Guy Savoy: Simple French Recipes for the Home Cook

by Guy Savoy

An innovative collection of recipes representing the finest in French cuisine offers simple but flavorful dishes that emphasize seasonal fruits and vegetables and meticulously blended seasonings, in such dishes as Lamb Stew with Spring Vegetables, Cheese Soufflé, Green Bean Salad with Crème Fraîche, Mediterranean Quiche, and Strawberry Clafoutis.

Genres: Cookbooks

192 pages, Hardcover

First published April 1, 2004

Reviews

[Edith · Rating 3 out of 5]

The words used in the title have certain connotations, both good and bad. “Simple” and “for the home cook” are to the good, and “French,” if it just means “high fat” can be bad. The positive expectations aren’t quite met, but the negative one is. Take the recipe for creamy lentils, for example, which calls for half a pound each of lentils and duck foie gras. While topping a bowl of lentils with a slice of warmed foie gras is relatively simple, foie gras almost never appears on my grocery list. A better title might have been “how to fake French cuisine with an expensive ingredient.”

Even without the foie gras, these are relatively rich lentils. A half cup of heavy cream goes into the four servings.

The index is substandard. Creamy lentils are under C, for the title of the recipe, rather than L for lentils the ingredient. Foie gras isn’t listed in the index, either. :)

[Erika · Rating 2 out of 5]

There were some great recipes in here but they were too rich for my blood. Our house is more of a corned beef and beer house rather than rack of lamb and port. Ah well. C'est la vie.

[Samer · Rating 5 out of 5]

The recipes are fantastic!

[Danielle · Rating 3 out of 5]

The cream of pumpkin soup with sweet garlic and chard gratin are worth noting.