La Cuisine Everyday French Home Cooking – Francoise Bernard (1)

Bring a large pot of water to a boil. Add the cabbage and cook for 10 minutes, then drain. 2. Bring another large pot of water to a boil. Add the cabbage, pork, bacon, carrots, turnips, leeks, garlic, and bouquet garni and simmer for 2 hours. 3. Add the potatoes and cook until tender, about 30 minutes. In a medium skillet, cook the small pork sausages over medium-high heat until nicely browned all over.

2 garlic cloves, crushed 1 bouquet garni made with parsley, thyme, and bay leaf 1% pounds new potatoes, peeled 4 small pork sausages Dijon mustard for serving e & ge 4, Remove the bouquet garni. Transfer the pork and bacon to a cutting board and slice. Transfer all the meats and vegetables to a warmed serving dish.

Moisten with some of the broth and serve, passing the mustard separately. From Frqncoise: ¢ Follow the directions on the meat wrapper or consult your butcher about the length of presoaking time needed for salt-cured or smoked pork. – Potée lorraine – 1 pound smoked pork shoulder 4 carrots, peeled and cut into 2-inch pieces 2 turnips, peeled and quartered 4 leeks, white and light green parts only, cut into 2-inch pieces 2 onions, 1 thinly sliced, 1 stuck with 3 whole cloves 1 garlic clove, crushed 1celery rib, cut into 2-inch pieces 1 bouquet garni made with parsley, thyme, and bay leaf 1.

Ina large pot, combine the pork with the carrots, turnips, leeks, onions, garlic, celery, and bouquet garni. Cover generously with water and bring to a boil over medium-high heat, then reduce the heat and cook at a gentle boil for 1 hour. 2. Meanwhile, bring another large pot of water to a boil. Add the cabbage and cook for 10 minutes, then remove.

Add the dried beans to the boiling water and cook for 15 minutes; drain. Add the cabbage, dried beans, and bacon to the pot of pork and vegetables and cook for 1 hour. 3.

The culinary bible fronvthe woman who revolutionized French cooking Why does French cuisine have to be so com- plicated? Well, it doesn’t. Not according to Francoise Bernard. Beginning in the.1960s, Bernard revolutionized French cooking by writing cookbooks aimed at the modern woman. Until that time, the only cookbooks available were full of recipes handed down by the grand chefs of the past. Bernard set out to make classic dishes ac- cessible for everyone, paring away flourishes to get to a recipe’s true essence. She continued to publish and teach, building her fifty-year career on the principle that good food can be simple, easy, and economical.

This grand volume is the culmination of her life’s work, a collection of the one thousand best, most tried-and-true recipes. Each recipe is labeled with degree of ease, prep/cooking time, and cost. All the classics are here, such as Onion Soup, Salade Nicoise, Boeuf Bourgui- gnon, Quiche Lorraine, Golden Potato Gra- tin, Easy Ratatouille, and Créme Caramel. But you will also find lesser-known gems such as Croqueforts, Leftover-Pasta Omelet, Chicken Pot Pie with Green Olives, Steak Tartare Burg- ers, Red Wine-Braised Red Cabbage, Tuna with Tomato and Pepper Stew, and Summer Berry Pudding.

These are recipes imbued with the nostalgic charm of Ia cuisine de grand-mére but tweaked for the modern kitchen. This is the ultimate reference book not just for those who love French cuisine, but for anyone who craves simply delicious food. 2 nisine SX \ es 2) 3 6 4) rs Cuisine* 1,000 SIMPLE RECIPES 2 és Rd ANGOISE BERN* Leap S} ges NN ted and witha foreword by Jen PP X Ne mes S Ce Riese New York Paris London: Milan First published in the English language by RIZZOLI INTERNATIONAL PUBLICATIONS, INC.

300 PARK AVENUE SOUTH, NEW YORK, NY 10010 www.rizzoliusa.com Originally published in the French language as Cuisine 1000 Recettes, © 2008 HACHETTE LIVRE (Hachette Pratique) © 2010 RIZZOLI INTERNATIONAL PUBLICATIONS, INC. All rights reserved. No part of this publication may be reproduced, stored ina retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior consent of the publishers. 2010 2011 2012 2013 /10987654321 Distributed in the U.S.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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