French Recipes

• 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.

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Books about French Cooking and Recipes

Mastering the Art of French Cooking, Volume 1: A Cookbook By Julia Child & Simone Beck Knopf Released: September 12th, 1983 Teal/Turquoise green Paperback (716 pages) List Price: $35.00* Lowest New Price: $21.49* In Stock.* *(As of 00:22 Pacific 2 Oct 2022 More Info) Click Here Description: Mastering the Art of French Cooking, Volume 1: A Cookbook Manufacturer: Knopf Brand: Knopf ISBNs: 0394721780, 9780394721781 UPC: 884575776337 EANs: 9780394721781, 8601420200807, 0884575776337 PartNumber: 9780394721781 Details: Paperback Edition: Updated Number of Pages: 716 Authors: Julia Child, Louisette Bertholle, Simone Beck Publication Date: September 12th, 1983 Release Date: September 12th, 1983 Physical Description: Size: 9.9 Inches by 7.0 Inches by 1.4 Inches Weight: 2.8 Pounds Color: Teal/Turquoise green Features: Knopf Publishing Group Click here for more information

The French Chef Cookbook By Julia Child Knopf Released: August 6th, 2002 Cream Paperback (480 pages) Lowest New Price: $24.73* In Stock.* *(As of 00:22 Pacific 2 Oct 2022 More Info) Click Here Description: The French Chef Cookbook Manufacturer: Knopf Brand: Knopf ISBN: 037571006X UPC: 884550162834 EANs: 9780375710063, 0884550162834 PartNumber: 1989908 Details: Paperback Format: Illustrated Edition: Illustrated Number of Pages: 480 Author: Julia Child Publication Date: August 6th, 2002 Release Date: August 6th, 2002 Physical Description: Size: 8.2 Inches by 5.43 Inches by 1.25 Inches Weight: 1.19931470528 Pounds Color: Cream Click here for more information

Classic French Cooking: Recipes for Mastering the French Kitchen By Elisabeth Luard Brand: Spruce Released: October 1st, 2004 Hardcover (304 pages) List Price: $16.99* Lowest Used Price: $4.95* In stock. Usually ships within 3 to 4 days.* *(As of 00:22 Pacific 2 Oct 2022 More Info) Click Here Description: Classic French Cooking: Recipes for Mastering the French Kitchen Manufacturer: M Q Publications Brand: Brand: Spruce ISBN: 1840728752 EAN: 9781840728750 Details: Hardcover Format: Illustrated Number of Pages: 304 Author: Elisabeth Luard Publication Date: October 1st, 2004 Release Date: October 1st, 2004 Physical Description: Size: 6.92 Inches by 5.24 Inches by 1.61 Inches Weight: 1.5 Pounds Features: Used Book in Good Condition Click here for more information

The Art of French Pastry: A Cookbook By Jacquy Pfeiffer Knopf Released: December 3rd, 2013 Multicolor Hardcover (432 pages) List Price: $40.00* Lowest New Price: $21.49* In Stock.* *(As of 00:22 Pacific 2 Oct 2022 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: 9.6 Inches by 8.4 Inches by 1.4 Inches Weight: 3.45 Pounds Color: Multicolor Features: Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking Click here for more information

French Beach Cooking School Cookbook By Marcie Gauntlett Independently published Released: August 19th, 2022 Paperback (156 pages) Lowest New Price: $22.95* In Stock.* *(As of 00:22 Pacific 2 Oct 2022 More Info) Click Here Description: French Beach Cooking School Cookbook Manufacturer: Independently published EAN: 9798842065509 Details: Paperback Number of Pages: 156 Author: Marcie Gauntlett Publication Date: August 19th, 2022 Release Date: August 19th, 2022 Physical Description: Size: 11.0 Inches by 8.5 Inches by 0.37 Inches Click here for more information

Mastering the Art of French Cooking (2 Volume Set) By Julia Child & Simone Beck Knopf Released: December 1st, 2009 Hardcover List Price: $110.00* Lowest New Price: $64.32* In Stock.* *(As of 00:22 Pacific 2 Oct 2022 More Info) Click Here Description: Mastering the Art of French Cooking (2 Volume Set) Manufacturer: Knopf Brand: Knopf ISBN: 0307593525 UPC: 884689164723 EANs: 8580001052700, 9780307593528, 0884689164723 PartNumber: 9780307593528 Details: Hardcover Format: Box set Authors: Julia Child, Louisette Bertholle, Simone Beck Publication Date: December 1st, 2009 Release Date: December 1st, 2009 Physical Description: Size: 10.54 inches by 7.44 inches by 3.45 inches Weight: 6.44 Pounds Features: Alfred a Knopf Inc Click here for more information

The French Laundry Cookbook (The Thomas Keller Library) By Thomas Keller Artisan Released: November 1st, 1999 White Hardcover (336 pages) List Price: $60.00* Lowest New Price: $27.99* In Stock.* *(As of 00:22 Pacific 2 Oct 2022 More Info) Click Here Description: The French Laundry Cookbook (The Thomas Keller Library) Manufacturer: Artisan Brand: Artisan ISBN: 1579651267 EANs: 8580001056470, 9781579651268, 8601404259487 PartNumber: 2705159 Details: Hardcover Edition: 2 Number of Pages: 336 Author: Thomas Keller Publication Date: November 1st, 1999 Release Date: November 1st, 1999 Physical Description: Size: 11.2 inches by 11.3 inches by 1.1 inches Weight: 4.65 pounds Color: White Features: Artisan publishers Language: english Book - the french laundry cookbook (thomas keller library) Click here for more information

Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies By Alexis Gabriel Ainouz Quadrille Publishing Released: September 4th, 2018 Hardcover (208 pages) List Price: $22.99* Lowest New Price: $12.89* Available to ship in 1-2 days.* *(As of 00:22 Pacific 2 Oct 2022 More Info) Click Here Description: Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies Manufacturer: Quadrille Publishing Brand: Quadrille Publishing ISBNs: 1787132234, 9781787132238 EAN: 9781787132238 PartNumber: 27823343 Details: Hardcover Format: Illustrated Edition: Illustrated Number of Pages: 208 Author: Alexis Gabriel Ainouz Publication Date: September 4th, 2018 Release Date: September 4th, 2018 Physical Description: Size: 9.25 Inches by 7.375 Inches by 1.0 Inches Weight: 1.5211896078 Pounds Click here for more information