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Original Essays | September 4, 2014

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1 Burnside Cooking and Food- French

This title in other editions

One Pot French: More Than 100 Easy, Authentic Recipes

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One Pot French: More Than 100 Easy, Authentic Recipes Cover

 

Synopses & Reviews

Review:

"Chefs taking this volume at face value may assume that Lyon chef Challet's collection is suited for a lonely Le Creuset dutch oven, but Challet's focus, confusingly, is on classic dishes (Tarte Tatin, the Croque Monseuir sandwich, basic roast chicken) prepared any number of ways (some don't even call for a saucepan or pot, others require more than one). Misleading title and cover photo aside, the recipes are a mixed bag. Some, such as Vichysoisse and Cabillaud en Papillote, in which black cod fillets are covered in pesto and baked in parchment with lemons and tomatoes, are virtually foolproof. Others, such as a carrot soup garnished with roasted pecans, are needlessly complex. Then there are the sins of omission: in his recipes for roast chicken and Chicken with Beer, Challet includes no mention of how to tell when the chicken is done cooking. Veteran cooks will find Challet's collection well within their abilities, and those interested in creating a soup-to-nuts French meal will find more than enough ideas. Novices, however, will likely find Challet's instruction lacking." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Classic French cuisine is paired with the perennial appeal of easy, one-pot cooking in this wide-ranging cookbook illustrated with over 75 full-color photographs. One-Pot French offers mouthwatering recipes for traditional soups and stews, fish, poultry, and meat dishes, vegetables, sauces ??? and even desserts. Celebrated chef Jean-Pierre Challet includes more than 100 recipes that represent the Mediterranean seafood of Provence, the buttery roasts of Tours, and the cheese-and cream-based dishes of Normandy. Here at last is authentic French cooking made easy

Product Details

ISBN:
9781416205258
Author:
Challet, Jean Pierre
Publisher:
Sellers Publishing
With:
Decorte, Jennifer
Author:
Challet, Jean-Pierre
Subject:
Regional & Ethnic - French
Subject:
Methods - Quick & Easy
Subject:
Cookery, french
Subject:
Cooking and Food-French
Copyright:
Publication Date:
20081031
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
192
Dimensions:
9.60x7.70x.60 in. 1.40 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » French

One Pot French: More Than 100 Easy, Authentic Recipes Used Trade Paper
0 stars - 0 reviews
$13.95 In Stock
Product details 192 pages Sellers Publishing - English 9781416205258 Reviews:
"Publishers Weekly Review" by , "Chefs taking this volume at face value may assume that Lyon chef Challet's collection is suited for a lonely Le Creuset dutch oven, but Challet's focus, confusingly, is on classic dishes (Tarte Tatin, the Croque Monseuir sandwich, basic roast chicken) prepared any number of ways (some don't even call for a saucepan or pot, others require more than one). Misleading title and cover photo aside, the recipes are a mixed bag. Some, such as Vichysoisse and Cabillaud en Papillote, in which black cod fillets are covered in pesto and baked in parchment with lemons and tomatoes, are virtually foolproof. Others, such as a carrot soup garnished with roasted pecans, are needlessly complex. Then there are the sins of omission: in his recipes for roast chicken and Chicken with Beer, Challet includes no mention of how to tell when the chicken is done cooking. Veteran cooks will find Challet's collection well within their abilities, and those interested in creating a soup-to-nuts French meal will find more than enough ideas. Novices, however, will likely find Challet's instruction lacking." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Classic French cuisine is paired with the perennial appeal of easy, one-pot cooking in this wide-ranging cookbook illustrated with over 75 full-color photographs. One-Pot French offers mouthwatering recipes for traditional soups and stews, fish, poultry, and meat dishes, vegetables, sauces ??? and even desserts. Celebrated chef Jean-Pierre Challet includes more than 100 recipes that represent the Mediterranean seafood of Provence, the buttery roasts of Tours, and the cheese-and cream-based dishes of Normandy. Here at last is authentic French cooking made easy
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