A delightful celebration of French life and the cooks who turn even the simplest meals into an occasion Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the Frenchas ease with cooking. With In a French Kitchen, Loomisaan expat who long ago traded her American grocery store for a bustling French farmeras marketademystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. One by one, readers are invited to meet the busy people of Louviers and surrounding villages and towns of Loomisas adopted home, from runway-chic Edith, who has zero passion for cookingabut a love of food that inspires her to whip up an array of mouthwatering dishesato Nathalie, who becomes misty-eyed as she talks about her motheras Breton cooking, then goes on to reproduce it. Through friends and neighbors like these, Loomis learns that delicious, even decadent meals donat have to be complicated. Are French cooks better organized when planning and shopping? Do they have a greater ability to improvise with whatever they have on hand when unexpected guests arrive? The answer to both is: Yes. But they also have an innate understanding of food and cooking, are instinctively knowledgeable about seasonal produce, and understand what combination of simple ingredients will bring out the best of their gardens or local markets. Thankfully for American readers, In a French Kitchen shares the everyday French tips, secrets, and eighty-five recipes that allow them to turn every meal into a sumptuous occasion.Profiteroles are often dessert. If Edith has time to make this dessert (she makes the ice cream, too), then anyone does. I suggest buying your favorite artisanal ice cream, or making either the speculoos or vanilla ice cream (pages 263 and 202).
|Title||:||In a French Kitchen|
|Author||:||Susan Herrmann Loomis|
|Publisher||:||Penguin - 2015-06-16|