Larousse French Home Cooking From France, 250 recipes especially for home preparation
Authors: Jacqueline Gerard and Madeleine Kamman (Kamman is the author of When French Women Cook and is a restaurateur)
Publisher/Date: McGraw Hill (Larousse c. 1974; English translation 1980) First US Edition. NAP.
Format/Condition: Used hardcover book in Very Good condition: lightly bumped corners; inside of back of dust jacket is stained and edges of white flaps aged-toned; lightly rubbed; very light edgewear. Binding good; textblock strong; pages clean. glossary, index; 320 pages; 9.4 x 6.7 x 1.2 inches. Illustrated with line drawings.
Description: Adapts a best-selling French cookbook, La Cuisine published by Larousse in 1974, to the American kitchen. It contains a unique collection of French home-cooking and regional recipes, as well as classic dishes, all simplified for quick preparation. Madeleine Kamman, one of the authors, says this is the first book in three generations to present what the French call 'la cuisine du coeur', old old family fare.
The cookbook contains 250 classic and nouvelle cuisine recipes for home preparation. The cookbook is organized into chapters from Soups to Desserts and includes a chapter on One-Pot Meals. More than half of the recipes can be prepared in 30 minutes or less. Recipe names are in both English and French.
Some of the tempting recipes are Croque Monsieur, Quiche Lorrain, Filets de Sole Meuniere, Carard a l'Orange, Baked Eggs and Potatoes ( Oeufs au Four), Old-Fashioned French Lamb Stew (Navarin de Mouton), Pork Roast in Hazelnut Coat (Roti de Porc auz Noisettes), and Tarte Express. What is even more interesting are the seldom-seen home recipes and regional specialties including classics such as Cassoulet and Choucroute as well as rarities such as Garlic Soup from the Pyrenees, Pistou Soup from Provence, Sausage Skewers from the Garonne Valley, Veal Roast from the Basque Country, Potee from Auvergne, Pilaf of Vermicelli from Savoy.
The recipes are presented in a simple fashion without a lot of technical language. Any unusual terms are explained in the Glossary, which is in itself a mini-course in French cooking. Nearly all of the recipes appear in a convenient one-page format. Many recipes are followed by suggested variations for the cooks who like to expand on basic ideas. Each recipe starts with some advice that gives help on storing the finished dish and using leftovers, also accompaniments that go well with the dish, a little history of the regional dishes and some general culinary history. This cookbook is proof that French cooking does not have to be expensive or elaborate.