Whether it's bread or bouillons, infusions or ice cream, smoked salmon or sausages: preparing French-style handmade, homemade food is satisfying and simple. This gorgeous cookbook presents 120 recipes for everything from fresh yogurts, cheeses, pastas, and pickles to compotes, conserves, confit, and charcuterie. With these easy artisanal techniques, even inexperienced cooks can create delicious, authentic French cuisine.
Breads: Baguettes, brioches, white, whole wheat Condiments: Chutneys, compound butters, infused olive oils and vinegars, seasoned salts, ketchup, mayonnaise Confections: Almond cookies, cereal bars, gluten-free granola, ice creams and sorbets, muesli, spice bread Charcuterie: Dried ham, homemade sausage, smoked salmon, terrines Fresh Cheeses and Yogurts: Mascarpone, chevre, vanilla yogurt, Greek yogurt Jams: Apple/banana and other compotes; apricot, raspberry and strawberry preserves; caramel, chestnut cream; chocolate-based spreads; lemon curd, marmalade Pasta: Tagliatelle and other shapes; flavored with spinach, tomato, or rosemary; fresh sauces Pickles and More: Dried tomatoes, stuffed peppers, marinated feta, olives, preserved vegetables
Laurence and Gilles Laurendon are authors and editors based outside of Paris, France. They have published books on a wide variety of topics, including chicken, dairy, rice, and risotto, in French with Hachette Livre.