The Story
Here is a complete, stepbystep guide to the art of French cookingdesigned especially for the American cook. For this revised and expanded edition of her celebrated COOKING A LA CORDON BLEU, Alma Loch has retained her straightforward approach to the elegant cuisine of Paris and added an entirely new section covering the hearty regional foods of the French Provinces. HOW AND WHYS OF FRENCH COOKING is much more than a collection of recipes. Mrs. Lach explains as clearly as possible the logical system by which the French cook performs. She encourages her readers to master the system and then move away from set recipes to their own imaginative refinements. This approach elevates the cook from the everyday task of feeding the family to the artistic realm of creation. There are hundreds of splendid, easytofollow recipes in the bookall of them authentically French. She explains how to use substitute ingredients when necessary, and provides a wine recommendation for each main dish (and American wines are included). The ingredients for each recipe are listed in order of use, and procedures are given in numbered steps. Each basic recipe is followed by a number of delightful variations. In the allnew section on provincial cooking Mrs. Lach has prepared menus and recipes that represent the favorite foods of more than 30 regions of France. Many of the recipes are for one dish meals and casserolesideal for busy American cooks. These meals are served with French bread, cheese, and fruit, and the beverage is wine, cider, or beer, depending on the province.
Description
Here is a complete, stepbystep guide to the art of French cookingdesigned especially for the American cook. For this revised and expanded edition of her celebrated COOKING A LA CORDON BLEU, Alma Loch has retained her straightforward approach to the elegant cuisine of Paris and added an entirely new section covering the hearty regional foods of the French Provinces. HOW AND WHYS OF FRENCH COOKING is much more than a collection of recipes. Mrs. Lach explains as clearly as possible the logical system by which the French cook performs. She encourages her readers to master the system and then move away from set recipes to their own imaginative refinements. This approach elevates the cook from the everyday task of feeding the family to the artistic realm of creation. There are hundreds of splendid, easytofollow recipes in the bookall of them authentically French. She explains how to use substitute ingredients when necessary, and provides a wine recommendation for each main dish (and American wines are included). The ingredients for each recipe are listed in order of use, and procedures are given in numbered steps. Each basic recipe is followed by a number of delightful variations. In the allnew section on provincial cooking Mrs. Lach has prepared menus and recipes that represent the favorite foods of more than 30 regions of France. Many of the recipes are for one dish meals and casserolesideal for busy American cooks. These meals are served with French bread, cheese, and fruit, and the beverage is wine, cider, or beer, depending on the province.
