Le French Oven

Description

Shares recipes for French cuisine cooked using a Dutch oven, from beer-braised beef brisket and fresh orange craeme caramel to fig and port chutney with crumbly aged cheddar and velvety pumpkin pie soup.

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. Steven Rothfeld is a world-class photographer specializing in luxury imagery. His book credits include The Tuscan Sun Cookbook, Bringing Tuscany Home, Simply French, In the Shade of the Vines, Entrez, The French Cook--Sauces, and Hungry for France. He divides his time between destinations throughout the world and his home in Napa Valley. Please visit www.stevenrothfeld.com.

Le French Oven is an original approach to a flavorful French-inspired cuisine that can easily be made in any American kitchen. Hillary Davis' recipes ring of hearth, home and nurturing in style and with elegance. Le French Oven will become an essential part of your home, and if it doesn't fall apart from loving use, you'll gladly pass it down to your children.--Ann Mah "The Rambling Epicure" (10/6/2015 12:00:00 AM) For years, I've been in love with my Le Creuset cookware. (I have two.) I use them to braise stews, meatballs, soups, ratatouillaise... ) But I've also often wondered how to deploy them in other ways. Lo and behold, I was delighted to discover Le French Oven by Hillary Davis, a new cookbook completely devoted to the cocotte (aka Dutch/French oven)!--Ann Mah "author Mastering the Art of French Eating" (10/6/2015 12:00:00 AM) From the woman who authored French Comfort Food, a favorite in all things classic and traditional French food, comes the new Le French Oven. Hillary Davis's latest is dedicated to the authentic recipes that can be made in a cocotte (think Dutch oven, but Parisian-style). Coupled with mouth-watering photography by Steven Rothfeld, this spin-on-a-classic cookbook belongs in every food-lover's kitchen.--Jeff Steiner "Gayot.com" (10/6/2015 12:00:00 AM) Hillary Davis, author of "Cuisine Nicoise" and "French Comfort Food," has created another delicious, accessible guide to French cooking with her latest book "Le French Oven."--Pamela Morgan "Bundt Lust" (10/24/2015 12:00:00 AM) Hillary's new book "Le French Oven" has now joined the ranks of "French Comfort Food" as one of my ALL-TIME FAVORITE cookbooks! (I'm actually buying this cookbook for a lot of my fellow "foodie friends"...) Once you pick this book up, you'll understand why I'm going so crazy over it!--Ann Mah "BlaiseTheBaker.com" (10/6/2015 12:00:00 AM) Le French Oven by Hillary Davis is the new staple to my cookbook collection. It showcases authentic, tantalizing French recipes that can be created in the cocotte the French version of a Dutch oven in all of its sizes and shapes, from mini to large.--Pamela Morgan "FlirtingWithFlavors.com" (10/6/2015 12:00:00 AM) The companion to French Comfort Food, Le French Oven showcases authentic, tantalizing French recipes that can be created in the cocotte the French version of a Dutch oven in all of its sizes and shapes, from mini to large. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven will teach how to create appetizers, soups, main courses, desserts, and more.--Jeff Steiner "Americans in France" (9/9/2015 12:00:00 AM) This is a wonderful book that I enjoyed from the minute I opened it up and started reading the introduction.--Pamela Morgan "Carolina Cookbook Connoisseur" (10/6/2015 12:00:00 AM)