Cooking at Home on Rue Tatin
Author: Susan Herrmann Loomis
In Cooking At Home On Rue Tatin award-winning cookbook author and professional chef Susan Herrmann Loomis takes cooks and readers on a friendly and delicious tour of French home cooking, from the refined to the rustic. In this collection of Susan's favorites, readers and cooks will learn the tricks and tips of entertaining like the French, get clear instruction on the basics of French cooking, and be introduced to the new and exciting array of multicultural cuisines that are rapidly entering the realm of classic French. You will meet Susan's inspirations, from neighbors in her small town to starred chefs, as they share their own home recipes, which have become standard fare on Susan's own table.
Susan invites the busy home cook to relax, unwind, and enjoy the tastes, textures, and aromas of simple yet often sophisticated French fare. The book is filled with contemporary recipes, such as Tuna with Ginger Yogurt Sauce and Cilantro Coulis, Spiced Fish Fillet in Parchment Paper, Skate with Potato Puree; classics, such as Soupe au Pistou, Coq au Vin, Pot-au-Feu, and Quiche Lorraine; and cross-cultural dishes, such as Chorba (Algerian Ramadan soup), Chicken Soup with Tamarind, and Lamb and Dried Plum Tagine with Toasted Almonds. What sets apart all of these recipes, from the contemporary to the classic, is Susan's clear presentation, which makes them so easily accessible.
Susan's food, along with her warm hospitality, puts people at ease and makes them feel as if they are honored guests or members of Susan's own family.
Publishers Weekly
At first glance, Loomis's eighth cookbook may look like just another collection of French staples explained by a savvy American cook. Upon closer inspection, it's clear the work, while based largely on traditional French fare, reflects the ever evolving nature of Gallic cuisine, with its strong African and Asian influences. The author, who runs On Rue Tatin, a cooking school in Normandy, has met many people during her 15-plus years in France, and she shares their recipes here. The result is a pleasing French cookbook, with recipes for traditional Leek and Bacon Quiche, Savory Beef Stew, and Cherry Clafoutis appearing alongside instructions for Chorba (an Algerian vegetable and lamb soup), Franco-Vietnamese Spring Rolls, and Chicken with Turmeric and Coconut Milk from the island of Reunion. There are some time-consuming dishes, such as A Homemaker's Chicken Liver Terrine, which takes at least 24 hours to make, and the ingredient lists can be intimidating (some recipes require as many as 17 ingredients). Only the most intrepid cooks will attempt Gazpacho with Mustard Ice Cream, or Frosty Lentils (which entails topping barely cooked lentils with shaved frozen cucumbers and cornichons). Those bored with straightforward French cooking (ce n'est pas possible!) and those with more adventurous tastes stand to benefit most from this atypical French cookbook. Illus. Agent, Angela Miller. (June) Copyright 2005 Reed Business Information.
Library Journal
Professional chef and food writer Loomis's earlier memoir, On Rue Tatin, not only described how she moved to France with her family and renovated a 15th-century house in Normandy but also included several recipes. This companion volume contains more than 100 recipes that incorporate the flavors of Asia, Africa, and the Middle East, reflecting the cross-pollination of Francophone culture. Modern dishes like Steamed Chicken with Cilantro Oil and Lamb and Dried Plum Tagine with Toasted Almonds sit comfortably next to more traditional fare like Pot-au-Feu, Leek Salad, and Tomatoes Proven ale. Head notes put the recipes in context, and multiple tips ease preparation and storage. Loomis uses many classical techniques practical for the home cook, and though she is precise about ingredients, she offers substitutions when necessary. Clearly, she loves France and its rich culinary history. Sophisticated in recipes and presentation, this book is charming but never twee or touristy. A solid addition to cookery collections that will interest anyone who likes good food and fans of Loomis's first book.-Devon Thomas, Hass MS&L, Ann Arbor, MI Copyright 2005 Reed Business Information.
Look this: What to Eat when You Get Diabetes or Chicken Soup for the Dieters Soul
Appalachian Home Cooking: History, Culture, and Recipes
Author: Mark F Sohn
Mark F. Sohn's classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia's food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods, Appalachian Home Cooking celebrates mountain food at its best.
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