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French Cooking

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French Cooking


Interested in French cooking?


Jacques Pépin Quick & Simple
Hardcover – October 6, 2020


French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian

Paperback – March 31, 2020


The Everything Easy French Cookbook

Paperback – January 9, 2015

by Cecile Delarue



A classic French fish soup.  The amount of fish called for is raw weight.


  • 3 lbs mixed fish
  • 3 lbs squid
  • 2 large onions, chopped
  • 4 cloves garlic, crushed
  • 3 tomatoes, chopped
  • 2 potatoes, sliced
  • 1 teaspoon turmeric
  • 2 liters fish stock
  • ½ cup olive oil
  • 2 egg yolks
  • 1 ounce cream


  1. Clean fish and squid and cut into serving pieces.
  2. Arrange onion, garlic, tomatoes and potatoes in a large saucepan.
  3. Top with fish and enough stock to cover.
  4. Sprinkle turmeric over.
  5. Add oil and season to taste.
  6. Bring to boil, then simmer for 15 minutes.
  7. Remove fish and vegetables to a deep serving dish.
  8. Beat egg yolks and cream and slowly add hot soup in a thin stream, whisking constantly.
  9. Return to saucepan and heat through, stirring occasionally.
  10. Pour over fish and serve with garlic bread.

Coq au Vin I

Makes 4 to 6 servings


  • 8 slices bacon, cut into ½-inch pieces
  • 1 x 3- to 3½-pound frying chicken, cut up and skinned, if desired
  • 1 cup onion, chopped
  • 1 cup fresh sliced mushrooms
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon dried thyme leaves
  • 2 cloves garlic, minced
  • ¼ cup flour
  • 1½ cups dry red wine
  • 3 cups cooked rice
  • parsley, if desired


  1. Cook bacon in large skillet or Dutch oven until crisp. Remove bacon from skillet.
  2. Brown chicken in hot bacon drippings, turning to brown all sides; drain.
  3. Place chicken in 2½- to 3-quart casserole; sprinkle with bacon.
  4. Combine onion, mushrooms, 2 tablespoons parsley, thyme and garlic in same skillet.
  5. Cook over medium heat until thoroughly heated, stirring occasionally.
  6. Stir in flour. Gradually stir in wine. Cook until mixture boils and thickens, stirring constantly.
  7. Pour over chicken and bacon in casserole.
  8. Cover; bake at 400 °F for 40 to 50 minutes or until chicken is fork tender and juices run clear.
  9. Sprinkle with parsley. Serve over rice.
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