Simple French Cookery

February 26, 2007
This volume operates much like an afternoon at a Parisian cooking school, offering a limited selection of French culinary classics accompanied by photograph-by-photograph lessons on how to prepare them. Although Potato Puree, for instance, requires little more than whipping boiled potatoes with butter and milk, the author holds the reader's hand through the process, providing thorough instruction on simmering the water, straining the potatoes and adding salt and pepper. More complicated dishes like Pan Fried Fillet of Sea Bream with Ratatouille and Tomato Coulis receive similar treatment; as a result, they seem as straightforward as those pureed potatoes. After an hour or two with this book, kitchen neophytes will soon be turning out sophisticated suppers like Provencal Rack of Lamb with Crushed Peas and Duck Leg Confit with Flageolet Beans. However, anyone with an interest in the more exotic reaches of French cooking will be disappointed; the most daring ingredient in this collection is a hunk of calf's liver. Further, because this book was originally published in England and certain Britishisms were never translated, recipes call for "courgettes" instead of zucchini and "groundnut" oil instead of "peanut." But these flaws don't detract from the book's mission: to democratize French food by encouraging novice cooks to make it at home.

February 15, 2006
Originally published in England as Foolproof French Cookery, this attractive book provides step-by-step recipes for the classics of France's regional cuisine, from Moules Mariniè re to Provenç al Rack of Lamb to Cherry Clafoutis. Blanc, chef of the Michelin two-star Le Manoir aux Quat' Saisons just outside Oxford, puts his own stamp on these dishes: the lamb, for example, is served with herbed crushed peas. His talents as a teacher -he also owns a cooking school -are evident in the clear instructions and the many cooking tricks provided throughout. Color photographs illustrate each recipe step, as well as the finished dishes. Italian cookbooks are endlessly popular these days, but this is a nice compendium for French collections.

Copyright 2006 Library Journal, LLC Used with permission.