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1.Baeckeoffe(Baker’sOven)
2.Baguette
3.BisquedeHomard(LobsterBisque)
4.BlanquettedeVeau(VealinWhiteSauce)
5.BoeufBourguignon(BeefBurgundy)
6.Bouillabaisse(FishStew)
7.Boule(Ball-ShapedBread)
8.Brioche
9.BûchedeNoël(YuleLog)
10.Canelé
11.CarottesRâpées(CarrotSalad)
12.Cassoulet(Stew)
13.CélériRémoulade(CeleryRootSalad)
14.Clafoutis(FruitCustard)
15.CoqauVin(ChickeninWine)
16.CoquillesSt.Jacques (ScallopsPoachedwithWineandCream)
17.CrèmeBrûlée
18.CrêpesSuzette(CrepeswithButter-CitrusSauce)
19.Croissants
20.CroqueMonsieur(GrilledCheeseSandwich)
21.Croquembouche(CaramelizedCreamPuffTower)
22.CuissesdeGrenouille(FrogLegs)
23.EscargotsàlaBourguignonne (SnailsinGarlic-ParsleyButter)
24.FondueauFromage(CheeseFondue)
25.Fougasse
26.GalettedesRois(CakeofKings)
27.Gigotd’AgneauRôti(RoastLegofLamb)
28.GougèresauFromage(CheesePuffs)
29.GratinDauphinois(PotatoesauGratin)
30.HachisParmentier(Shepherd’sPie)
31.HaricotsVertsAmandine (GreenBeanswithAlmonds)
32.LampreyàlaBordelaise(BordeauxLamprey)
33.LapinálaMoutarde(RabbitinMustardSauce)
34.Madeleines
35.MilleCrêpe(ThousandCrepeCake)
36.MoelleuxauFoieGras(FatLiverRolls)
37.MoulesMarinières(Mussels)
38.MousseauChocolat(ChocolateMousse)
39.PainauChocolat
40.PainComplet
41.Paind’Épices(SpiceBread)
42.PaindeCampagne
43.Palmiers
44.PiperadeBasquaise(BasquePeppers)
45.Pissaladière(AnchovyTart)
46.PoireauxVinaigrette(LeeksinVinaigrette)
47.PommesAnna
48.PotdeCrème(CreamPot)
49.PotageParmentier
50.PouletBasquaise(BasqueChicken)
51.PuréedePoireau(LeekPuree)
52.QuicheLorraine
53.Ratatouille(StewedVegetables)
54.ReinedeSaba(FlourlessChocolateCake)
55.SaladeCésar(FrenchCaesarSalad)
56.SaladedeLentillesTièdes(WarmLentilSalad)
57.SaladeLandaise(DuckSalad)
58.SaladeLyonnaise(Bacon-PoachedEggSalad)
59.SaladeNiçoise
60.SaladePiémontaise
61.Socca(ChickpeaFlatbread)
62.SoleMeunière(FishinButterSauce)
63.
64.Soupeàl’Ail(GarlicSoup)
65.Soupeàl’Oignon(OnionSoup)
66.SoupeauPistou(PestoSoup)
67.SoupeauxLentilles(LentilSoup)
68.SoupeauxMarrons(ChestnutSoup)
69.TartaredeFiletdeBoeuf(SteakTartare)
70.TarteTatin(FruitTart)
71.
72.TomatesàlaProvençale (ProvençalTomatoes)
73.Veloutéd’Asperges(AsparagusSoup)
74.Vichyssoise(PotatoLeekSoup)
Welcome!ThiscookbookpresentsacomprehensiveandhistoricallygroundedexplorationofFrenchcuisine, compiledfrommorethanthreedecadesofresearchanddocumentation.BuiltonthefoundationofourreferFrenchhomecooks,culinaryeducators,andprofessionalchefs.Aswiththeothervolumesinthisseries,itis designedtobeapracticalyetauthoritativeresource—onethatsituatesrecipeswithinthebroadercultural, historical,andregionalframeworksofthecuisine.
Frenchfoodholdsacentralplaceintheglobalimagination,oftenassociatedwithformality,technique,and
custom.ThecuisineofProvence,withitsoliveoilandherbs,standsincontrasttothebutter-richdishesof Normandy,thecharcuterietraditionsofAlsace,andthewine-infusedfareofBurgundy.Urbanandrural,aristocraticandrustic,historicalandmodern—Frenchcuisineisatapestrywovenfromcenturiesofevolutionand exchange.
thanfocusingonpersonalnarrativeorromanticizedimagery,thetextprovidesaclear,structuredunderstand-
FrenchcuisineisoftencreditedwithcodifyingtheverylanguageofWesternculinarytechnique.Thiscookbook toshapekitchensaroundtheworld.Itisarecord,areference,andaguideforthosewhoseektounderstand Frenchfoodinitsfullcontext.
ENTRECOTEÀLABORDELAISE–Thissteak dishoriginatedinthecityofBordeauxand hasbecomeaclassicofFrenchbistrocooking: araresteakservedwithsaucebordelaise,a richconcoctionofbonemarrow,shallots,butter,anddemi-glacewithfamousBordeauxred wine.
CONFITDECANARD–
mostprestigiousdishesinFrenchcuisine.A specialtyofthisregion,duckisslowcooked initsownfattoachievetendermeatbeforea searingprocessthatcrispstheskin.Theclassic -
toespan-friedinduckfatforatrulydecadent meal.
GARBURE–Thispeasantsoupisathickstew ofhamandcabbagewithseasonalvegetables orlegumes,servedwithbread.Traditionally,a bitofredwineisaddedtothebrothleftoverat thebottomofthebowl,whichisthendrunk—a practicecalledfairechabrot.
CANNELÉSBORDELAIS–
resultinginamoistinteriorandacaramelizedoutercrust.Therecipeforthesinfullysweetconfectionis believedtohaveoriginatedataBordeauxconventduringthe16thcentury,whentheingredientsweresolden massebyshipsmooringintheportofcallontheirwaybackfromthespiceislandsoftheOrient.
ECLADE–Atraditional,festivewayofcookingfreshmusselsinthisregioniscalledeclade—musselsintheir shellsareplacedonawater-soakedboardandcoveredwithhayordrypineneedles,whicharethenseton PicturesqueProvenceisageographicalregionandhistoricalprovinceinsouthwesternFrance,seemingto sharemoreincommonwithneighboringItalywhenitcomestocuisinethanwithclassicFrenchcooking.With distinctlyMediterraneaningredientssuchasoliveoilandolives,garlic,andsheep’scheesealongwithplenty Frenchfare. spices.TheeponymousherbsdeProvence(amixtureofbasil,savory,marjoram,rosemary,thyme,andoregarouille(with tobreadandmeatdishes.ProvençalisperhapstheonlyregionalFrenchcuisinethatusespastaintraditional dishes.
TheFrencheatwithforks,knives,andspoons. BecauseFrenchmealsareoftenhavemultiple courses,multiplesetsofutensilsareused.Diners workfromtheoutsideinasthecoursesprogress, plate.Itiscustomarytoeatwiththeforkinthe lefthandandtheknifeintheright.
Eatingisalmostneverdonewiththehands.The itratherthanusingaknifetocutit.
InFrance,everydiner’shandsshouldbevisible onthetable,wristslightlyrestingontheedge whennotengagedineating.Itisimpolitetoput yourhandsinyourlap.Thenapkinalwaysgoes napkininyourlaponlyaftereveryoneisseated atthetable.
Breadisusuallypresentatmeals, andshouldbeplaceddirectlyon thetableclothunlessthesettingis veryformal,inwhichcaseabread platewillbeprovided.Saltand pepperareusuallyonthetableat meals,anditisnotconsideredrude tousethem.InFrance,ifyouare askedtopassoneortheother,you arenotobligatedtopassboth.
CANELÉ
Acaneléisasmall,cylindricalcakewithacaramelvanillaandrum.OriginatingfromBordeaux,canelés loveforbakedgoods.Oftenenjoyedwithcoffeeor tea,theyarewidelyavailableatbakeriesandmarkets,particularlyintheBordeauxregion.
TARTETATIN
Tartetatinisanupside-downcaramelizedappletart madefrombutterypastryandapplescookedinsugarandbutteruntilgolden-brown.Variationsmayincludeusingpears,addingspicessuchascinnamon, andservingittoppedwithicecream.Thetartetatin wasreportedlycreatedbyaccidentinthe19thcenturyandhassincebecomeaclassicFrenchdessert, commonlysoldatbakeries,cafés,andmarkets.
PAINAUCHOCOLAT
PainauchocolatisapopularFrenchpastrymade fromlaminateddough(similartocroissantdough) withpowderedsugar.Alsoknownaschocolatinein somepartsofFrance,painauchocolatisastapleof aFrenchbreakfastandiswidelyavailableatbakeries andcafésacrossthecountry.
CAFÉAULAIT
CaféaulaitisaclassicFrenchcoffeedrinkmadefrom equalpartsofstrongbrewedcoffeeandsteamed milk,oftenenjoyedinthemorning.Variationsmight includeservingitwithasideofsugar.Caféaulaitisa stapleofFrenchcafécultureandiscommonlyavailableatcafés,bistros,andstreetstallsthroughout thecountry.
Franceisfamousforitswineandcheese,withover 1,000differenttypesofcheeseproduced.Eachregion hasitsspecialties,andpairingtherightwinewith cheeseisconsideredanart.
InNovemberof2022,theroleofbaguettestoFrench culturewasdeemedimportantenoughfortheUnitedtion(UNESCO)toaddthelong,humbleloaftoitsRepresentativeListoftheIntangibleCulturalHeritageof Humanity.Thedesignationconveystheimportanceof aculture’sknow-how,livingexpressions,and/ortraditionsthatarepasseddownamonggenerations.
knowledgeandtechniques,”addingthat“theyalso generatemodesofconsumptionandsocialpractices thatdifferentiatethemfromothertypesofbread, suchasdailyvisitstobakeriestopurchasetheloaves Theircrispcrustandchewytextureresultinaspeinmanycontexts,includingduringfamilymeals,in restaurants,andinworkandschoolcafeterias.”
Thetermhautecuisinemeans“highcuisine”andreferstohigh-end,sophisticatedcooking,characterizedbymeticulousandelaboratepreparation,presentation,andhigh-qualityingredients.Itemergedin the17thcentury,ledbyMarie-AntoineCarême,who shiftedtheemphasisonabundanceandquantityto moderationandqualityinstead.Hautecuisineunderaround1903.
(MUSSELS)
PrepTime:15minutesCookTime:20minutesTotalTime:35minutes
RecipeServings:4DietaryConsiderations:GlutenFree
Aswithallseafoodrecipes,moulesmarinièresisatitsbestwhenthecoreingredientsareinseason.This alongthecoastofBrittanyinwesternFrance,moulesmarinièresbecameaclassicaftersailorsintroduced ittonewportsduringtheirtravels.Servethemusselsasanappetizerorwithcrustybreadandsaladfora completemeal.
(FRENCHCAESARSALAD)
PrepTime:20minutesCookTime:10minutesTotalTime:30minutes
RecipeServings:4DietaryConsiderations:Kosher,Halal
SaladeCésar eggs,anchovies,andatangyvinaigretteinplaceofthetraditionalcreamydressing.ThisdishbringsaFrench twisttoaniconiccreation,blendingtheeleganceofFrenchculinarytechniqueswithItalianAmericanroots. Whileitretainselementssuchascrispromainelettuceandcroutons,itincorporatesDijonmustardandan-
(FATLIVERROLLS)
PrepTime:25minutesCookTime:25minutesTotalTime:50minutes
RecipeServings:4DietaryConsiderations:None
Franceisfamousforitsfoiegras,atraditionaldelicacythatiswidelyproducedacrossthenationbutespeciallyassociatedwiththeregionsofDordogne,Aquitaine,andAlsace.Onedecadentwaytoworkfoiegras intothedailydietiswithsmallpastriescalledmolleuxaufoiegras,orfoiegrasmousse.Thesesavorybuns embeddedwithrichchunksoffoiegrasareapopularFrenchsnackorappetizer.Althoughduckliverismost commonlyusedforthismoelleuxrecipe,someFrenchbakersprefertousegooseliver,whichisconsideredto
