December 29, 2015

French Country Cooking by Francoise Branget

French Country Cooking: Authentic Recipes from Every Region
My rating: 3 of 5 spoons


French Country Cooking is such an interesting cookbook. It's divided by region, not by recipe type, so if you're looking for something specific, the index is your friend. The recipes reflect the "country" aspect with recipes such as Lamb's Feet and Stomach Parcels (which has two recipes from two different regions), Beef Stew in Beer, Boulogne Fisherman's Chowder, and Alsation One-Pot Baked Dinner where the ingredients (which include pigs feet and tails) are sealed into the earthenware casserole by a layer of dough around the rim which seals it well. You can also find more decadent recipes such as Fondue in a Fourme de Montbrison which is a fondue made from and in a whole 4 lb wheel of Fourme de Montbrison cheese, Gratin of White Asparagus or Filet Mignon with Brie.

I've heard of Breton Apple Cake and couldn't wait to try it. Unfortunately, it did NOT turn out well at all. It had to cook nearly twice as long as called for, and the texture was...interesting. I read the recipe repeatedly to make sure I had not missed any ingredients or steps, but I followed it perfectly. The Gougeres (Cheese Puffs), however, were amazing!! They were a huge hit with the entire family and they are clamoring for me to make them again soon!

There is much to love in this book, and some things that are interesting but will never be cooked. The fact that they're at least interesting, though, says much about the book. If you're looking for classic, French country cooking, I think this could be a good book for you.

I received a copy of this book from Arcade Publishing for my honest review. All thoughts and opinions are my own.

No comments:

Post a Comment

Please keep your comments family friendly! :-)