Log in

No account? Create an account

Previous Entry | Next Entry

In early March, my sweetheart and I went to France for a nine-day holiday. We went in part to visit my younger daughter, M, who has been spending the semester abroad, studying French in Lyon. We had a fabulous time there, and both Morris and I loved every place we went, every thing we saw or did, and every meal we had (with a slight asterisk for our first dinner in Aix-en-Provence, which was only okay).

We liked every meal so much, in fact, that when we returned home, I resolved to introduce a lot more French cooking into our lives. I don't mean fancy French cooking with wee works of art and incredibly complicated sauces and such. I mean real French food, what regular people eat, which is pretty much what we ate because we are regular people, and that's what we like and can afford.

So I ordered several cookbooks, sight unseen, and I'm making my way through them (sort of), but I can for sure say without hesitation that this cookbook here - The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day - is pure gold.

It's organized into sections: Nibbles/Appetizers/Cocktails; Salads; Soups; "Sauté, Deglaze, and Serve"; "Braise, Stew, or Roast"; Casseroles and Pasta; Sides; Tartines, Pizzas, and Savory Tarts; Eggs and Cheese; Desserts.

Thus far, I've made something from all but two chapters. From Nibbles, I made "Muhsrooms Stuffed with Sheep's Milk Cheese" (which, for those who follow me on FB, is how I took a chunk out of my index fingertip with my microplane grater when the cheese I was grating broke). From Salads, "Poached Egg Salad La Bonne Routière", though I used pancetta instead of bacon to make it closer to the lardons we had in France, and I made "Orzo Chicken Soup Bon Papa" from the Soup chapter.

From "Sauté, Deglaze, and Serve", I've made "Any-Day Chicken Sauté", "Chicken with Sherry-Mushroom Sauce", and "Flank Steak with Beurre au Choix". From "Braise, Stew, or Roast", I made "Braised Lamb Blade Chops with Herbes de Provence, Lemon, and Roasted Garlic". From Casseroles and Pasta, I made "Chicken and Noodle Grande Cassolette", and from the chapter entitled Les Sides, I've made "Any-Night Baked Rice" (three times already - here's the recipe at the author's website), "Rice Crémeux", and "Gratin Dauphinois Ce Soir".

From Desserts, I have made the "Pear Cake Renversé" and the "Raspberry Coulis", which I served with panna cotta (made from one of the other cookbooks I got - more on that anon, and yes, we had panna cotta in France, despite it being an Italian thing).

Every single recipe has been terrific. So tasty, and always reminding us of what we ate in France. And every single one of the recipes I've made has been eminently doable.

In short (too late, I know!), I highly, highly recommend this one as an addition to your cookbook shelf.

Site Meter


( 1 comment — Leave a comment )
(Deleted comment)
May. 9th, 2016 10:35 pm (UTC)
This cookbook is very good.
( 1 comment — Leave a comment )

Latest Month

June 2019


Page Summary

Powered by LiveJournal.com