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    Books: Cooking by Cuisine -> Cooking French

    Guy Savoy : Simple French Recipes for the Home Cook

    Savoy, Guy

    Stuart, Tabori and Chang
    Published: April 1, 2004
    ISBN: 1584793627

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    Book Description
    From Publishers Weekly
    Like fine cognac, Savoy's recipes distill the essence of French cooking into a deceptively simple package. The French approach is clearly evident on the table of contents, which divides more than 80 recipes into six chapters representing the traditional courses: appetizers (encompassing a variety of soups, salads and side dishes), gratins, fish, meat, cheese and desserts. Rather than simplifying haute cuisine's complex techniques, Savoy chooses dishes that can be well executed with the skills and equipment available to a nonprofessional with only a few years behind the stove. Home cooks can reliably obtain the down-home elegance of Sausage En Brioche, Mustard-Roasted Skate with Lentils, a basic Cheese Soufflé, and Poached Pears in Wine with Savoy's easy-to-follow instructions and straightforward ingredient lists. Novices overwhelmed by the litany of notes and cautions found in many French cookbooks may find their confidence bolstered by the direct approach here; on the other hand, they may feel flummoxed if their hollandaise doesn't quite come together as promised.
    Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

    Product Description:
    Guy Savoy, master of haute cuisine and recipient of three Michelin stars, has never forgotten his culinary roots in the Dauphiné region of France, where, as a child, he learned to appreciate the pure flavors of local produce. Today, at his eponymous restaurant in the heart of Paris, he matches the most luxurious with the most simple ingredients to create dishes that are inventive, but still informed by the techniques of classic French cuisine. And when he cooks at home for family and friends, he favors savory seasonal basics.

    In this, his first cookbook to be published in the United States, Savoy shares his personal repertoire of recipes. These are the simple, tasty dishes the top chef cooks at home. Green Bean Salad with Crème Fraand#238;che, Mediterranean Quiche, Strawberry Clafoutis: As the names suggest, many derive their intense flavor from a single ingredient enhanced by Savoy's expertly selected seasonings. The eighty recipes use seasonal fruits and vegetables, and most are easy to prepare. A handful of special-occasion recipes, like Lamb Stew with Spring Vegetables, and Cheese Soufflé, require a little more effort, but the rewards are worth it.

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