Author: Princess Marie-Blanche de Broglie with Harriet Zukas
Title: Cuisine of Normandy : French Regional Cooking
Publisher: Houghton Mifflin Co
Place: Boston
Date: 1984
Edition: 1st ptg
ISBN: 039536552x
Pages: 312
Binding: Hardback
Condition: VERY GOOD very good dj
Book Id: MAIN005035I
Details: Foreword by Simone Beck, index
About the book: Introduces an authentic French regional menus from Normandy; a province famous for the quality of its beef and cream, special herbs and vinegars, and prize varieties of apples and ciders.
Organized by season. Presents meals for a variety of occasions: country picnics, Sunday brunches, suppers in the kitchen, even a Diner au Rosined (a festive champagne celebration passed down through generations). Wine suggestions accompany each menu. Contains over 175 recipes.
Try: Iced Red Pepper Soup, Wild Mushroom Tart, Rack of Lamb with Tarragon, Stuffed Flounder in Cider, Duck Stew, Sautéed Chicken with Raspberry Vinegar, Poached Salmon with Sorrel, Cold Apricot Soufflé, Chocolate Macaroon Cake.
About the authors: Marie-Blanche de Broglie holds the Grand Diplome from the Cordon Bleu cooking school in Paris. Founder and director since 1975 of her own school in Paris, she is a charter member of the International Association of Cooking Schools and has taught professionally throughout the world, making frequent demonstration tours in the United States. She writes a monthly column in Gault and Millau's food magazine, La Tableet Ma Cuisine. Married to Prince Francois de Broglie, and the mother of two teenage children, Marie-Blanche divides her time between her Paris cooking school and the family chateau in Normandy, where she also conducts special classes in regional cuisine.
Harriet Zukas, former West Coast editor of Town & Country magazine, has studied at La Varenne in Paris, with Simone Beck in the south of France and Marcella Hazan in Bologna, and is the editor of the cookbook Entertaining Is an Art. She and her husband live in Los Angeles.