INDEX
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A
Abondance cheese, 81
absinthe, 62
alfresco dining, 25
Almonds, Toasted, Cantaloupe with Bayonne Ham and, 211–12
Alsace region, 59–60
See also under regional foods of France
Anchovy Butter and Radishes, 94
Andouille Festival, 163
AOC (Appellation d’Origine Contrôlée), 75
apple brandy. See Calvados
apple(s)
in Guinea Fowl à la Normande, 130–31
and Kouign-Amann Pudding, 226–28
Pont-l’Evêque and Apple Tartine, 109
Pork Loin with Apples and Onions, 154–55
Aquitaine region. See under regional foods of France
Armagnac, 62
See also The Flame of Armagnac
Artichoke, Roasted Garlic, 202–3
Asparagus, Oven-Roasted Haricots Verts or, 206–7
Auvergne region. See under regional foods of France
avocados
Avocado, Radish, and Seaweed Butter Tartine, 114–15
Crab, Lambs Lettuce, and Avocado with Grapefruit Vinaigrette, 184–85
B
baba au rhum, about, 107
bacon
in Beef Bourguignon, 151–52
Chèvre, Shallot, Mushroom, and Bacon Tartine, 111–13
Figs with Crumbled Bacon, Chili, and Honey, 39–40
Seared Scallops with Peas, Bacon, and Mint, 177–78
in Tartiflette, 204–5
baguettes, about, 102–3
bakeries, 13
bananas, in Seared Banana Crêpe with Hazelnuts, Brandy, and Petit-Suisse, 234–35
Le Baratin (restaurant), 141
Beaufort cheese, 80
beef
Beef Bourguignon, 151–52
cooking and eating, 141–42
cuts of, 143
in France, 140–41
Hanger Steak with Sautéed Mushrooms, Cream, and Brandy, 149–50
beer, about, 64
Bénédictine, 62
berries, in Lemon Mascarpone Mousse, 229–30
See also raspberries; strawberries
Bleu de Bresse cheese, 80
blue cheese
Chopped Endive, Blue Cheese, Persimmon, and Walnut Salad, 200–201
in Leftover Red Wine and Pomegranate Poached Pear, 231–33
types of, 80
Bordeaux region, 60
See also under regional foods of France
Bordeaux Wine Festival, 70
Bordier, Jean-Yves, 84
boucheries (butchers), 13, 139–40
Bouillabaisse, Simple Shellfish, 181–83
boulangeries (bakeries), 13
Boulogne-sur-Mer, 189
Bourgogne (Burgundy) region, 60
See also under regional foods of France
brandy
in Guinea Fowl à la Normande, 130–31
Hanger Steak with Sautéed Mushrooms, Cream, and, 149–50
brandy (continued)
in Rabbit with Prunes, 132–34
Seared Banana Crêpe with Hazelnuts, Brandy, and Petit-Suisse, 234–35
See also Armagnac; Calvados; Cognac; eau-de vie
bread and pastry
author on, 101–2
bread types, 102–4
breakfast for kids, 106
pastry types, 106–7
tartines (see tartines)
brie cheese, in Pear, Brie, and Thyme Tartine, 110
Brie de Meaux cheese, 77
Brie de Melun cheese, 77
Brillat-Savarin cheese, 77
brioche, about, 103
Brittany region. See under regional foods of France
Burgundy region, 60
See also under regional foods of France
butcher shops, 13, 139–40
butter
about, 83–85
Anchovy Butter and Radishes, 94
regional products, 254–55
Seaweed Butter, 95
Tarragon Butter, 93
C
Calvados
about, 62
in Apple and Kouign-Amann Pudding, 226
in Lobster à l’Armoricaine, 179–80
Oysters with, Apple Cider, and Brown Butter, 41–42
Camembert cheese, 77
canelés, about, 107
Cantal cheese, 81
Cantaloupe with Bayonne Ham and Toasted Almonds, 211–12
capers
in Rabbit with Prunes, 132–34
Roasted Cauliflower with Currants and, 209–10
Carré de l’Est cheese, 77
Carrot Crudités, Roasted, with Yogurt-Tahini Crème, 47–48
Carrot Fair, 215
caterers, 16
Cauliflower, Roasted, with Currants and Capers, 209–10
cave à vins (wine cellars), 13
Central region, 251–53
Centre region. See under regional foods of France
Chabichou du Poitou cheese, 77–78
Chambord, 63
champagne, in cocktails, 65
Champagne region, 61
See also under regional foods of France
charcuterie board
about, 32
creating, 32–34
Pickled Grapes, 37
Pickling Liquid, 35–36
charcuteries (delicatessens), 13, 32
Chartreuse, 63
cheese
about, 75–76
cheese course presentation, 81–82
Chopped Endive, Blue Cheese, Persimmon, and Walnut Salad, 200–201
Coulommiers Wine and Cheese Fair, 70
festivals, 97
Leftover Red Wine and Pomegranate Poached Pear, 231–33
Lemon Mascarpone Mousse, 229–30
Pear, Brie, and Thyme Tartine, 110
Pont l’Evêque and Apple Tartine, 109
regional products, 247, 249–50, 252, 254, 256, 258, 260, 262
Seared Banana Crêpe with Hazelnuts, Brandy, and Petit-Suisse, 234–35
Seared Persimmon with Fromage Blanc, Honey, and Truffle Salt, 213
Sweet Potato, Sausage, and Shallot Crustless Quiche, 89–91
Tartiflette, 204–5
types of cheese (see cheese, types of)
cheese shops, 13
cheese, types of
blue cheese, 80
fresh cheese, 76–77
hard cheese, 81
semi-firm cheese, 80
semi-soft cheese, 79
soft cheese, 77–79
Cherry Beignet and Kirsch Fair, 215
Cherry Compote, 87–88
Chèvre, Shallot, Mushroom, and Bacon Tartine, 111–13
Chez L’Ami Jean (restaurant), 141
chicken
shopping for, 122
with Tomatoes and Olives, 128–29
Chili, and Honey, Figs with Crumbled Bacon, 39–40
chocolate
Chocolate Terrine, 236–37
history of, 221–22
Hot Chocolate, 239–40
shopping for, 221–24
cider
about, 63
in Oysters with Calvados, Apple Cider, and Brown Butter, 41–42
pairing with crêpes, 64
in Pork Loin with Apples and Onions, 154–55
citrus, in Cocktail Fraîcheur, 69
See also grapefruit; lemons; oranges
Clafoutis, Raspberry, 236–37
clafoutis aux cerises, about, 107
clams, in Simple Shellfish Bouillabaisse, 181–83
cocktails
Cocktail Fraîcheur, 69
the cocktail hour, 55–56
French 75, 65
Lemon Rosemary Simple Syrup, 66–67
Le Voyageur, 68
See also spirits
coffee merchants, 16
Cognac
about, 63
in Cherry Compote, 87–88
in Lobster à l’Armoricaine, 179–80
Cointreau, 63
Compote, Cherry, 87–88
Comté cheese, 79
conversions, metric
about, 24, 241
charts, 241–43
cooked meat shops, 14, 16
cooking tips (vacation rentals), 22–24
Côtes d’Azur region. See under regional foods of France
Coulommiers Wine and Cheese Fair, 70
Couscous, Pearl, 135
Crab, Lambs Lettuce, and Avocado with Grapefruit Vinaigrette, 184–85
Crab and Poached Egg Tartine, 92
crème de cassis, 63
Crêpes with Pears, Gruyère, and Thyme, 43–44
Crottin de Chavignol cheese, 78
culinary basics
cooking tips, 22–24
dining alfresco, 25
exploring shops, 12–16
farmers’ markets, 13–14, 16–18
food relationships, 9–11
shopping carts, 11
shopping tips, 20–22
supermarkets, 16, 19–20
Currants and Capers, Roasted Cauliflower with, 209–10
D
dairy. See butter; eggs; yogurt
delicatessens, 13, 32
desserts
Apple and Kouign-Amann Pudding, 226–28
author on, 219–21
Leftover Red Wine and Pomegranate Poached Pear, 231–33
Lemon Mascarpone Mousse, 229–30
Raspberry Clafoutis, 236–37
regional products, 248–49
Seared Banana Crêpe with Hazelnuts, Brandy, and Petit-Suisse, 234–35
See also chocolate
Dijon Vinaigrette, 198–99
dining alfresco, 25
dinner guest protocol, 31
dinner parties, 19–20, 29–30
See also entertaining
Dordogne. See under regional foods of France
dry measurement conversions, 242
Ducasse, Alain, 224
duck
about, 119–20
author on, 120–21
Pan-Roasted Duck Breast with Seared Mirabelle Plums, 125–26
E
East region, 256–57
eau-de-vie, 63
éclairs, about, 107
eggs
about, 82–83
Apple and Kouign-Amann Pudding, 226
Crab, Lambs Lettuce, and Avocado with Grapefruit Vinaigrette, 184–85
Crab and Poached Egg Tartine, 92
Raspberry Clafoutis, 236–37
Sweet Potato, Sausage, and Shallot Crustless Quiche, 89–91
Eiffel Tower, 25
endive, in Chopped Endive, Blue Cheese, Persimmon, and Walnut Salad, 200–201
entertaining
author, in France, 19–20, 29–30
charcuterie (see charcuterie)
dinner guest protocol, 31
hors d’oeuvres (see hors d’oeuvres)
See also cocktails; culinary basics
épiceries (grocery stores), 13
Êpoisses cheese, 79
equipment tips, 23–24
F
Fantastic Picnic, 25
farmers’ markets, 13–14, 16–18
fennel
Seared Salmon with, Olives, and Orange, 187–88
in Simple Shellfish Bouillabaisse, 181–83
festivals
cheese, 97
fish and seafood, 189
fruit and vegetable, 214–15
meat, 163
truffles, 193–94
La Fête de la Coquille Saint-Jacques, 189
La Fête de la Crevette, 189
La Fête de la Fraise (Strawberry Festival), 214
La Fête de la Framboise (Raspberry Festival), 214–15
La Fête de la Gastronomie, 25
La Fête de la Mer et du Maquereau, 189
La Fête du Aplaceae (Carrot Fair), 215
La Fête du Citron (Lemon Festival), 214
La Fête du Crottin de Chavignol, 97
La Fête du Garlic (Garlic Fair), 215
La Fête du Hareng (Herring), 189
La Fête du Melon (Melon Festival), 215
La Fête du Mirabelle (Mirabelle Festival), 215
La Fêtes des Fromages, 97
ficelles, about, 103
Figs with Crumbled Bacon, Chili, and Honey, 39–40
fish and shellfish
author on fish, 186
author on shellfish, 167–69
choosing shellfish, 172–73
festivals, 189
regional products, 248, 250, 253, 255, 260, 263
shopping for, 170–72
storing, 173–74
varieties and terms for, 175
fish and shellfish recipes
Crab, Lambs Lettuce, and Avocado with Grapefruit Vinaigrette, 184–85
Lobster à l’Armoricaine, 179–80
Seared Salmon with Fennel, Olives, and Orange, 187–88
Seared Scallops with Peas, Bacon, and Mint, 177–78
Shellfish Bouillabaisse, Simple, 181–83
The Flame of Armagnac, 71
Foire au Jambon (Bayonne Ham Fair), 163
food, French relationship with, 9–11
foods, regional. See regional foods of France
fougasse, about, 103
Fourme d’Ambert cheese, 80
La Frairie des Petits Ventres (The Brotherhood of Small Bellies), 163
France, relationship with food, 9–11
Franche-Comté region. See under regional foods of France
French 75, 65
French Green Salade, 197
Fromage Blanc, Honey, and Truffle Salt, Seared Persimmon, with, 213
Fromage Blanc cheese, 76
fromageries (cheese shops), 13
fruits
Cantaloupe with Bayonne Ham and Toasted Almonds, 211–12
Seared Persimmon, with Fromage Blanc, Honey, and Truffle Salt, 213
See also specific fruits
fruits and vegetables, about
author on, 193–94
farmers’ markets, 13–14, 16–18
festivals, 214–15
Perfect French Green Salade, 197
popular everyday, 195
produce shops, 14
regional products, 248, 250, 252–53, 255, 257, 258, 260, 263
seasonal list of, 194–95
special, 196
weighing produce, 22
See also fruits; vegetables; specific fruits and vegetables
G
Garlic Artichoke, Roasted, 202–3
Garlic Fair, 215
Goat Meat Eaters’ Fête, 163
Grand Marnier, 63
Grapefruit Vinaigrette, Crab, Lambs Lettuce, and Avocado with, 184–85
Grapes, Pickled, 37
green beans. See haricot verts
grocery stores, 13
See also supermarkets
Gruyère, and Thyme, Crêpes with Pears, 43–44
guest protocol. See dinner guest protocol
guignolet, 63
guinea fowl
about, 123
à la Normande, 130–31
H
ham, in Cantaloupe with Bayonne Ham and Toasted Almonds, 211–12
Hanger Steak with Sautéed Mushrooms, Cream, and Brandy, 149–50
Haricots Verts or Asparagus, Oven-Roasted, 206–7
Hazelnut Orange Persillade, 208
Hazelnuts, Brandy, and Petit-Suisse, Seared Banana Crêpe with, 234–35
Home Sweet Anywhere (Martin), 1
hors d’oeuvres
about, 38
Crèpes with Pears, Gruyère, and Thyme, 43–44
Figs with Crumbled Bacon, Chili, and Honey, 39–40
Oysters with Calvados, Apple Cider, and Brown Butter, 41–42
Roasted Carrot Crudités with Yogurt-Tahini Crème, 47–48
Roasted Tomato Jam, 45–46
Tahini Sauce, 50–51
Yogurt-Tahini Crème, 49
See also Lobster à l’Armoricaine
Hot Chocolate, 239–40
Hôtel de Ville (City Hall), 25
hot peppers
Chicken with Tomatoes and Olives, 128–29
Figs with Crumbled Bacon, Chili, and Honey, 39–40
Lobster à l’Armoricaine, 179–80
Roasted Tomato Jam, 45–46
I
Île-de-France and Paris region, 247–49
ingredients
liquid vs. dry, 241
tips for, 23–24
J
Jam, Roasted Tomato, 45–46
K
kids’ breakfasts, 106
Kirsch Fair, Cherry Beignet and, 215
kouign amann, about, 107
Kouign-Amann Pudding, Apple and, 226
L
lamb
author on, 145–46
cuts of, 146
Mead and Honey Braised Lamb Shanks, 156–58
Languedoc-Roussillon region, 60–61
See also under regional foods of France
Lebovitz, David, 84
Leftover Red Wine and Pomegranate Poached Pear, 231–33
Lemon Festival, 214
lemons
in Cocktail Fraîcheur, 69
Lemon Mascarpone Mousse, 229–30
Lemon Rosemary Simple Syrup, 66–67
in Roasted Garlic Artichoke, 202–3
in Le Voyageur, 68
Lentils with Andouille and Vinaigrette, 160–61
Limosin region. See under regional foods of France
liquid measurement conversions, 241
liquid vs. dry ingredients, 241
liquor and liqueurs. See spirits
Livarot Cheese Fair, 97
lobster, buying, 174
Lobster à l’Armoricaine, 179–80
Loire region, 61
Lorraine region. See under regional foods of France
M
macarons, about, 107, 219–20
Mâconnais cheese, 79
Marché aux Truffes (Truffle Market), 214
marché de fermiers (farmers’ markets), 13–14, 16–18
La Marée (restaurant), 176
Mascarpone Mousse, Lemon, 229–30
mead
and Honey Braised Lamb Shanks, 156–58
in Lobster à l’Armoricaine, 179–80
measurement conversions, 241–42
meat
beef (see beef)
festivals, 163
lamb (see lamb)
pork (see pork)
purchasing, 139–40
regional products, 252, 255, 257, 258, 260, 262
sausage (see sausage)
See also rôtisseries
Melon Festival, 215
melons. See cantaloupe
metric system conversions. See conversions, metric
mille-feuille, about, 107
Mimolette cheese, 80
Mint, Seared Scallops with Peas, Bacon, and, 177–78
Mirabelle Festival, 215
Morbier cheese, 79
Mousse, Lemon Mascarpone, 229–30
mousse au chocolat, about, 107
Munster cheese, 78
mushrooms
in Beef Bourguignon, 151–52
Chèvre, Shallot, Mushroom, and Bacon Tartine, 111–13
Hanger Steak with Sautéed Mushrooms, Cream, and Brandy, 149–50
mussels, in Simple Shellfish Bouillabaisse, 181–83
N
Nord-Pas-de-Calais region. See under regional foods of France
Normandy region. See under regional foods of France
North-East region, 257–59
North-West region, 249–51
Nuits-Saint-Georges Wine Festival, 70
nuts
in Chocolate Terrine, 236–37
Chopped Endive, Blue Cheese, Persimmon, and Walnut Salad, 200–201
Hazelnut Orange Persillade, 208
Hazelnuts, Brandy, and Petit Suisse, Seared Banana Crêpe with, 234–35
Toasted Almonds, Cantaloupe with Bayonne Ham and, 211–12
O
Oil and Truffle Fair, 215
olives
Chicken with Tomatoes and, 128–29
Seared Salmon with Fennel, Olives, and Orange, 187–88
onions
in Beef Bourguignon, 151–52
Pork Loin with Apples and, 154–55
orange(s)
Hazelnut Orange Persillade, 208
Seared Salmon with Fennel, Olives, and, 187–88
Oven-Roasted Haricots Verts or Asparagus, 206–7
oven temperature conversions, 242–43
Oyster Festival at Gujan-Mestras, 189
oysters
choosing, 172
Oysters with Calvados, Apple Cider, and Brown Butter, 41–42
shucking, 42
P
pain complet, about, 104
pain de campagne, about, 104
Pan-Roasted Duck Breast with Seared Mirabelle Plums, 125–26
Paris and Île-de-France region, 247–49
pastis, 64
pastry
shops, 14
types of, 106–7
See also kouign amann
Pays de la Loire region. See under regional foods of France
Pear, Brie, and Thyme Tartine, 110
Pearl Couscous, 135
pears
Crêpes with Pears, Gruyère, and Thyme, 43–44
Leftover Red Wine and Pomegranate Poached Pear, 231–33
Peas, Bacon, and Mint, Seared Scallops with, 177–78
peppers. See hot peppers
Pernod, 64
Persillade, Hazelnut Orange, 208
persimmon(s)
in Chopped Endive, Blue Cheese, Persimmon, and Walnut Salad, 200–201
Seared, with Fromage Blanc, Honey, and Truffle Salt, 213
Petit-Suisse cheese
about, 76–77
in Seared Banana Crêpe with Hazelnuts, Brandy, and Petit-Suisse, 234–35
Picard (frozen food store), 14, 20
Picardy region. See under regional foods of France
Pickled Grapes, 37
Pickling Liquid, 35–36
pigs, about, 143
piment d’espelette, in recipes, 43–46, 128–29, 179–80
Plums, Seared Mirabelle, Pan-Roasted Duck Breast with, 125–26
Poitou-Charentes region. See under regional foods of France
Pomegranate Poached Pear, Leftover Red Wine and, 231–33
Pont-l’Évêque and Apple Tartine, 109
Pont-l’Évêque cheese, 78
pork
about, 143–44, 153
cuts of, 144
Pork Loin with Apples and Onions, 154–55
See also bacon; ham; sausage
potatoes, in Tartiflette, 204–5
poultry
chicken (see chicken)
duck (see duck)
guinea fowl, 123
regional products, 248, 252, 255, 256, 260, 262
See also rabbit
primeursor (fresh produce) shops, 14
produce. See fruits and vegetables
protocol for dinner guests, 31
Provence region, 61
See also under regional foods of France
Prunes, Rabbit with, 132–34
Pudding, Apple and Kouign-Amann, 226
Q
Quercy region. See under regional foods of France
Quiche, Crustless, Sweet Potato, Sausage, and Shallot, 89–91
R
rabbit
about, 123–24
with Prunes, 132–34
Rablay-sur-Layon, 70
radishes
Anchovy Butter and, 94
Avocado, Radish, and Seaweed Butter Tartine, 114–15
ras el hanout
in Roasted Crudités with Yogurt-Tahini Crème, 47–48
in Yogurt-Tahini Crème, 49
Raspberry Clafoutis, 236–37
Raspberry Festival, 214–15
Red Wine, Leftover, and Pomegranate Poached Pear, 231–33
regional foods of France
Central (Pays de la Loire, Centre, Burgundy), 251–53
East (Rhône-Alpes, Franche-Comté), 256–57
North-East (Lorraine, Alsace, Champagne), 257–59
North-West (Normandy, Brittany, Nord-Pas-de-Calais, Picardy), 249–51
Paris and Île-de-France, 247–49
South Central (Limosin, Poitou-Charentes, Toulouse, Quercy, Auvergne), 254–55
South-East (Provence and Côtes d’Azur), 259–61
South-West (Aquitaine, Languedoc-Roussillon, Bordeaux, Dordogne), 261–63
restaurants. See Le Baratin; Chez L’Ami Jean; La Marée; Le Timbre
Rhône-Alpes region. See under regional foods of France
Rhône region, 61
Roasted Carrot Crudités with Yogurt-Tahini Crème, 47–48
Roasted Cauliflower with Currants and Capers, 209–10
Roasted Garlic Artichoke, 202–3
Roasted Tomato Jam, 45–46
Roquefort cheese, 80
rotisseries (cooked meat shops), 14, 16
S
salads
Chopped Endive, Blue Cheese, Persimmon, and Walnut Salad, 200–201
Crab, Lambs Lettuce, and Avocado with Grapefruit Vinaigrette, 184–85
French Green Salade, 197
Salmon, Seared, with Fennel, Olives, and Orange, 187–88
The Salon des Grands Vins, 70
salt, tips for, 24
sauces
Tahini Sauce, 50–51
tomato-based (see Lobster à l’Armoricaine)
sausage--dry or cooked
about, 146–47
Lentils with Andouille and Vinaigrette, 160–61
Sweet Potato, Sausage, and Shallot Crustless Quiche, 89–91
types of, 147–48
scallops
choosing, 172–73
Seared, with Peas, Bacon, and Mint, 177–78
Scarborough, Deborah, 3–5
seafood. See fish and shellfish; fish and shellfish recipes
Seared Banana Crêpe with Hazelnuts, Brandy, and Petit-Suisse, 234–35
Seared Persimmon, with Fromage Blanc, Honey, and Truffle Salt, 213
Seared Salmon with Fennel, Olives, and Orange, 187–88
Seared Scallops with Peas, Bacon, and Mint, 177–78
Seaweed Butter, 95
Seaweed Butter Tartine, Avocado, Radish, and, 114–15
shallots
Chèvre, Shallot, Mushroom, and Bacon Tartine, 111–13
Sweet Potato, Sausage, and Shallot Crustless Quiche, 89–91
shellfish. See fish and shellfish; fish and shellfish recipes
shopping carts, 11
shops in France
exploring, 12–16
shopping tips for, 20–22
types of, 13–16
shrimp, in Simple Shellfish Bouillabaisse, 181–83
Simple Syrup, Lemon Rosemary, 67
Smith, Justin, 206
South Central region, 254–55
South-East region, 259–61
South-West region, 261–63
spirits
regional products (liquors), 251–53
types of, 62–64
See also specific spirits
Spring Lamb and Claret, 163
St. André cheese, 78
Strawberry Festival, 214
supermarkets, 16, 19–20, 20–22
See also grocery stores
Sweet Potato, Sausage, and Shallot Crustless Quiche, 89–91
Swiss cheese, in Seared Banana Crêpe with Hazelnuts, Brandy, and Petit-Suisse, 234–35
T
Tahini Sauce, 50–51
Tarragon Butter, 93
tarte tatin, about, 107
Tartiflette, 204–5
tartines
about, 108
author on, 105–6
Avocado, Radish, and Seaweed Butter, 114–15
Chèvre, Shallot, Mushroom, and Bacon, 111–13
Crab and Poached Egg, 92
Pear, Brie, and Thyme, 110
Pont l’Evêque and Apple, 109
tarts, about, 107
temperature conversions, 242–43
Terrine, Chocolate, 236–37
Le Timbre (restaurant), 125
tomatoes
Chicken with, and Olives, 128–29
in Lobster à l’Armoricaine, 179–80
Roasted Tomato Jam, 45–46
in Simple Shellfish Bouillabaisse, 181–83
Tomme de Savoie cheese, 80
toppings
Hazelnut Orange Persillade, 208
torréfacteurs (coffee merchants), 16
Toulouse region. See under regional foods of France
traiteurs (caterers), 16
Les 3 Glorieuses, 71
Truffle Fair, Oil and, 215
Truffle Market, 214
turnips, in Guinea Fowl à la Normande, 130–31
V
vacation rentals
cooking tips for, 22–24
entertaining in, 19–20, 29–30
Vacherin cheese, 78–79
vegetables, 198–210
Chopped Endive, Blue Cheese, Persimmon, and Walnut Salad, 200–201
Dijon Vinaigrette, 198–99
Hazelnut Orange Persillade, 208
Oven-Roasted Haricots Verts or Asparagus, 206–7
Roasted Cauliflower with Currants and Capers, 209–10
Roasted Garlic Artichoke, 202–3
Tartiflette, 204–5
See also fruits and vegetables; salads; specific vegetables
Vignerons Indépendants, 71
vinaigrette
Dijon Vinaigrette, 198–99
Grapefruit Vinaigrette, Crab, Lambs Lettuce, and Avocado with, 184–85
Les Vinées Tonnerroises, 70
Le Voyaguer, 68
W
Walnut Salad, Chopped Endive, Blue Cheese, Persimmon, and, 200–201
weights, measures, and temperatures
cautions for, 24
conversion charts for, 241–43
wine and other libations
beer, 64
cider, 64
the cocktail hour, 55–56
cocktails (see cocktails)
regional products, 247, 249, 251, 254, 256, 257–58, 259, 261–62
spirits, 62–64
wine, shopping for, 57, 59
wine festivals, 70–71
wine pairings, about, 57
wine regions of France, 59–61
See also wine in recipes
wine cellars, 13
wine in recipes
Beef Bourguignon, 151–52
Chocolate Terrine, 236–37
Leftover Red Wine and Pomegranate Poached Pear, 231–33
Lobster à l’Armoricaine, 179–80
Rabbit with Prunes, 132–34
Simple Shellfish Bouillabaisse, 181–83
Wright, Chris, 125
Y
yogurt
about, 86
Cherry Compote, 87–88
Yogurt-Tahini Crème, 49