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I wanted to like this cook book more than I did. The book is large and in charge, covering every kind of food you might think of. It is huge, exhaustive literature on French cuisine. But I wasn’t impressed with the lack of pictures of the recipes! There are tons of pictures of everything else in the French countryside… so if you are looking for a book that explains history and nuance, this is the one. If, like me, you are looking for things to cook… this might not be your favorite pick. The
I bought this book after returning from my study abroad in France solely for the Salade de Fromage de Chèvre Mariné that was included (and which graces the front cover). This was hands-down my favorite thing I ate during my entire study abroad – of which I ate plenty – but now don’t get to enjoy as frequently.
I have now read through it multiple times, and unlike other French cookbooks, this one seems nearly comprehensive – down to the sections on frogs, snails, innards, and other meals that take
My go-to cookbook for French recipes. I was surprised to find a cookbook that is spot on for French cuisine. Have already tried more than a few recipes out of it, and all end results without fail remind me of my mom’s cooking style (She was trained as a cook back in the day).
I gave it a 5 stars for a few reasons:
Recipes are clearly written, step by step approach
Ingredients are also clearly indicated, and if there are any “add-ons” to consider (such as a “beurre manié” for example), you can find
Cons as stated in some other reviews:
Yup, the lack of photos can be intimidating. This book requires at times a bit of imagination to try picturing what the end result will be
The cookbook could have some suggestions as to alternate ingredients or cooking with one recipe. For example, the “côtes de veau Dijonaises” can easily be done with thick pork chops instead of veal chops (veal can be hard to find depending where you live), and likewise using a chicken broth instead of veal broth will make it easy on you. Bottom line, it does require some “critical thinking” at times when you try out a recipe that may seem fancy or may involve funky ingredients.
That being said, get your hands at it, dig in and you’ll be surprised at how creative you’ll become with mixing seasonings, flavors and creating your own sauces 🙂