Book or Magazine Title: The Food of France
with a recipe sample
Author (s): Maria Vilegas and Sarah Randell
Publisher: Whitecap Books
Date published: 2001
Used on Amazon for $21.50
This is a coffee table book of the highest caliber. The Food of France gives you a real taste of a country that has made food one of the great joys of everyday life. Join our culinary journey from the restaurants of Lyon to the kitchens of Provence, through the vineyards of Bordeaux to the bakers of Paris, and discover the food that defines today's French cooking: the freshest seafood with herb aioli, winter salt pork with lentils and slow-cooking Cassoulet, warm brioche and petites pots de crème.
The food of France - a journey and exploration of the regions and foods.
Hors D'oeuvres & Appetizers
Eggs & Cheese
Pates & Terrines
Poultry, Meat & Game
Desserts & Pastries
Glossary of French Food and Cooking
Within the book there are full size pull out photos and stories about the different regions and types of foods.
These journeys include:
Bread : The Baguette
Cheese: Normandy and Camembert
Seafood: Marseilles and Bouillabaisse
Charcuterie: Farmhouse foie gras and the skills of the rural charcutier
Patisserie: The elegant arts of candying fruit and mixing chocolate
Wine: The vineyards of Bordeaux and Champagne
This is an awesome book even if you never cook and don't eat.
Last night for dinner I made Chicken Chasseur and we had Crepes Suzettes for dessert. I have a few of the chocolate items picked out to try for my hubby for Valentine's Day.
Chasseur means "hunter" and is used for dishes including mushrooms, shallots, tomatoes, wine and brandy. The name probably refers to the fact that this was originally a recipe for cooking game.
1 3 1/4 pound chicken
1 tablespoon oil
4 tablespoons butter
2 shallots, finely chopped
1/4 lb button mushrooms, sliced
1 tablespoon all purpose flour
1/2 cup white wine
2 tablespoons brandy
2 teaspoons tomato paste
3/4 cup chicken stock
2 teaspoons chopped tarragon
1 teaspoon chopped parsley
2 slices bread
Cut the chicken into eight pieces by removing both legs and cutting between the joint of the drumstick and the thigh. Cut down either side of the backbone and remove backbone. Turn the chicken over and cut through the cartilage down the center of the breastbone. Cut each breast in half, leaving the wing attached to the top half.
Heat the oil in a frying pan or saucepan and add half the butter., When the foaming subsides, add the chicken and sauté in batches on both sides until browned. Put on a plate and keep warm. Pour the excess fat out of the pan.
Melt the remaining butter in the pan, add the shallots and cook gently until softened but not browned. Add the mushrooms and cook covered, over moderate heat for 3 minutes.
Add the flour and cook, stirring constantly, for 1 minute. Stir in the white wine, brandy, tomato paste and stick, Bring to a boil, stirring constantly, then reduce the heat and add the tarragon. Season.
Return the chicken to the pan, over and simmer for 30 minutes, or until the chicken is tender and cooked through. Sprinkle with parsley to serve.
To make the croutons, trim the crusts for the bread and cut the bread into moon shapes with a cookie cutter. Heat the olive oil in a frying [pan and fry the bread until a golden brown. Drain the croutons on paper towels and serve hot with the chicken.
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