If you can cook French food, you've mastered one of the world's most complex yet most delicious cuisines>Many home chefs shy away from it, claiming it's too difficult. It's really isn;t thanks to a special section to tomorrow's New York Sunday Times. This isn't a spoiler alert.The New Essentials Of French Cooking is a keeper alert.
Melissa Clark is the author of this section which has some classic Gallic recipes as well one for a tagine, a North African dish popular with the French. Ms. Clark is the author of the weekly column A Good Appetite for the Times' Wednesday Food section. She has also has authored several cookbooks, her last with famed Manhattan andFrench-born chefs, the famed Daniel Boulud and David Bouley. Their work in savory main meals and delectable pastries and have introduced many a
New Yorker to the subtleties of French cooking. . Ms. Clark offers such basics as steak and omelets and fancier fare like quiches and souffles. What I found truly intriguing was each dish's history. Some like the omelet are adaptations from the French, They have been around from ancient Rome. The same is true for the classic coq au vin, created by an annoyed Julius Caesar to give to the Gauls.
A variation of quiche was popular in ancient Egypt. Tangines may have entered the vocabulary and the country around the seventies but their history goes back to the Tenth Century where Berber and Muslim cultures collided.
Another likable aspect is the why master it column gracing every recipe. Ms.Clark gives encouraging reasons to make the dishes.Many home chefs would balk at the cassoulet recipe but she explains as nothing more than a humble bean and meat stew. She does point out the negatives, that the dish is not one to make it on the fly. It does take planning as well as marinating the meats.Yet some of the ingredients , such as Great Northern beans are easy to come by and easy to work with in the recipe. another plus is that she thoroughly explains the steps , offering how tos that any chef, from novice to experienced can follow. For those that are still put off by le cuisine Francais, there are simple recipes. Try the steak recipe with a red wine sauce.It's a mix of Cognac and brandy added to sauteed shallots.The sauce is then deglazed with chicken stock and then butter and chives are added. This will go well with the butter cooked steaks. Serve with the mouthwatering Pomme Anna, , a buttery crispy, baked cake of thinly sliced potato slices.If you get brave enough, finish with a dessert of the airy bittersweet chocolate souffle.
The New Essentials of French Cooking is a must save for home chefs. Itis the best beginner's guide to French cooking. Save this special pull out and try the recipes.There is nothing like the cuisine Francaise!