The kind of simple, everyday French food you’ll find in The Bonne Femme Cookbook.
Good heavens. The Bonne Femme Cookbook has been out of stock for a few months now, pending the third printing. Finally, it’s available…and just in time for the season’s weddings and showers, I might add. Find it on Amazon.
What? You don’t know about my book? To give you a taste of what’s inside, here are a few highlights that show what makes this book a little different than many other French cookbooks. In short, it’s about modern simplicity—the French demand a great meal at the end of the day, but—these days—they don’t have any more time to cook than we do. This book shows how they dine well, without spending all day in the kitchen.
1. Les Salads
More than 30 ways to serve fresh vegetables—either before, with, or after your main course. Or as the main course itself.
Just one of the many appetite-rousing ways to kick off dinner, French-style: Endive Salad with Walnuts and Blue Cheese in a light, lemony dressing.
2. Sauté, Deglaze, and Serve
This is, quite possibly, my favorite chapter in the book. Every recipe is a variation on a theme: You sauté the night’s meat in a skillet; then, you make a quick pan sauce by stirring wine into the tasty browned bits left into the skillet. Add a few defining touches–apples, grapes, or olives here, celery root or morels there, and fresh herbs almost everywhere–and there you have it: A 30-minute dinner at its true-to-France best. There are 36 recipes that follow this simple technique.
Chicken Calvados: One of 36 recipes in the Sauté-Deglaze-Serve chapter: 30-minute cooking at its true-to-France best.
3. Stew, Roast, Braise
So many great French recipes call for braising, stewing, or roasting meat, often as a way to turn less-expensive cuts into bold and succulent dishes—from Beef Bourguignon and Coq au Vin, to Beef Stew Provençal and Basque-Style Chicken.
Chicken with Mushrooms and Chervil Sauce. One of my favorites in the “Stew, Roast, Braise” chapter.
4. Eggs and Cheese
Omelets, quiches, baked eggs, soufflés, crêpes—seriously, does anyone know how to turn a few eggs into a gratifying meal better than the French? Also learn the ins and outs of serving great French cheeses.
How to serve a great cheese course. Just one of the many topics in the Eggs and Cheese chapter.
While you’ll find a few pastry-shop favorites, most of the recipes reflect the kinds of desserts that the French home cook truly makes for the family and friends—simple upside-down cakes, crêpes, custard-based desserts, clever ice cream combos, and other chic, satisfying ways to end any night’s dinner simply and sweetly.
Chocolate Pound Cake….an update of the classic French “Quatre Quarts.” I love the fact that this rich, moist cake freezes beautifully.
There are many other chapters, of course, including appetizers, soups, casseroles and pasta, side dishes, and sandwiches and savory tarts….
Also note that while my book doesn’t have photographs, it has irresistible French drawings, like these:
One of the illustrations in my book by the wonderful Nishan Akgulian.
Find more information about the book on the About the Book page.