Parisian Home Cooking or Dictionary of Food and Ingredients

Parisian Home Cooking: Conversations, Recipes, and Tips from the Cooks and Food Merchants of Paris

Author: Michael Roberts

In Parisian Home Cooking, Michael Roberts offers a look at how real people shop, cook, and eat in the City of Lights. The side streets and markets of Paris come alive with anecdotes about traditional recipes and the daily shopping. Each chapter takes a trip to a different part of the market, with descriptions of the shopkeepers and their goods. And more than 150 recipes document the meals that many Parisians know by heart and consider their daily fare.

This isn't fancy restaurant cooking that is difficult to duplicate in the home kitchen, but rather wholesome, easy-to-make recipes, most of which take less than thirty minutes to prepare. Take your pick from Smothered Duck Legs and Apples, Baked Tomatoes with Pesto, and Stuffed Cod with Asparagus. Indulge yourself in Lamb and Red Bean Stew, Tuna Braised in Sherry with Rosemary, or Parisian Bread Pudding. From cover to cover, Parisian Home Cooking is a delicious way to bring a bit of everyday Paris into your own home.

Publishers Weekly

Chef and hotel restaurant consultant Roberts brings a disarmingly relaxed approach to French cooking and succeeds in taming a cuisine that can intimidate with its sometimes exacting procedures. He shows that Parisian home cooks are as hampered by small kitchens and time shortages as the rest of us, and that, as a result, their daily recipes are far less complicated than traditional French cookbooks suggest. Roberts proves that techniques are within the reach of anyone; his book provides ingredient lists that are not overwhelming and brims with such fresh ideas as the simple Cream of Radish Leaf Soup. Steamed Mussels West Indian Style tingles with coriander, curry and red pepper flakes. Pan-Seared Tuna Served with Its Marinade boasts a virtually effortless sauce of red wine, Dijon mustard and shallots. Casserole Roasted Chicken is one of several recipes that recall earlier Parisian stoves without thermostats, while delivering a very moist bird. Veal Shanks with Bread Sauce has a braising liquid ingeniously thickened with bread crumbs. Beef Tenderloin Steaks with Roquefort Sauce lavishly weds savory flavors popular with Parisians, as does Pork in the Style of the Butcher's Wife, heady with a mustard cream sauce, herbs, capers and cornichons. Many dishes are not for the fat conscious, but those who want to prepare French food with an informality that's almost Italian will relish Roberts's delectably casual recipes. (June) Copyright 1999 Cahners Business Information.

NY Times Book Review

The new rush-to-the-stoves book....will make cooks...fall in love with French food all over again.

See also: Amazing Grace or Debunking 9 11 Myths

Dictionary of Food and Ingredients

Author: Robert S Igo

Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. New to this edition are 'Ingredient Categories,' which groups principal ingredients by function and describes the characteristics and applications of each group, and E numbers for ingredients. In addition, the book will be thoroughly updated with new information on existing ingredients and newly approved ingredients.The 'Dictionary' is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.

Booknews

Defines and describes some 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Definitions cover functionality, chemical properties, and applications. Unfortunately, there is non pronunciation guide. New to this edition is a section which groups ingredients by function and describes characteristics and applications of each group. Also new is a list of food ingredients approved for use in the EU. Igoe is a consultant to the food industry. Hui works in the private sector. Annotation c. Book News, Inc., Portland, OR (booknews.com)