Renowned cooking teacher Susan Herrmann Loomis offers here a trustworthy, imaginative guide to the daily versatility of French cooking. With detailed recipes for dishes that have been chosen for their ease of preparation, she presents timeless classics as well as the sort of contemporary fare that might be served by a French cook with an awareness of international flavors.
As Loomis points out in her introduction, “most plats du jour are lifted from the heart of French regional cuisine… You know many of them, from Boeuf Bourguignon and Blanquette de Veau to Bouillabaisse and Croque Monsieur.” But she also includes small surprises that take advantage of, say, seasonal pairings, such as a salad of avocado, cherry, and chives or as zucchini soup with mint and ginger that can be served hot or cold. There are serendipitous flavor combinations too, as in a dish of apple cider-braised artichoke hearts or a salad of parsley, green olives, and almonds.
Charming and practical at the same time.
Hardcover. Color photographs throughout.