Chez Francois Cookbook - Cuisine of Alsace - Signed

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The cuisine of Alsace, France is showcased in this signed Chez Francois Cookbook by Jacques Haeringer. L'Auberge Chez Francois restaurant in Virginia is the family restaurant which the Haeringer name is now famous for. Chef Jacques is one of the United States most respected culinary figures. His cookbook captures recipes such as Spatzle, Alsatian-style Tomato Salad and Kugelhopf. 

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Format: Hardcover and dust jacket, 218 pages 

Copyright: 1986. Revised edition 

Publisher: Prentice Hall Press 

Author: Jacques E. Haeringer 

ISBN: 9780131296930

$16.00

Additional Details

Description: Alsace-Lorraine has produced one of the world's richest and most varied cuisines. It combines traditional French cooking with surprising and delicious ingredients. Francois Haeringer and his son, Jacques, have captured the flavor of Alsace in the hills outside Washington, D.C., home of his L'Auberge Chez Francois, acclaimed "Best Restaurant in Washington" for the third straight year by the readers of The Washingtonian magazine. 

Now everyone, not only those fortunate enough to dine at Chez Francois, can savor the cuisine of Alsace. Jacques Haeringer has revised and expanded his original cookbook to include some old favorites that restaurant regulars found missing from the first edition, especially in its selection of pastries and desserts. 

From subtly blended soups to splendorous desserts, this cookbook offers everyone an Alsatian culinary experience, The familiar and the serendipitous take their place side by side. In the appetizer section, a wide selection of delicately seasoned pates accompany such delights as Onions in Puff Pastry and Veal Tongue in Ravigote Sauce. Entrees feature fish, shellfish, meats (including variety meats and game) and poultry. Try the Sole with Julienned Vegetables and Oysters, or the Alsatian-style Sauerkraut with Sausage and Pork. Sample the zesty Veal Kidneys with Sherry Wine Vinegar, or the Quail with Grapes and Juniper Berries, a dish with a rapturous and complex combination of flavors. Haeringer includes many superb side dishes and salads, such as Braised Red Cabbage, Spatzle, and Alsatian-style Tomato Salad. And who could resist Kugelhopf or an elegant Toasted Almond Butter Cream Charlotte for dessert? 

In keeping with his tradition of personally overseeing every aspect of preparation, Francois Haeringer has reviewed all the recipes for accuracy. They detail the methods used daily by the Haeringers, but the occasional recipe that may be too time consuming is followed by "Monsieur Francois's hint to the home cook," so that substitutions, variations, and alternate techniques can facilitate cooking without sacrificing flavor. 

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Condition: Bookboards and interior pages are in very nice condition. Front cover's top edge has a small indentation. Dust jacket's top and bottom edge are covered with small tears. 



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