In a French Kitchen by Loomis, Susan Herrmann -- Read -- Imperial Library of Trantor

Index

Cover Praise for IN A FRENCH KITCHEN Also by Susan Loomis Title Page Copyright Dedication Epigraph Contents Acknowledgments Introduction CHAPTER 1 | Loving Food

BRAISED ASPARAGUS WITH HERBS SEASONAL VEGETABLE SOUP HUNGER BEATER POT-AU-FEU WATERCRESS PESTO

CHAPTER 2 | It All Begins with Mamie

JACQUELINE’S APPLE CAKE SAUSAGES WITH TOMATOES AND GOLDEN RICE MADAME KORN’S QUICK LEMON CAKE CRISP GREEN SALAD WITH POACHED EGGS

CHAPTER 3 | Order in the Kitchen and a List of Equipment

SOPHIE’S LENTIL VERRINE VERRINE OF CUCUMBER PUREE WITH HERBED FRESH CHEESE LENTILS WITH SAUSAGES

CHAPTER 4 | Intimacy Amid the Produce

BRAISED BROCCOLI SUCCULENT BEEF CHEEKS SPICED CHICKEN WINGS TRIO OF FISH IN PACKETS

CHAPTER 5 | Always Salad

SPICED TENDERLOIN OF DUCK SALAD MELON SALAD WITH SHALLOT VINAIGRETTE MUSHROOM SALAD WITH CAPER VINAIGRETTE GREEN SALAD WITH CLASSIC VINAIGRETTE NORWEGIAN SALAD

CHAPTER 6 | Cheese, Oh Cheese!

BLUE CHEESE QUICHE MAMIE’S TARTIFLETTE A QUICK WEEKNIGHT SOUFFLÉ WITH CHEESE AND CHICKEN

CHAPTER 7 | Indispensable Dessert

MICHEL’S MOELLEUX AU CHOCOLAT EDITH’S PROFITEROLES CARAMELIZED ORANGES KINGS’ CAKE WITH APPLES CHOCOLATE AND RASPBERRY TART

CHAPTER 8 | Le Petit Déjeuner—Breakfast à la Française

HOMEMADE HOT CHOCOLATE APPLE SLIPPERS CRÊPES

CHAPTER 9 | The Delights of French Bread

CHANTAL’S FILLET OF PORK WITH HONEY VIENNESE BREAD CURRY DATE BREAD CURRY POWDER

CHAPTER 10 | A Dozen Great French Techniques

MAYONNAISE FISH FILLET IN PARCHMENT WITH BUTTER SAUCE CRÈME CARAMEL EDITH’S RABBIT WITH DRIED PLUMS DUCK BREAST WITH ORANGE SYRUP MUSHROOM RAGOÛT WITH SAGE ON TOAST STEAK WITH MELTED ONIONS VANILLA ICE CREAM SWEET BEET AND GOAT CHEESE TOWERS ROAST APPLE AND PEAR CHICKEN ON RUE TATIN’S TENDER TART PASTRY SWEET PIE PASTRY TURNIP AND CREAM TART RHUBARB AND GINGER TART

CHAPTER 11 | Les Restes—Leftovers

EMILIE’S SIMPLE TAGINE QUICK SALTED LEMONS DEVILED EGGS À LA FRANÇAISE THE BEST-EVER DISH FOR WEDNESDAY NIGHT OPEN SANDWICHES MARIE’S BREAD AND APPLE CAKE FRENCH TOAST CRISP CHICKEN AND SPICE POCKETS ANDRÉ-LOUIS’S RÉMOULADE

CHAPTER 12 | L’épicerie

EDITH’S CHESTNUT CAKE ROASTED RED BELL PEPPERS WITH GARLIC CHUNKY OLIVE PASTE

CHAPTER 13 | Meal Plans and More Recipes to Get You Cooking Comme les Français

1 | JANUARY

SALAD WITH ROQUEFORT AND WALNUTS POACHED PEARS

2 | FEBRUARY

OMELET WITH CREAM AND HERBS SAUTÉED SCALLOPS WITH LEMON, GARLIC, AND PARSLEY INDIVIDUAL APPLE TARTS WITH TENDER TART PASTRY

3 | MARCH

SEARED BELGIAN ENDIVES SPECULOOS ICE CREAM

4 | APRIL 5 | MAY

BAPTISTE’S NEW POTATO FRIES BORDEAUX STRAWBERRIES

6 | JUNE

CREAMY SPRING PEA SOUP HERB BROTH CURRIED MEDLEY OF SPRING VEGETABLES SAUTÉED CHERRIES

7 | JULY

GAZPACHO EVERYDAY EGGPLANT NORMANDY MUSSELS WITH CIDER VINE PEACHES IN ORANGE FLOWER WATER

8 | AUGUST

LAMB CHOPS WITH LEMON, ROSEMARY, AND CHERRY TOMATOES NECTARINE SORBET

9 | SEPTEMBER

HERE IS A WAY TO MAKE POTATOES SPECIAL SAUTÉ OF SPICED AUTUMN FRUIT

10 | OCTOBER

TOMATO TUBES WITH MOZZARELLA CREAM OF MUSHROOM SOUP APPLE AND PEAR COMPOTE

11 | NOVEMBER

MUSHROOMS WITH CHORIZO CRISP CABBAGE SALAD

12 | DECEMBER

CLAMS IN VINAIGRETTE THE BUTCHER’S AMAZING LEG OF LAMB SWISS CHARD WITH GARLIC AND HOT PEPPERS

Ingredient Sources Recipe Index

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