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150 Fabulous Foolproof French Regional Recipes By Donella East

150 Fabulous Foolproof French Regional Recipes
by Donella East

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Fancy trying cockle curry, frog's legs or Richard the Lionheart's favourite dish of roasted swan? Well, now you can with La Puce's first cookbook, devised, planned and written by Donella East. For many years, Donella has been accompanying George around France, organising and mostly keeping him out of trouble as he gathers material for his books.
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150 Fabulous Foolproof French Regional Recipes Summary

150 Fabulous Foolproof French Regional Recipes: 1: Northern France by Donella East

First, catch your frog...May we propose some oyster and champagne soup from Brittany, accompanied by Normandy lettuce bread and followed by Loire Valley frog's legs and roasted swan as Richard the Lionheart liked them served up? Then you could round your modest meal off with a souffle created by the original celebrity chef, Antonin Careme. Or you might simply be in the mood for some of the less exotic dishes regularly served up in the country kitchens and working men's cafes of northern France. Donella East has spent twenty years exploring the rural hinterlands of France while organising and trying to prevent her travel writer husband George getting into too much trouble. On route she collected a host of traditional, unusual, rare and sometimes outrageous - but always real - recipes from French country cooks and the obliging owners of one of France's bestkept culinary secrets. As the magic hour of midday approaches, tens of thousands of rural bars across the country open their doors to gangs of working men in search of a cheap and filling meal. Now, four carrier bags' worth of menus and recipes written on the back of beer mats have been collated by their owner to represent a complete range of delicious dishes. There are more than 150 recipes for starters, main meals, puddings, cakes, bread and the occasional culinary oddity in this first of a series covering every part of France, so enjoy your cook's tour around the kitchens and cafes of eight very different regions.

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About Donella East

Donella East has spent twenty years exploring the rural hinterlands of France while organising and trying to prevent her travel writer husband George getting into too much trouble.

Table of Contents

Starters Crepes and Galettes (page 18) Terrine de Campagne (page 20) Sabayon of Breton Oysters (page 22) Onion Johnny Soup (page 23) Curried cockle broth (page 25) Guemene Salad (page 26) Moules Mariniere (page 56) Cocquille St. Jacques (page 58) Hot Goat Salad (page 59) Black pudding and apples (page 60) Drunkard's Soup (page 61) Normandy stuffed crab (page 62) Trout with beurre Nantais (page 96) Friture with lemon mayonnaise (page 98) Rillettes de Tours (page 99) Galipettes (page 100) Frog's legs (page 102) Soissons bean soup with lardons (page 147) Pate de Canard d'Amiens (page 148) Ficelles Picardes (page 150) Dandelion and potato salad with lardons (page 151) Iced cream of watercress soup (page 152) Tarte au Maroilles (page 154) Herring papillotes (page 155) Oyster & Brie Champagne soup (page 180) Ouefs Bourres (page 181) Boudin blanc de Rethel (page 182) Croque monsieur Chaource (page 184) Lorraine Pate (page 206) Fondue Alsacienne (page 207) Flammekueche pizza (page 209) Braised red cabbage with apple & chestnuts (page 210) Main Meals Cotriade (page 28) Matelote d'Anguille (page 29) Sea Bass in Salt Crust (page 30) Kig ar Farz (page 31) Hunter's Return Rabbit (page 33) Lower Brittany Christmas Turkey (page 34) Monkfish piperade (page 64) Yvetot lamb (page 66) Chitterlings with Camembert Croquettes (page 67) Couscous (page 70) Chestnut Tourte d'automne (page 72) Normandy pork casserole (page 73) Pave de sandre du Loire au beurre (page 104) Supreme de volaille d'Ancenis (page 105) Coq au vin (page 107) Sanglier with prunes and cream (page 109) Roasted swan with prune and apple stuffing (page 111) Braises lievre farci (page 113) Marmite Sarthoise (page 115) Braised shank of suckling veal a la berrichonne (page 117) Petits croustades de cailles a la Careme (page 156) Flamiche au poireaux (page 157) Picardie Chicken with dill sauce (page 159) Menouille Picarde (page 160) Endives with ham (page 161) Roast Pork maroilles (page 162) Carbonade Flamande (page 163) Ste. Menehould's pig's feet (page 185) Potee (stew) Champenoise (page 187) Honey hazelnut pigeon (page 188) Cow's tongue in sauce (page 189) Cream of Lentillons with langoustine (page 191) Chicken and Riesling with plums and cabbage (page 211) Choucroute garnie (page 213) Quiche Lorraine (page 215) Lorraine bacon and pork stew (page 216) Puddings Breton Apple Pie (page 35) Oat Cream (page 37) Farz Fourn (page 38) Fraisier (strawberry cake) (page 39) La Teurgoule (page 75) Calvados lemon sorbet (page 76) Poire flambe (page 77) Green Tomato Fool with Sandy Biscuits (page 78) Tarte Tatin (page 118) Chocolate iced souffle (page 120) Strawberry jelly with saffron and basil (page 122) Chinon custard tarts (page 123) Cremet d'Angers (page 124) Souffle Careme (page 164) Apricot tarts in creme anglaise (page 166) Gaufres du Nord-Pas-de-Calais (page 167) Tarte au sucre (page 168) Croustillant au raffolait (page 192) Buche de Rozoy aux biscuits de Reims (page 193) La tarte aux myrtilles (page 195) Chilled cream chocolate and coffee (page 196) Alsatian plum tart (page 218) Plombieres ice cream (page 219) Alsace Crumble a la Rhubarbe (page 220) Kirschspatzle (page 221) Cakes Kouign-Amann (page 41) Gateau Breton (page 42) Quatre-quarts cake (page 43) Cake aux marrons, aux noix et aux pommes (page 44) Galette des Rois (page 80) Normandy Pear Cake (page 81) Norman blackberry loaf cake (page 83) Creances carrot cake (page 85) Fromentee (page 125) Gateaux Nantais (page 126) Beignets (page 127) Les sanciaux (page 128) Macarons d'Amiens (page 170) Gateau battu (page 171) Le pain d'epices (page 172) Cake a la vergeoise (page 173) Gateau mollet with Sabayon of Champagne (page 197) Biscuits de roses de Reims (page 199) Damson toast (page 200) Magdalene Madeleines (page 223) Rum Baba (page 224) Alsatian yoghurt cake (page 225) Stollen cake (page 226) Breads Chestnut bread (page 46) Normandy Apple Bread (page 86) Spice Bread (page 88) Lettuce Bread (page 89) Fouace (page 129) D'Anjou pear bread (page 131) Cougnou (page 174) Country bread with raisins (page 201) Bauernbrot rye bread (page 230) Sundries Milk jam (page 48) Pain perdu (page 49) Beignets aux pommes (page 50) Normandy fish sauce (page 90) Fish veloute (page 91) Apple and rhubarb jam (page 92) Cure Nantais ice cream (page 132) Potato waffle with beef marrow, chervil bulb and fresh truffle (page 133) Mushroom and goat cheese spread (page 136) Confiture de Mirabelle (page 137) Cotignac d'Orleans (page 138) Sauerkraut (page 228) Pretzels (page 229) How to make good pastry (page 234) Potato recipes Pommes sautee (page 240) Chantelle's pommes vapeur (page 241) Pommes de terre a la Berrichonne (page 242) Pommes de terre au maroilles (page 243) Pomme de terres au gratin Bayenne (page 244) Grumbeerekeichle potato cakes (page 245)

Additional information

150 Fabulous Foolproof French Regional Recipes: 1: Northern France by Donella East
Donella East
French Impressions
Used - Very Good
La Puce Publications
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.