Cooking At Home On Rue Tatin

By: Loomis, Susan Herrmann

Price: $35.00

Quantity: 1 available

Book Condition: New


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In Cooking At Home On Rue Tatin award-winning cookbook author and professional chef Susan Herrmann Loomis takes cooks and readers on a friendly and delicious tour of French home cooking, from the refined to the rustic. In this collection of Susan's favorites, readers and cooks will learn the tricks and tips of entertaining like the French, get clear instruction on the basics of French cooking, and be introduced to the new and exciting array of multicultural cuisines that are rapidly entering the realm of classic French. You will meet Susan's inspirations, from neighbors in her small town to starred chefs, as they share their own home recipes, which have become standard fare on Susan's own table.

Susan invites the busy home cook to relax, unwind, and enjoy the tastes, textures, and aromas of simple yet often sophisticated French fare. The book is filled with contemporary recipes, such as Tuna with Ginger Yogurt Sauce and Cilantro Coulis, Spiced Fish Fillet in Parchment Paper, Skate with Potato Puree; classics, such as Soupe au Pistou, Coq au Vin, Pot-au-Feu, and Quiche Lorraine; and cross-cultural dishes, such as Chorba (Algerian Ramadan soup), Chicken Soup with Tamarind, and Lamb and Dried Plum Tagine with Toasted Almonds. What sets apart all of these recipes, from the contemporary to the classic, is Susan's clear presentation, which makes them so easily accessible.

Susan's food, along with her warm hospitality, puts people at ease and makes them feel as if they are honored guests or members of Susan's own family.

Title: Cooking At Home On Rue Tatin

Author Name: Loomis, Susan Herrmann

Categories: France, Food, recipes, Cookbooks,

Edition: Stated First Edition/First Printing

Publisher: New York, William Morrow & Co: 2005

ISBN Number: 0060758171

ISBN Number 13: 9780060758172

Binding: Hard Cover

Book Condition: New

Seller ID: 018283

Description: A brand new book with dust jacket, "peppered with local stories, lore, history, and invaluable tips that will turn any cook into a great cook." Remainder mark to lower fore-edge.

Keywords: food, France,