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One Pot French: More Than 100 Easy, Authentic Recipes
Classic French cuisine is paired with the perennial appeal of easy, one-pot cooking in this wide-ranging cookbook illustrated with more than 75 full-color photographs. Celebrated chef Jean-Pierre Challet includes more than 100 recipes that represent the medditerranean seafood of Provence, the buttery roasts of Tours, and the cheese-and cream-based dishes of Normandy. The b ...more
Paperback, 192 pages
Published October 6th 2008 by Sellers Publishing, US rights only
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If you’re anything like I am, the idea of a single pot dinner is very appealing. For one thing, it’s much easier to make a one pot dinner than it is to make multiple dishes. For another, the simplicity makes for a much easier serving process, not to mention decreased electricity costs. But one pot French? Well, there is Cassoulet, and Coq Au Vin (though we always serve that with roast potatoes), but most times when we do a French meal, it’s because we want to impress our guests and usually have ...more
The title of a book ought describe what's really in it. It is frustrating when this axiom is violated. It is not that the many recipes in this book (presumably about "one pot" dishes) which require more than one pot are bad recipes. It is that they are outside the realm defined by its title. They are all, however, distinctively French. The introductory recipes cover the basics: stock, duck confit, pastry. sauces and dressings. These are then used liberally in the "one-pot" recipes which follow. ...more
The recipes are fine; copied down a couple to use, but I thought this was going to be more dutch oven recipes - I already have my Dad's recipe for beef bourguignon and use the Joy of Cooking recipe for coq au vin. I have a pate brisee, recipe, too, that I use regularly: I was surprised to find dessert recipes. Wished there were more photos. Would someone write a book with dutch oven recipes, please?