Hows and Whys of French Cooking

by Alma S. Lach

Here is a complete, step-by-step guide to the art of French cooking--designed especially for the American cook. For this revised and expanded edition of her celebrated COOKING A LA CORDON BLEU, Alma Loch has retained her straightforward approach to the elegant cuisine of Paris and added an entirely new section covering the hearty regional foods of the French Provinces. HOW AND WHYS OF FRENCH COOKING is much more than a collection of recipes. Mrs. Lach explains as clearly as possible the logical system by which the French cook performs. She encourages her readers to master the system and then move away from set recipes to their own imaginative refinements. This approach elevates the cook from the everyday task of feeding the family to the artistic realm of creation. There are hundreds of splendid, easy-to-follow recipes in the book--all of them authentically French. She explains how to use substitute ingredients when necessary, and provides a wine recommendation for each main dish (and American wines are included). The ingredients for each recipe are listed in order of use, and procedures are given in numbered steps. Each basic recipe is followed by a number of delightful variations. In the all-new section on provincial cooking Mrs. Lach has prepared menus and recipes that represent the favorite foods of more than 30 regions of France. Many of the recipes are for one dish meals and casseroles--ideal for busy American cooks. These meals are served with French bread, cheese, and fruit, and the beverage is wine, cider, or beer, depending on the province.

636 pages, Hardcover

First published January 1, 1974

Reviews

[Patrick · Rating 5 out of 5]

This remains my all time favorite cookbook. She explains the principles of major sauce families, with sufficient variations that you can learn to explore your own ideas with confidence. She is practical, but also has many ambitious French classics. Her emphasis is more Parisian and northern than the rest of the country, but there is lots and lots here to learn.

[Giovanna · Rating 5 out of 5]

If you do or want to cook French cuisine, you must have this book. Recipes are easy to follow and easy to produce very tasty and authentic French dishes. I cannot imagine not having this in my cookbook collection.

[Susan Sherman · Rating 5 out of 5]

The best laid out book on the theories and steps of French cooking which may be applied to any cuisine. It is about HOW not the WHAT...unless one looks at the provincial sections.. This was the assigned book for my year long course and training in French cookery !

[Michael · Rating 5 out of 5]

One the best overviews of french cooking I've come across. I still thank my Grandfather for finding me a copy of this classic cookbook.

[Arrel · Rating 4 out of 5]

Well-regarded cookbook of classic French cooking.

[University of Chicago Magazine]

Alma Lach, EX'38
Author

From the Core, Summer 2014:
"Forgotten history—Food life: Fine dining found a fine muse in Alma Lach, EX'38"
http://thecore.uchicago.edu/Summer201...