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Le French Oven
The author of French Comfort Food presents an array of authentic recipes using the cocotte—French cuisine’s answers to the Dutch oven. Cast iron pots have been a mainstay of French cuisine for generations. In Le French Oven, Hillary Davis shares her love for this traditional cookware and the many delectable French foods that can be made with it. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven features recipes for appetizers, soups, main courses, desserts, and more. Davis also includes information about the major French made cocotte brands, and how to use them to create fabulous dishes such as Warm Mushroom Custards with Garlic Toast, French Carrot Rice Soup, Basque-Style Paella, Two-Hands Praying Rack of Lamb Roast, Lemony Braised Chicken with Green Olives, and Beef Pot-au-Feu. The sweet recipes include fabulous fare such as Raspberry Clafoutis and Hot Brandied Peaches Over Ice Cream.
327 pages, Kindle Edition
First published July 16, 2015
180 people are currently reading
77 people want to read
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Displaying 1 - 8 of 8 reviews
April 27, 2017
Ok, this book is gorgeous, and the introductions to each recipe are really nice - they don't assume you know more than you know but they also don't treat you like an idiot who's never heard of chopping or something.
The 'special equipment' section for each recipe is good too, except I think it should include stuff like parchment paper and plastic wrap, not just what size Dutch oven you'll need and whether or not you'll need a food processor.
I do find it weird that some of the recipes call for, like, a rack of lamb (which is not a cheap or minor purchase) and to go with it, a jar of pizza sauce. Like if I'm going to go to the effort of cooking a $40 rack of lamb (ok dunno the average price for these but I saw them at the co-op the other day and that's about what they cost) I kind of want to treat it a little better than that, with some nice homemade sauce.
I made the olive oil poached salmon, and it was good. I liked that Davis advised on what to do with the huge amount of remaining olive oil (I only did a half recipe and it still pained me to use that much high quality olive oil for one meal).
CURRENTLY I am baking the basil garlic bread and while I think it will turn out fine, I am annoyed at some of the directions, or at least the way they are ordered or phrased. It says to proof the dough for 1.5 hours, then preheat the oven for 35 minutes, which means another 35 minutes for the dough to proof. Is that how long it's *supposed* to proof? It's not super clear. You are instructed to proof it for 1.5 hours in the oven, and then use the oven for other stuff, and the dough is kind of in limbo for those 35 minutes. I'm not an experienced enough baker to know exactly how to treat dough so I would have liked a kind word from the otherwise quite coddling author in regards to what that dough should be doing after it proofs in the oven.
It ALSO has you make the pesto before those 35 minutes and honestly I wish I would have noticed that because I would much rather not let a batch of pesto sit around for that long.
I am doing a brisket later, not sure if I'll do the one in this book or a different one, but I'll update my review if that recipe changes things.
[EDIT] Wow that was an insanely bad way to proof the dough. It did not rise correctly and the top got like... crunchy almost? I did a quick googling about proofing dough in the oven and they all said to do kind of not at all what this book advised. So maybe don't do that.
The bread turned out like... something I will not share with people because it's rather ugly and the cell structure inside is a bummer and I have a complex thanks to Paul Hollywood who I have never met but he would be hard pressed to find something nice to say about this bread. The crust is crunchy and the pesto flavor comes through but that's about it. I am ~not~ a baker so I won't blame the book entirely but I really think the process of that recipe could have used more attention.
The 'special equipment' section for each recipe is good too, except I think it should include stuff like parchment paper and plastic wrap, not just what size Dutch oven you'll need and whether or not you'll need a food processor.
I do find it weird that some of the recipes call for, like, a rack of lamb (which is not a cheap or minor purchase) and to go with it, a jar of pizza sauce. Like if I'm going to go to the effort of cooking a $40 rack of lamb (ok dunno the average price for these but I saw them at the co-op the other day and that's about what they cost) I kind of want to treat it a little better than that, with some nice homemade sauce.
I made the olive oil poached salmon, and it was good. I liked that Davis advised on what to do with the huge amount of remaining olive oil (I only did a half recipe and it still pained me to use that much high quality olive oil for one meal).
CURRENTLY I am baking the basil garlic bread and while I think it will turn out fine, I am annoyed at some of the directions, or at least the way they are ordered or phrased. It says to proof the dough for 1.5 hours, then preheat the oven for 35 minutes, which means another 35 minutes for the dough to proof. Is that how long it's *supposed* to proof? It's not super clear. You are instructed to proof it for 1.5 hours in the oven, and then use the oven for other stuff, and the dough is kind of in limbo for those 35 minutes. I'm not an experienced enough baker to know exactly how to treat dough so I would have liked a kind word from the otherwise quite coddling author in regards to what that dough should be doing after it proofs in the oven.
It ALSO has you make the pesto before those 35 minutes and honestly I wish I would have noticed that because I would much rather not let a batch of pesto sit around for that long.
I am doing a brisket later, not sure if I'll do the one in this book or a different one, but I'll update my review if that recipe changes things.
[EDIT] Wow that was an insanely bad way to proof the dough. It did not rise correctly and the top got like... crunchy almost? I did a quick googling about proofing dough in the oven and they all said to do kind of not at all what this book advised. So maybe don't do that.
The bread turned out like... something I will not share with people because it's rather ugly and the cell structure inside is a bummer and I have a complex thanks to Paul Hollywood who I have never met but he would be hard pressed to find something nice to say about this bread. The crust is crunchy and the pesto flavor comes through but that's about it. I am ~not~ a baker so I won't blame the book entirely but I really think the process of that recipe could have used more attention.
August 28, 2015
Le French Oven is an original approach to a flavorful French-inspired cuisine that can easily be made in any American kitchen. Hillary Davis’ recipes ring of hearth, home and nurturing in style and with elegance. Le French Oven will become an essential part of your home, and if it doesn’t fall apart from loving use, you’ll gladly pass it down to your children.
November 22, 2019
This book is a thing of beauty. Now I gave to go and buy more dutch ovens in every size. This is about to get expensive...
January 15, 2022
Some good recipes I want to try, but so many recipes with no pictures combined with loads of unnecessary pictures of tourists and scenery in France.
August 20, 2022
Got some good ideas. All real ingredients.
December 1, 2022
Amazing with great recipes with lots of flavor.
October 14, 2015
I received the ebook version of this book to review and I was immediately drawn to the fantastic pictures. In fact I would go so far as to say Steven Rothfeld’s photographs in this book are stunning and the best I have seen in a long while, and as well as pictures of the food there are shots of the markets of France, vignettes of French life and beautiful scenery. If they look this good in the ebook version I can only imagine that the glossy hardback book must be a work of art and worth it’s price even before you get around to trying the recipes. The only downside I can see is that I would probably be afraid to use it in the kitchen for fear of splattering it and staining it with greasy marks.
Now on the important bit, the recipes. Every one of Hilary’s recipes in this book (and there are almost 80) is cooked in a crock pot/heavy duty casserole (often referred to as a Dutch Oven), but for the purposes of this book and the fact that the best are made in France, Hilary uses the term French Oven and I’m glad she did. Hilary gives us a history of the French Oven, a handy guide to the best French brands available, and not all of them were names I recognized, as well as a helpful section on which one (or ones) to choose. Be warned, reading this book will make you realize you need more than one!
Even as a lover of using mine I had no idea the French Oven was such a versatile cook pot and I am almost ashamed of my ignorance. As well as the more expected stews and roasting recipes, Hilary also includes some delicious appetizers, soups and desserts and even shares how to bake bread in it. With a potager spilling over with squash I have made the Velvety Pumpkin Pie Soup and it made a really nice change to try something different from my usual recipe, even if I did have to improvise slightly as pumpkin pie spice and half-and-half (a light cream) are not as readily available here as in the US.
I have certainly been inspired by Hilary to use mine when I wouldn’t normally and just this week I made a batch of savory apple sauce in it. If you have one that sits at the back of the cupboard, this book will give you all the encouragement you need to make it a central part of your kitchen.
I’m sure this is a book any lover of French food would be delighted to receive as a gift.
Now on the important bit, the recipes. Every one of Hilary’s recipes in this book (and there are almost 80) is cooked in a crock pot/heavy duty casserole (often referred to as a Dutch Oven), but for the purposes of this book and the fact that the best are made in France, Hilary uses the term French Oven and I’m glad she did. Hilary gives us a history of the French Oven, a handy guide to the best French brands available, and not all of them were names I recognized, as well as a helpful section on which one (or ones) to choose. Be warned, reading this book will make you realize you need more than one!
Even as a lover of using mine I had no idea the French Oven was such a versatile cook pot and I am almost ashamed of my ignorance. As well as the more expected stews and roasting recipes, Hilary also includes some delicious appetizers, soups and desserts and even shares how to bake bread in it. With a potager spilling over with squash I have made the Velvety Pumpkin Pie Soup and it made a really nice change to try something different from my usual recipe, even if I did have to improvise slightly as pumpkin pie spice and half-and-half (a light cream) are not as readily available here as in the US.
I have certainly been inspired by Hilary to use mine when I wouldn’t normally and just this week I made a batch of savory apple sauce in it. If you have one that sits at the back of the cupboard, this book will give you all the encouragement you need to make it a central part of your kitchen.
I’m sure this is a book any lover of French food would be delighted to receive as a gift.
October 24, 2015
My husband, (who knows me so well!) bought me the perfect Christmas gift last year--a gorgeous, 6-qt enameled Dutch oven, or as they're called in this book, a French oven. I love it!! When I first heard about the cookbook called Le French Oven, I thought it was French food made in the oven. I was thrilled when I saw it was all about French/Dutch oven cooking!
This is a gorgeous book, with breathtaking photos of both food and France, that pulls you in and keeps the pages turning. The biggest issue was deciding what to cook first!! Due to various circumstances, I wasn't able to run to the store to pick up specific items, so that limited me somewhat. I had some sirloin steaks in the freezer, so I pulled them out and decided to tweak the "Beer-Braised Brisket" recipe to fit. I don't cook with beer, and I was out of cooking wine, so I ended up using broth instead. Now, I think it would have been a little better with cooking wine, but it was still an excellent dish that my family would be happy for me to make again! Even the 6-year-old had a second helping--and she doesn't normally with beef unless it's hamburgers or meatballs!
Simply Delicious Roasted Vegetables? Definitely a keeper. Lemon Lovers' Panna Cotta with Lemon Curd? Are you kidding?!? I think I just died and went to Heaven!! I'm currently out of fresh basil, but Homemade Basil Garlic Bread is next on my list--I refuse to compromise and used dried for this dish! Fondue Mac 'n' Cheese is a close second. I could go on and on on dishes I want to make from this book there are so many. That, to me, is the mark of a great cookbook. I've had beautiful cookbooks before that there were really only a few recipes I was interested in cooking, but this one I'd say easily 50-75% of the recipes I want to try.
This is a great cookbook that I would highly recommend to anyone. It's well made, beautiful, and filled with delightful recipes. What more can you ask of a cookbook?
I received a copy of this book from Gibbs-Smith, Publisher for my honest review. All thoughts and opinions are my own.
This is a gorgeous book, with breathtaking photos of both food and France, that pulls you in and keeps the pages turning. The biggest issue was deciding what to cook first!! Due to various circumstances, I wasn't able to run to the store to pick up specific items, so that limited me somewhat. I had some sirloin steaks in the freezer, so I pulled them out and decided to tweak the "Beer-Braised Brisket" recipe to fit. I don't cook with beer, and I was out of cooking wine, so I ended up using broth instead. Now, I think it would have been a little better with cooking wine, but it was still an excellent dish that my family would be happy for me to make again! Even the 6-year-old had a second helping--and she doesn't normally with beef unless it's hamburgers or meatballs!
Simply Delicious Roasted Vegetables? Definitely a keeper. Lemon Lovers' Panna Cotta with Lemon Curd? Are you kidding?!? I think I just died and went to Heaven!! I'm currently out of fresh basil, but Homemade Basil Garlic Bread is next on my list--I refuse to compromise and used dried for this dish! Fondue Mac 'n' Cheese is a close second. I could go on and on on dishes I want to make from this book there are so many. That, to me, is the mark of a great cookbook. I've had beautiful cookbooks before that there were really only a few recipes I was interested in cooking, but this one I'd say easily 50-75% of the recipes I want to try.
This is a great cookbook that I would highly recommend to anyone. It's well made, beautiful, and filled with delightful recipes. What more can you ask of a cookbook?
I received a copy of this book from Gibbs-Smith, Publisher for my honest review. All thoughts and opinions are my own.
Displaying 1 - 8 of 8 reviews