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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.
- 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.
- 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:
Related Links Related Links:
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.
By Melissa Clark
CROWN Released: March 10th, 2020 White Hardcover (336 pages)
| List Price: $37.50* Lowest New Price: $18.93* In Stock* *(As of 14:12 Pacific 2 Nov 2024 More Info)
Click Here | Description: Dinner in French: My Recipes by Way of France: A Cookbook- Manufacturer: Clarkson Potter
- Brand: CROWN
- ISBN: 0553448250
- EAN: 9780553448252
- PartNumber: 9780553448252
Details:- Hardcover
- Number of Pages: 336
- Author: Melissa Clark
- Publication Date: March 10th, 2020
- Release Date: March 10th, 2020
Physical Description:- Size: 10.3 inches by 8.28 inches by 1.1 inches
- Weight: 3.00049138582 Pounds
- Color: White
Click here for more information |
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By Julia Child & Simone Beck
Knopf Released: October 16th, 2001 Teal/Turquoise green Hardcover (684 pages)
| List Price: $45.00* Lowest New Price: $18.40* In Stock* *(As of 14:12 Pacific 2 Nov 2024 More Info)
Click Here | Description: Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook- Manufacturer: Knopf
- Brand: Knopf
- Model: 9780375413407
- ISBN: 0375413405
- UPC: 884564554267
- EANs: 0884564554267, 8580001044156, 9780375413407
- PartNumber: 9780375413407
Details:- Hardcover
- Format: Big Book
- Edition: 40th Anniversary
- Number of Pages: 684
- Authors: Julia Child, Louisette Bertholle, Simone Beck
- Publication Date: October 16th, 2001
- Release Date: October 16th, 2001
Physical Description:- Size: 10.29 inches by 7.32 inches by 1.62 inches
- Weight: 2.314853751 pounds
- Color: Teal/Turquoise green
Features:- NEW YORK TIMES BEST SELLER For sixty years, this has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen.
Click here for more information |
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By Ginette Mathiot
Phaidon Press Released: April 17th, 2024 Hardcover (360 pages)
| List Price: $59.95* Lowest New Price: $44.99* In Stock* *(As of 14:12 Pacific 2 Nov 2024 More Info)
Click Here | Description: Classic French Recipes- Manufacturer: Phaidon Press
- ISBN: 1838666796
- EAN: 9781838666798
Details:- Hardcover
- Number of Pages: 360
- Author: Ginette Mathiot
- Publication Date: April 17th, 2024
- Release Date: April 17th, 2024
Physical Description:- Size: 11.7 inches by 8.55 inches by 1.625 inches
- Weight: 3.89997741478 pounds
Click here for more information |
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By Marjorie Taylor & Jess Thomson
Abrams Books Released: April 8th, 2025 Hardcover (288 pages)
| Lowest New Price: $39.12* This title will be released on April 8, 2025. Pre-order now.* *(As of 14:12 Pacific 2 Nov 2024 More Info)
Click Here | Description: French at Heart: Recipes That Bring France Home- Manufacturer: Abrams Books
- ISBN: 1419771973
- EAN: 9781419771972
Details:- Hardcover
- Number of Pages: 288
- Authors: Marjorie Taylor, Kendall Smith Franchini, Jess Thomson
- Publication Date: April 8th, 2025
- Release Date: April 8th, 2025
Click here for more information |
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By Jacquy Pfeiffer
Knopf Released: December 3rd, 2013 Multicolor Hardcover (432 pages)
| List Price: $45.00* Lowest New Price: $25.15* In Stock* *(As of 14:12 Pacific 2 Nov 2024 More Info)
Click Here | Description: The Art of French Pastry: A Cookbook- Manufacturer: Knopf
- Brand: Knopf
- ISBN: 030795935X
- EAN: 9780307959355
- PartNumber: Illustrated
Details:- Hardcover
- Formats: Illustrated, Deckle Edge
- Edition: Illustrated
- Number of Pages: 432
- Authors: Jacquy Pfeiffer, Martha Rose Shulman
- Publication Date: December 3rd, 2013
- Release Date: December 3rd, 2013
Physical Description:- Size: 9.61 inches by 8.3 inches by 1.41 inches
- Weight: 3.50094072056 pounds
- Color: Multicolor
Features:- Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking
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By Rebekah Peppler
Chronicle Books Released: April 6th, 2021 Hardcover (304 pages)
| List Price: $29.95* Lowest New Price: $17.49* In Stock* *(As of 14:12 Pacific 2 Nov 2024 More Info)
Click Here | Description: A Table: Recipes for Cooking and Eating the French Way- Manufacturer: Chronicle Books
- Brand: Chronicle Books
- Model: 9781797202235
- ISBN: 1797202235
- EAN: 9781797202235
- PartNumber: 39552901
Details:- Hardcover
- Format: Illustrated
- Edition: Illustrated
- Number of Pages: 304
- Author: Rebekah Peppler
- Publication Date: April 6th, 2021
- Release Date: April 6th, 2021
Physical Description:- Size: 10.3 inches by 7.5 inches by 1.2 inches
- Weight: 2.314853751 Pounds
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By Stephane Nguyen
Page Street Publishing Released: November 21st, 2023 Hardcover (224 pages)
| List Price: $29.99* Lowest New Price: $17.69* In Stock* *(As of 14:12 Pacific 2 Nov 2024 More Info)
Click Here | Description: French Cooking Academy: 100 Essential Recipes for the Home Cook- Manufacturer: Page Street Publishing
- ISBN: 1645679799
- EAN: 9781645679790
Details:- Hardcover
- Number of Pages: 224
- Authors: Stephane Nguyen, Kate Blenkiron
- Publication Date: November 21st, 2023
- Release Date: November 21st, 2023
Physical Description:- Size: 9.25 inches by 8.0 inches by 0.65 inches
- Weight: 2.314853751 Pounds
Click here for more information |
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