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Books: Cooking by Cuisine -> Cooking French
Guy Savoy : Simple French Recipes for the Home Cook
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by:
Savoy, Guy
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Publisher:
Stuart, Tabori and Chang
Published: April 1, 2004
ISBN: 1584793627
Format:Hardcover
Pages:192
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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.
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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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