Regional French

Le Cordon Bleu Home Collection #6

by Le Cordon Bleu, Kay Halsey (Editor)

Each of the romantic provinces of France has its own specialties, based on the best of local ingredients, that combine to make French cuisine one of the world's favorites. This collection of timeless recipes includes scallops a la provencale, a rich bouillabaisse, a slow-cooking cassoulet and a creamy Normandy tart.

Genres: Cookbooks

64 pages, Hardcover

First published January 1, 1998

Reviews

[Lobstergirl · Rating 3 out of 5]

This is a short cookbook (22 main courses, 7 desserts), hardcover, 8.5 x 10 inches (which is bigger than it sounds). The full page photographs, one per recipe, are very appetizing. Each recipe gets a rating of easy, a little more care needed, or more care needed. Most of these recipes are too ingredient-intensive or labor intensive for me, but I'm extremely lazy. I don't think these recipes would be too intimidating for an amateur cook.

They are:

Bouillabaisse
Salade nicoise
Moules mariniere (mussels)
Quiche lorraine
Pike quenelles
Parisian gnocchi
Scallops a la provencale
Estouffade of beef with green and black olives
Duck a l'orange
Sole normande
Tourte a la provencale
Saucisson de Lyon (a sausage) with warm potato salad
Marmite dieppoise (that's marmite the cooking dish, not the British spread) - this is a creamy seafood stew
Entrecote a la bordelaise (basically New York strip steaks)
Carbonade a la flamande (a beef stew made with beer)
Trout braised in Riesling wine
Sauerkraut a l'alsacienne
Boeuf bourguignon
Pork medallions with prunes
Cassoulet
Rack of lamb with herb crust
Cider apple chicken with mushroom sauce
Pear and honey tart
Cherry clafoutis
Tarte Tatin
Touraine cremets with raspberry coulis
Rice pudding tart
Normandy tart
Basque cake

At the end of the book are six how-to chef's techniques with text and small photos: shaping quenelles; making Tarte Tatin; making brown stock; cleaning mussels; bouquet garni; cleaning scallops.

[David Mitchell · Rating 3 out of 5]

A little too much use of flour in these recipes. The highlight was the recipe for Bouillabaisse.

[Doron Yam · Rating 4 out of 5]

In that series, Le Cordon Bleu, shows us that even french cooking can be made at home, with no extra effort.