Items related to French Grill: 125 Refined & Rustic Recipes
“When it comes to France, you don’t normally think of barbecue, but Susan Hermann Loomis has channeled the grilling of her native America through the cuisine of her adoptive France in 125 stylish, bold-flavored recipes that will inspire you to fire up your grill.” ―Steven Raichlen, Project Smoke
Barbecue was invented in France? So says renowned cookbook author Susan Herrmann Loomis. When the Gauls were racing through lush forests in what is now Brittany, Normandy, and the Loire Valley, hunting wild boar, deer, and rabbit, they’d return to the village, build a fire, and split their prize from barbe a queue (head to tail) for roasting.
Today, the French are still great barbecuers, though over the centuries they’ve refined their skills and borrowed methods from other cuisines: the grill from the US, the plancha from Spain, the mechoui from North Africa. Recipes include:
- Camembert Burgers
- Steak with Smoky Olives
- Honey Grilled Pork Chops
- Grilled Pistachio, Almond, and Honey Stuffed Apricots
French Grill features dishes for every occasion using ingredients that any American cook can easily find, tips on how to buy the best ingredients, and French grilling anecdotes throughout.
70 color photographs"synopsis" may belong to another edition of this title.
About the Author:
Susan Herrmann Loomis is the award- winning author of In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France, French Farm Table, and other cookbooks. Her work was appeared in Cooking Light, The New York Times, and Bon Appetit. She teaches culinary workshops from her home in Louviers, Normandy.
Review:
“Susan Herrmann Loomis sizzles with a collection of French recipes made even better when cooked over flames. From sea salt–kissed almonds and Camembert burgers, to sharing the secrets of the crisp-skinned poulet rôti (the kind that visitors and locals can't resist at the local marchés), with French Grill, you’ll find yourself delighted and dazzled by what comes off your grill . . . no matter where you live! ”
- ―David Lebovitz, author of My Paris Kitchen
“There’s nobody better than Susan Herrmann Loomis at putting French skills into American hands. This time she’s offering a scrumptious new approach to ‘la barbe a la queue,’ so raise a glass to French Grill―and light the fire.”
- ―Laura Shapiro, author of What She Ate and Julia Child: A Life
“I am totally in love with Susan Herrmann Loomis’s French Grill. It’s a remarkable tome, with voluminous variety, impeccable detail, seasoned advice, and marvelous historical tidbits. I want to make everything in the book, and applaud her from the brilliant range of ingredients and combinations.”
- ―Patricia Wells, author and cooking school teacher, living between Paris and Provence
“When it comes to France, you don’t normally think of barbecue, but Susan Hermann Loomis has channeled the grilling of her native America through the cuisine of her adoptive France in 125 stylish, bold-flavored recipes (camembert cheeseburger or bacon-grilled rabbit, anyone?) that will inspire you to fire up your grill.”
- ―Steven Raichlen, author of Project Smoke and The Barbecue! Bible
- ―David Lebovitz, author of My Paris Kitchen
“There’s nobody better than Susan Herrmann Loomis at putting French skills into American hands. This time she’s offering a scrumptious new approach to ‘la barbe a la queue,’ so raise a glass to French Grill―and light the fire.”
- ―Laura Shapiro, author of What She Ate and Julia Child: A Life
“I am totally in love with Susan Herrmann Loomis’s French Grill. It’s a remarkable tome, with voluminous variety, impeccable detail, seasoned advice, and marvelous historical tidbits. I want to make everything in the book, and applaud her from the brilliant range of ingredients and combinations.”
- ―Patricia Wells, author and cooking school teacher, living between Paris and Provence
“When it comes to France, you don’t normally think of barbecue, but Susan Hermann Loomis has channeled the grilling of her native America through the cuisine of her adoptive France in 125 stylish, bold-flavored recipes (camembert cheeseburger or bacon-grilled rabbit, anyone?) that will inspire you to fire up your grill.”
- ―Steven Raichlen, author of Project Smoke and The Barbecue! Bible
"About this title" may belong to another edition of this title.
- PublisherCountryman Press
- Publication date2018
- ISBN 10 1682680843
- ISBN 13 9781682680841
- BindingHardcover
- Edition number1
- Number of pages288
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Book Description Hardcover. Condition: new. Hardcover. Barbecue was invented in France? So says renowned cookbook author Susan Herrmann Loomis. When the Gauls were racing through lush forests in what is now Brittany, Normandy and the Loire Valley, hunting wild boar, deer and rabbit, they'd return to the village, build a fire and split their prize from barbe ? queue (head to tail) for roasting. Today, the French are still great barbecuers, though over the centuries they've refined their skills and borrowed methods from other cuisines: the grill from the US, the plancha from Spain, the mechoui from North Africa. Recipes include: Pork Burgers with Foie Gras, Steak Tenderloin with Smoky Olives, Choucro?te from the Grill and Poires Belle Hel?ne. French Grill features dishes for every occasion using ingredients that any American cook can easily find, tips on how to buy the best ingredients and French grilling anecdotes throughout. Recipes and methods for grillingthe French way. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781682680841
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