French Recipes

• Andouillette - Andouillette is a type of sausage that historically comes from Lyon, Cambrai or Troyes. Traditionally it is made from the stomach and colon of a pig, but nowadays the contents may vary, though it usually includes the intestines of a pig, cow or calf. It has a rubbery texture, and very strong animal-like flavor and smell, that if you are unused to it, you may find disconcerting or even unpleasant. Andouillette is usually eaten hot, but may be sliced and eaten cold.
  
  
• Beef Bourguignon (French: Bśuf bourguignon) - A stew prepared by cooking beef in red wine with carrots and onions. Garlic and herbs are used for flavoring, and lardons (cubes of bacon prepared from the back fat of a pig) are usually used in the recipe. The dish is garnished with mushrooms and onions.
  
  
• Blanquette de veau - Veal poached with aromatic vegetables in water or stock. The vegetables are then discarded and the sauce thickened by adding cream and egg yolks. Mushrooms and onions are also added to and cooked in the sauce.
  
  
• Bouillabaisse - This is a fish stew, from the Provençal region, and especially the city of Marseille. The dish is prepared by cooking a variety of fish and shellfish (as many as a dozen varieties) with celery, leeks, onions and tomatoes, in stock flavored with herbs and spices. When the dish is served, the fish and stew are placed in separate bowls, and the stew is poured over "rouille", which is French bread seasoned with bread crumbs, olive oil and chili.
  
  
• Coq au vin - This well-known French dish is prepared by fricasseeing chicken in wine with lardons (cubes of bacon prepared from the back fat of a pig), mushrooms, and garlic. Traditionally, older roosters are used when preparing coq au vin, as they contain more connective tissue, which results in a richer broth. According to legend this recipe was eaten by Julius Caesar during his conquest of Gaul, but it unclear if this story is actually true.
  
  
• Escargot - Snails - often eaten as an appetizer - normally cooked in garlic butter.
  
  
• French onion soup - According to legend this soup was invented by King Louis XV (or perhaps King Louis XIV) when he returned to his hunting lodge and had to improvise a new recipe from an almost bare larder. This soup is made from onions and beef broth, and topped with cheese and croutons.
  
  
  
• Pot-au-feu - A spicy stew made with beef and vegetables (carrots, celery, leeks, onions and turnips).
  
  
• Quiche - Quiches are baked dishes made with heavy cream, and eggs in a pastry crust. Traditionally cheese is not used when making quiche, but nowadays, most recipes do include some cheese. Quiche Lorraine is simply quiche with some bacon in the mixture. Quiche Alsacienne is the same as Quiche Lorraine, but with onions added.
  
  
  
• Crêpes - Crêpes are thin pancakes made from wheat flour that are originally from Brittany (French: Bretagne). There are both savory (crêpes salées) and sweet (crêpes sucrées) varieties available.
  
  
• Éclairs - Éclairs are hollow baked pastries (made from choux pastry - a very light version of pastry), which when cool are filled with pastry cream (crème pâtissière), custard or whipped cream, and then topped with either chocolate or icing.
  
  
• Profiteroles - Like éclairs, profiteroles are made from choux pastry, but they are however much smaller. They are normally filled pastry cream (crème pâtissière) or whipped cream, sometimes glazed with caramel, and often served with chocolate sauce.
  
  
• Chocolate mousse - A creamy dessert made from eggs and cream, and flavored with chocolate.
  
  
• Crème brûlée - A vanilla custard base topped with a hard layer of caramel made by burning sugar under a grill, blowtorch or other intense heat source.

• French Recipes & Cookbooks
  
  
• Recipes and Cookbooks

How To Make French Toast: Quick & Easy Recipes To Feed Your Hunger And Much More... By Sofie Laurent-Tatum Golden Hand Solutions, LLC Released: 2011-12-27 Kindle Edition   Product Description: Make French Toast! Yes, make French toast today. It’s really pretty simple and you can do it all without compromising the beauty of its presentation. In this amazing book, “How To Make French Toast: Quick & Easy Recipes to Feed Your Hunger and Much More…” You will discover the absolute best recipes on the planet that will create an unimaginable presence for your breakfast and brunch parties. These recipes will have your guest speechless and wanting more! Why? Because you will find out things about making French toast that most will never know… For example, you will learn quickly how to: • Choose the right breads to create your French toast masterpiece • How to use and perfect modern variations of French toast recipes • You will find out what other French toast recipe specialist are doing around the world… Don’t even think about it. Just do it! Don’t just take my word for it. Go ahead and look inside and see for yourself what you have been missing. It even gets better. There’s not another eBook on the market that can even compare to the quality of information you will get from this purchase. For example, it goes above and beyond what you may expect by providing an in depth chapter on the history of French toast and how it arrived in western culture anyway. Also, get the entire “scoop” on ancient food and how it relates to French toast. Ancient food? Yes, that’s correct! I bet you don’t have a clue what this mean… Well, here is a direct excerpt from the book: The Bread “How did modern-day bread come to be? Without bread, there can be no French toast. About the same time that humanity discovered it could stop chasing its food and start growing it, everything changed for us. Suddenly we had time on our hands to build permanent shelters, sleep in the same place every night, pursue hobbies, experiment, and most importantly, time to learn.” This is just enough to get your mind to thinking about all the possibilities of what you will learn inside this book. There’s even more… Remember I told you that you will find out the right breads to use for making French toast? Well, what if I literally hand over to you the “top 10 breads to use & a recipe for each of them? Yep, go ahead, call me insane! I love it. What you will be getting is “value added on steroids!” I absolutely love to give people the exact information they are looking for, but 10x’s as much. So go ahead and take a leap of faith and find out how you too can make French toast like the professionals and even beat them at their own art! You get all that you will ever need inside this book and I personally guarantee it! Opps! Almost forgot. Just because I too enjoy cooking French toast, I decided to add 7 entire pages of International French toast recipes just for you! These are my absolute favorites. Matter of fact, I’m going to do something special for you just for considering my book offer… How about 1 International recipe straight from the book itself! Yep! Just for you! See below: Indian French Toast Yield: 1 Serving Originating Region: India 1 slice hearty white/wheat bread- (I use Pepperidge Farm) 2 jumbo egg whites Handful of cilantro- finely chopped 1/2 small white onion- finely diced Cayenne pepper- to taste Coarse black pepper- few grinds Salt- 1/2 tsp. (to taste) PAM- original flavor The wonderful chef responsible for this creative masterpiece is “Chef Priyanka” This is one of my absolute favorite! What more can I possibly say? Look no further. All you need to become a “French Toast Expert” is all inside. Pound for pound! Get the book. You won’t be disappointed! Make French toast today! Please don’t forget to leave me your awesome review. Enjoy!

French Cooking: Classic Recipes and Techniques By Hubert Delorme Flammarion Released: 2010-10-26 Hardcover (512 pages) List Price: $49.95* Lowest New Price: $31.19* Lowest Used Price: $30.43* Usually ships in 24 hours* *(As of 02:47 Pacific 4 Feb 2012 More Info) Click Here Product Description: Over 200 culinary techniques—the building blocks for how to cook any recipe—are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it’s one of life’s greatest pleasures. French Cooking offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes—quiche Lorraine, onion soup, tarte Tatin—provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity—and expand their cooking abilities gradually with experience. Eight recipes from France’s leading chefs offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike.

Classic French Cooking: Recipes for Mastering the French Kitchen By Elisabeth Luard Spruce Hardcover (432 pages) List Price: $16.99* Lowest New Price: $10.93* Lowest Used Price: $5.54* Usually ships in 24 hours* *(As of 02:47 Pacific 4 Feb 2012 More Info) Click Here Product Description: Written by the prize winning author Elisabeth Luard, Classic French Cooking is a product of a lifetime of learning. In this book she brings together the core recipes that are the building blocks for all French cooking. It guarantees the reader an easy entree into the world of regional French cooking and many hours of enjoyable creativity in the kitchen.

Around My French Table: More Than 300 Recipes from My Home to Yours By Dorie Greenspan Houghton Mifflin Harcourt Hardcover (544 pages) List Price: $40.00* Lowest New Price: $19.49* Lowest Used Price: $20.00* Usually ships in 24 hours* *(As of 02:47 Pacific 4 Feb 2012 More Info) Click Here Product Description: When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”   Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.   Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”   Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.