Simply French

by Patricia Wells

HarperCollins | October 25, 1995 | Trade Paperback

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How can a good cook become a great cook? It's all in the details.

Becoming a good cook means learning principles that will last you a lifetime in the kitchen; with Simply French, you will never cook the same way again.

  • Knowing when to season and how
  • Appreciating the simple process of reducing a sauce
  • Allowing meats and poultry to rest so they release maximum flavor
  • The simple art of straining a sauce for a refined condensed flavor
  • Knowing why dried herbs are no substitute for fresh

In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.

Format: Trade Paperback

Dimensions: 368 pages, 10 × 8 × 0.73 in

Published: October 25, 1995

Publisher: HarperCollins

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0688143563

ISBN - 13: 9780688143565

Found in: French

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– More About This Product –

Simply French

Simply French

by Patricia Wells

Format: Trade Paperback

Dimensions: 368 pages, 10 × 8 × 0.73 in

Published: October 25, 1995

Publisher: HarperCollins

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0688143563

ISBN - 13: 9780688143565

From the Publisher

How can a good cook become a great cook? It's all in the details.

Becoming a good cook means learning principles that will last you a lifetime in the kitchen; with Simply French, you will never cook the same way again.

  • Knowing when to season and how
  • Appreciating the simple process of reducing a sauce
  • Allowing meats and poultry to rest so they release maximum flavor
  • The simple art of straining a sauce for a refined condensed flavor
  • Knowing why dried herbs are no substitute for fresh

In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.

About the Author

Patricia Wells and Walter Wells have lived in Paris for nearly thirty years. Patricia runs a popular cooking school in Paris and Provence, and is the author of ten previous books. From 1980 to 2007 she was restaurant critic for the International Herald Tribune. Walter retired as executive editor of the International Herald Tribune in 2005, having previously worked as editor and managing editor since 1980. He is one of the few non-French citizens to be awarded the French Legion of Honor.

From Our Editors

Offering inspiration for even the most timid cook, this perfect distillation of the French table works even for the American home kitchen. Wells' medium is the three-star cuisine of Joel Robuchon, though which she shares the secrets and techniques that can transform a good cook into a great cook. 100 color photos