French Family Cooking: Francoise Bernard

Restaurants are relatively new in French dining history (the first opened after the Revolution), explains Bernard (a bestselling cookbook author in France) and therefore, the true classic cuisine of France, from which its master chefs draw, is home cooking. These simple yet sophisticated recipes (one per page) are illustrated with mouthwatering color photographs that capture every detail down to the droplets of oil on the surface of a soup. The luxurious book will be welcomed by readers tired of chatty, moralistic and theme cookbooks who want recipes for traditional food, deliciously prepared. Some familiarity with basic cooking techniques is assumed, but even beginners can attempt most dishes. First courses include soups, egg dishes and pates. Seafood, poultry and meats are broiled, baked, roasted, stewed and frequently sauced. A chapter on elegant vegetables, pastas and rice is followed by beautiful, classic desserts. (October 30)