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French from the Market
Brief Description
This newest cookbook from Hillary Davis focuses on the best of traditional French cooking—provincial cuisine based on produce and foods fresh from the market, simply prepared, and delicious for everyday dining at home. Hillary Davis shows us in French from the Market that French food isn’t...
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Format: Hardback
$6500
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French from the Market
$6500
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Description
This newest cookbook from Hillary Davis focuses on the best of traditional French cooking—provincial cuisine based on produce and foods fresh from the market, simply prepared, and delicious for everyday dining at home.
Hillary Davis shows us in French from the Market that French food isn’t always haute cuisine. Traditional, daily French cooking is provincial and farm-driven. It is also an art, using the freshest and finest ingredients available from gardens, markets, and local vendors to put nourishing meals on the table. And, as Davis points out, French home cooking is not hard. The 100 plus recipes for starters, soups, salads, fish, poultry, meats, vegetables, and desserts in this cookbook, along with detailed instructions and tips, prove her right.
Embrace at-home cooking, French style, with these market-fresh recipes: Arugula Salad over Watermelon with Herbed Goat Cheese; Weeknight Halibut in Basil Cream with Cherry Tomatoes; Autumn Harvest Chicken with Grapes, Apples, and Figs; Broiled Lamb Chops with Warm Potato and Herb Salad; Fluffy Cauliflower and Cheese Quiche; and Fruity, Frosty Cantaloupe Sorbet.
Book Details
INFORMATION
ISBN: 9781423664888
Publisher: Gibbs M. Smith Inc
Format: Hardback
Date Published: 12 March 2024
Country: United States
Imprint: Gibbs M. Smith Inc
Illustration: 150 Colour Photos
Audience: General / adult
DIMENSIONS
Width: 203.0mm
Height: 254.0mm
Weight: 0g
Pages: 224
About the Author
Hillary Davis has a degree in economics from Columbia University in New York and a graduate degree in international relations from Cambridge University in England. She is a cookbook author, contributing journalist, cooking instructor, and lecturer. She also has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines, as well as frequently judging cooking competitions. Davis also writes a popular weekly Substack newsletter called DestinationFood. She currently lives in the Hamptons, New York City, and spends several months a year in France.
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