(Part 2) Best french cooking, food & wine books according to redditors
We found 60 Reddit comments discussing the best french cooking, food & wine books. We ranked the 27 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Adding on to your comment, these are the books I'm lusting after:
Heritage
A Kitchen in France
Aeri's Korean Cookbook
The Slanted Door: Modern Vietnamese Food
Ottolenghi
Thug Kitchen
My Paris Kitchen
Any Barefoot Contessa cookbook
The Smitten Kitchen cookbook
http://www.amazon.com/Country-Cooking-France-Anne-Willan/dp/0811846466
This is actually a pretty nice book. It incorporates some fairly good lessons in with the recipes.
Ironically enough, with the Italian thing, the rise of French cuisine into the culinary arts was in part due to the Italians and the renaissance in Florence. Flavors started to turn from "masking" or covering the flavor of things that are turning, to flavors that enhanced food.
Catherine di Medici brought her entourage of cooks with her when she wed King Henri The 2nd. her cooks were quite skilled apparently as it began a "foodie" movement(for lack of a better term) all the way back then.
like Italy, France has MANY regions, many local traditional dishes all mainly driven by what was fresh, local and abundant. Again, farmers meals, and some of the BEST regional French dishes are based on poverty.
I go all out and over the top once a year and make Toulouse Cassoulet pretty much from scratch. The only thing I don't do myself are the duck legs confit (although I do make my own Toulouse sausages).
I start about six weeks early figuring out where I'm going to get the ingredients (fatback with skin, fresh ham hock, etc.) and ordering haricots Tarbais and such online. Then the actual cooking starts 2 - 3 days in advance when I make chicken stock, make sausages, cut and season the pork, and so on.
I use Paula Wolfert's recipe from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (that's a picture of it on the cover). I was pretty happy a few years ago when my wife and I took a nine-week motor tour of France for our 20th wedding anniversary, and I found that both my Toulouse sausages as well as my cassoulet are as good as anything I could find in Gascony.
http://www.amazon.com/Terrine-Stephane-Reynaud/dp/0714848484/ref=sr_1_2?ie=UTF8&qid=1425930552&sr=8-2&keywords=Terrine
http://www.amazon.com/Bistro-Cooking-Home-Gordon-Hamersley/dp/0767912764/ref=sr_1_1?s=books&ie=UTF8&qid=1451943872&sr=1-1&keywords=gordon+hammersley
I haven't cooked through the entire thing but damned if I've found one thing in here that wasn't good. You'll find a couple of more involved or "fancy" (b/c not everyone likes/can find/afford foie gras as an example) but I've used it for many a weeknight meal for my somewhat picky family.
I don't know any good recipe sites for these kind of dishes. I would be very curious about a site like that as well. Alain Ducasse has a great book called Bistro which includes a lot of these kind of dishes. Thomas Keller's Bouchon is also a great resource.
For reference and over all usefulness it would be Le Repertoire De La CuisineLa Repertoire De La Cuisine
For blind indulgence and pure food pornography it would be Pitt Cue