Product Description

As much a book of inspiration as a collection of over 250 uncommonly delicious recipes, French Farmhouse Cookbook captures 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 Pyrnnes to Alsace-Lorraine, from Normandy to Provence. The result is a stunning portrait in recipes, lively essays, and a wealth of astucestips 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.

Product Details

• Amazon Sales Rank: #580519 in Books
• Published on: 1995-12-13
• Original language: English
• Binding: Paperback
• 560 pages

From Amazon.com
The food in the French Farmhouse Cookbook is a reminder of how deeply the soul of French cooking is rooted in the fruits of the soil and sea. For three years, Susan Herrmann Loomis traveled the coasts and visited rural farms in all corners of France. She discovered more than treasured recipes for the quintessentially French dishes that appear in this book. She also met people passionate about the foodstuffs they raise, gather, catch, or produce. Their stories make this book a living tapestry of individuals and the food they cook. Many dishes, while utterly French, fit well into today's preferences for sensible good eating.

From Publishers Weekly
Ethnic Home Cooking The 250 lusty recipes of home cooks offered in French Farmhouse Cookbook were gathered by Susan Herrmann Loomis (Farmhouse Cookbook) during her three-year stint among the farmers, cheesemakers and vintners of the French countryside. Included are an assortment of tapenades; Jacqueline Priaulet's Daube, with orange zest, red wine, bacon and fennel seeds; Basque Chicken, with caramelized onions and garlic and a range of dessert tarts. Remember the scene in GoodFellas when Catherine Scorsese fixes pasta for Joe Pesci and Ray Liotta after they'd committed bloody murder? Now director Martin Scorsese's Mama (aided by Georgia Downard) shares her culinary skills in Italianamerican: The Scorsese Family Cookbook, a collection of family recipes for dishes (Veal Spiedini; Macaroni with Lamb and Veal in White Sauce; Sicilian Cake) gathered from her mother and her mother-in-law. Accompanying the recipes are photos and anecdotes covering three generations of Scorseses, moving from Sicily to New York's Little Italy.
Copyright 1996 Reed Business Information, Inc.

Ingram
Celebrating the cuisine of rural France, a collection of simple, local-ingredient recipes is accompanied by lively essays and includes such fare as Hearty Pork and Vegetable Stew with Buckwheat Dumplings and Rubarb Tart from Louviers.