A Taste of France: Traditional French Cooking Made Easy with Authentic French Recipes

French cuisine is synonymous with high-quality food, and it is no mystery that the world’s best chefs are trained in the French methods of cooking. The French don`t just eat to be full, they consider it a cultural experience, and treat each meal as something special. They set aside time to eat, and they value quality over quantity. Their choices tend to be fresh, and groceries are often bought in small quantities, more often.

When it comes to the ingredients of French cooking, you will find both variety and simplicity. Think in terms of fresh vegetables at their peak of ripeness, so much so that you can smell their flavor ready to burst from them. Rich and juicy meats that are silky and succulent when cooked, sweets that are a taste of heaven — and let’s not forget about the regional staples; wine and cheese.

Inside this French cookbook, you’ll find:
•All you need to know about French cooking, the cooking methods, the key ingredients, the sauces, the cheeses, and much more.
•143 classic French recipes with step-by-step instructions for breakfast, appetizers, lunches, and small bites, poultry and meat recipes, fish and seafood fares, vegetarian and side dishes, and fabulous desserts including:
– Buckwheat Crepes (Crêpes bretonnes)
– French Cheese Omelet (Omelette au Fromage)
– Torchon-Style Foie Gras (Foie Gras au Torchon)
– Fried Zucchini Flowers (Fleurs de Courgettes Frites)
– French Onion Soup (Soupe à l’Oignon Gratinée)
– Lobster Bisque (Bisque de Homard)
– Nicoise Salad (Salade Niçoise)
– Stuffed Tomatoes and Zucchini (Petits Farcis)
– Chicken with Red Wine Sauce (Coq Au Vin)
– Duck Breast in Sweet Lavender Sauce (Maigret de Canard Parfumé à la Lavende)
– Alsace Garnished Saurkraut (Choucroute Garnie Alsacienne)
– Rabbit with Prunes (Lapin aux Pruneaux)
– Beef a la Mode Stew (Boeuf à la Mode)
– French Boiled Meat and Vegetables (Pot au Feu)
– Provençal Baked Porgy (Daurade au Four)
– Mussels with White Wine (Moules Marinières)
– Classic Ratatouille
– Artichoke Soufflé (Soufflé aux artichauds)
– Vanilla Macaroons (Macarons à la Vanille)
– Classic Chocolate Mousse (Mousse au Chocolat)
– Easy Apple Turnovers (Chaussons aux Pommes)
– Snails in Garlic Butter (Escargot à l’ail)
– Vegetable Cream Soup (Potage Printanier)
– Lorraine Pie (Tourte Lorraine)
– Chicken with Olives (Poulet aux Olives)
– French Lamb Stew (Navarin d’Agneau)
– Lyonnaise Veal Liver (Foie de Veau Lyonnaise)
– Crayfish in Court Bouillon (Écrevisses à la Nage)
– Stuffed Mushrooms (Champignons Farcis)
– French Cherry Clafoutis (Clafouti aux Cerises de France)
– and much more

Each recipe come with a beautiful image, a detailed list of ingredients, the cooking and preparation times, the number of servings, and easy to follow step-by-step instructions .