SUSAN LOOMIS HAS FRANCE IN HER BONES.

(PATRICIA WELLS, from the foreword)

"Susan Loomis's new book is that rare thing: a cookbook that expresses accurately the milieu of its recipes. It is a milieu that she knows and loves: agrarian France, still fiercely proud of its traditions. THE FRENCH FARMHOUSE COOKBOOK is a timely and beautiful reminder that we have to connect back to the land in order to recover a sustainable future."

(ALICE WATERS, author of Chez Panisse Vegetables)

"Susan Loomis has an extraordinary sympathy for France and its farmers. From them she has collected wisdom, an appreciation of their seasonal ingredients, and a plenitude of fine recipes. I cannot think of the cook who would not enjoy this book."

(BARBARA KAFKA, author of Roasting: A Simple Art)

Welcome to the French farm table and taste the real food of France. In over 250 recipes and a wealth of astuces-tips passed down through generations of cooks-Susan Herrmann Loomis captures the authentic cuisine du terroir, the rustic and richly flavored farmhouse cooking that is the basis of French cuisine and a perennial inspiration for French Chefs. Venez prendre l'apero-come have a drink and a bite.

From the Pyrenees to Alsace-Lorraine, from Normandy to Provence, Loomis worked side by side in the kitchen, and ate and drank with the people. The result is a portrait in over 250 recipes and lively essays. here are dishes prepared by lifelong cooks, not chefs, intended to satisfy, not impress. This is a celebration of real French food from people who raise it. Illustrations throughout.

As much a book of inspiration as a collection of over 250 uncommonly delicious recipes, French Farmhouse Cookbookcaptures the rustic and richly flavored farmhouse cooking that is the basis of French cuisine and a perennial inspiration of French chefs. The author visited and lived among farmers, cheesemakers, ranchers, and vintners from the Pyrand#233;nnand#233;es to Alsace-Lorraine, from Normandy to Provence. The result is a stunning portrait in recipes, lively essays, and a wealth of astuces"tips passed down through generations of cooks. Here are dishes prepared by lifelong cooks--not chefs--intended to satisfy, not impress.

"Susan Loomis's new book is that rare thing: a cookbook that expresses accurately the milieu of its recipes. It is a timely and beautiful reminder that we have to connect back to the land in order to recover a sustainable future."--Alice Waters, author of Chez Panisse Vegetables.

Main selection of the Book of the Month Club's Good Cook Club. 55,000 copies in print.

Susan Herrmann Loomis is a European-based food writer whose work appears regularly in The New York Times; she also writes a weekly column for Conde Nast's epicurious.com. Her other books include Italian Farmhouse Cookbook, French Farmhouse Cookbook, Farmhouse Cookbook, and Clam Bakes and Fish Fries.

FOREWORD

By Patricia Wells

INTRODUCTION

Seeking Out the Farmer

COME HAVE A DRINK AND A BITE

Venez Prende l'Apero

On a French farm, families and friends gather at table to enjoy light little dishes before dinner. Begin your meal with Tapenade with Tuna, Pickled Eggplant, Warm Oysters with Balsamic Vinegar, or Little Cheese Puffs.

Chestnuts in Gascony

A Little Story About Oysters

THE SOUP TERRINE

La Soupiere

Wild Greens Soup, Winter Potage, Vegetable Soup with Basil and Garlic, and Pacale's Endive Soup-here are savory soups for all seasons and all occasions, some meant to start a meal, some a meal in themselves.

Beauty Is in the Tasting

THE SALAD BOWL

Le Saladier

Crisp green salads refresh your palate after a hearty main course and flavorful composed salads serve as inviting starters. Enjoy Dandelion Green Salad with Croutons, Curried Cauliflower Salad, and Warm Lentil and Bacon Salad.

Of Baby, Icy, and Otherwise Unusual Greens

The Aroma of Garlic

THE DAIRY

La Laiterie

Fromage Blanc, Warm Camembert Tart, and Fried Egg Crepes are some of the easy cheese and egg dishes that are as much at home here as they are in France.

The Last Vintage

Cheese, Cheese, Cheese

THE FARMYARD

La Basse-Cour

Luscious chicken and duck preparations reign supreme on the farm table and include simple roasts and stews, a savory Chicken Braised in Beer, and a Duck with Artichokes and Spring Onions.

Why Sea Salt?

Le Neubourg: A Voyage Back in Time

THE PASTURE

Le Paturage

On the French farm, meat is reserved for special occasions and what delicious occasions they are. Celebrate with Jacqueline Priaulet's Daube, Roast Lamb with Sage, Roast Pork with Potatoes and Onions, and Rillettes Baked in Brioche.

Eternal Olives

On the Norman Salt Marsh

The Tale of the Boudin Blanc

Going Home

THE SEA

La Mer

France is a seafood-loving country, and Poached Fish with Aioli, Basque-Style Cod, Pickled Mackerel, and Mussels Cooked in Cider are just a few of the farm favorites included here.

The Salt Raker

There's a Future in Growing Mussels

THE FIELD AND THE GARDEN

Le Champ et le Jardin

Fresh vegetables at their peak of flavor, are beautifully prepared in the farm kitchen. Savor Asparagus with Two Sauces, Broccoli with Snail Butter, Eggplant with Tomato Coulis, Noemie's Leeks in Red Wine, and perfect French Fries.

The Maraichers of Criqueboeuf

The Pearl of the North

Not Your Ordinary Lentil

At Day's End

Wild Mushrooms in the Dordogne

THE BREAD OVEN

Le Tour a Pain

The breads and tarts in this chapter are reminiscent of the time when most farms had their own bread ovens. Here crusty loaves and bubbling, savory tarts, quick brioche, and Tomato and Sweet Pepper Pizza emerge hot and fragrant and irresistible.

TIME FOR A SNACK

Le Gouter

The four o'clock snack is a French institution, indulged in on farms and in cities, by adults and by children. When late afternoon hunger strikes, do as the French do: Serve up Walnut Butter Cookies, Crepes with Sugar, Alsatian Coffee Bread, or Hazelnut Pound Cake.

Golden Walnuts

THE CELLAR AND THE PANTRY

La Cave et l'Armoire

Homemade wines and liqueurs and jars of jams and jellies line the shelves of the farm cellar and pantry. Brighten your morning toast with such favorites as Apricot and Red Currant Jam and Quince Jelly, and begin dinner with an aperitif of Cherry Wine or Lemon Verbena Liqueur.

Quinces, Fabulous Quinces

"Johnny Onions"

Quality First

The Vinegar Pot

EVERYTHING SWEET

Tous ce qui est Sucre

No farm meal is complete without a sweet finale. Normandy Apple Tart, Lemon Cake with Strawberries, Sauteed Beignets with Sugared Plums, Cinnamon Rice Pudding, Floating Island, and Chocolate and Cheese Taluas are just a few perfect endings.

Christmas Eve in Provence

Biodynamic Farming

The Riehles of Alsace

The Shepard of the Pyrenees

The Calvados King

THE BASICS

Les Bases

Stocks, pastries, CrSme Fraice, and Vanilla Sugar-they're all basics of a farm kitchen.

VISITING THE FARM

Here are some tips for planning an overnight stay on some of the farms featured in this book.

INDEX