Claudine Pepin - Lets cook French : a family cookbook = Cuisinons Français : un livre pour toute la famille

If theres one thing Ive learned from the French, its that good cooking is not an end in itself. Rather, its the crucial thing that brings the family together for a meal at the end of every dayand nothings more important than that. Claudine Ppin, Jacquess daughter, was schooled in this lesson from birth, and now she is paying it forward. Simply but clearly written, and vivid with illustrations that recall the Madeline books, Let's Cook French is seductive. If anyone can tempt kids away from nuggets and pizza, into the kitchen, and on to the dinner table, its Claudine.

Sara Moulton, renowned chef and TV host, Saras Weeknight Meals

My dear friends, Claudine and her father Jacques Ppin, have taught America to love French cooking. Now, with this very special book, these two amazing storytellers have shared their passion for family, fun, and good food with a new generation of cooks. Claudines recipes open a window into the flavors of France, and Jacques astonishing drawings will inspire children to be hungry for more!

Jos Andrs, internationally acclaimed chef, author, educator, and owner of ThinkFoodGroup

CUISINONS FRANAIS UN LIVRE POUR TOUTE LA FAMILLE

CLAUDINE PPIN

ILLUSTRATIONS BY JACQUES PPIN

2016 by Quarto Publishing Group USA Inc.

Text 2015 Claudine Ppin

First published in the United States of America in 2015 by

Quarry Books, a member of

Quarto Publishing Group USA Inc.

100 Cummings Center

Suite 406-L

Beverly, Massachusetts 01915-6101

Telephone: (978) 282-9590

Fax: (978) 283-2742

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All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by the producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book.

Digital edition published in 2015

Digital edition: 978-1-63159-207-2
Hardcover edition: 978-1-63159-147-1

Library of Congress Cataloging-in-Publication Data available

Book Design: Debbie Berne

Book Layout: Sporto With illustrations by Shorey Wesen

Translation: Christel Mazquiaran

Dedication

To my mother, Gloria; father, Jacques; husband, Rollie; and my daughter, Shorey. Thank you for believing in me, encouraging me, pushing me to be better, and catching me when I fall. I love you always and forever, no matter what. And Ill always do the dishes.

M y husband, Rollie; my father, Jacques; my mother, Gloria; my daughter, Shorey; and I would like to welcome you to Let's Cook French. We had such fun putting together this book. Rollie and I were in charge of recipes, Jacques and Shorey, the artwork and tasting; and everything I know about organizing, entertaining, and cleaning Ive learned from my mom, Gloria. Truth be told, Ive learned a lot about great food from her, too.

Cookings fun; thats why we love to do it! It also makes people happy. Eating great food is good for your brain, your body, and your soul. Following recipes and cooking helps you learn math and science, and, in this case, maybe a bit of French or English. My father always says, Cooking is an expression of love because you always cook for another person. I agree completely. Remember, theres no culinary prison. If you make a mistake, even a really big one, dont worry try again!

These recipes represent the tastes I love and developed with both my parents cooking. Now these tastes are part of me. I cook for my family, but I do it in my own style. I didnt grow up knowing how to cook, but I was around tremendously good food. I often spent summers in France with my fathers side of the family. His youngest brother, Richard, was a chef, and his older brother, Roland, was an engineer who loved food. My grandmother owned and operated several restaurants in and around Lyon and is the thriftiest person Ive ever known. She could make a terrific meal for ten from one chicken and what shed pull from the garden. At the start of summer, shed buy several dozen small, fresh goat cheeses and leave them in a garde-manger hung on a tree in the backyard. Day by day they would get smaller and more concentrated in flavor. By the middle of July, the cheese would start to get hard; by the beginning of August, I could no longer bite it but, instead, had to gnaw or suck on it. Also, since this was during the hot summer, when Id sweat, I stank like goat cheese. Well, goat, really; I smelled like a goat, but I loved those cheesesand still do.

As you wander the pages of this little book, I hope you get excited and inspired to cook for your family, friends, and yourself. I also hope that you try our family dishes and that your favorites from this book will also become your family favorites.

Family mealtimes are essential to communicate, to bond together, to laugh, to argue, to share, and to enjoy life.

M on mari Rollie, mon pre Jacques, ma mre Gloria et ma fille Shorey vous accueillons dans notre livre: Les enfants cuisinent la franaise. Quel plaisir dcrire ce livre ensemble! Mon mari et moi avons conu et ralis les recettes, mon pre et ma fille lont illustr et ont dgust les plats. De ma mre Gloria, jai appris lart de la table et lorganisation dun mnage aussi bien que ses recettes secrtes.

Cuisiner est une belle aventure et cela rend les gens heureux. Manger de bons petits plats est un grand plaisir pour le palais et pour lestomac. La cuisine mne toutes les sciences et grce ce livre, mme apprendre un peu de franais et danglais. Mon pre dit toujours: on cuisine pour dire je taime car on cuisine toujours pour quelquun dautre et je suis tout fait daccord avec cela. Il ny a pas de punition en cuisine. Si lon fait une erreur, mme une trs grosse erreur, on ne se dcourage pas, on refait la recette.