The Little Paris Kitchen

Rachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world- famous cookery school. Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are.

The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!

Informationen zum Autor Rachel Khoo Klappentext After graduating from Central Saint Martin's College with a degree in Art and Design, British food writer Rachel was lured to Paris to study p sserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen , was broadcast by BBC. Her beautiful tie-in cookbooks have been published around the globe. Rachel now travels the world working on a variety of projects, including a weekly recipe column for the Evening Standard. Zusammenfassung Serves up a modern twist on classic French cooking. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, the author celebrates the culinary landscape of France and shows how simple these dishes are.

Auteur

Rachel Khoo

Texte du rabat

After graduating from Central Saint Martin's College with a degree in Art and Design, British food writer Rachel was lured to Paris to study p sserie at Le Cordon Bleu. Rachel shot to fame when her TV series, The Little Paris Kitchen, was broadcast by BBC. Her beautiful tie-in cookbooks have been published around the globe. Rachel now travels the world working on a variety of projects, including a weekly recipe column for the Evening Standard.

Résumé
Serves up a modern twist on classic French cooking. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, the author celebrates the culinary landscape of France and shows how simple these dishes are.