The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence
Patricia Wells
Language: English
Pages: 320
ISBN: 0062088912
Format: PDF / Kindle (mobi) / ePub
With The French Kitchen Cookbook, culinary legend Patricia Wells invites home cooks into her life in France, making the fresh and delicious recipes from her popular classes available to fans who dream of experiencing their own gastronomic adventure in the world's culinary capital.
Beautifully designed and lavishly illustrated with stunning color photos, The French Kitchen Cookbook is a compilation and reflection on what she and her students have learned. Patricia Wells's meticulously written recipes express the basics—the rules that will help anyone become a better cook, while providing the deep satisfaction that comes from creating exquisite food from the freshest 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 Lavender Honey Sorbet.
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Garnish with the remaining tarragon. I have a collection of antique holders for butcher’s cotton twine, and though they are beautiful objects in the kitchen, they also have their practical side here, dispensing the twine to truss a chicken. WINE SUGGESTION: I enjoy this with a southern Rhône white, the Côtes-du-Rhône Bouquet des Garrigues from domaine le Clos du Caillou. It’s sturdy enough to stand up to the mustard and tarragon but likes the tender meat of rabbit and chicken. THE SECRET: A
tender but firm to the bite. 2. Meanwhile, in a saucepan that is large enough to hold the cooked pasta, combine the tomato sauce or canned tomatoes, rosemary, olives, artichokes, capers, and fennel seeds. Simmer while the pasta is cooking. 3. When the pasta is cooked, remove the pot from the heat. Remove the colander and drain the pasta over the sink, shaking to remove the excess water. Immediately transfer the drained pasta to the sauce in the saucepan. Toss to evenly coat the pasta. Cover and
Japanese brown rice vinegar, preferably organic 4 small, firm, fresh Asian eggplants (each about 8 ounces; 250 g), washed but not peeled Extra-virgin olive oil spray 1 tablespoon dark sesame seeds, toasted 2 tablespoons finely minced fresh chives 1. Center a rack in the oven. Preheat the oven to 425°F (220°C). 2. In the small jar, combine the sake, miso, ginger, and vinegar. Cover and shake to blend. 3. Trim and discard the stem end of the eggplants. Halve them lengthwise. Lightly score
over the tomatoes. If using Mozzarella, tear it into bite-size pieces and scatter them over the topping. Sprinkle with half of the basil. 6. Transfer the pizza, still on the parchment, to the baking stone and bake until the dough is firm and crisp and the top is bubbly, about 8 minutes. Remove from the oven. If using Burrata, tear it into bite-size pieces and scatter it over the topping, allowing the cream to drizzle over the pizza. 7. Spray the surface of the pizza lightly with olive oil.
with just a single bite. And they are so pretty once they come from the oven that you will proudly announce, “I made these!” EQUIPMENT: A 9 ½ x 9 ½-inch (24 x 24 cm) baking pan; baking parchment; a food processor. Pastry 3/4 cup (120 g) unbleached, all-purpose flour ½ cup (45 g) almond meal (see Notes) 3 tablespoons (35 g) unrefined cane sugar, preferably organic, vanilla scented (see Notes) ½ teaspoon fine sea salt 6 tablespoons (90 g) unsalted butter, chilled, cut into cubes 1 large egg