Food in France has always been about much more than mere sustenance. In a French home, the kitchen is the heart and soul of the house. More often than not it’s part of family history, with favorite recipes being handed down through many generations and remembered fondly at the table. In The French Kitchen, Chef Michel Roux Jr. presents this comprehensive guide to French cooking and that will delight everyone who’s gathered around the table.
Regionality in cooking is paramount and fiercely defended. The classics are loved and equally sacrosanct. The classics are iconic for a number of reasons; in the The French Kitchen you’ll find 200 classics recipes (with a few of Michel’s tweaks here and there) to master French cooking.
No topic is breezed over: and with chapters for soup, terrines and pâtés, eggs and cheese, fish and shellfish, chicken, duck and game birds, meat, vegetables and salads, desserts, bread and croissants, and stocks and sauces. Find your favorite or try smoothing new in every chapter: crème vichyssoise or soupe de moules, jambon persillé or terrine de poisson, croque monsieur or tartiflette, bouillabaisse Marseillaise or calamars farcis au riz sauvage, poulet daughinois or faisan archiduc, boeuf bourguignon or carpaccio de chevreuil. Ratatouille or artichauts vinaigrette, marquise au chocolate or soufflé aux fraises.
With these recipes and more, this stunning cookbook embraces the culinary alchemy of French food – ingredients sing and our hearts sing with them. Embrace the classic recipes for what they are, for the skills that are needed to cook them, for the love that we have for them and the immense pleasure they give.