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

Classic French: 100 Recipes For Mastering The French Kitchen By Elisabeth Luard M Q Publications Hardcover (432 pages) List Price: $20.00* *(As of 12:26 Pacific 30 Jul 2010 More Info) Click Here Product Description: Written by the prize winning author Elisabeth Luard, "Classic French Cooking" is a product of a lifetime's learning and in this she book brings together the core recipes that are the building blocks for all French cooking. It guarantees the reader and easy entree into the world of regional French cooking and many hours of enjoyable creativity in the kitchen.

Classic French Cooking: Recipes for Mastering the French Kitchen By Elisabeth Luard M Q Publications Hardcover (304 pages) List Price: $20.00* Lowest New Price: $6.69* Lowest Used Price: $3.27* Usually ships in 24 hours* *(As of 12:26 Pacific 30 Jul 2010 More Info) Click Here Product Description: "Classic French Cooking is a collection of iconic recipes that are the base from which all other French cooking derives. Luard is very conscious that classical French cuisine can be complicated and lengthy on method and that most home cooks do not have endless hours to prepare family meals, nor are they always willing to give over an entire day to cook for a dinner party. She has analyzed the methods carefully and wherever possible has simplified the process without losing the most important feature of the French kitchen--flavor. Luard has demystified the process with her common sense approach. And for this reason "Classic French Cooking is an exciting and welcome addition to any cook's library. Her text is thorough and the pages are peppered with her enchanting line drawings of dishes, kitchen utensils, ingredients and market stalls.

Williams-Sonoma Essentials of French Cooking: Recipes & Techniques for Authentic Home-cooked Meals (The Essentials) By Georgeanne Brennan Oxmoor House Hardcover (288 pages) List Price: $34.95* Lowest New Price: $21.74* Lowest Used Price: $18.99* Usually ships in 24 hours* *(As of 12:26 Pacific 30 Jul 2010 More Info) Click Here ISBN13: 9780848732943 Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

French Cooking: Classic Recipes and Simple Techniques By Hubert Delorme Flammarion Released: 2010-10-19 Hardcover (512 pages) List Price: $49.95* Lowest New Price: $32.97* Not yet published* *(As of 12:26 Pacific 30 Jul 2010 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. Essentials of 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.

French Chefs Cooking: Recipes and Stories from the Great Chefs of France By Michael Buller Wiley Hardcover (336 pages) List Price: $25.00* Lowest New Price: $14.58* Lowest Used Price: $5.65* Usually ships in 24 hours* *(As of 12:26 Pacific 30 Jul 2010 More Info) Click Here Product Description: Author Michael Buller introduces you to 38 of the chefs who have made French cuisine so famous. 20 photos illustrate selections of recipes from each of the chefs included in this volume.