Saveur Cooks Authentic French: Rediscovering the Recipes, Traditions, and Flavors of the World's Greatest Cuisine

by Colman Andrews, Dorothy Kalins, Christopher Hirsheimer (Photographer)

Saveur Cooks Authentic French is the triumphant follow-up to the highly acclaimed Saveur Cooks Authentic American. After years of so-called fusion food, tastes have come back to the pure and classic and nothing exemplifies this trend better than the renewed interest in traditional French cuisine. From their very first issue, the editors at Saveur magazine have shared their passion for French food and wine, describing the vivid immediacy of real French cooking in loving detail. Now they take readers off the beaten track and into the kitchens of France to taste the true Mediterranean flavors of Provence, sample the unique farmhouse cooking of Brittany, savor the sumptuous cuisines of Alsace and Burgundy, and discover many more inspiring regional cuisines. Whether interviewing a cheesemaker or accompanying a truffle hunter on his secret rounds, Saveur's editors capture the authentic essence of French food and culture. Featuring award-winning food writing and stunning color photography, Saveur Cooks Authentic French is an unforgettable tour through the abundant culinary glories of France.

Genres: Cookbooks, Cooking, France

320 pages, Hardcover

Published October 1, 1999

About the author

Co-founder and former editor of Saveur magazine and the author of Catalan Cuisine, Flavors of the Riviera, and Everything on the Table and co-author and co-editor of three Saveur cookbooks. Now a resident of New York City and Connecticut, a native of Los Angeles and a frequent contributor to the LA Times and Los Angeles Magazine. He won six James Beard Awards for his writing on food and wine, and was one of the first 50 people named to Who's Who of Food and Beverage in America.

Reviews

[Sandra · Rating 5 out of 5]

I have yet to prepare something from this book. But the recipes look lovely, and again, a picture for everything, and a little write up about the origin.

Update July, 2009. I now have made Gateau de Foies Blonds de Volaille, that translates as Chicken Liver Mousese. It is one of their simpler recipes to make. Since I did not have 4 3" ramekins, I used 2 5" ramekins and almost doubled the baking time. Also added some chopped mushrooms, and some brandy, neither of which we could taste. This is a wonderful recipe, but makes way too much. This would be something to take to a BIG PARTY.
Tourte de Blettes, in english, Swiss Chard Torte, a dessert baked in a pastry with chard, pine nuts, apples and raisins. I have been eyeing this dessert and longing to make it since I have had this book. We shared with relatives, and neighbors, and everyone loves it. We tasted it against Viognier's:(http://www.winesnw.com/chuckhill_wine...) with Chuck Hill. The Tourte was truly complimented by the Viognier. Next year I will make it again, but use a little more chard. It calls for 2 pounds, hard to eyeball that amount. I will be putting a picture on facebook. There are 2 more I want to make, but gee, dessert making can add to one's girth

[Katie · Rating 5 out of 5]

I've only cooked a few recipes from this book, but all were well received.

[Rachel]

This book has a simple, original recipe for duck confit.