The Little Paris Kitchen: 120 Simple But Classic French Recipes

The Little Paris Kitchen: 120 Simple But Classic French Recipes

Rachel Khoo

Language: English

Pages: 288

ISBN: 1452113432

Format: PDF / Kindle (mobi) / ePub

The Little Paris Kitchen: 120 Simple But Classic French Recipes

Rachel Khoo

Language: English

Pages: 288

ISBN: 1452113432

Format: PDF / Kindle (mobi) / ePub


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!

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the sausages and smoked bacon slices. Roast for another 30 minutes, shaking the pan and turning the sausages and bacon halfway. If the pork skin isn’t crisping, turn the heat up to 425°F. To serve, bring the bouillon to a boil and slice the crispy pork into four portions. Place the pork on individual plates with a slice of bacon, a sausage, and a spoonful of sauerkraut, then pour over a ladle of the hot bouillon. * The skin must be scored. Ask your butcher, or use a very sharp knife. Don’t cut

(¾–1¼ inches thick), then 3–4 minutes on each side should be fine. Preparation time: 10 minutes Cooking time: 10 minutes Brochettes au coq au vin * * * Coq au vin on skewers Rooster stewed in red wine for several hours is traditional coq au vin. I thought I’d shake that on its head and make a barbecue version with a red wine dipping sauce. SERVES 4 AS A MAIN COURSE For the marinade: 2 cloves of garlic, finely chopped • 1 onion, finely chopped • 2 tbsp butter • 4 small

aux agrumes Briochettes au dulce de leche Pain perdu avec compote de cerises et basilic Fromage frais Summer Picnics Quiche Lorraine Pissaladière Tarte flambée Cake au saucisson sec avec pistaches et prunes Salade de carrottes râpées et rémoulade de céleri-rave et pommes Pain brié Clafoutis—versions sucré et salé Fougasse aux romarin, lavande et fromage du chèvre Crème Vichyssoise au chou-fleur glacé Cervelles de canut Aperitifs Pâté de foie de lapin Terrine forestière Rillettes

and there’s a risk of the custard not setting. Here are some ideas. • 1 teaspoon dried lavender (strain it out before combining the cream and milk with the egg yolks and sugar) • finely grated zest of 1 orange or lemon • ½ teaspoon ground cinnamon and ¼ teaspoon ground ginger • ½ teaspoon freshly ground black pepper or Indonesian long pepper (this goes particularly well with raspberries in the crème brûlée) • a pinch of saffron threads Tips • The custard can be made up to 4 days in

fish bake This easy bake makes good use of leftover cooked potatoes. You can also mix in leftover vegetables such as zucchini, carrots, broccoli, and cauliflower. For the béchamel sauce: 2 tbsp butter • ¼ cup all-purpose flour • 2 cups milk, lukewarm • ¼ onion, skin removed • 1 clove • 1 bay leaf • a pinch of nutmeg • salt and white pepper SERVES 4–6 AS A MAIN COURSE • 1½ lb (8–10 medium) potatoes, peeled and already cooked (you can use leftover roast potatoes) • 7 oz smoked haddock,

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