A master class in fresh, delicious, French-inspired
Since 1995, students have waited months and sometimes years for
the privilege of learning to cook with Patricia Wells at Chanteduc,
her eighteenth-century Provençal farmhouse, and at her Parisian
cooking studio. Now, the culinary legend invites home cooks into
her life in France, making the recipes from her popular classes
available to fans who dream of embarking on their own gastronomic
adventure in the world''s culinary capital.
Beautifully designed and lavishly illustrated with stunning
color photographs, The French Kitchen Cookbook offers
simple yet profound pleasures to Patricia''s students: the
satisfaction of preparing a perfect fruit tart; the gratification
of extracting a warm, fragrant, golden brioche from the oven; the
giddiness of sharing a meal with a group of former strangers who
quickly become lifelong friends.
Patricia''s meticulously written recipes explain the
basics-rules that will help anyone become a better cook-while
providing the deep satisfaction that comes from creating
exquisite food that extracts the best of fresh ingredients. Here
are some of her best recipes for appetizers, desserts, and
everything in between, dishes inspired by the vibrant Provençal
countryside and the bustle of Parisian life, including Miniature
Onion and Goat Cheese Tatins, Zucchini and Basil Velouté,
Fricassée of Chicken with Fennel, Capers, Tomatoes and Sausage, and
Apricot and Lavender Honey Sorbet.
"The French Kitchen Cookbook is about a way of life and
a lifestyle of food and entertaining," Patricia writes. "It is all
about the joys of combining good food, good wine, and friends
altogether around the table-an experience we can enjoy day in and
day out, any time."