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The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day
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Located in: San Francisco, California, United States
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eBay item number:136612513349
Item specifics
- Condition
- ISBN
- 9781558327498
About this product
Product Identifiers
Publisher
Harvard Common Press
ISBN-10
1558327495
ISBN-13
9781558327498
eBay Product ID (ePID)
109192273
Product Key Features
Book Title
Bonne Femme Cookbook : Simple, Splendid Food That French Women Cook Every Day
Number of Pages
432 Pages
Language
English
Topic
Regional & Ethnic / General, Regional & Ethnic / French
Publication Year
2011
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
41.4 Oz
Item Length
9.5 in
Item Width
7.7 in
Additional Product Features
Intended Audience
Trade
LCCN
2011-012157
Reviews
"Best Everyday French Cookbook" -- T. Susan Chang From Wine Enthusiast magazine: For those who struggle to find enough time to craft an inspired dinnertime meal without slaving for hours, this simple and delicious approach to French home cooking allows even the busiest people to taste joie de vivre . From Wine Access magazine: Truly easy and truly delicious recipes, all inspired by Moranville's love for all things French. Moranville may be American, but she has lived and travelled extensively in France ' and along the way, she's picked up plenty of great stories and recipes about one of her favourite places. From The Chicago Tribune: The Bonne Femme Cookbook delivers a message that good, fresh, vividly flavored French cooking is possible wherever you live. -- from Bill Daley's book review From Publishers Weekly: This book is an enjoyable read. Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France. From The Des Moines Register: This new cookbook by Wini Moranville, who reviews restaurants for The Des Moines Register, is getting thumbs-up reviews for breathing affability into classic French recipes that traditionally can seem snobby and stand-offish. At last, here's a book about French cooking that doesn't require a culinary arts degree or frequent visits to Paris or Provence for ingredients. From The Dallas Morning News: Sure, there are classics -- like gougères, céleri rémoulade and boeuf bourguinon, but Moranville often brings really smart ideas to them. For instance, she solves the sticky problem of tough meat in the boeuf bourguignon by using boneless short ribs. Of course! Why didn't I think of that? And along with a traditional choucroute garni -- a dish that takes hours to prepare -- there's a "choucroute garni Mardi soir" -- a relatively quick, very easy version. Are we hungry yet? -- from restaurant critic Leslie Brenner From Shelf Awareness: [Wini] marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who can't spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchen'with fewer calories, fewer dirty dishes and a lot less prep time. From Relish: Many Americans see French cuisine as something the French were born to master'and we were destined to fail at. But Wini Moranville, wine expert and author of The Bonne Femme Cookbook: Simple, Splendid Food The French Women Cook Every Day, believes that Americans needn't fear the French kitchen. They just need to learn the bonne femme ("good wife") style. From St. Paul Pioneer Press: This book is long on charm and short on complicated recipes. Wini Moranville, restaurant reviewer for the Des Moines Register, dispels the notion that French women come home at night and cook elaborate meals with a pound of butter. Even for the French, it's about fresh, healthy and fast. They use boneless, skinless chicken breasts; make a pan sauce for almost any dish; stock their pantries with olives, capers, lemon and Dijon mustard; and partake in the everyday pleasure of eating cheese. Moranville's good writing and anecdotes (such as ordering an aperitif is the secret password to getting a good meal at a restaurant) are an added bonus. -- from Kathie Jenkins, Pioneer Press restaurant critic , "Best Everyday French Cookbook" -- T. Susan Chang From Wine Enthusiast magazine: For those who struggle to find enough time to craft an inspired dinnertime meal without slaving for hours, this simple and delicious approach to French home cooking allows even the busiest people to taste joie de vivre . From Wine Access magazine: Truly easy and truly delicious recipes, all inspired by Moranville's love for all things French. Moranville may be American, but she has lived and travelled extensively in France -- and along the way, she's picked up plenty of great stories and recipes about one of her favourite places. From The Chicago Tribune: The Bonne Femme Cookbook delivers a message that good, fresh, vividly flavored French cooking is possible wherever you live. -- from Bill Daley's book review From Publishers Weekly: This book is an enjoyable read. Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France. From The Des Moines Register: This new cookbook by Wini Moranville, who reviews restaurants for The Des Moines Register, is getting thumbs-up reviews for breathing affability into classic French recipes that traditionally can seem snobby and stand-offish. At last, here's a book about French cooking that doesn't require a culinary arts degree or frequent visits to Paris or Provence for ingredients. From The Dallas Morning News: Sure, there are classics -- like gougres, cleri rmoulade and boeuf bourguinon, but Moranville often brings really smart ideas to them. For instance, she solves the sticky problem of tough meat in the boeuf bourguignon by using boneless short ribs. Of course! Why didn't I think of that? And along with a traditional choucroute garni -- a dish that takes hours to prepare -- there's a "choucroute garni Mardi soir" -- a relatively quick, very easy version. Are we hungry yet? -- from restaurant critic Leslie Brenner From Shelf Awareness: [Wini] marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who can't spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchen-with fewer calories, fewer dirty dishes and a lot less prep time. From Relish: Many Americans see French cuisine as something the French were born to master--and we were destined to fail at. But Wini Moranville, wine expert and author of The Bonne Femme Cookbook: Simple, Splendid Food The French Women Cook Every Day, believes that Americans needn't fear the French kitchen. They just need to learn the bonne femme ("good wife") style. From St. Paul Pioneer Press: This book is long on charm and short on complicated recipes. Wini Moranville, restaurant reviewer for the Des Moines Register, dispels the notion that French women come home at night and cook elaborate meals with a pound of butter. Even for the French, it's about fresh, healthy and fast. They use boneless, skinless chicken breasts; make a pan sauce for almost any dish; stock their pantries with olives, capers, lemon and Dijon mustard; and partake in the everyday pleasure of eating cheese. Moranville's good writing and anecdotes (such as ordering an aperitif is the secret password to getting a good meal at a restaurant) are an added bonus. -- from Kathie Jenkins, Pioneer Press restaurant critic, "Best Everyday French Cookbook" -- T. Susan Chang From Wine Enthusiast magazine: For those who struggle to find enough time to craft an inspired dinnertime meal without slaving for hours, this simple and delicious approach to French home cooking allows even the busiest people to taste joie de vivre . From Wine Access magazine: Truly easy and truly delicious recipes, all inspired by Moranville's love for all things French. Moranville may be American, but she has lived and travelled extensively in France - and along the way, she's picked up plenty of great stories and recipes about one of her favourite places. From The Chicago Tribune: The Bonne Femme Cookbook delivers a message that good, fresh, vividly flavored French cooking is possible wherever you live. -- from Bill Daley's book review From Publishers Weekly: This book is an enjoyable read. Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France. From The Des Moines Register: This new cookbook by Wini Moranville, who reviews restaurants for The Des Moines Register, is getting thumbs-up reviews for breathing affability into classic French recipes that traditionally can seem snobby and stand-offish. At last, here's a book about French cooking that doesn't require a culinary arts degree or frequent visits to Paris or Provence for ingredients. From The Dallas Morning News: Sure, there are classics -- like gougères, céleri rémoulade and boeuf bourguinon, but Moranville often brings really smart ideas to them. For instance, she solves the sticky problem of tough meat in the boeuf bourguignon by using boneless short ribs. Of course! Why didn't I think of that? And along with a traditional choucroute garni -- a dish that takes hours to prepare -- there's a "choucroute garni Mardi soir" -- a relatively quick, very easy version. Are we hungry yet? -- from restaurant critic Leslie Brenner From Shelf Awareness: [Wini] marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who can't spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchen-with fewer calories, fewer dirty dishes and a lot less prep time. From Relish: Many Americans see French cuisine as something the French were born to master-and we were destined to fail at. But Wini Moranville, wine expert and author of The Bonne Femme Cookbook: Simple, Splendid Food The French Women Cook Every Day, believes that Americans needn't fear the French kitchen. They just need to learn the bonne femme ("good wife") style. From St. Paul Pioneer Press: This book is long on charm and short on complicated recipes. Wini Moranville, restaurant reviewer for the Des Moines Register, dispels the notion that French women come home at night and cook elaborate meals with a pound of butter. Even for the French, it's about fresh, healthy and fast. They use boneless, skinless chicken breasts; make a pan sauce for almost any dish; stock their pantries with olives, capers, lemon and Dijon mustard; and partake in the everyday pleasure of eating cheese. Moranville's good writing and anecdotes (such as ordering an aperitif is the secret password to getting a good meal at a restaurant) are an added bonus. -- from Kathie Jenkins, Pioneer Press restaurant critic, "Best Everyday French Cookbook" -- T. Susan Chang From Wine Enthusiast magazine: For those who struggle to find enough time to craft an inspired dinnertime meal without slaving for hours, this simple and delicious approach to French home cooking allows even the busiest people to taste joie de vivre . From Wine Access magazine: Truly easy and truly delicious recipes, all inspired by Moranville's love for all things French. Moranville may be American, but she has lived and travelled extensively in France and along the way, she's picked up plenty of great stories and recipes about one of her favourite places. From The Chicago Tribune: The Bonne Femme Cookbook delivers a message that good, fresh, vividly flavored French cooking is possible wherever you live. -- from Bill Daley''s book review From Publishers Weekly: This book is an enjoyable read. Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France. From The Des Moines Register: This new cookbook by Wini Moranville, who reviews restaurants for The Des Moines Register, is getting thumbs-up reviews for breathing affability into classic French recipes that traditionally can seem snobby and stand-offish. At last, here's a book about French cooking that doesn't require a culinary arts degree or frequent visits to Paris or Provence for ingredients. From The Dallas Morning News: Sure, there are classics -- like gougeres, celeri remoulade and boeuf bourguinon, but Moranville often brings really smart ideas to them. For instance, she solves the sticky problem of tough meat in the boeuf bourguignon by using boneless short ribs. Of course! Why didn''t I think of that? And along with a traditional choucroute garni -- a dish that takes hours to prepare -- there''s a "choucroute garni Mardi soir" -- a relatively quick, very easy version. Are we hungry yet? -- from restaurant critic Leslie Brenner From Shelf Awareness: [Wini] marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who can't spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchenwith fewer calories, fewer dirty dishes and a lot less prep time. From Relish: Many Americans see French cuisine as something the French were born to masterand we were destined to fail at. But Wini Moranville, wine expert and author of The Bonne Femme Cookbook: Simple, Splendid Food The French Women Cook Every Day, believes that Americans needn't fear the French kitchen. They just need to learn the bonne femme ("good wife") style. From St. Paul Pioneer Press: This book is long on charm and short on complicated recipes. Wini Moranville, restaurant reviewer for the Des Moines Register, dispels the notion that French women come home at night and cook elaborate meals with a pound of butter. Even for the French, it''s about fresh, healthy and fast. They use boneless, skinless chicken breasts; make a pan sauce for almost any dish; stock their pantries with olives, capers, lemon and Dijon mustard; and partake in the everyday pleasure of eating cheese. Moranville''s good writing and anecdotes (such as ordering an aperitif is the secret password to getting a good meal at a restaurant) are an added bonus. -- from Kathie Jenkins, Pioneer Press restaurant critic, "Best Everyday French Cookbook" -- T. Susan Chang From Wine Enthusiast magazine: For those who struggle to find enough time to craft an inspired dinnertime meal without slaving for hours, this simple and delicious approach to French home cooking allows even the busiest people to taste joie de vivre . From Wine Access magazine: Truly easy and truly delicious recipes, all inspired by Moranvillee(tm)s love for all things French. Moranville may be American, but she has lived and travelled extensively in France e" and along the way, shee(tm)s picked up plenty of great stories and recipes about one of her favourite places. From The Chicago Tribune: The Bonne Femme Cookbook delivers a message that good, fresh, vividly flavored French cooking is possible wherever you live. -- from Bill Daley's book review From Publishers Weekly: This book is an enjoyable read. Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France. From The Des Moines Register: This new cookbook by Wini Moranville, who reviews restaurants for The Des Moines Register, is getting thumbs-up reviews for breathing affability into classic French recipes that traditionally can seem snobby and stand-offish. At last, heree(tm)s a book about French cooking that doesne(tm)t require a culinary arts degree or frequent visits to Paris or Provence for ingredients. From The Dallas Morning News: Sure, there are classics -- like gougres, cleri rmoulade and boeuf bourguinon, but Moranville often brings really smart ideas to them. For instance, she solves the sticky problem of tough meat in the boeuf bourguignon by using boneless short ribs. Of course! Why didn't I think of that? And along with a traditional choucroute garni -- a dish that takes hours to prepare -- there's a "choucroute garni Mardi soir" -- a relatively quick, very easy version. Are we hungry yet? -- from restaurant critic Leslie Brenner From Shelf Awareness: [Wini] marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who cane(tm)t spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchene"with fewer calories, fewer dirty dishes and a lot less prep time. From Relish: Many Americans see French cuisine as something the French were born to mastere"and we were destined to fail at. But Wini Moranville, wine expert and author of The Bonne Femme Cookbook: Simple, Splendid Food The French Women Cook Every Day, believes that Americans needne(tm)t fear the French kitchen. They just need to learn the bonne femme ("good wife") style. From St. Paul Pioneer Press: This book is long on charm and short on complicated recipes. Wini Moranville, restaurant reviewer for the Des Moines Register, dispels the notion that French women come home at night and cook elaborate meals with a pound of butter. Even for the French, it's about fresh, healthy and fast. They use boneless, skinless chicken breasts; make a pan sauce for almost any dish; stock their pantries with olives, capers, lemon and Dijon mustard; and partake in the everyday pleasure of eating cheese. Moranville's good writing and anecdotes (such as ordering an aperitif is the secret password to getting a good meal at a restaurant) are an added bonus. -- from Kathie Jenkins, Pioneer Press restaurant critic, "Best Everyday French Cookbook" -- T. Susan Chang From Wine Enthusiast magazine: For those who struggle to find enough time to craft an inspired dinnertime meal without slaving for hours, this simple and delicious approach to French home cooking allows even the busiest people to taste joie de vivre . From Wine Access magazine: Truly easy and truly delicious recipes, all inspired by Moranville's love for all things French. Moranville may be American, but she has lived and travelled extensively in France - and along the way, she's picked up plenty of great stories and recipes about one of her favourite places. From The Chicago Tribune: The Bonne Femme Cookbook delivers a message that good, fresh, vividly flavored French cooking is possible wherever you live. -- from Bill Daley''s book review From Publishers Weekly: This book is an enjoyable read. Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France. From The Des Moines Register: This new cookbook by Wini Moranville, who reviews restaurants for The Des Moines Register, is getting thumbs-up reviews for breathing affability into classic French recipes that traditionally can seem snobby and stand-offish. At last, here's a book about French cooking that doesn't require a culinary arts degree or frequent visits to Paris or Provence for ingredients. From The Dallas Morning News: Sure, there are classics -- like gougères, céleri rémoulade and boeuf bourguinon, but Moranville often brings really smart ideas to them. For instance, she solves the sticky problem of tough meat in the boeuf bourguignon by using boneless short ribs. Of course! Why didn''t I think of that? And along with a traditional choucroute garni -- a dish that takes hours to prepare -- there''s a "choucroute garni Mardi soir" -- a relatively quick, very easy version. Are we hungry yet? -- from restaurant critic Leslie Brenner From Shelf Awareness: [Wini] marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who can't spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchenwith fewer calories, fewer dirty dishes and a lot less prep time. From Relish: Many Americans see French cuisine as something the French were born to master-and we were destined to fail at. But Wini Moranville, wine expert and author of The Bonne Femme Cookbook: Simple, Splendid Food The French Women Cook Every Day, believes that Americans needn't fear the French kitchen. They just need to learn the bonne femme ("good wife") style. From St. Paul Pioneer Press: This book is long on charm and short on complicated recipes. Wini Moranville, restaurant reviewer for the Des Moines Register, dispels the notion that French women come home at night and cook elaborate meals with a pound of butter. Even for the French, it''s about fresh, healthy and fast. They use boneless, skinless chicken breasts; make a pan sauce for almost any dish; stock their pantries with olives, capers, lemon and Dijon mustard; and partake in the everyday pleasure of eating cheese. Moranville''s good writing and anecdotes (such as ordering an aperitif is the secret password to getting a good meal at a restaurant) are an added bonus. -- from Kathie Jenkins, Pioneer Press restaurant critic
Dewey Edition
22
TitleLeading
The
Dewey Decimal
641.5944
Synopsis
In The Bonne Femme Cookbook, wine columnist, restaurant critic, and veteran magazine writer Wini Moranville draws on years of traveling to and living in France and serves up a hip, contemporary, user-friendly volume that brings a wealth of up-to-date French recipes and time-saving techniques seamlessly into the American kitchen., Here is authentic French cooking without fuss or fear. When we think of French cooking, we might picture a fine restaurant with a small army of chefs hovering over sauces for hours at a stretch, crafting elegant dishes with special utensils, hard-to-find ingredients, and architectural skill. But this kind of cooking bears little relationship to the way that real French families eat-yet they eat very well indeed. Now that the typical French woman (the bonne femme of the title) works outside the home like her American counterpart, the emphasis is on easy techniques, simple food, and speedy preparation, all done without sacrificing taste. 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.
LC Classification Number
TX719.M782 2011
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