Random House New Releases - Cooking - French

The Art of French Pastry by Martha Rose Shulman

2013-12-03T00:30:00-05:00

The Art of French Pastry
Written by Jacquy Pfeiffer and Martha Rose Shulman

Hardcover, 432 pages | Knopf | Cooking - Pastry; Cooking - French; Cooking - Desserts | $40.00 | 978-0-307-95935-5 (0-307-95935-X)

The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago.

What does it take to make a flawless éclair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher.

The Art of French Pastry by Martha Rose Shulman

2013-12-03T00:30:00-05:00

The Art of French Pastry
Written by Jacquy Pfeiffer and Martha Rose Shulman

eBook, 432 pages | Knopf | Cooking - Pastry; Cooking - French; Cooking - Desserts | $21.99 | 978-0-307-95936-2 (0-307-95936-8)

The French Market Cookbook by Clotilde Dusoulier

2013-07-02T00:30:00-05:00

The French Market Cookbook Vegetarian Recipes from My Parisian Kitchen
Written by Clotilde Dusoulier

eBook, 224 pages | Clarkson Potter | Cooking - Vegetarian; Cooking - Vegetables; Cooking - French | $12.99 | 978-0-307-98483-8 (0-307-98483-4)

Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, all highlighting seasonal produce.

Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes—and explores the love story between French cuisine and vegetables.

Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.

The French Market Cookbook by Clotilde Dusoulier

2013-07-02T00:30:00-05:00

The French Market Cookbook Vegetarian Recipes from My Parisian Kitchen
Written by Clotilde Dusoulier

Trade Paperback, 224 pages | Clarkson Potter | Cooking - Vegetarian; Cooking - Vegetables; Cooking - French | $22.50 | 978-0-307-98482-1 (0-307-98482-6)

The Whole Fromage by Kathe Lison

2013-06-25T00:30:00-05:00

The Whole Fromage Adventures in the Delectable World of French Cheese
Written by Kathe Lison

Trade Paperback, 288 pages | Broadway Books | Cooking - French; Cooking - Dairy; Travel - Europe - France | $15.00 | 978-0-307-45206-1 (0-307-45206-9)

The French, sans doute, love their fromages. And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all?
In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world.
With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.

The Whole Fromage by Kathe Lison

2013-06-25T00:30:00-05:00

The Whole Fromage Adventures in the Delectable World of French Cheese
Written by Kathe Lison

eBook, 288 pages | Broadway Books | Cooking - French; Cooking - Dairy; Travel - Europe - France | $10.99 | 978-0-307-45207-8 (0-307-45207-7)

Barefoot in Paris by Quentin Bacon

2012-11-26T00:30:00-05:00

Barefoot in Paris Easy French Food You Can Make at Home
Written by Ina Garten
Photographed by Quentin Bacon

eBook, 240 pages | Clarkson Potter | Cooking - French; Cooking - Courses & Dishes; Cooking - Quick & Easy | $18.99 | 978-0-307-95607-1 (0-307-95607-5)

Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.

What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.

Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.

From the Hardcover edition.

The Table Comes First by Adam Gopnik

2012-08-21T00:30:00-05:00

The Table Comes First Family, France, and the Meaning of Food
Written by Adam Gopnik

Trade Paperback, 336 pages | Vintage | Social Science - Agriculture & Food; Cooking - French; Travel - Europe - France | $15.95 | 978-0-307-47696-8 (0-307-47696-0)

From the author of Paris to the Moon, a beguiling tour of the morals and manners of our present food mania, in search of eating’s deeper truths.

Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing. With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to discovering the true meaning of food in our lives? With inimitable charm and learning, Adam Gopnik takes us on a beguiling journey in search of that meaning as he charts America’s recent and rapid evolution from commendably aware eaters to manic, compulsive gastronomes.

Mastering the Art of French Cooking, Volume 2 by Julia Child

2012-04-03T00:30:00-05:00

Mastering the Art of French Cooking, Volume 2
Written by Julia Child

eBook, 648 pages | Knopf | Cooking - French | $23.99 | 978-0-307-95818-1 (0-307-95818-3)

The sequel to the classic Mastering the Art of French Cooking
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking.
This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.
Among its many treasures:
• the first authentic, successful recipe ever devised for making real French bread—the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor—with American all-purpose flour and in an American home oven;
• soups from the garden, chowders and bisques from the sea—including great fish stews from Provence, Normandy, and Burgundy;
• meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery;
• chickens poached (thirteen ways) and sauced;
• vegetables alluringly combined and restored to a place of honor on the menu;
• a lavish array of desserts, from the deceptively simple to the absolutely splendid.

But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie.
In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France’s professional chefs and bakers.
With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings—five times as many as in Volume One—are demonstrations in themselves, making the already clear instructions doubly clear.
More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!

Balzac's Omelette by Anka Muhlstein

2012-02-14T00:30:00-05:00

Balzac's Omelette A Delicious Tour of French Food and Culture with Honore'de Balzac
Written by Anka Muhlstein

eBook, 200 pages | Other Press | Biography & Autobiography - Culinary; Biography & Autobiography - Literary; Cooking - French | $19.95 | 978-1-59051-474-0 (1-59051-474-2)

“Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are. ”This is the motto of Anka Muhlstein’s erudite and witty book about the ways food and the art of the table feature in Honoré de Balzac’s The Human Comedy. Balzac uses them as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing more suggestively than money, appearances, and other more conventional trappings.
Full of surprises and insights, Balzac’s Omelet invites you to taste anew Balzac’s genius as a writer and his deep understanding of the human condition, its ambitions, its flaws, and its cravings.

La Tartine Gourmande by Beatrice Peltre

2012-02-07T00:30:00-05:00

La Tartine Gourmande Recipes for an Inspired Life
Written by Beatrice Peltre

Hardcover, 320 pages | Roost Books | Cooking - French; Cooking - Health & Healing - Gluten-Free; Cooking - Natural Foods | $35.00 | 978-1-59030-762-5 (1-59030-762-3)

What could be sweeter than a life with friendship and food at its center? For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer—the people and places we love. Welcome to a world where flavors are collected as souvenirs and shared as heirlooms, and where the dishes we create are expressions of our joie de vivre.

With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish. Though her style is largely inspired by her native France, you’ll find a wide array of influences as she brings creative twists to classic recipes—all while remaining effortlessly healthful and balanced. The gluten-free recipes use whole grains like quinoa, millet, buckwheat, and nut flours, lending surprising depth of flavor and nutrients, even to desserts. You’ll taste the best of her adventures abroad from Denmark to New Zealand, her childhood in the French countryside, and the simple wholesomeness of her charmed life at home in Boston.

Your mouth will water as Béa recalls the oeufs en cocotte (“baked eggs”) that she ate as a child after collecting fresh eggs from her grandmother’s hen house. Her recipe for this classic dish now includes leeks, spinach, smoked salmon, and cumin. Or try the buttermilk, lemon, and poppyseed pancakes she made every morning in Crete when she was pregnant—they’re now her little daughter Lulu’s favorite. Warm up with a bowl of celeriac, white sweet potato, and apple soup, a dish inspired by a chilly day of horseback riding in New Zealand. You’ll love sharing the saffron-flavored crab and watercress soufflé, a delicious homage to one of her mother’s best-loved Christmas traditions. And since most would agree that “a meal without dessert is like wearing only one shoe,” try the apple, rhubarb, and strawberry nutty crumble, served with vanilla-flavored custard, just the way her husband’s Irish grandfather preferred.

Lush styling and photography combined with sweet stories, foodie tidbits, and fresh and original recipes make La Tartine Gourmande perfect for those who love food and the way our lives play around it. This is not just a book about cooking, but a warm invitation to share in the beauty and simple pleasures of a life with food at the heart of it.

Home Cooking with Jean-Georges by Genevieve Ko

2011-11-15T00:30:00-05:00

Home Cooking with Jean-Georges My Favorite Simple Recipes
Written by Jean-Georges Vongerichten and Genevieve Ko

eBook, 256 pages | Clarkson Potter | Cooking - Seasonal; Cooking - Quick & Easy; Cooking - French | $19.99 | 978-0-307-95328-5 (0-307-95328-9)

Join one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges.

Though he helms a worldwide restaurant empire—with locations in New York, Las Vegas, London, Paris, and Shanghai—Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones.

A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known—but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup.

With 100 recipes and 100 color photographs—all taken at his country house—Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires.

From the Hardcover edition.

Home Cooking with Jean-Georges by Genevieve Ko

2011-11-01T00:30:00-05:00

Home Cooking with Jean-Georges My Favorite Simple Recipes
Written by Jean-Georges Vongerichten and Genevieve Ko

Hardcover, 256 pages | Clarkson Potter | Cooking - Seasonal; Cooking - Quick & Easy; Cooking - French | $40.00 | 978-0-307-71795-5 (0-307-71795-X)

The Table Comes First by Adam Gopnik

2011-10-25T00:30:00-05:00

The Table Comes First Family, France, and the Meaning of Food
Written by Adam Gopnik

Hardcover, 320 pages | Knopf | Social Science - Agriculture & Food; Cooking - French; Travel - Europe - France | $25.95 | 978-0-307-59345-0 (0-307-59345-2)

Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing—“You still eat meat?” With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to discovering the true meaning of food in our lives?

With inimitable charm and learning, Adam Gopnik takes us on a beguiling journey in search of that meaning as he charts America’s recent and rapid evolution from commendably aware eaters to manic, compulsive gastronomes. It is a journey that begins in eighteenth-century France—the birthplace of our modern tastes (and, by no coincidence, of the restaurant)—and carries us to the kitchens of the White House, the molecular meccas of Barcelona, and beyond. To understand why so many of us apparently live to eat, Gopnik delves into the most burning questions of our time, including: Should a Manhattanite bother to find chicken killed in the Bronx? Is a great vintage really any better than a good bottle of wine? And: Why does dessert matter so much?

Throughout, he reminds us of a time-honored truth often lost amid our newfound gastronomic pieties and certitudes: What goes on the table has never mattered as much to our lives as what goes on around the table—the scene of families, friends, lovers coming together, or breaking apart; conversation across the simplest or grandest board. This, ultimately, is who we are.

Following in the footsteps of Jean Anthelme Brillat-Savarin, Adam Gopnik gently satirizes the entire human comedy of the comestible as he surveys the wide world of taste that we have lately made our home. The Table Comes First is the delightful beginning of a new conversation about the way we eat now.

The Table Comes First by Adam Gopnik

2011-10-25T00:30:00-05:00

The Table Comes First Family, France, and the Meaning of Food
Written by Adam Gopnik

eBook, 320 pages | Vintage | Social Science - Agriculture & Food; Cooking - French; Travel - Europe - France | $13.99 | 978-0-307-70059-9 (0-307-70059-3)

The Art of Living According to Joe Beef by David Chang

2011-10-11T00:30:00-05:00

The Art of Living According to Joe Beef A Cookbook of Sorts
Written by David McMillan, Frederic Morin and Meredith Erickson
Foreword by David Chang

Hardcover, 304 pages | Ten Speed Press | Cooking - French; Cooking - Canadian; Cooking - Meat | $40.00 | 978-1-60774-014-8 (1-60774-014-1)

Located in a working-class neighborhood of Montreal, Joe Beef is at the center of Montreal’s growing reputation as a culinary destination. Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity.

In The Art of Living According to Joe Beef, co-owners/chefs Frédéric Morin and David McMillan, along with writer and former Joe Beef staff member Meredith Erickson, present 135 unforgettable recipes showcasing Joe Beef’s unconventional approach to French market cuisine. Advocating the use of ingredients from local or family-owned producers whenever possible, this collection of hearty dishes delivers. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.

This cookbook (of sorts) is packed with personal stories, Fred’s favorite train trips, Dave’s ode to French Burgundy, instructions for building a backyard smoker and making absinthe, a Montreal travel guide, and beaucoup plus. With nearly every recipe photographed in exquisite detail, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.

The Art of Living According to Joe Beef by David Chang

2011-10-11T00:30:00-05:00

The Art of Living According to Joe Beef A Cookbook of Sorts
Written by David McMillan, Frederic Morin and Meredith Erickson
Foreword by David Chang

eBook, 304 pages | Ten Speed Press | Cooking - French; Cooking - Canadian; Cooking - Meat | $21.99 | 978-1-60774-077-3 (1-60774-077-X)

The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.

Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.

Balzac's Omelette by Anka Muhlstein

2011-10-11T00:30:00-05:00

Balzac's Omelette A Delicious Tour of French Food and Culture with Honore'de Balzac
Written by Anka Muhlstein

Hardcover, 256 pages | Other Press | Biography & Autobiography - Culinary; Biography & Autobiography - Literary; Cooking - French | $19.95 | 978-1-59051-473-3 (1-59051-473-4)

"Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are." This is the motto of Anka Muhlstein’s erudite and witty book about the ways food and the art of the table feature in Honoré de Balzac’s The Human Comedy. Balzac uses them as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing more suggestively than money, appearances, and other more conventional trappings.

Full of surprises and insights, Balzac’s Omelette invites you to taste anew Balzac’s genius as a writer and his deep understanding of the human condition, its ambitions, its flaws, and its cravings.

Mastering the Art of French Cooking, Volume 1 by Simone Beck

2011-10-05T00:30:00-05:00

Mastering the Art of French Cooking, Volume 1
Written by Julia Child, Louisette Bertholle and Simone Beck

eBook | Knopf | Cooking - French | $19.99 | 978-0-307-95817-4 (0-307-95817-5)

This is the classic cookbook, in its entirety—all 524 recipes.

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;

• it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;

• it adapts classical techniques, wherever possible, to modern American conveniences;

• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;

• it offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.

Bon appétit!

Rotis by Frederic Lucano

2011-10-04T00:30:00-05:00

Rotis Roasts for Every Day of the Week
Written by Stephane Reynaud
Photographed by Frederic Lucano
Translated by Melissa McMahon

Hardcover, 168 pages | Melville House | Cooking - French | $29.95 | 978-1-935554-65-3 (1-935554-65-4)

From the authority on soulful French cooking and author of Pork and Sons comes a definitive guide to roasting fish and meat, featuring 100 essential recipes

Think roasting takes all day? Not so, says bestselling chef Stéphane Reynaud.

Whether it’s “Grandma’s roast beef ” or “veal with an Indian accent,” nothing says hearty French food like a roast. Now, with Rôtis, celebrated French chef Stéphane Reynaud shows that roasts aren’t just for Sundays. With recipes requiring as little as five minutes of preparation and with cooking times as little as 20 minutes, Reynaud suggests roasts for every day of the week: beef on Monday, veal on Tuesday, poultry on Wednesday, pork on Thursday, fish on Friday, lamb on Saturday, and all the rest on Sunday.

And to accompany the feast, try the assortment of side dishes for every season, including a sumptuous slow-cooked ratatouille for the summer and traditional gratin dauphinois in the winter.

Written in straightforward steps, with helpful suggestions for everything from tying a roast, keeping it moist, to serving your guests, and making use of leftovers (a Sunday night “TV sandwich”?), each recipe is accompanied by mouthwatering photographs and presented in a charming format that brings the delightful style of French markets into your home.

Random House New Releases - Cooking - French

The Art of French Pastry by Martha Rose Shulman

The Art of French Pastry Written by Jacquy Pfeiffer and Martha Rose Shulman

The Art of French Pastry by Martha Rose Shulman

The Art of French Pastry Written by Jacquy Pfeiffer and Martha Rose Shulman

The French Market Cookbook by Clotilde Dusoulier

The French Market Cookbook Vegetarian Recipes from My Parisian KitchenWritten by Clotilde Dusoulier

The French Market Cookbook by Clotilde Dusoulier

The French Market Cookbook Vegetarian Recipes from My Parisian KitchenWritten by Clotilde Dusoulier

The Whole Fromage by Kathe Lison

The Whole Fromage Adventures in the Delectable World of French CheeseWritten by Kathe Lison

The Whole Fromage by Kathe Lison

The Whole Fromage Adventures in the Delectable World of French CheeseWritten by Kathe Lison

Barefoot in Paris by Quentin Bacon

Barefoot in Paris Easy French Food You Can Make at HomeWritten by Ina Garten Photographed by Quentin Bacon

The Table Comes First by Adam Gopnik

The Table Comes First Family, France, and the Meaning of FoodWritten by Adam Gopnik

Mastering the Art of French Cooking, Volume 2 by Julia Child

Mastering the Art of French Cooking, Volume 2 Written by Julia Child

Balzac's Omelette by Anka Muhlstein

Balzac's Omelette A Delicious Tour of French Food and Culture with Honore'de BalzacWritten by Anka Muhlstein

La Tartine Gourmande by Beatrice Peltre

La Tartine Gourmande Recipes for an Inspired LifeWritten by Beatrice Peltre

Home Cooking with Jean-Georges by Genevieve Ko

Home Cooking with Jean-Georges My Favorite Simple RecipesWritten by Jean-Georges Vongerichten and Genevieve Ko

Home Cooking with Jean-Georges by Genevieve Ko

Home Cooking with Jean-Georges My Favorite Simple RecipesWritten by Jean-Georges Vongerichten and Genevieve Ko

The Table Comes First by Adam Gopnik

The Table Comes First Family, France, and the Meaning of FoodWritten by Adam Gopnik

The Table Comes First by Adam Gopnik

The Table Comes First Family, France, and the Meaning of FoodWritten by Adam Gopnik

The Art of Living According to Joe Beef by David Chang

The Art of Living According to Joe Beef A Cookbook of SortsWritten by David McMillan, Frederic Morin and Meredith Erickson Foreword by David Chang

The Art of Living According to Joe Beef by David Chang

The Art of Living According to Joe Beef A Cookbook of SortsWritten by David McMillan, Frederic Morin and Meredith Erickson Foreword by David Chang

Balzac's Omelette by Anka Muhlstein

Balzac's Omelette A Delicious Tour of French Food and Culture with Honore'de BalzacWritten by Anka Muhlstein

Mastering the Art of French Cooking, Volume 1 by Simone Beck

Mastering the Art of French Cooking, Volume 1 Written by Julia Child, Louisette Bertholle and Simone Beck

Rotis by Frederic Lucano

Rotis Roasts for Every Day of the WeekWritten by Stephane Reynaud Photographed by Frederic Lucano Translated by Melissa McMahon

The Art of French Pastry
Written by Jacquy Pfeiffer and Martha Rose Shulman

The Art of French Pastry
Written by Jacquy Pfeiffer and Martha Rose Shulman

The French Market Cookbook Vegetarian Recipes from My Parisian Kitchen
Written by Clotilde Dusoulier

The French Market Cookbook Vegetarian Recipes from My Parisian Kitchen
Written by Clotilde Dusoulier

The Whole Fromage Adventures in the Delectable World of French Cheese
Written by Kathe Lison

The Whole Fromage Adventures in the Delectable World of French Cheese
Written by Kathe Lison

Barefoot in Paris Easy French Food You Can Make at Home
Written by Ina Garten
Photographed by Quentin Bacon

The Table Comes First Family, France, and the Meaning of Food
Written by Adam Gopnik

Mastering the Art of French Cooking, Volume 2
Written by Julia Child

Balzac's Omelette A Delicious Tour of French Food and Culture with Honore'de Balzac
Written by Anka Muhlstein

La Tartine Gourmande Recipes for an Inspired Life
Written by Beatrice Peltre

Home Cooking with Jean-Georges My Favorite Simple Recipes
Written by Jean-Georges Vongerichten and Genevieve Ko

Home Cooking with Jean-Georges My Favorite Simple Recipes
Written by Jean-Georges Vongerichten and Genevieve Ko

The Table Comes First Family, France, and the Meaning of Food
Written by Adam Gopnik

The Table Comes First Family, France, and the Meaning of Food
Written by Adam Gopnik

The Art of Living According to Joe Beef A Cookbook of Sorts
Written by David McMillan, Frederic Morin and Meredith Erickson
Foreword by David Chang

The Art of Living According to Joe Beef A Cookbook of Sorts
Written by David McMillan, Frederic Morin and Meredith Erickson
Foreword by David Chang

Balzac's Omelette A Delicious Tour of French Food and Culture with Honore'de Balzac
Written by Anka Muhlstein

Mastering the Art of French Cooking, Volume 1
Written by Julia Child, Louisette Bertholle and Simone Beck

Rotis Roasts for Every Day of the Week
Written by Stephane Reynaud
Photographed by Frederic Lucano
Translated by Melissa McMahon