French Cook · Soups & Stews

Anyone who likes to cook French will find this a must-have for her/his culinary library.

Following a brief discussion of equipment needed for making soups and stews, Herrick teaches about

the six basic stocks. Then come the luscious recipes for classic French soups—this pistou, onion, cheese with croutons, vegetable, salt cod and potato, roasted tomato, and lentil. There are recipes for delicate consommés as well as a plethora of creamy soups—corn, mushroom, chestnut, oyster, and fresh pea. Rounding out the selection are hearty stews—Beef Bourguignon, Cassoulet, Pot Roast, and Fruity Curried Lamb Stew. Not to be missed are the delightful cold soups—vichychoisse with asparagus, cantaloupe, and cold red pepper. All are prepared in classic French style but with Ms. Herrick’s creative twists on familiar French offerings.

In The French Cook: Sauces, food writer Holly Herrick offers home cooks a step-by-step guide to classic

French (or French-inspired) sauces. —Aram Bakshian Jr., The Wall Street Journal

Ms. Herrick, an award-winning pastry chef herself, is the ideal docent for this classic gallery of French desserts, and her recipes, for even the most complicated items, are concise and clear. —Aram Bakshian Jr., The Wall Street Journal