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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:
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Comments about French Cooking and Recipes
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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.
By Julia Child & Simone Beck
Knopf Released: September 12th, 1983 Teal/Turquoise green Paperback (716 pages)
 | List Price: $35.00* Lowest New Price: $28.99* In Stock.* *(As of 16:19 Pacific 30 Jan 2023 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: 10.02 Inches by 6.96 Inches by 1.46 Inches
- Weight: 2.8 Pounds
- Color: Teal/Turquoise green
Click here for more information |
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By Julia Child
Knopf Released: August 6th, 2002 Cream Paperback (480 pages)
 | List Price: $25.00* Lowest New Price: $22.49* In Stock.* *(As of 16:19 Pacific 30 Jan 2023 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: 1.25002102554 Pounds
- Color: Cream
Click here for more information |
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By Julia Child & Simone Beck
Knopf Released: December 1st, 2009 Hardcover
 | List Price: $110.00* Lowest New Price: $49.51* In Stock.* *(As of 16:19 Pacific 30 Jan 2023 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: 10.61 Inches by 7.47 Inches by 3.61 Inches
- Weight: 6.44 Pounds
Click here for more information |
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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 16:19 Pacific 30 Jan 2023 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 |
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By Melissa Clark
Clarkson Potter Released: March 10th, 2020 White Hardcover (336 pages)
 | List Price: $37.50* Lowest New Price: $20.99* In Stock.* *(As of 16:19 Pacific 30 Jan 2023 More Info)
Click Here | Description: Dinner in French: My Recipes by Way of France: A Cookbook- Manufacturer: Clarkson Potter
- Brand: Clarkson Potter
- ISBN: 0553448250
- EAN: 9780553448252
Details:- Hardcover
- Edition: NO-VALUE
- Number of Pages: 336
- Author: Melissa Clark
- Publication Date: March 10th, 2020
- Release Date: March 10th, 2020
Physical Description:- Size: 10.3 Inches by 8.3 Inches by 1.1 Inches
- Weight: 3.0 Pounds
- Color: White
Click here for more information |
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By Michele Scicolone
HIC Harold Import Co. Released: January 3rd, 2012 Paperback (240 pages)
 | Lowest New Price: $22.00* In Stock.* *(As of 16:19 Pacific 30 Jan 2023 More Info)
Click Here | Description: The French Slow Cooker- Manufacturer: Rux Martin/Houghton Mifflin Harcourt
- Brand: HIC Harold Import Co.
- Model: 3584
- ISBN: 0547508042
- EANs: 8580001056753, 9780547508047
- PartNumber: 3584
Details:- Paperback
- Format: Illustrated
- Edition: Original
- Number of Pages: 240
- Author: Michele Scicolone
- Publication Date: January 3rd, 2012
- Release Date: January 3rd, 2012
Physical Description:- Size: 9.125 Inches by 7.5 Inches by 0.67 Inches
- Weight: 1.4 Pounds
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By Erin French
Clarkson Potter Released: May 9th, 2017 Multicolor Hardcover (256 pages)
 | List Price: $35.00* Lowest New Price: $30.26* In Stock.* *(As of 16:19 Pacific 30 Jan 2023 More Info)
Click Here | Description: The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine: A Cookbook- Manufacturer: Clarkson Potter
- Brand: Clarkson Potter
- ISBN: 0553448439
- EAN: 9780553448436
- PartNumber: 0553448439SR9
Details:- Hardcover
- Edition: Illustrated
- Number of Pages: 256
- Author: Erin French
- Publication Date: May 9th, 2017
- Release Date: May 9th, 2017
Physical Description:- Size: 10.27 Inches by 7.75 Inches by 1.01 Inches
- Weight: 2.1 Pounds
- Color: Multicolor
Click here for more information |
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