Let's Cook French: The Secrets of French Cooking

French cooking is world-renowned and so easy to learn. Most dishes are remarkably simple to prepare, and the French sauces are divine. With just a few fresh ingredients, you can make a five-star meal in minutes. The secret is in those wonderful sauces that top so many French dishes. A French diet may be luscious and rich, but the French people are usually slim and live long lives. Lots of fresh vegetables and portion control are the reasons. The French love good food, and enjoy it often and in reasonable portions. Introduction Breakfast Recipes French Breakfast Crepe Pain au Chocolat (Chocolate Croissants) French Omelet Eggs and Black Truffles Quiche Lorraine French Toast with Grand Marnier Stuffed Breakfast Baguette Brioche with Poached Eggs and Pistou French Baguette Beef/Veal Dishes Boeuf en Croute (Beef in a Pastry Shell) Steak Diane Boeuf Bourguignon Steak au Poivre (Pepper Steak) Hachis Parmentier Chicken Recipes Poulet à la Crème (Chicken in Cream Sauce) Chicken Cordon Bleu Recipe Poulet Basquaise – Chicken and Tomato Casserole Roasted Chicken with Garlic Coq au Vin Duck Recipes Duck Cassoulet Canard a l'Orange (Duck with Orange Sauce) (Canard aux Framboises) Duck Breasts with Raspberry Sauce Pork Recipes Croque Madame and Croque Monsieur Pork Aux Champignons (Pork and Mushrooms) Pork in Port Wine Lamb Recipes Lamb Navarin Roast Leg of Lamb Gigot a La Cuillère (Slow Simmered Lamb) Seafood Recipes Trout Meunière Amandine (Trout with Brown Butter Sauce and Almonds) Moules à la Marinière Salmon Crepes Cognac Shrimp Bouillabaisse Lighter French Fare (Soup and Salads) Asparagus and Ham with Poached Egg Macaroni Beaucaire Salade au Chèvre Chaud (Goat Cheese Salad) Salad Niçoise Onion Tart (Tartiflette) (Bacon, Potato, and Reblochon Casserole) Soupe a l’oignon (French Onion Soup) Potage Parmentier (Potato and Leek Soup) Cauliflower and Cheese Soufflé Ratatouille Pan Bagnat Desserts Chocolate Banana Crepes Cappuccino Soufflé Pots de Créme Crêpes Suzette Peach Melba Baked Brie Creme Brulee Author's Afterthoughts About the Author