Download PDF by Dorie Greenspan: Around My French Table: More Than 300 Recipes from My Home

By Dorie Greenspan

ISBN-10: 0618875530

ISBN-13: 9780618875535

When Julia baby advised Dorie Greenspan, “You write recipes simply the way in which I do,” she paid her the final word praise. Julia’s compliment was once echoed by means of the New York Times and the Los Angeles Times, which stated Dorie’s “wonderfully encouraging voice” and “the experience of a true one who is there to assist in case you stumble.”

Now in an enormous, own, and personable booklet, Dorie captures the entire pleasure of French domestic cooking, sharing disarmingly uncomplicated dishes she has accumulated over years of residing in France.

Around My French Table comprises many really good renditions of the nice classics: an excellent cheese-domed onion soup, a spoon-tender red meat daube, and the “top-secret” chocolate mousse recipe that each stable Parisian prepare dinner knows—but won’t reveal.

Hundreds of alternative recipes are remarkably effortless: a cheese and olive fast bread, a three-star chef’s Basque potato tortilla made with a shock aspect (potato chips), and an totally pleasing roast fowl for “lazy people.”

Packed with full of life tales, thoughts, and insider tips about French culinary customs, Around My French Table will make chefs fall in love with France over again, or for the 1st time.

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MAKES ABOUT 32 BISCUITS SERVING Biscuits are always best right out of the oven while still warm. However, these are also good at room temperature—the onion flavor is interesting enough to compensate for whatever fluffiness is lost when the biscuits cool. STORING Unbaked biscuits can be frozen for up to 2 months and baked straight from the freezer—just add a couple of minutes to the baking time. Once the biscuits are baked, they're best eaten quickly. Cheez-it-ish Crackers I LOVE WHITE WINE WITH CHEESE, and I love to serve something cheesy as a nibble with before-dinner drinks (see the recipe for Gougères on [>]).

If you'd like, sprinkle them with poppy seeds. Bake the bâtons for 8 minutes. Rotate the sheets from front to back and top to bottom and bake for another 7 to 8 minutes, or until the strips are puffed and golden brown. Remove the baking sheets from the oven and let the bâtons rest for a couple of minutes before serving. MAKES ABOUT 40 BÂTONS SERVING These are especially good with white wine or kir (see box, [>]), the official aperitif of Dijon. STORING Unbaked bâtons can be kept in the freezer for up to 2 months and baked while still frozen.

I worked in Jean-Georges Vongerichten's first American kitchen when he banished butter from his sauces and did away with long-cooked stocks in favor of light pan jus, vegetable purees, and his then-radical flavored oils. I tagged along with Gilbert Le Coze, the chef-owner of Le Bernardin, a new breed of seafood restaurant in New York City, as he strode through the Fulton Fish Market picking the best of the catch and teaching other city chefs how to get the most out of fish, like monkfish and skate, they'd once ignored.

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Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan

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