Book or Magazine Title: The Food of France
with a recipe sample
Author (s): Maria Vilegas and Sarah Randell
ISBN: 1-55285-189-3
Publisher: Whitecap Books
Date published: 2001
Edition: n/a
Description: Hardcover
Illustrated: YES
Photographs: YES
Price: $40.00
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.
CONTENTS:
The food of France - a journey and exploration of the regions and foods.
Recipes:
Soups
Hors D'oeuvres & Appetizers
Eggs & Cheese
Pates & Terrines
Seafood
Poultry, Meat & Game
Vegetables
Desserts & Pastries
Basics
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.
Chicken Chasseur
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
Croutons
2 slices bread
olive oil
Serves 4
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.
Top of page