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The french country table
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The French Country Table by Laura Washburn
Photography by Martin Brigdale
Honest, fresh and satisfying food is the essence of French country cooking its not expensive or complicated and never goes out of style. Included in this irresistible cookbook by Laura Washburn are classic bistro recipes for Soups, such as Soupe au Pistou and French Onion Soup. Starters to try include Goats Cheese Tart and Mackerel Pt. More substantial recipes for Meat dishes are Pork in Cider with Potatoes and Apples; Cassoulet; and Spring Lamb Stew with Vegetables. Simple yet delicious ideas for Poultry and Game include Chicken with Tarragon and Duck Breasts with Peppercorns. Traditional Fish and Seafood dishes include Sole Meunire and Mussels with Fennel, Tomatoes, Garlic and Saffron. Vegetarian options include Pumpkin and Rice Gratin and Aubergine, Onion and Tomato Tian. Great Salads and Side Vegetables include Chicory Salad with Roquefort, Celery and Walnuts; Baby Leeks with Herb Vinaigrette; and Peas, Asparagus and Baby Lettuce. Finish with Sweet Things Pear and Almond Tart; Chocolate Cream Pots or Vanilla Orange Souffl.
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