Bard - Dinner chez moi: 50 French secrets to joyful eating and entertaining
Here you can read online Bard - Dinner chez moi: 50 French secrets to joyful eating and entertaining full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: France, year: 2017, publisher: Little, Brown and Company, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:
Romance novel
Science fiction
Adventure
Detective
Science
History
Home and family
Prose
Art
Politics
Computer
Non-fiction
Religion
Business
Children
Humor
Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.
- Book:Dinner chez moi: 50 French secrets to joyful eating and entertaining
- Author:
- Publisher:Little, Brown and Company
- Genre:
- Year:2017
- City:France
- Rating:5 / 5
- Favourites:Add to favourites
- Your mark:
Dinner chez moi: 50 French secrets to joyful eating and entertaining: summary, description and annotation
We offer to read an annotation, description, summary or preface (depends on what the author of the book "Dinner chez moi: 50 French secrets to joyful eating and entertaining" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.
Bard: author's other books
Who wrote Dinner chez moi: 50 French secrets to joyful eating and entertaining? Find out the surname, the name of the author of the book and a list of all author's works by series.
Dinner chez moi: 50 French secrets to joyful eating and entertaining — read online for free the complete book (whole text) full work
Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Dinner chez moi: 50 French secrets to joyful eating and entertaining" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.
Font size:
Interval:
Bookmark:
To receive special offers, bonus content, and news about ourlatest ebooks and apps, sign up for our newsletters.
Sign Up
Or visit us at hachettebookgroup.com/newsletters
Copyright 2016 by Elizabeth Bard
Cover and interior art Virginia Johnson / Illustration Division
Author photograph by Cindi de Channes
Cover design by Julianna Lee
Cover copyright 2017 by Hachette Book Group, Inc.
Hachette Book Group supports the right to free expression and the value of copyright. The purpose of copyright is to encourage writers and artists to produce the creative works that enrich our culture.
The scanning, uploading, and distribution of this book without permission is a theft of the authors intellectual property. If you would like permission to use material from the book (other than for review purposes), please contact permissions@hbgusa.com. Thank you for your support of the authors rights.
Little, Brown and Company
Hachette Book Group
1290 Avenue of the Americas, New York, NY 10104
littlebrown.com
twitter.com/littlebrownandcompany
facebook.com/littlebrownandcompany
First ebookedition: April 2017
Little, Brown is a division of Hachette Book Group, Inc. The Little, Brown name and logo are trademarks of Hachette Book Group, Inc.
The publisher is not responsible for websites (or their content) that are not owned by the publisher.
The Hachette Speakers Bureau provides a wide range of authors for speaking events. To find out more, go to hachettespeakersbureau.com or call (866) 376-6591.
ISBN 978-0-316-27627-6
E3-20170202-JV-PC
Picnic in Provence
Lunch in Paris
For Rachel
Bonjour! Before we begin, a wordand its an important one: Im an American. Though Ive lived in France for fifteen years and now hold two passports, I grew up in Bruce Springsteens U.S.A. of the 1980s, eating instant macaroni and cheese, General Tsos chicken, and Pillsbury vanilla frosting out of the can. I did not have a French grandmother who made me leek soup or served me fish with the head on. Like almost everyone I knew, I ate baked beans and fish sticks. Cheese meant fluorescent orange Kraft singles. I did not know anything about the pleasures of champagne cocktails or the digestive benefits of herbal teas. The radical change in my eating habits came when I moved to France, at the age of twenty-eight, to be with my French husband, Gwendal. I discovered a culture of fresh seasonal ingredients, the pleasure of cooking for and eating with family and friends, and ingredients Id never thought about, like lentils and almond flour, that have become staples of a heartierand healthierdiet. Im not a chef; Im a home cook who was delighted to discover that good things dont take all day to prepare, and that if you start with great ingredients, a great dinner is almost inevitable. Im writing this book because I know it is possible to change ingrained eating habits, even in adulthood, and because I know these are changes a lot of people are trying to makein ways big and smallin their own kitchens. I hope this book is equal parts inspiring, helpful, and fun!
I will never forget my first trips to the Tuesday-morning market on the rue de Belleville in Paris. The fishmonger asked me for a date over glassy-eyed whole mackerel, and the man who sold me green beans called me his gazelle. I bought myself a bouquet of fresh herbs instead of flowers and tasted a plump fresh fig for the first timean almost religious experience. For the first few weeks I stayed away from the hairy beige bowling ball that turned out to be a very tasty celery root. There was definitely some impatient foot-tapping behind me at the local butcher as I slowly mastered the vocabulary necessary to order my paule dagneau dsosse, deboned shoulder of lamb.
Unless youre a born cook, or a bit of a mad scientist, most of us have a fear of new ingredients. We cook what we know. This chapter breaks down the essentials of my French kitchen; some of them will be familiar, some more mysterious. Ive divided my list into pantry staples, a few things I always have in my fridge, and some new things you should try the next time you see them (in season!) at the market. Ive provided an easy-to-follow recipe for each to help you along in your culinary discoveries and, where appropriate, some ways to dress things up for guests. Where relevant Ive also recommended brands that will get you as close as possible to the authentic French taste.
Im a cook who likes a full pantry. I love to go hunting through my cabinets on a rainy day and see what I can create without a trip to the store. Here are some of the things I always have in stock:
A decent bottle of olive oil: Not a single day goes by that I dont reach for my bottle of olive oilfor salad dressing, roasting vegetables, making pasta sauce, browning meat, even baking. A tablespoon of olive oil is the single best way Ive found to get friendly with green vegetablesit elevates them from merely virtuous to outright delicious. I know good olive oil can be expensive in the States. In Provence, we are spoiled; its basically the same price as bottled water. Although olive oil tends to be associated with Italy, the Spanish section of your local supermarket is also a good place to look.
Tip
I buy my olive oil in three-liter jugs from my local butcher (its cheaper that way) and decant into a smaller bottle. I recommend having one bottle of fruity extra-virgin olive oil for sauces and salad dressing and one bottle of milder ordinary olive oil for everyday cooking and baking.
Serves 4 as a side dish; if doubling, make two batches (the beans wont char if they are crowded
Many of our weekday meals include a single serving of protein and a big heap of seasonal vegetables (green beans, leeks, brussels sprouts, Swiss chard, or spinach) cooked with olive oil. My method is somewhere between steam and sautI find this keeps the fresh taste and gives you the delicious charred bits everyone loves. In my humble opinion, slim French haricots verts beat the pants off regular old green beans and are worth searching around for. They cook quickly yet retain their signature snap. If you decide to use thicker, American-style green beans, you may want to blanch them in boiling water for thirty seconds (then run them under cold water to stop the cooking) and proceed with your recipe from there.
Font size:
Interval:
Bookmark:
Similar books «Dinner chez moi: 50 French secrets to joyful eating and entertaining»
Look at similar books to Dinner chez moi: 50 French secrets to joyful eating and entertaining. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.
Discussion, reviews of the book Dinner chez moi: 50 French secrets to joyful eating and entertaining and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.