' Vaseem Khan'A delight from start to finish' Reader review ⭐⭐⭐⭐⭐ 'Utterly enjoyable' Reader review ⭐⭐⭐⭐⭐ Zoe Pascal has decided to live her dream: leave England and open up a bookshop in a small village in the south of France. She wants to spend her later years in life eating croissants, reading her beloved books, and getting to know her charming new hometown.When the body of a tourist is found inside the local church, Zoe begins to discover that something is afoot in the village of Sainte-Catherine. And as the last person to have seen the deceased alive, Zoe suddenly becomes a prime suspect in a murder investigation. Can she prove her innocence and discover who the real murderer is, or will Zoe have to say au revoir to her French countryside dream?Don't miss the brand-new utterly charming cozy crime series from Greg Mosse, perfect for fans of Clare Chase and Ian Moore!Readers love The French Bookshop Murder:'A delightful, original and cleverly plotted murder mystery with a rich sense of place that made me feel I had been transported to the quaint charm of Southern France' A.A. Chaudhuri'A murder mystery that is heartwarming, cosy and delightfully bookish' Jamie West'With memorable characters and a rich sense of place, this book is perfect for fans of cosy whodunits' Reader review ⭐⭐⭐⭐⭐ 'Combines the charm of a Provençal setting with a cleverly plotted puzzle that will keep readers guessing until the final page' Tim Stretton'I really enjoyed this, it felt like going on holiday... Now, I'm off to book myself a trip to the South of France' Reader review ⭐⭐⭐⭐⭐ 'Colourful characters, a beautifully drawn location and a mystery within a mystery make this an eminently satisfying cosy' Neil Daws
The French Bookshop Murder: A brand-new utterly gripping cozy murder mystery series for 2025 (A French Village Mystery)
by Greg Mosse'A warm and captivating mystery full of French fun' Vaseem Khan'A delight from start to finish' Reader review ⭐⭐⭐⭐⭐ 'Utterly enjoyable' Reader review ⭐⭐⭐⭐⭐ Zoe Pascal has decided to live her dream: leave England and open up a bookshop in a small village in the south of France. She wants to spend her later years in life eating croissants, reading her beloved books, and getting to know her charming new hometown.When the body of a tourist is found inside the local church, Zoe begins to discover that something is afoot in the village of Sainte-Catherine. And as the last person to have seen the deceased alive, Zoe suddenly becomes a prime suspect in a murder investigation. Can she prove her innocence and discover who the real murderer is, or will Zoe have to say au revoir to her French countryside dream?Don't miss the brand-new utterly charming cozy crime series from Greg Mosse, perfect for fans of Clare Chase and Ian Moore!Readers love The French Bookshop Murder:'A delightful, original and cleverly plotted murder mystery with a rich sense of place that made me feel I had been transported to the quaint charm of Southern France' A.A. Chaudhuri'A murder mystery that is heartwarming, cosy and delightfully bookish' Jamie West'With memorable characters and a rich sense of place, this book is perfect for fans of cosy whodunits' Reader review ⭐⭐⭐⭐⭐ 'Combines the charm of a Provençal setting with a cleverly plotted puzzle that will keep readers guessing until the final page' Tim Stretton'I really enjoyed this, it felt like going on holiday... Now, I'm off to book myself a trip to the South of France' Reader review ⭐⭐⭐⭐⭐ 'Colourful characters, a beautifully drawn location and a mystery within a mystery make this an eminently satisfying cosy' Neil Daws
The French Chef Cookbook
by Julia ChildThe beloved icon and author of best-selling classic Mastering the Art of French Cooking presents an array of delectable French recipes that first made her a household name. Originally debuted on her first public television show, here are 119 traditional French recipes, tested and perfected for home cooks to enjoy—from Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts. America&’s first lady of food continues to profoundly shaped the way we cook, the way we eat, and the way we see food.
The French Chef in America: Julia Child's Second Act
by Alex Prud'HommeThe enchanting story of Julia Child's years as TV personality and beloved cookbook author--a sequel in spirit to My Life in France--by her great-nephew Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, The French Chef in America uncovers Julia Child beyond her "French chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.
The French Chef in America: Julia Child's Second Act
by Alex Prud'HommeThe enchanting story of Julia Child's years as TV personality and beloved cookbook author--a sequel in spirit to My Life in France--by her great-nephew Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, The French Chef in America uncovers Julia Child beyond her "French chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.
The French Cook: Sauces (French Cook Ser.)
by Holly HerrickThe second book in The French Cook series, following The French Cook: Sauces, classically French trained author Holly Herrick dips into the marvelously versatile world of choux pastry, or pâte à choux. The buttery, nutty, even-flavor of this dough invites myriad flavors, in both sweet and savory categories and in many shapes - cream puffs, éclairs, rings, and more.Whether it be a savory petit éclair filled with an avocado mousse layered with bacon and tomatoes, choux "gnocchi" with a buttered herb sauce, three cheese gougères with black pepper, a sweet Dreamsicle orange cream puff with a dark chocolate sauce, a salted caramel macadamia ice cream filled profiterole with a warm caramel sauce, an Almond Joy cream puff, or a hot-from-the-fryer beignet with a cool, fresh raspberry sauce, taste delights are found all along the way. Holly also provides tips and recipes for assembling classic cream puff cakes such as the croquembouche and Gâteau St. Honoré. Holly dedicates the front of the book to the art of demystifying the "puff," making choux pastry an easy and accessible medium for every cook, novice, professional or anyone in-between. There is a chapter on sweet sauces to go along with the sweet cream puffs and éclairs and expert tips on piping, baking and garnishing these uniquely French delights.Holly Herrick is a graduate of Boston College and studied at Le Cordon Bleu, where she earned Le Grande Diplome in Cuisine and Pastry. A long-time restaurant critic for the Charleston Post and Courier and a multi-awarded food writer, Holly is the author of The French Cook-Sauces, Tart Love, Southern Farmers Market Cookbook, Food Lovers&’ Guide to Charleston and Savannah, and The Charleston Chef's Table. She lives in Charleston, South Carolina.
The French Cook: Souffles (The\french Cook Ser.)
by Greg PatentThe James Beard Award-winning author and baker shares the secret to baking perfectly airy and light soufflés with technique tips and a variety of recipes. One of the most decadent dishes in French cuisine, soufflés are also famously intimidating for the home cook. In this comprehensive soufflé cookbook, consummate baker Greg Patent takes readers from soufflé basics—such as a lesson on beating egg whites, and a review of sauce bases—to creating a wide array of soufflés: hot and cold, savory and sweet, molded and unmolded, as well as specialty show-off dishes, all following basic French culinary techniques. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese soufflés. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Grand Marnier Soufflé, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond and Praline Soufflé Floating Islands
The French Cook: Soups And Stews (French Cook Ser.)
by Holly HerrickFrom the award-winning food writer and author of Mashed, a step-by-step, French cooking class on sauces with an array of recipes to create. This is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes. Here Holly Herrick creates a French cooking course all about sauces, filled with beautiful how-to photography and step-by-step techniques that will have you making sauces like a pro. The book focuses on the five mother sauces of French cuisine: béchamel, veloutés, hollandaise, espagnol and brown sauces, and les sauces tomates. In addition, Herrick devotes chapters to fonds, or stocks, the base of so many sauces, and mayonnaises, a simple, versatile sauce so widely used in classical French cuisine. In addition to the sauces, the book integrates main course ingredients, such as steak or roasted chicken, something more than to be dressed with a sauce, but also something that helped to shape the sauce itself. With myriad variations and derivatives on each basic sauce, this book can transform your next meal into a veritable French feast.&“A balanced selection of recipes for sauce spinoffs and the entrees they are intended for. Standouts include a richer, simpler alternative to bouillabaisse (Lobster Tail, Littleneck Clams and Sea Scallops With a Saffron, Chive, and Butter Béchamel Sauce). Also notable is Veal and Pork Meatballs in a Velouté Sauce, in which herbes de Provence, Dijon mustard and chopped shallots combine to produce what might be described as Swedish Meatballs on Steroids.&”—Wall Street Journal
The French Cook: Soups And Stews (French Cook Ser.)
by Holly HerrickFrom the award-winning food writer and author of Tart Love, a step-by-step, French cooking class on soups & stews with plenty of recipes to try. Holly Herrick loves France and French cooking. And in this cookbook—her third in The French Cook series—she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique. Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommés in ensuing chapters, each one as delicious as the next. Similar to sauces (Herrick also penned The French Cook: Sauces), soups are the ideal conduit for creating maximum texture and flavor. Only, with soups and stews, the cooking canvas is much broader and there is a precise yet playful emphasis on presentation and garnishes. Whether a sumptuous French Onion Soup topped with croutons and bubbling Gruyere, or a riff on a classic sauce in the creamy, velvety Soup Soubise topped with fried shallots, all you need to know about making perfect French soups is neatly tucked between 128 beautiful pages.
The French Don't Diet Plan
by William ClowerWouldn't you rather savor a buttery croissant instead of inhaling an artificially flavored diet shake? Isn't taking a relaxing stroll preferable to pounding out early morning miles on the treadmill? The French live this way, yet stay thin and healthy. Now, with The French Don't Diet Plan, you can, too! In his groundbreaking book, The Fat Fallacy, Dr. Will Clower was the first to present a theory of how the French maintain low obesity and heart disease rates despite their seemingly "unhealthy" lifestyle. Dr. Clower learned that the French don't worry about dieting but rather are more concerned with how they eat. That means paying attention to the taste, pacing, and enjoyment of meals, instead of counting calories, cutting fat and carbs, or taking guilt trips to the gym. With The PATH, his revolutionary weight-loss plan, Dr. Clower has helped thousands of people lose weight, lower cholesterol, and increase energy. Now, in The French Don't Diet Plan, Dr. Clower shows how easy it is to incorporate his remarkably effective techniques and the French lifestyle into a busy American day.Dr. Clower has found that natural foods have overwhelmingly been pushed out of the American diet by what he calls "faux foods": processed, additive-filled convenience products, often marketed as healthy with buzzwords like low fat and low carb. In addition, mealtimes should be a slow, sensual break for the body and mind--not a face-stuffing frenzy while standing up in the kitchen or sitting behind the wheel. As a result of such habits, Dr. Clower says, we are not eating what our bodies need, and we're eating in a way that is not conducive to proper digestion. Science shows this precise combination of factors causes weight gain.The French approach is about taking the time to enjoy real food without guilt or deprivation. Not only a successful path to becoming thin for life, The French Don't Diet Plan will help you put joie de vivre back into your relationship with food.The Most Delicious and Decadent Way to Lose Weight * Formerly forbidden foods, welcome back! Learn why butter, cheese, bread, and chocolate are health foods that keep hunger at bay. . . . See Step 2.* Spend more time eating! Discover why you should plan on having seconds and make meals last longer. . . . See Step 5.* Hate to work out? Find out why you don't have to exercise to lose pounds--and how relaxation can help keep weight off for good. . . . See Step 10.* Now you're cooking. Enjoy dozens of easy recipes for satisfying comfort foods, from Hot Artichoke-Cheese Dip to Creamy Alfredo Sauce, and Double-Almond Biscotti to Practically Flourless Chocolate Cake. . . . See Easy Recipes for Fabulous Foods.From the Hardcover edition.
The French Ingredient: Making a Life in Paris One Lesson at a Time; A Memoir
by Jane BertchThe inspiring and delicious memoir of an American woman who had the gall to open a cooking school in Paris—a true story of triumphing over French naysayers and falling in love with a city along the way&“An engaging, multilayered story of a woman navigating innumerable cultural differences to build a life in Paris and create her dream: to establish a French cooking school.&”—David Lebovitz, author of My Paris KitchenWhen Jane Bertch was seventeen, her mother took her on a graduation trip to Paris. Thrilled to use her high school French, Jane found her halting attempts greeted with withering condescension by every waiter and shopkeeper she encountered. At the end of the trip, she vowed she would never return.Yet a decade later she found herself back in Paris, transferred there by the American bank she worked for. She became fluent in the language and excelled in her new position. But she had a different dream: to start a cooking school for foreigners like her, who wanted to take a few classes in French cuisine in a friendly setting, then bring their new skills to their kitchens back home. Predictably, Jane faced the skeptical French—how dare an American banker start a cooking school in Paris?—as well as real-estate nightmares, and a long struggle to find and attract clients.Thanks to Jane&’s perseverance, La Cuisine Paris opened in 2009. Now the school is thriving, welcoming international visitors to come in and knead dough, whisk bechamel, whip meringue, and learn the care, precision, patience, and beauty involved in French cooking. The French Ingredient is the story of a young female entrepreneur building a life in a city and culture she grew to love. As she established her school, Jane learned how to charm, how to project confidence, and how to give it right back to rude waiters. Having finally made peace with the city she swore to never revisit, she now offers a love letter to France, and a master class in Parisian cooking—and living.
The French Kitchen Cook Book
by Patricia WellsA master class in fresh, delicious, French-inspired cooking Since 1995, students have waited months and sometimes years for the privilege of learning to cook with Patricia Wells at Chanteduc, her eighteenth-century Provençal farmhouse, and at her Parisian cooking studio. Now, the culinary legend invites home cooks into her life in France, making the recipes from her popular classes available to fans who dream of embarking on their own gastronomic adventure in the world's culinary capital. Beautifully designed and lavishly illustrated with stunning color photographs, The French Kitchen Cookbook offers simple yet profound pleasures to Patricia's students: the satisfaction of preparing a perfect fruit tart; the gratification of extracting a warm, fragrant, golden brioche from the oven; the giddiness of sharing a meal with a group of former strangers who quickly become lifelong friends. Patricia's meticulously written recipes explain the basics—rules that will help anyone become a better cook—while providing the deep satisfaction that comes from creating exquisite food that extracts the best of fresh ingredients. Here are some of her best recipes for appetizers, desserts, and everything in between, dishes inspired by the vibrant Provençal countryside and the bustle of Parisian life, including Miniature Onion and Goat Cheese Tatins, Zucchini and Basil Velouté, Fricassée of Chicken with Fennel, Capers, Tomatoes and Sausage, and Apricot and Lavender Honey Sorbet. "The French Kitchen Cookbook is about a way of life and a lifestyle of food and entertaining," Patricia writes. "It is all about the joys of combining good food, good wine, and friends altogether around the table—an experience we can enjoy day in and day out, any time. "