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Travel Guide 2   >   Europe   >   France   >   Recipes

   
 

French Recipes


France is known and admired throughout the world for the refinement and elegance of its cuisine. In French cuisine, there are some dishes which are considered national dishes, eaten throughout France, and others with specific regional origins, but one common factor in all French dishes is an emphasis on fresh, good quality ingredients (especially local produce), and careful preparation.

Here are some popular French dishes:
  • Andouillette - Andouillette is a type of sausage that historically comes from Lyon, Cambrai or Troyes. Traditionally it is made from the stomach and colon of a pig, but nowadays the contents may vary, though it usually includes the intestines of a pig, cow or calf. It has a rubbery texture, and very strong animal-like flavor and smell, that if you are unused to it, you may find disconcerting or even unpleasant. Andouillette is usually eaten hot, but may be sliced and eaten cold.

  • Beef Bourguignon (French: Bœuf bourguignon) - A stew prepared by cooking beef in red wine with carrots and onions. Garlic and herbs are used for flavoring, and lardons (cubes of bacon prepared from the back fat of a pig) are usually used in the recipe. The dish is garnished with mushrooms and onions.

  • Blanquette de veau - Veal poached with aromatic vegetables in water or stock. The vegetables are then discarded and the sauce thickened by adding cream and egg yolks. Mushrooms and onions are also added to and cooked in the sauce.

  • Bouillabaisse - This is a fish stew, from the Provençal region, and especially the city of Marseille. The dish is prepared by cooking a variety of fish and shellfish (as many as a dozen varieties) with celery, leeks, onions and tomatoes, in stock flavored with herbs and spices. When the dish is served, the fish and stew are placed in separate bowls, and the stew is poured over "rouille", which is French bread seasoned with bread crumbs, olive oil and chili.

  • Coq au vin - This well-known French dish is prepared by fricasseeing chicken in wine with lardons (cubes of bacon prepared from the back fat of a pig), mushrooms, and garlic. Traditionally, older roosters are used when preparing coq au vin, as they contain more connective tissue, which results in a richer broth. According to legend this recipe was eaten by Julius Caesar during his conquest of Gaul, but it unclear if this story is actually true.

  • Escargot - Snails - often eaten as an appetizer - normally cooked in garlic butter.

  • French onion soup - According to legend this soup was invented by King Louis XV (or perhaps King Louis XIV) when he returned to his hunting lodge and had to improvise a new recipe from an almost bare larder. This soup is made from onions and beef broth, and topped with cheese and croutons.

    French Onion Soup

  • Pot-au-feu - A spicy stew made with beef and vegetables (carrots, celery, leeks, onions and turnips).

  • Quiche - Quiches are baked dishes made with heavy cream, and eggs in a pastry crust. Traditionally cheese is not used when making quiche, but nowadays, most recipes do include some cheese. Quiche Lorraine is simply quiche with some bacon in the mixture. Quiche Alsacienne is the same as Quiche Lorraine, but with onions added.

    Quiche

  • Crêpes - Crêpes are thin pancakes made from wheat flour that are originally from Brittany (French: Bretagne). There are both savory (crêpes salées) and sweet (crêpes sucrées) varieties available.

  • Éclairs - Éclairs are hollow baked pastries (made from choux pastry - a very light version of pastry), which when cool are filled with pastry cream (crème pâtissière), custard or whipped cream, and then topped with either chocolate or icing.

  • Profiteroles - Like éclairs, profiteroles are made from choux pastry, but they are however much smaller. They are normally filled pastry cream (crème pâtissière) or whipped cream, sometimes glazed with caramel, and often served with chocolate sauce.

  • Chocolate mousse - A creamy dessert made from eggs and cream, and flavored with chocolate.

  • Crème brûlée - A vanilla custard base topped with a hard layer of caramel made by burning sugar under a grill, blowtorch or other intense heat source.
Below are some recipe books and cookbooks for French food:


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Books about French Cooking and Recipes


Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

The Little Paris Kitchen: 120 Simple But Classic French Recipes

By Rachel Khoo

Chronicle Books
Released: 2013-02-05
Hardcover (288 pages)

The Little Paris Kitchen: 120 Simple But Classic French Recipes
List Price: $35.00*
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Product Description:
Rachel Khoo moved to Paris, studied patisserie, fell in love with the city, became a restaurateur in a very tiny space, then, a television star, and is now a bestselling author! Not every lover of Paris experiences this career trajectory, but cooks of all skill levels with a taste for French fare will be inspired by The Little Paris Kitchen to try an updated approach to French cuisine. In this charming cookbook, Khoo demystifies French cooking with 120 enticing recipes for simple, classic, and fresh French dishes, from gouter (snacks) to elegant desserts. More than 100 breathtaking photos from celebrated photographer David Loftus shine a spotlight on the delicious food and the City of Light, and capture Khoo interacting with her purveyors and friends. We all can't have springtime in Paris. But we all can enjoy this delectable, do-able food!

French Recipes - A Collection of Tasty and Easy French Recipes (French Cookbook, Paris Recipes, French Recipes, French Cuisine,Healthy French Recipes)

By Wendy Moore

Released: 2016-03-22
Kindle Edition (110 pages)

French Recipes - A Collection of Tasty and Easy French Recipes (French Cookbook, Paris Recipes, French Recipes, French Cuisine,Healthy French Recipes)
 
Product Description:

Cook Delicious French Recipes At Your Home


Do you want to be able to cook delicious French recipes at home for your family and loved ones?

Don't worry! We got you covered.

French Recipes: A Collection of Tasty and Easy French Recipes has it all. This is the book you need to unleash that chef inside you.

Introduction:


From contemporary to classic French recipes, this book has it all!
It covers delicious recipes for appetizers, salads, mains, snacks, and desserts. They are very easy to prepare that even beginners can easily follow them.

Now, you don't need to go to a fancy restaurant to experience French cuisine. With the right ingredients and by following the instructions in this book, it will turn a regular home cook to a real superstar in the kitchen!

So if you are feeling sophisticated and would like to have a special dish to serve your family, go ahead and grab a copy of this book and for sure you will find something here that you and your family will enjoy.

Featured Recipes:


  • Easy Tuna Cannellini
  • Cheese Stuffed Artichoke Bottoms
  • Beef Burgundy
  • Beef Fondue
  • French Provencal Boule
  • Classic Croissant with Flax
  • Sour Cream Coffee Cake
  • Chocolate Pudding with Strawberry and Almonds
  • Easy Raspberry Muffins
  • Cranberry Poached Pears
  • AND SO MUCH MORE

Bonus Recipe:


Creamy Spinach and Artichoke Dip:

This scrumptious dip recipe is perfect for picnics and parties!

Preparation time: 15 minutes

Total time: 15 minutes

Yield: 4 servings

Ingredients:

  • 1 cup all-purpose cream
  • 1 can cream of mushroom soup
  • 1 cup artichoke hearts, drained and chopped
  • 1 cup canned whole-leaf spinach, drained and squeezed of excess liquid
  • 1 tsp. ground black pepper
  • ⅛ tsp. cayenne pepper
  • pinch herbes de Provence
  • ⅛ tsp. garlic salt
  • 1 tsp. fresh lime juice
  • Bread toasts
Method:

1.In a medium-sized bowl, combine all-purpose cream, cream of mushroom soup, and lime juice with a wire whisk until well blended.
2.Stir-in artichokes and spinach.
3.Season with pepper, cayenne, herbes de Provence and garlic salt.
4.Serve with tortilla chips.

Want More? Get This Book Today and Enjoy The Delight Of French Cooking

CHEERS

TAGS: French cooking, French Recipes, French Cookbook, French Recipe Cookbook, French Recipe, French Food Recipes, French Food Recipes for Beginners, French Recipes for Everyone, French Recipes for Family, French Recipes for Family, Easy French Cooking, Quick and Easy French Cookbook, Quick and Easy French Recipes, French Cooking, French Cooking Guide, Compote Recipes, Cannellini Recipe, Recipes for everyone

Around My French Table: More than 300 Recipes from My Home to Yours

By Dorie Greenspan

Rux Martin/Houghton Mifflin Harcourt
Released: 2010-10-08
Hardcover (544 pages)

Around My French Table: More than 300 Recipes from My Home to Yours
List Price: $40.00*
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  • hardback
  • 0618875530
Product Description:
When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”
 
Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.
 
Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”
 
Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.


 
 
 

 
 
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