In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
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’s 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, 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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Susan Herrmann Loomis. (2015). In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France. Penguin Publishing Group.
Chicago / Turabian - Author Date Citation (style guide)Susan Herrmann Loomis. 2015. In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France. Penguin Publishing Group.
Chicago / Turabian - Humanities Citation (style guide)Susan Herrmann Loomis, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France. Penguin Publishing Group, 2015.
MLA Citation (style guide)Susan Herrmann Loomis. In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France. Penguin Publishing Group, 2015.
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- 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’s 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, 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. - reviews
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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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March 15, 2015
A warm invitation to the French table. Copper pots hanging over a stove, thyme and rosemary growing in the garden, a boulangerie open every day of the week: these are a few of the reasons Loomis (Nuts in the Kitchen, 2010, etc.) loves the French way with food. Her latest culinary offering is partly a charming account of daily life in Louviers, a small town northwest of Paris where Loomis has lived for 20 years; and partly advice for buying, preparing, and serving the fresh and bountiful food that she and her friends eat every day. Although Loomis buys some supplies at a supermarket, most of her shopping occurs at the butcher's, baker's, and farmers market in her neighborhood. "There is a charming intimacy about the interactions in these food shops," she writes. "I never tire of it. For a minute, at least, while you're discussing a cut of meat, a type of cheese, the very best clementine, you are part of the social fabric of the entire country." Families connect over the meals they share three times per day, and there is no such thing as eating on the run; even breakfast is "a quick but rich moment to gently emerge into the day." While most adults partake of coffee and toast, many families serve breakfast cereals for their children, all sweetened. The French have a sweet tooth, including desserts with each meal and "an emergency chocolate bar" for a pick-me-up during the day. The author provides a list of essential kitchen tools, a glossary of breads and cheeses, a chapter on cooking techniques (e.g., making mayonnaise, buerre blanc, confit, and pastry), and even a list of online sources for special French ingredients. Loomis also shares scores of recipes from her own repertoire and those of her friends, including a 12-month meal plan based on fresh, seasonal ingredients. A tempting and helpful guide to delectable food.
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June 1, 2015
Fans of Frances Mayes's Under the Tuscan Sun, Elizabeth Gilbert's Eat Pray Love, Elizabeth Bard's Lunch in Paris, and similar odes to the specially situated joy of cooking and eating in Europe will enjoy this latest book from Loomis (On Rue Tatin). Emphasizing simplicity, compatible flavors, and seasonal ingredients, the author provides an insider's view of what really happens in a French home kitchen. Anecdotes about friends, neighbors, and shopkeepers in her village of Louviers, together with useful insights into techniques and crucial topics such as bread, cheese, and wine add flavor to the narrative. Recipes throughout provide readers a chance to try French home cooking for themselves; monthly suggested menus help with planning. VERDICT For armchair travelers who long for experiences of life in the French countryside and those looking to expand their repertoires of (fairly) easygoing country cooking.--Courtney Greene McDonald, Indiana Univ. Libs., Bloomington
Copyright 2015 Library Journal, LLC Used with permission.
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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’s 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, then goes on to reproduce it. Through friends and... - sortTitle
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