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Saveur Cooks Authentic French
Rediscovering the Recipes, Traditions, and Flavors of the World’s Greatest Cuisine
Overview
From the publisher
From their very first issue, the editors at Saveur 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, Saveur’s editors capture the authentic essence of French food and culture. Featuring award-winning food writing and stunning color photography, Saveur Cooks Authentic French is an unforgettable tour through the abundant culinary glories of France.
Selected contents
Copyright © 1999 Chronicle Books
Susan TroccoloMeyer Lemon Tart | FeaturesHow to bake eggsChef Jenn Louis breaks it down | All BooksNew World ProvenceModern French Cooking for Friends and Family | Susan Troccolo Salade Niçoise |
All Books | |
- 101 Mojitos and Other Muddled Drinks
- 40 Years of Chez Panisse
- 5 Spices, 50 Dishes
- 50 Great Appetizers
- 52 Loaves
- A Baker’s Odyssey
- A Consumer’s Dictionary of Food Additives
- A Cook’s Book of Mushrooms
- A Cook’s Journey
- A Cook’s Journey to Japan
- A Different Kind of Luxury
- A Feast at the Beach
- A Food Lover’s Treasury
- A Geography of Oysters
- A Great American Cook
- A Homemade Life
- A Householder’s Guide to the Universe
- A Man’s Place is Behind the Bar
- A Mediterranean Feast
- A Mighty Appetite for the Holidays
- A New Way to Cook
- A Pig in Provence
- A Platter of Figs
- A Spoonful of Ginger
- A Stew or a Story
- A Taste of Oregon
- A Tiger in the Kitchen
- A Well-Seasoned Appetite
- A World of Presidia
- A Year in a Vegetarian Kitchen
- Adventures of an Italian Food Lover
- All New Square Foot Gardening
- Allergy-Free Desserts
- Almost Meatless
- Alone in the Kitchen With an Eggplant
- Ambitious Brew
- America Eats!
- America’s First Cuisines
- America’s Food
- American Pie
- American Regional Cookery
- American Terroir
- American Wasteland
- An Apple Harvest
- An Edge in the Kitchen
- An Everlasting Meal
- An Extravagant Hunger
- Ancient Grains for Modern Meals
- Ani’s Raw Food Kitchen
- Animal, Vegetable, Miracle
- Anjum’s New Indian
- Anthony Bourdain’s Les Halles Cookbook
- Anyone Can Bake
- Apartment Gardening
- Appetite for Profit
- Apple Pie
- Arabesque
- Around My French Table
- Art of the Slow Cooker
- Arthur Schwartz’s Jewish Home Cooking
- Artichoke to Za’atar
- Artisan Baking
- Artisan Bread in Five Minutes a Day
- Artisan Cheese of the Pacific Northwest
- As Fresh As It Gets
- Asian Dumplings
- At Home
- At Home with Madhur Jaffrey
- At Large and At Small
- At Mesa’s Edge
- At the Kitchen Table
- Authentic Mexican
- Backyard Poultry Raising
- Bake Until Bubbly
- Bake!
- Baked Explorations
- BakeWise
- Baking
- Baking in America
- Baking Unplugged
- Baking with Agave Nectar
- Balancing Flavors East & West
- Ball Complete Book of Home Preserving
- Banana
- Barbecue Nation
- Barefoot Contessa Back to Basics
- Barefoot Contessa Family Style
- Barefoot Contessa How Easy is That?
- Barefoot Contessa in Paris
- Barefoot Contessa Parties!
- Basic to Brilliant, Y’all
- Beard on Bread
- Beard on Food
- Beaten, Seared, and Sauced
- Beef
- Bento Box in the Heartland
- Best Food Writing 2008
- Betty Crocker Cookbook
- Beyond the Great Wall
- Bi-Rite Market’s Eat Good Food
- Big Green Cookbook
- Big Night In
- Big Vegan
- Biscotti
- Bistro Cooking
- Bite-Size Desserts
- Bittersweet
- Blithe Tomato
- Blood, Bones & Butter
- Blue Eggs and Yellow Tomatoes
- Blue Ribbon Preserves
- Bob’s Red Mill Baking Book
- Bob’s Red Mill Cookbook
- Bon Appétit, Y’all
- Born Round
- Bottlemania
- Bottomfeeder
- Boulevard
- Breakfast, Lunch, Tea
- Breaking Bread
- Bringing It to the Table
- Bubby’s Homemade Pies
- Cake Keeper Cakes
- CakeLove
- Canning and Preserving
- Canyon Ranch: Nourish
- Caprial Cooks for Friends
- Caprial’s Desserts
- Casserole Crazy
- Catalan Cuisine
- Catching Fire
- Celebration Breads
- Chanterelle
- Charcuterie
- Charlie Trotter Cooks at Home
- Chefs on the Farm
- Chez Panisse Café Cookbook
- Chez Panisse Cooking
- Chez Panisse Desserts
- Chez Panisse Fruit
- Chez Panisse Pasta, Pizza, Calzone
- Chez Panisse Vegetables
- Chicken
- China Moon Cookbook
- Chocolate
- Chocolate & Zucchini
- Chop Suey
- Chop, Sizzle, and Stir
- Christmas
- Christmas Cookies
- Cindy Pawlcyn’s Appetizers
- Citadel of the Spirit
- Classic Home Desserts
- Classic Indian Cooking
- Classic Indian Vegetarian and Grain Cooking
- Clean Food
- Climbing the Mango Trees
- Closing the Food Gap
- Cod
- Coffee and Cake
- Coffee Love
- Comfort Me with Apples
- Coming Home to Eat
- Cook the Perfect . . .
- Cook This Now
- Cook With Jamie
- Cooking
- Cooking By Hand
- Cooking for Isaiah
- Cooking for Two
- Cooking from the Heart
- Cooking Green
- Cooking Know-How
- Cooking Under Pressure
- Cooking Up A Storm
- Cooking with Italian Grandmothers
- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- Cooking Without Borders
- CookWise
- Cool Cuisine
- Cool Waters
- Couscous and Other Good Food from Morocco
- Cradle of Flavor
- Crème Brûlée
- Cupcakes from the Primrose Bakery
- Curry Cuisine
- D.I.Y. Delicious
- Dairy Hollow House Soup & Bread
- Dam Good Sweet
- Damn Good Food
- Dancing Shrimp
- Day of Honey
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delicious Memories
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet for a Hot Planet
- Diet for a New America
- Diet for a Small Planet
- Dinner at Your Door
- Dinosaur Bar-B-Que
- Dirt
- Discover Chocolate
- Dishing Up Oregon
- Don’t Try This At Home
- Easy Asian Noodles
- Easy Chinese Stir-Fries
- Easy Japanese Cooking: Noodle Comfort
- Eat Here
- Eat Where You Live
- Eat Your Yard!
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating
- Eating Animals
- Eating in the Dark
- Eating Korean
- Eating Local
- Eating Well on a Budget
- Edible Estates
- Edible Schoolyard
- Edible Stories
- Epitaph for a Peach
- Essential Pépin
- Essentials of Classic Italian Cooking
- European Peasant Cookery
- Every Grain of Rice
- Everyday Asian
- Everyday Harumi
- Extra Virginity
- Extreme Barbecue
- Fagioli
- Fair Food
- Family Meals
- Farewell, My Subaru
- Farm City
- Farm to Fork
- Farmer John’s Cookbook
- Farmhouse Cookbook
- Farmstead Chef
- Fast Food My Way
- Fast Food Nation
- Fat
- Fat of the Land
- Favorite Food at Home
- Feast
- Feeding Baby
- Field Guide to Candy
- Field Guide to Cookies
- Fields of Plenty
- Fine Cooking 15th Anniversary Archive DVD-ROM
- Fine Cooking Fresh
- Fire It Up
- Fish Forever
- Fish Grilled & Smoked
- Fish Tales
- Fish Without a Doubt
- Flying Apron’s Gluten-Free and Vegan Baking Book
- Fondue
- Food
- Food and Booze
- Food Bites
- Food Fight
- Food Fray
- Food Justice
- Food Lover’s Guide to Portland
- Food Lovers’ Guide to Brooklyn
- Food Matters
- Food Not Lawns
- Food of Life
- Food Politics
- Food Rebels, Guerrilla Gardeners, and Smart-Cookin’ Mamas
- Food Rules
- Food Styling
- Food, Inc.
- Foods of the Americas
- For Cod and Country
- Forgotten Skills of Cooking
- Four Fish
- Free For All
- French Farmhouse Cookbook
- French Provincial Cooking
- Fresh
- Fresh Food Fast
- Fresh Food from Small Spaces
- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Funny Food
- Garlic and Sapphires
- Get Cooking
- Gifts Cooks Love
- Girl Hunter
- Gluten-Free Baking Classics
- Gluten-Free Girl
- Gluten-Free Girl and the Chef
- Goat
- Goat Song
- Good Calories, Bad Calories
- Good Food to Share
- Good Meat
- Good Tempered Food
- Good Things
- Good to the Grain
- Gourmet Today
- Great Good Food
- Great Party Dips
- Great Party Fondues
- Green & Black’s Organic Ultimate Chocolate Recipes
- Grill Every Day
- Grillin’ with Gas
- Gringa
- Grow Cook Eat
- Grub
- Guns, Germs, and Steel
- Ham
- Healthy Bread in Five Minutes a Day
- Heat
- Heirloom Beans
- Heirlooms
- Hey Mr. Green
- High on the Hog
- Hip Kosher
- Hip Sips
- History in a Glass
- Holy Smoke
- Home Cooking
- Home Dairy
- Home Made
- Homemade Cheese
- Hometown Appetites
- Honey From A Weed
- Hope’s Edge
- Hot Sour Salty Sweet
- How I Learned To Cook
- How to Bake
- How to Be a Domestic Goddess
- How To Break An Egg
- How to Cook a Dragon
- How to Cook a Wolf
- How to Cook Everything (Completely Revised 10th Anniversary Edition)
- How to Cook Everything The Basics
- How to Cook Everything Vegetarian
- How to Cook Indian
- How to Cook Meat
- How to Cook Without a Book
- How to Eat
- How to Pick a Peach
- Hungry Monkey
- Hungry Planet
- Hunt, Gather, Cook
- I Like Food, Food Tastes Good
- Iced Tea
- In Defense of Food
- In the Kitchen with a Good Appetite
- In the Small Kitchen
- India Cookbook
- Indulge
- Inquiries into the Nature of Slow Money
- Intensely Chocolate
- Into the Vietnamese Kitchen
- It Must’ve Been Something I Ate
- Italian Cooking
- Italian Food
- Jam It, Pickle It, Cure It
- Jam Today
- Jam, Jelly & Relish
- James Beard’s American Cookery
- James Beard’s Beard on Pasta
- Jamie Oliver’s Meals in Minutes
- Jamie’s Food Revolution
- Jamie’s Italy
- Jane Grigson’s Fruit Book
- Jane Grigson’s Vegetable Book
- Japanese Cooking
- Japanese Hot Pots
- Jewish Slow Cooker Recipes
- Jigger, Beaker, and Glass
- Joan Nathan’s Jewish Holiday Cookbook
- Joe’s Book of Mushroom Cookery
- Julie & Julia
- Junior’s Cheesecake Cookbook
- Just Food
- Keep Chickens!
- Keeping Bees
- Keeping Chickens
- Keeping It Simple
- Ken Hom’s Chinese Kitchen
- Keys to Good Cooking
- King Arthur Flour Whole Grain Baking
- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
- Kitchen Sense
- Kneadlessly Simple
- La Bonne Cuisine de Madame E. Saint-Ange
- La Dolce Vegan!
- Land of Plenty
- Larousse Gastronomique
- Larousse Gastronomique
- Latin Grilling
- Laura Werlin’s Cheese Essentials
- Lemonade
- Let Them Eat Shrimp
- Letters from the Hive
- Letters to the Valley
- Lidia’s Family Table
- Lobsters Scream When You Boil Them
- Local Flavors
- Love Soup
- Lucid Food
- Lulu’s Provençal Table
- Made in America
- Madhur Jaffrey’s Indian Cooking
- Madhur Jaffrey’s World Vegetarian
- Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
- Maida Heatter’s Book of Great Desserts
- Making and Using Dried Foods
- Making Piece
- Man with a Pan
- Marcella’s Italian Kitchen
- Margaritas, Mojitos, and More
- Marinades, Rubs, Brines, Cures, and Glazes
- Mark Bittman’s Kitchen Express
- Marrakesh Express
- Martha Stewart’s Cookies
- Martin Yan’s Asian Favorites
- Mastering the Art of French Cooking, Vol. 1
- Mastering the Art of French Cooking, Vol. 2
- Mastering the Grill
- Meat
- Mediterranean Clay Pot Cooking
- Mediterranean Grains and Greens
- Mediterranean Seafood
- Memories of Philippine Kitchens
- Menus from an Orchard Table
- Mexico One Plate at a Time
- Milk
- Miss Vickie’s Big Book of Pressure Cooker Recipes
- Mixt Salads
- Modern Spice
- Mollie Katzen’s Sunlight Café
- Molto Gusto
- Moosewood Restaurant Low-Fat Favorites
- More Home Cooking
- Mostly Mediterranean
- Mostly True
- Mother’s Best
- Mr. Boston Holiday Cocktails
- My Chocolate Bars
- My Family Table
- My Favorite Ingredients
- My Kitchen Wars
- My Life in France
- My New Orleans
- Mycophilia
- Neurogastronomy
- New American Table
- New Classic Family Dinners
- New Good Food
- New Good Food Shopper’s Pocket Guide
- New Vegetarian
- New World Provence
- Nigella Bites
- No More Takeout!
- Not Becoming My Mother
- Not Your Mother’s Slow Cooker Cookbook
- Not Your Mother’s Slow Cooker Recipes for Two
- Notes on Cooking
- Nourishing Traditions
- Odd Bits
- Of Sugar and Snow
- Off the Menu
- Olive Oil
- On Food and Cooking
- On Rue Tatin
- One Big Table
- One Cake, One Hundred Desserts
- One Man’s Meat
- One Potato, Two Potato
- Oranges
- Oregon’s Cuisine of the Rain
- Organic Manifesto
- Organic, Inc.
- Outstanding in the Field
- Paletas
- Panini Express
- Paper or Plastic
- Paradox of Plenty
- Perfect Pairings
- Pet Food Politics
- Peter Reinhart’s Whole Grain Breads
- Pig
- Pike Place Public Market Seafood Cookbook
- Pizza on the Grill
- Plenty
- Plenty
- Plum Gorgeous
- Potato Salad
- Preserving Food Without Freezing or Canning
- Primal Cuts
- Puff
- Pure Beef
- Pure Dessert
- Pure Simple Cooking
- Put ‘em Up
- Quiches, Kugels, and Couscous
- Quick and Easy Chinese
- Quick Fix Meals
- Quick Pickles
- Raised-Bed Vegetable Gardening Made Simple
- Raising Steaks
- Ratio
- Ready for Dessert
- Real Food
- Real Thai
- Rebar
- Recipe of the Week: Ice Cream
- Red, White, and Greens
- Renewing America’s Food Traditions
- Retro Luau
- Revolutionary Chinese Cookbook
- Rick Bayless’s Mexican Kitchen
- Righteous Porkchop
- Ripe
- Ripe
- River Cottage Every Day
- River Cottage Family Cookbook
- Roast Chicken and Other Stories
- Roast Figs, Sugar Snow
- Roasting
- Robin to the Rescue
- Room for Dessert
- Root Cellaring
- Rosalind Creasy’s Recipes from the Garden
- Rose’s Heavenly Cakes
- Rustic Fruit Desserts
- Safe Food
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- Salumi
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- Sear, Sauce, and Serve
- Season to Taste
- Seasonal Fruit Desserts
- Seasonal Spanish Food
- Second Helpings of Roast Chicken
- Secret Ingredients
- Secrets of a Jewish Baker
- Serious Pig
- Sharing the Harvest
- Shark’s Fin and Sichuan Pepper
- Short-Cut Vegan
- Simple Chinese Cooking
- Simple Food for the Good Life
- Simple French Food
- Simply Mexican
- Simply Ming One-Pot Meals
- Simply Organic
- Slow and Easy
- Slow Food
- Slow Food Nation
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- So Easy
- Soil Not Oil
- Something From the Oven
- Southern Belly
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- Stalking the Wild Asparagus
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- Still Life with Menu Cookbook
- Stir-Frying to the Sky’s Edge
- Stuffed and Starved
- Sunday Suppers at Lucques
- Sundays at Moosewood Restaurant
- Super Natural Cooking
- Super Natural Every Day
- Supper for a Song
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- Sweet!
- Sweetness and Power
- Swim Against the Current
- Swindled
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- Takashi’s Noodles
- Taking Tea in the Medina
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- Tastes Like Cuba
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- Tender at the Bone
- Tequila
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- The $64 Tomato
- The $7 A Meal Cookbook
- The 150 Best American Recipes
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- The Adaptable Feast
- The Alice B. Toklas Cookbook
- The All-American Cookie Book
- The All-New, All-Purpose Joy of Cooking
- The Amazing World of Rice
- The American Century Cookbook
- The American Way of Eating
- The Art of Beef Cutting
- The Art of Eating
- The Art of Eating In
- The Art of Mexican Cooking
- The Art of Simple Food
- The Art of South American Cooking
- The Art of the Bar
- The Art of the Commonplace
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- The Atlas of American Artisan Cheese
- The Atlas of Food
- The Barefoot Contessa Cookbook
- The Belly of Paris
- The Best of Korean Cuisine
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- The Best Thing I Ever Tasted
- The Best-Loved and Brand-New Joy of Cooking
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- The Big Book of Barbecue Sides
- The Big Book of Vegetarian
- The Big Oyster
- The Blue Chair Jam Cookbook
- The Blue Ribbon Cook Book
- The Body Toxic
- The Bon Appétit Cookbook
- The Bon Appétit Fast Easy Fresh Cookbook
- The Book of Jewish Food
- The Botanist and the Vintner
- The Botany of Desire
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- The Breakfast Book
- The Breath of a Wok
- The Butcher and the Vegetarian
- The CAFO Reader
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- The Conscious Cook
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- The Elements of Life
- The End of Food
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- The Food of Morocco
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- The Food You Crave
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- The Food52 Cookbook
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- The Improvisational Cook
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- The Italian Baker
- The Italian Baker, Revised
- The Italian Country Table
- The Japanese Grill
- The Joy of Jams, Jellies, and Other Sweet Preserves
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- The Kimchi Chronicles
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- The Language of Baklava
- The Last Chinese Chef
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- The Lebanese Kitchen
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- The Locavore’s Handbook
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- The New Whole Grains Cookbook
- The North African Kitchen
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- The Omnivore’s Dilemma
- The One-Block Feast
- The One-Straw Revolution
- The Organic Food Shopper’s Guide
- The Oxford Companion to Food
- The Oxford Companion to Wine
- The Paley’s Place Cookbook
- The Perfect Fruit
- The Perfect Scoop
- The Physiology of Taste
- The Pie and Pastry Bible
- The Pleasures of Cooking for One
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- The Queen of Fats
- The Revolution Will Not Be Microwaved
- The River Cafe Cook Book
- The River Cottage Fish Book
- The River Cottage Meat Book
- The River Cottage Preserves Handbook
- The Savory Way
- The Scavenger’s Guide to Haute Cuisine
- The School of Essential Ingredients
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
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- The Silver Spoon New Edition
- The Simple Art of Perfect Baking
- The Slow Food Story
- The Solace of Food
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- The Splendid Grain
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- The Splendid Table’s How to Eat Supper
- The Splendid Table’s How to Eat Weekends
- The Steamy Kitchen Cookbook
- The Story of Corn
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- The Story of Tea
- The Sushi Economy
- The Sushi Experience
- The Sweet Life in Paris
- The Sweeter Side of Amy’s Bread
- The Tagine Deck
- The Tassajara Bread Book
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- The Taste of Country Cooking
- The Taste of Place
- The Tea Deck
- The Tea Drinker’s Handbook
- The Tenth Muse
- The Thanksgiving Table
- The Thrill of the Grill
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- The Treasury of Newfoundland Dishes
- The Tummy Trilogy
- The Unhealthy Truth
- The United States of Arugula
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- The Value of Nothing
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- The Vegetarian Epicure
- The Vegetarian Epicure, Book Two
- The Vegetarian Family Cookbook
- The Vertical Farm
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- The Warmest Room in the House
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- Thoroughly Modern Milkshakes
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- Toast
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- Turquoise
- Twain’s Feast
- Unforgettable Desserts
- Unplugged Kitchen
- Urban Pantry
- Vanilla
- Vanilla
- Vegan Brunch
- Vegan Cookies Invade Your Cookie Jar
- Vegan Cooking for Dummies
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Vegan Pie in the Sky
- Vegan Soul Kitchen
- Veganomicon
- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
- Vegetarian Suppers From Deborah Madison’s Kitchen
- Vegetarian Times Fast and Easy
- Vij’s At Home
- Wake Up and Smell the Planet
- Walden
- Washoku
- Waste
- Well-Preserved
- West Point Market Cookbook
- What Caesar Did For My Salad
- What Einstein Told His Cook 2: The Sequel
- What I Eat
- What to Cook and How to Cook It
- What to Drink with What You Eat
- What to Eat
- What We Eat When We Eat Alone
- Where Our Food Comes From
- Whole Beast Butchery
- Whole Foods Companion
- Whole Grains Every Day, Every Way
- Whole Grains for Busy People
- Wild Fermentation
- Wild Rice Cooking
- Wildly Affordable Organic
- Wildwood
- Will Write for Food
- Wine Across America
- WineWise
- Wings
- Wrestling with Gravy
- Yummy Potatoes
- Zero-Proof Cocktails
- Zuppa!
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