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By author: Hillary Davis   By photographer: Steven Rothfeld
Product Code: 40530
ISBN: 978-1-4236-4053-0
Format: Hardback
Trim size:  8.50 x 11.00
Pages: 224
Publication date: 9/1/2015
Publisher: Gibbs Smith
Availability: In stock.
Hardback $30.00 Qty:
Le French Oven

The companion to French Comfort Food, Le French Oven showcases authentic, tantalizing French recipes that can be created in the cocotte—the French version of a Dutch oven—in all of its sizes and shapes, from mini to large. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven will teach how to create appetizers, soups, main courses, desserts, and more.

It includes information about the major French made cocotte brands, and how to use them to create fabulous recipes such as Warm Mushroom Custards with Garlic Toast, French Carrot Rice Soup, Basque-Style Paella, Two-Hands Praying Rack of Lamb Roast, Lemony Braised Chicken with Green Olives, and Beef Pot-au-Feu. The sweet recipes include fabulous fare such as Raspberry Clafoutis and Hot Brandied Peaches Over Ice Cream.

Le French Oven fills a need for the coterie of French cookbook fans and lovers of French food. It is an amazing collection of recipes with stunning photography.

HILLARY DAVIS, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine. Her work has been featured in many national and international magazine and website articles. She is also the author of French Comfort Food and Cuisine Niçoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. She lives in New Hampshire.


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by Sandra Lassiter
on 10/24/2015
Amazing cookbook with amazing food!
My husband, (who knows me so well!) bought me the perfect Christmas gift last year--a gorgeous, 6-qt enameled Dutch oven, or as they're called in this book, a French oven. I love it!! When I first heard about the cookbook called Le French Oven, I thought it was French food made in the oven. I was thrilled when I saw it was all about French/Dutch oven cooking!

This is a gorgeous book, with breathtaking photos of both food and France, that pulls you in and keeps the pages turning. The biggest issue was deciding what to cook first!! Due to various circumstances, I wasn't able to run to the store to pick up specific items, so that limited me somewhat. I had some sirloin steaks in the freezer, so I pulled them out and decided to tweak the "Beer-Braised Brisket" recipe to fit. I don't cook with beer, and I was out of cooking wine, so I ended up using broth instead. Now, I think it would have been a little better with cooking wine, but it was still an excellent dish that my family would be h
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