La cuisine - Francoise Bernard

Francoise Bernard set out to make classic French dishes accessible for everyone, paring away unnecessary flourishes to get down to a recipe's true essence. For forty years she published and taught the principle that good food can be simple, easy, and economical. Among her rules: No recipe must have more than four steps, ingredients must be easily available, and each recipe must not have more than one tricky technique. This grand volume is the culmination of her work, a collection of the best, most tried-and true recipes. Each recipe is labeled with degree of ease, prep/cooking time, and cost. The book overflows with charmingly homey recipes that take you back to the basics. Table of Contents: Soups, Cold Appetizers, Hot Appetizers, Eggs, Meat and Poultry, Charcuterie and Variety Meats, Game, Fish and Seafood, Vegetables, Pasta and Rice, Sauces, Desserts, Cocktails and Beverages, Practical Appendix, Index. Some of the delectable easy dishes included: Leek and potato Soup, Shrimp and Crudits Salad, Farmer's Cheese with Radishes, Seafood Quiche, Steak with Onions, Chicken Braised with Riesling, Leg of Lamb with Tomatoes and Potatoes, Duck Pot Roast with Tarragon, Mussels with Garlic and Parsley, Herb-Stuffed Sea Bass, Lentils with Mustard-Bacon Sauce, Bananas with Rum, Crme Caramel, Crunchy Chocolate Tart. Practical Appendix includes:
Diagrams and explanations of cuts of meat: veal, beef, lamb, pork, pork, turkey, squab, game
Tables with explanations and preparation guides for seafood, eggs, exotic fruits, starches.
Descriptions of special tools, oven, pans, setting a table.
Wine pairing table.