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Read online or Download In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France (Full PDF ebook with essay, research paper)
by Susan Herrmann Loomis

Product Details

Penguin Publishing Group
Publication date:
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Product dimensions:
5.50(w) x 8.40(h) x 1.30(d)
Age Range:
18 Years



A delightful celebration of everyday life in France through the lens of the kitchens and cooking of the author’s neighbors, who, while busy and accomplished, still manage to make every meal a sumptuous occasion.
Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French’s ease with cooking. With In a French Kitchen, Loomis—an expat who long ago traded her American grocery store for a bustling French farmer’s market—demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. French cooks have the savoir faire to get out of a low-ingredient bind. They are deeply knowledgeable about seasonal produce and what mélange of simple ingredients will bring out the best of their garden or local market. They are perfectly at ease with cracked bowls and little counter space.

In a French Kitchen
proves that delicious, decadent meals aren’t complicated. Loomis takes lessons from busy, everyday people and offers tricks and recipes to create a meal more focused on quality ingredients and time at the table than on time in the kitchen.

Editorial Reviews

Publishers Weekly
U.S. expat Loomis is in an excellent position to observe what truly makes the French cook so compelling and enviable: she has her own cooking school in Louviers, Normandy (On Rue Tatin), and a slew of cookbooks delineating her culinary expertise (Tarte Tatin, etc.). Loomis has enlisted the help of her Normandy neighbors and their larders to ascertain the culinary rules and habits that grant the French the ability to whip up the most scrumptious meal in minutes. She highlights their dedication to freshness, their devotion to shopping frequently, and their love of good bread, wine, sweets, and cheese. “Organized” is the rule in the French kitchen, says Loomis. She also offers 12 “great French techniques” that are executed by memory—and seemingly effortlessly, thanks to many hours of learning under “Mamie,” the adored grandma—such as emulsifying, caramelizing, braising, and reducing sauces and stocks. American readers might be shocked to learn how little the French pack in their refrigerators, how much sugar and bread they consume, and how brilliant they are with les restes (leftovers). Loomis’s recipes accompany each chapter, with actual seasonal menus (March offers a turnip and cream tart, and sautéed cherries in June) aimed at inspiring the dulled American palate. (June)

Related Subjects

  • ">Cooking - Biography
  • ">Cooking->French
  • ">Cooks->France->Biography

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