How can a good cook become a great cook? It's all in the details.
Becoming a good cook means learning principles that will last you a lifetime in the kitchen; with Simply French, you will never cook the same way again.
- Knowing when to season and how
- Appreciating the simple process of reducing a sauce
- Allowing meats and poultry to rest so they release maximum flavor
- The simple art of straining a sauce for a refined condensed flavor
- Knowing why dried herbs are no substitute for fresh
In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.
About the Author
Patricia Wells is a journalist, author, and teacher who runs a popular cooking schoolAt Home with Patricia Wellsin Paris and Provence. Simply Truffles is her thirteenth book. She won the James Beard Award for The Provence Cookbook, Patricia Wells at Home in Provence, and Simply French. Also nominated for Beard Awards were Vegetable Harvest and The Paris Cookbook. With her husband, Walter, she is also the author of Weve Always Had Paris . . . and Provence. The French government has honored her as a Chevalier de lOrdre des Arts et des Lettres, recognizing her contribution to French culture. A former New York Times reporter, she is the only foreigner and only woman to serve as restaurant critic for a major French publication, LExpress. For more than twenty-five years she was the global restaurant critic for the International Herald Tribune.
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