Susan Herrmann Loomis. (2015). In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France. Unabridged Blackstone Publishing.

Susan Herrmann Loomis. 2015. In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France. Blackstone Publishing.

Susan Herrmann Loomis, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France. Blackstone Publishing, 2015.

Susan Herrmann Loomis. In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France. Unabridged Blackstone Publishing, 2015.

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     Susan Herrmann Loomis is an award-winning journalist, author, professionally trained chef, and proprietor of a cooking school, On Rue Tatin. She is the author of twelve books, including French Farmhouse Cookbook and her memoir, On Rue Tatin: Living and Cooking in a French Town, which was named the IACP's Best Literary Food Book in 2002. She lives with her two children in Louviers, where she moved nearly twenty years ago.

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In a French Kitchen

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In a French Kitchen is a delightful celebration of French life and the cooks who turn even the simplest meals into an 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.

One by one, readers are invited to meet the busy people of Louviers and surrounding villages and towns of Loomis' adopted home, from runway-chic Edith, who has zero passion for cooking—but a love of food that inspires her to whip up an array of mouthwatering dishes—to Nathalie, who becomes misty-eyed as she talks about her mother's Breton cooking and then goes on to reproduce it. Through friends and neighbors like these, Loomis learns that delicious, even decadent meals don't have to be complicated.

Are French cooks better organized when planning and shopping? Do they have a greater ability to improvise with whatever they have on hand when unexpected guests arrive? The answer to both is yes. But they also have an innate understanding of food and cooking, are instinctively knowledgeable about seasonal produce, and understand what combination of simple ingredients will bring out the best of their gardens or local markets.

Thankfully for American readers, In a French Kitchen shares the everyday French tips, secrets, and eighty-five recipes that allow them to turn every meal into a sumptuous occasion.

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     May 4, 2015
     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.

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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.

One by one, readers are invited to meet the busy people of Louviers and surrounding villages and towns of Loomis' adopted home, from runway-chic Edith, who has zero passion for cooking—but a love of food that inspires her to whip up an array of mouthwatering dishes—to Nathalie, who becomes misty-eyed as she talks about her mother's Breton cooking and then goes on to reproduce it. Through friends and neighbors like...

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