When I think of French cooking, Julia Child is the first thing that pops into my mind – and probably yours. She is credited with bringing French cuisine to the American public with her cookbook, Mastering the Art of French Cooking and in her 1963-1973 television show The French Chef. But if I remember correctly, there is a comment made in the documentary about Julia that went something like, “Why are you introducing French cooking to women of America?” French cooking was thought to be elaborate, fancy, and most of all time-consuming – the kind of cooking that would keep you in the kitchen for hours. But folks, that is not the case.
Allow me to introduce you to Gibbs Smith Books’ French From The Market by Hillary Davis. In her introduction, Hillary talks about how she learned to cook French cuisine from her neighbors, their families and friends in all the wonderful places she has lived in France. As I was reading the opening pages, I felt like I was being transported to France and after looking at the beautiful photographs, by Deborah Ritchken, found myself becoming a bit jealous. The picture on the cover makes you feel you’re someplace fancy yet homey. Hmm, I wonder how that is even possible.
In her introduction, Hillary gives us her opinion about how the misconceptions surrounding French cooking started. Her take: “It, perhaps, came from the celebration of haute cuisine. I am all for haute cuisine, or designer cuisine, and revel in dining in those very special restaurants. But they produce very special food, food of the gods, the kind of food that would be almost impossible for the everyday cook to reproduce easily at home.” This is stated so beautifully there was no way I was going to attempt to paraphrase it.
Time to talk about the cookbook. The quality of paper, for me, can make or break a cookbook. This in is elegant. Each page is a delight to touch and the sheen is perfect, making Sheena Bates’ photos of the dishes come alive.
Hilliary does not go into substitutions, equipment lists, or safety tips, but in her introduction and blurbs before each section, you will find a cooking tip or two. Here is an example of a “huh” moment for me: In the blurb before the soup section, she talks about using bouillon cubes instead of boxed or canned broths because they are bland. I always used to use bouillon cubes and, for some reason, switched to boxed broths. But, when I thought about it, she is right. I guess you all know I will be switching back.
The recipes dare not complicated, and the instructions are clear and detailed. There is such a variety any wannabe French cook will have no problem finding something that tickles their fancy. If you’re still hesitant, there is even a dessert recipe that contains amazing shortcuts and uses store-bought crepes and ice cream – Last -Minute Grand Marnier Crepes Suzette.
To get you started on your French culinary journey, Gibbs Smith has given Where The Food Comes From permission to share three of many incredible recipes. As a starter/appetizer, checkout Smoked Salmon and Avocado Mousse in a Glass. Want a salad instead? My Favorite Spring Asparagus and Pea Salad may do the trick. And for something different Grilled Swordfish with Antiboise Sauce may be your passport to the world of French cuisine.
I’ll take my cue from Hilliary and simply say: Lesson learned. Provincial French cooking is all about simplicity, using fresh ingredients and – judging from the recipes – just great eating.
