This compendium of over 250 classic and traditional French dishes offers recipes that are not only approachable, but are also geared to the contemporary American lifestyle. The author has cut back on salt, fat, eggs, butter, and cream without any loss of authenticity or taste. The recipes have been streamlined by the use of modern appliances. Certain classic techniques, which are neither sensible for the modern kitchen nor vital for the recipe's success, have been revised or eliminated.
Mediterranean Fish Soup. Roquefort Cheese Souffle. Zucchini stuffed with Mushrooms and Ham. Broiled Baby Chickens with Herbs and Mustard. Poached Chicken with Creamy Tarragon Sauce. Pepper-Coated Steak with Cognac and Cream. Rack of Lamb with Watercress. And for dessert, Pears Poached in Port Wine, Chocolate Mousse, and Rich Vanilla and Chocolate Custards. Paperback, 432 pages.
