The New French Kitchen
Rock Point (Verlag)
978-1-57715-475-4 (ISBN)
Discover how delectably simple and healthy French cooking can be with Paris-born food influencer Géraldine Leverd (@la.cuisine.de.geraldine).
As a French girl who loves to share her national cuisine, Géraldine has made it her mission to teach others how to make delicious and inspiring home-cooked meals using French cooking methods. In The New French Kitchen, Geraldine demystifies French cooking with delectable yet easy-to-make recipes that have a little twist, or je ne sais quoi.
Say au revoir to being intimidated by French cooking and learn how to add sure-to-be-favorite recipes to your rotation, including quiches; salads; appetizers; soups; meat, fish, and vegetarian mains; and desserts. In The New French Kitchen, you’ll find:
Over 70 brand-new recipes
Twists on French classics, lesser-known French recipes, and Géraldine's own French-inspired creations
How to stock your modern French pantry
Recipes for cooks of all levels that feature fresh, easy-to-find ingredients and plenty of vegetarian options
Flexible recipes for brunches, lunches, dinners, and special occasions
A stunning photo accompanying every recipe
Beautiful binding, including a cloth-textured cover and a ribbon marker for fashionable flair
Thoughtfully curated, vibrantly delicious, and, most importantly, accessible, these recipes are your roadmap to mastering the art of new French cooking.
Geraldine Leverd is a food blogger, food photographer and stylist, and influencer better known as La Cuisine de Geraldine. After working in the wine and events industry for more than seven years, she started her blog, La Cuisine de Geraldine, and her Instagram account in 2020. As a French girl living abroad (in Germany), her community saw Geraldine as an ambassador for French cuisine that’s modern, healthy, and accessible to all. She has a strong grasp on French recipes that are popular abroad, especially in the United States, and she knows how to put herself in the shoes of a novice cook to make those recipes accessible to everyone while remaining original. She shares her recipes in English and offers a translation on her blog for her French- and German-speaking community. She is the author of the ebook A Table: 16 healthy recipes under 30 minutes.
Introduction
The French Pantry
The Basics
Appetizers and Starters
Cheese and Green Asparagus Puff Pastry
Cheese Gougères
Summer Tapenades
Panisses with Spicy Tomato Mayonnaise
Mackerel Rillettes with Lemon and Artichokes
Quick and Easy Canapés
Whipped Brie with Honey, Blackberries, and Walnuts
Sardine Toasts with Marinated Red Pepper and Basil
Savory Cake with Broccoli, Yogurt, and Chives
Roasted Leeks with Lemon-Dill Vinaigrette
Baked Eggs with Sun-Dried Tomatoes and Spinach
Whipped Brown Butter with Espelette Pepper
Soups
Chilled Zucchini and Pea Soup
Creamy Mushroom and Thyme Soup
Green Tortellini Soup with Pistou
Roasted Tomato and Bell Pepper Soup
Fish Soup with Fennel and Orange
Rustic Vegetable Soup
Salads
Endive Salad with Orange, Cheese, and Walnuts
Warm Goat Cheese and Strawberry Salad
Crouton and Tomato Salad with Lemon-Anchovy Vinaigrette
Pea Salad with Mint and Smoked Salmon
Lentil Salad with Roasted Carrots and Garlic-Yogurt Sauce
Sweet Potato and Arugula Salad with Lemon-Tahini Dressing
Grilled Chicken Salad with Buckwheat and Pesto
Niçoise-Style Salad with Tuna Tataki
Roasted Potato and Cucumber Salad with Yogurt Dressing
Meat Mains
One-Pan Stuffed Tomatoes Provençale-Style with Rice
Milk-Roasted Pork with Sage
Sunday Lemon Roast Chicken with Vegetables
Herbed Bacon-Wrapped Pork Tenderloin
Beef Stew with Heirloom Vegetables
Spring Lamb Stew
Marinated Pork Chops with Herbes de Provence
Braised Beef with Red Wine and Carrots
Creamy Tarragon and Mushroom Chicken
Steak with Garlic, Lemon, and Herb Butter
Fish Mains
Salmon Tartare with Dill and Pink Peppercorns
Cod Loins with Pistachio Crust
Tuna Meatballs in Tomato Sauce
Sea Bass with Crispy Chorizo and Sweet Potato Purée
Baked Salmon with Almond, Olive, and Preserved Lemon Salsa
Tuna Steak with Tomatoes, Olives, and Capers
Salmon and Leek Quiche
Vegetarian Mains
Omelet with Spring Onions and Comté
Tomato Tarte Tatin
Penne alla Pastis
Vegetarian Lentil and Eggplant Parmentier
Swiss Chard and Mushroom Quiche with Buckwheat Shortcrust Pastry
Zucchini Waffles with Buckwheat Flour
Vegetable Quiche Tian-Style
Oat Crumble with Butternut Squash, Feta, and Walnuts
Spring Quiche with Asparagus, Broccoli, and Peas
Crispy Smashed Potatoes with Fennel Salad
Arugula, Cherry Tomato, and Feta Quiche
Thin Tart with Artichokes, Ricotta, and Lemon
Pasta with Caramelized Onions, Mushrooms, and Spinach
Zucchini, Mint, and Ricotta Quiche
Cauliflower Steaks with Olive, Lemon, and Parsley Dip
Sides
Olive Oil and Lemon Mashed Potatoes
Roasted Fennel and Arugula Pesto
Healthy Oven-Baked French Fries
Green Beans with Crunchy Honey Almonds
Rustic Gratin Dauphinois
Rice Pilaf with Caramelized Shallots, Dried Apricots, and Cashews
Slow-Roasted Vegetable Ratatouille
Desserts
Raspberry and Almond Clafoutis
Chocolate Fondants
Apricot, Almond, and Pistachio Tart
Orange and Cardamom Crème Brûlée
Mini Lemon Meringue Tarts
Vanilla Poached Pears with Crème Anglaise
Lavender Shortbread Cookies and Strawberry Salad
Roasted Peaches with Yogurt Ice Cream and Toasted Buckwheat
Chocolate Mousse with Chantilly Cream and Christmas Spices
Classic Apple Tarte Tatin
Acknowledgments
Index
| Erscheinungsdatum | 09.04.2025 |
|---|---|
| Zusatzinfo | color photos |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Gewicht | 898 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-57715-475-4 / 1577154754 |
| ISBN-13 | 978-1-57715-475-4 / 9781577154754 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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