Classical French Cuisine
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Larry Ervin
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Larry Ervin
Oct 17, 2009
How to Make Cream of Artichoke Soup
Catherine de Medici is credited with bringing to French cuisine, among other things, an appreciation for artichokes.
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May 25, 2009
How to Make Two Easy Mousse Recipes
Make-ahead mousses simplify entertaining. These two recipes demonstrate how flexible a mousse can be: classic dessert or elegant starter June Cleaver would proudly serve.
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Feb 7, 2009
Champagne Brunch from Normandy for Special Days
Treat your sweetheart to a Champagne brunch featuring the flavors of Normandy on Valentine's or any special morning.
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Aug 23, 2008
How to Make Steak au Poivre
Pepper Steak is Simple to Prepare and it's a Cinch to Delight that Special Dinner Guest
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Jul 5, 2008
How to Make Warm French Potato Salad
Put smiles on the spud-lovers in your crowd with this adaptation of Jacques Pepin's take on classic Warm French Potato Salad.
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Apr 28, 2008
How to Make Bouef Bourguignon: Beef Burgundy
The flavors in this stew are rich, but the price is more time than money. Prep time is front-loaded so you have time to tend your garden while the stew slowly simmers.
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Jan 22, 2008
How to Make Two Classic Dessert Crêpe Recipes
What better way to make a dessert special, than by setting it on fire! Preferably briefly. One flavored with orange liqueur, one with apples and Calvados. Both delicieux.
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contributing articles
Classical French Cuisine
Sep 25, 2009
Auberge of the Flowering Hearth
By:
Karen Edwards
Roy De Groot's classic travel cookbook introduced the food literature genre to the world, and the world to classic French country cuisine.
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Aug 28, 2009
Ratatouille Recipe
By:
Solange Berchemin
Meridional Cooking is very healthy and Ratatouille is the archetype of a flavoursome dish excellent for all occasions.
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Jul 19, 2009
How to Make a Soufflé
By:
Kate Machin
Many people are intimidated at the thought of making a soufflé, but this easy guide will soon have you cooking like a professional.
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Jul 19, 2009
Hachis Parmentier Recipe
By:
Cecile Le Page
A very easy recipe made with minced meat and potatoes. Traditionally made with left over meat, this a popular and economical family meal. Serve it with green salad.
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Jun 24, 2009
Peches Cardinal
By:
Alicia Richardson
Peaches Cardinal is peach halves poached in sugar and cherry liqueur, smothered in raspberry sauce, adorned with chantilly cream, and garnished with chilled raspberries.
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Jun 11, 2009
Colorful Summer Salad Recipes
By:
Cecile Le Page
Here are presented some simple and classic summer salads.
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Mar 13, 2009
Simple French Cookery by Raymond Blanc
By:
Joanne E. Brannan
Straightforward recipes for fabulous French food clearly explained by the owner of UK Hotel Restaurant Le Manoir aux Quatr' Saisons.
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