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October 2004
Simple French Recipes for
the Home Cook, a descriptive banner
that accurately reflects this book's content. Chef Guy Savoy
delivers everything the title promises in his first US published
cookbook.
Simple?
C'est vrai! Most ingredients called for are easily obtainable
supermarket staples. Exceptions such as foie gras and rabbit
may not be available at a small town IGA, but with a little
effort, most can be procured online or at gourmet stores.
While ingredient counts exceed fifteen in a substantial number
of the recipes, most (including appetizers, gratins, meats,
fish and desserts) average just five or six ingredients. As
for equipment, the most sophisticated item called for is a
food processor, but very few of the recipes require one.
French Recipes?
Oui! A veritable survey course in French food, this book includes
all the classics. An entire chapter is devoted to gratins.
Chef Savoy covers a foie gras appetizer, Rabbit Stew, Beef
Tartare, fish entrees with simple sauces, veal liver and tongue
as well as Champagne Gratine and Chocolate Mousse. For those
who find these a bit too adventurous, there are also plenty
of dishes that appeal to an American oriented palate- Macaroni
& Cheese, Beef Stew with Carrots, Chicken in a Pot and Sugar
Cookies to name just a few.
For the Home Cook?
Certainement! Chef Savoy presents concise instructions in
plain English and minimizes the use culinary terminology.
He directs the reader to slice, chop and simmer avoiding terms
such as chiffonade, brunoise and mis en place that are best
reserved for formally trained and experienced cooks. Ingredient
lists often include a "bouquet garni," but it is described
each time. Prep time varies widely, so each recipe is labeled
with both preparation and cooking time estimates thereby eliminating
the opportunity for surprises in that arena. Almost all recipes
result in a family friendly quantity of four servings although
a few serve six to eight.
More?
Mais oui! Laurence Mouton's photography is "simply" extraordinary!
Further, each recipe is annotated with an interesting comment
or note regarding the history or origin of the dish and sometimes
a serving tip. And this over 40 reviewer certainly appreciates
the generous size of the font.
In the introduction, Guy Savoy encourages readers to use the
recipes in this book to practice and experience the beauty
of simple preparations. In so doing, he explains, novice cooks
will learn that the "magic of cooking" means "…filling the
house with delicious scents bringing with it a joie de vivre
and a sense of comfort." If you are looking for simple French
fare to prepare and share with friends and family, buy this
book. Toute suite!
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