Product Description: ISaveur Cooks Authentic French/I is the triumphant follow-up to the highly acclaimed ISaveur Cooks Authentic American./I After years of so-called fusion food, tastes have come back to the pure and classicand nothing exemplifies this trend better than the renewed interest in traditional French cuisine. From their very first issue, the editors at ISaveur/I magazine have shared their passion for French food and wine, describing the vivid immediacy of real French cooking in loving detail. Now they take readers off the beaten track and into the kitchens of France to taste the true Mediterranean flavors of Provence, sample the unique farmhouse cooking of Brittany, savor the sumptuous cuisines of Alsace and Burgundy, and discover many more inspiring regional cuisines. Whether interviewing a cheesemaker or accompanying a truffle hunter on his secret rounds, ISaveur's/I editors capture the authentic essence of French food and culture. Featuring award-winning food writing and stunning color photography, ISaveur Cooks Authentic French/I is an unforgettable tour through the abundant culinary glories of France.
Amazon.com Review: Culinary fads come and go, but the classic dishes of French cooking are, with any luck, forever. From Icoq au vin/I and Ibouillabaisse/I to Icassoulet/I and Iboeuf Bourguignonne/I, these wonderful plates form the backbone of a great cuisine--perhaps the world's greatest. ISaveur Cooks Authentic French/I, compiled by the editors of the eponymous food magazine, offers vivid testament, in words and pictures, to this huge achievement and the traditions that define it. Even cooks who think they've seen enough of these recipes will welcome the ISaveur/I collection, which provides particularly good examples. Those just beginning to discover French cooking will want the book for its approachable, well-edited selection.p Arranged by courses or food types, from hors d'oeuvres through desserts, the book presents 125 authentic regional recipes. In addition to the above-mentioned dishes, readers will find recipes for other beloved standards, such as Isoupe a l'oignon gratinée/I, Iconfit de canard/I, and Isoufflé au chocolat/I; they'll also discover superb less-familiar dishes including Icotriade/I (Breton seafood in broth), Ivolaille fermière au vinaigre/I (farmhouse vinegar chicken from Alsace) and Iépaule d'agneau à la Catalane/I (Catalan-style shoulder of lamb). A chapter devoted to foie gras, frogs' legs, snails, and truffles is a particular pleasure, and will inspire readers to produce (with a cooperative pocketbook) such delights as seared foie gras with green grapes. With informative sidebars that place the dishes in context and more than 400 color photos, the book is a complete evocation of its rich subject as well as a working kitchen companion. I--Arthur Boehm/I
