Julia's Not the Only Game in Town...

Sure, Julia is widely considered the authority on French cooking - especially when it comes to taking us from basics to haute cuisine...but this little volume by one of France's own widely-respected chefs, Henri-Paul Pellaprat, is an authority unto itself.

Written for an American kitchen, Everyday French Cooking starts us with guidance on menus, wines, "culinary know-how" and sauces, then walks us through the Hors d'Oeuvre, Entree, eggs, soups, fish, shellfish and frogs legs (yes, frogs legs have their own chapter), meat, poultry, even leftovers...and, of course, no French cookbook would be complete without extensive writings on desserts - and Pellaprat's tome is no exception, covering dessert sauces, fillings, frostings, pastries and simple confectionary-- including beautiful apple and pear charlottes, almond macaroons and an array of cakes, flans and tarts). It may not be as extensive as Julia's masterworks, but it's certainly the perfect side to her entree, with easy directions, fascinating and uber-traditional recipes (Pigs Feet Sainte-Menehould, anyone? How about Poached Eel?) to quintessentially classic (think basic consomme, perfect risotto, coq au vin and grilled chateaubriand), interspersed with great examples of gaudy seventies photography (ahhh). This is definitely one of my favorite cookbooks, found in absolutely immaculate condition one freezing, snowy afternoon in a used bookstore in Cleveland, Ohio for a mere six dollars...now that's a value meal!