Read Online French Comfort Food By Hillary Davis

Best French Comfort Food By Hillary Davis

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French Comfort Food-Hillary Davis

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Ebook About
The cooking instructor and author of Cuisine Niçoise shares traditional French comfort food recipes from French Onion Soup to Burgundy Beef Fondue. While France is famous for its haute cuisine, the French also take pride in the culinary traditions of their regional heritage—the timeless dishes that remind them of home. In French Comfort Food, Hillary Davis collects cherished recipes from friends she made while living in France, with added tips and information from her hundreds of well-worn French cookbooks. Here are family recipes handed down through generations as well as modern remakes of classic favorites. There are recipes for family meals and dinners with friends. You’ll also find fondues and souffles, soups and stews, brunches, breakfasts, and desserts. Drawn from Normandy, Alsace, the Alps, and elsewhere across the country, these recipes will inspire you to bring the home-cooked flavors of France to your own kitchen.

Book French Comfort Food Review :



This cookbook is easy to follow, unique, and fabulous all the way around. The recipes are amazing [it has the best French Onion Soup I have ever had]. It requires very little more than most of us have at home in terms of equipment and ingredients. The photos are beautiful. I was so thrilled with this cookbook, I purchased Ms. Davis' other two books as well. I am a big entertainer and always try to surprise and create a memorable dining event for my friends and family and this book has helped me do that many times so far! This book also has the most fabulous Very Lemon Tart With A Butter Cookie Crust recipe that is not only the most delicious dessert ever but it is so gorgeous and simple! This is a must-have book for anyone who enjoys cooking and flavor experience!
I purchased this book yesterday and made the Caramelized Onion and Roquefort Clafoutis. That recipé was worth the price of this book. The clafoutis was simple to make, but the sum of it's parts was astounding. Instead of making the recipe in individual ramekins I caramelized the onion in a small nonstick frying pan, added the roquefort and the batter to the pan and popped it in the oven. What emerged was a puffed, golden orb. I seved it straight from the pan with an arugula salad on the side. I swear we moaned through our meal. What a wonderful treat!

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