Let’s Cook French The Secrets of French Cooking 1st edition by April Blomgren ISBN 3714688803 9781548186555

The book focuses on the art of French cooking, with an emphasis on the essential techniques and ingredients that make French cuisine both rich and refined. It’s not just a collection of recipes, but also an exploration of French culinary traditions, providing readers with insights into the history, regional variations, and philosophy behind French cooking.

April Blomgren offers a user-friendly approach to French cuisine, breaking down complex dishes into simple, approachable steps. She encourages readers to embrace the joy of cooking, while also emphasizing the importance of using fresh, high-quality ingredients—a hallmark of French food culture.

Key Features:

• Authentic French Recipes: The book features a wide variety of French dishes, from traditional French bistro classics to more sophisticated regional specialties. Recipes are carefully selected to highlight the diversity and depth of French cooking.

• Step-by-Step Instructions: Each recipe includes clear, detailed instructions that guide the cook through every step of preparation, making even advanced techniques more accessible.

• French Cooking Techniques: Blomgren explains fundamental French techniques such as sautéing, braising, and making sauces, so readers can learn how to execute them properly and confidently.

• Ingredient Spotlight: The book highlights key French ingredients, offering tips on sourcing them and understanding their roles in creating authentic French flavors.

• Sections on French Baking and Desserts: No French cookbook would be complete without a chapter on pastries and desserts. This book includes classic French baking recipes such as croissants, éclairs, and crème brûlée.

• Tips and Variations: Throughout the book, Blomgren offers tips on how to adapt recipes to suit different tastes or dietary preferences, while maintaining the essence of French cuisine.

Content Overview:

• Introduction to French Cooking: A primer on French culinary principles, equipment, and essential ingredients.
• Appetizers and First Courses: Dishes such as pâté, French onion soup, and salads like Salade Niçoise.
• Main Courses: A wide range of recipes including coq au vin, beef bourguignon, and bouillabaisse.
• Side Dishes: From gratins and vegetable sautés to the perfect French fries.
• Desserts and Pastries: French classics like tarte Tatin, madeleines, and mousse au chocolat.

The book emphasizes that cooking French food doesn’t require specialized knowledge or fancy tools—what matters is patience, technique, and an appreciation for good ingredients.