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Travel Guide 2   >   Europe   >   France   >   Recipes

   
 

French Recipes


France is known and admired throughout the world for the refinement and elegance of its cuisine. In French cuisine, there are some dishes which are considered national dishes, eaten throughout France, and others with specific regional origins, but one common factor in all French dishes is an emphasis on fresh, good quality ingredients (especially local produce), and careful preparation.

Here are some popular French dishes:
  • 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: Bœuf 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.

    French Onion Soup

  • 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.

    Quiche

  • 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.
Below are some recipe books and cookbooks for French food:


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Books about French Cooking and Recipes


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The Little Paris Kitchen: 120 Simple But Classic French Recipes

By Rachel Khoo

Rachel Khoo
Released: 2013-02-05
Hardcover (288 pages)

The Little Paris Kitchen: 120 Simple But Classic French Recipes
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  • The Little Paris Kitchen 120 Simple But Classic French Recipes
Product Description:
Rachel Khoo moved to Paris, studied patisserie, fell in love with the city, became a restaurateur in a very tiny space, then, a television star, and is now a bestselling author! Not every lover of Paris experiences this career trajectory, but cooks of all skill levels with a taste for French fare will be inspired by The Little Paris Kitchen to try an updated approach to French cuisine. In this charming cookbook, Khoo demystifies French cooking with 120 enticing recipes for simple, classic, and fresh French dishes, from gouter (snacks) to elegant desserts. More than 100 breathtaking photos from celebrated photographer David Loftus shine a spotlight on the delicious food and the City of Light, and capture Khoo interacting with her purveyors and friends. We all can't have springtime in Paris. But we all can enjoy this delectable, do-able food!

French Cooking: Classic Recipes and Techniques

By Hubert Delorme

Flammarion
Released: 2010-10-26
Hardcover (512 pages)

French Cooking: Classic Recipes and Techniques
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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.

Recipes: The Cooking of Provincial France - Foods of the World Series

By Time-Life Books

Time-Life Books
Spiral-bound (112 pages)

Recipes: The Cooking of Provincial France - Foods of the World Series
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Product Description:
Part of Foods of the World. Includes recipes for Hors d'Oeuvres, Soups, Fish, Poultry, Meat, Vegetables, and Desserts.

French Cookbook: Top 25 Real Home Cooking French Recipes

By Jack Johns

CreateSpace Independent Publishing Platform
Paperback (30 pages)

French Cookbook: Top 25 Real Home Cooking French Recipes
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Product Description:

If you look at the big picture, then you have a hard time finding a country that is more renowned solely for its cuisine other than the great country of France!

Afterall, French cuisine is the place where the word “Cuisine” itself was born! Given the fact that thousands of absolutely mouth watering recipes have originated from the land of France, it easy to see why French cuisine has garnered such a level of popularity. As of recent years, French cuisine has elevated itself from simply being edible goods, to a form of Art. No other country in the world pays as much attention to the appearance of the food as France. Mind you that this level of affection didn’t just pop out of nowhere! The current state of French cuisine has been evolved throughout the history due to the influence of royal court fostering, subsequent revolution, the discipline of the apprentice system, quality ingredients, the individual chef’s own creativity and of course, the divine love for food.

The recipes found in this book are only but the tip of the iceberg that simply introduces you to the impeccable nature of French cuisine.

Under the cover you’ll find 25 Top recipes for: • Breakfast • Lunch • Dinners • Snacks • Desserts Give them a try and give your taste buds a mesmerizing treat.

Get your copy now!



 
 
 

 
 
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