|Publisher:||Houghton Mifflin Harcourt|
|Publish Date:||Oct 2011|
|Number of Pages:||418|
|Shipping Weight (in pounds):||3.0|
|Product in Inches (L x W x H):||7.63 x 1.4 x 9.53|
Moranville, an Iowan journalist and restaurant critic who spends her summers in France, here seeks to simplify French home cooking for American kitchens. She describes a bon ne fe m me (good wife) style of cuisine that often sounds more like a lifestyle or state of mind than an approach to cooking. Moranville prefaces her recipes with travel anecdotes, facts, and entertaining tips, and she offers two chapters of main courses-one quick and simple, the other more complex. While this volume may interest readers with little knowledge of French culture and cooking, more experienced cooks will not like Moranville's assertion that Americans associate French food with costliness and spectacle.
(c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
In a voice that is at once grounded in the wisdom of classical French cooking, yet playful and lighthearted when it comes to the potential for relaxing and enjoying our everyday lives in the kitchen, Moranville offers 300 recipes that focus on simple, fresh ingredients prepared well. The Bonne Femme Cookbook is full of tips and tricks and shortcuts, lots of local color and insight into real French home kitchens, and above all, loads of really good food. It gives French cooking an accessible, friendly, and casual spin.
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