French Comfort Food

Description

In France, people take pride in preserving the recipes of their regional heritage and deeply rooted traditions. What has remained true over time is that the French have a determined hold on their beloved regional classic dishes, the ones they grew up with that their mothers and grandmothers and grandmothers before them made-French comfort food.

Hillary Davis is a the author of Le French Oven, French Comfort Food, Cuisine Nicoiose, and the critically acclaimed A Million A Minute. She is a freelance food writer, cooking instructor, and creator of the popular food blog, Marche Dimanche. She is a long time food columnist and restaurant critic for New Hampshire Magazine and her work has been featured in the Boston Globe, French Entree, Connecticut Home Living, Hartford Magazine, Tastes of New England, CelebrationNH, ParisLuxe.com, Bonjour Paris, and other regional, national, and international publications. She has appeared on numerous television and radio programs, including Bloomberg Business News, B Sky B Television News in London, CNBC, BBC radio, WMUR-TV, WBK-Radio, and other local stations in the U.S. She has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. As a food authority, she is a frequent judge of cooking competitions and a speaker at food and blogging events.

"As we head into fall and cooler days, this cookbook with its new-but-familiar comfort food dishes is not likely to leave the kitchen very often."--Lisa Dinsmore "TheKitchn.com" (8/20/2014 12:00:00 AM) "Davis emphasizes that as life grows faster and faster-paced, the love of cooking at home returns to the slower, cherished way -- a little while in the kitchen and around the family table means a lot more of the good life."--Steve Sherman "The Keene Sentinel" (9/14/2014 12:00:00 AM) "Her love of all things French jumps from every page and the photos make you want to immediately book a flight."--Lisa Dinsmore "OneForTheTable.com" (9/22/2014 12:00:00 AM) "Hillary Davis, you did it again. Another gorgeous book! Your recipes are not the same-old same-old that you get in most French cookbooks. This is an important cookbook, one that is a gold mine of grand-mere recipes."--Ann Haigh "On The Menu Radio" (8/24/2014 12:00:00 AM) "This beautiful new cookbook captures the hearty and heartwarming side of French cooking with a collection of classic recipes and regional favorites, many given modern updates to put them in sync with the way people eat today."--Grant Butler "The Oregonian" (9/2/2014 12:00:00 AM) "This book is so up my alley. I am so excited....it is one of the most delicious books I have looked through in quite a long time."--Cathy Erway "Eat Your Words" (9/28/2014 12:00:00 AM) "This book will make you want to don an apron and turn up the flame."--Grant Butler "New Hampshire Magazine" (9/1/2014 12:00:00 AM) Some of the best comfort food is French," food journalist, cooking instructor, and blogger Davis (Cuisine Nicoise) writes in her introduction to this savory valentine to French cooking, "and it is not that hard to make at home." She proves her point again and again, showing readers how they can transform their home into a private French bistro with dishes such as a rustic caramelized onion and Roquefort clafouti, classic French onion soup gratinee, and duck breasts with black cherry sauce. Simple pleasures like a crusty baguette with melted chocolate or a perfect croque madame dominate the offerings, though Davis doesn't shy away from more formidable fare, such as a pork and vegetable stew with dumplings that requires a whopping 33 ingredients or a visually impressive layered vegetable omelet cake that calls for three omelets stacked upon one another. Davis does what she can to ease prep and cook times (slow cookers are employed for traditional cassoulet) without sacrificing the all-important flavor. Even though some dishes require more time and preparation than others, readers will find their patience rewarded with memorable results.-- "Publishers Weekly" (6/16/2014 12:00:00 AM)