French Cooking for the Home
"FRENCH COOKING FOR THE HOME" (AKA "French Cooking for Americans")
Louis Diat, 1956
Diat's first cookbook, "Sauces, French and Famous" is a work that is still considered a standard on the subject. A young and inspired chef for the Ritz Carlton in New York from the early 1900's through the 50's, Diat took a scientific approach to cooking, experimenting in his "laboratory" with foods from around the world.
Diat returns to his French roots with this robust personal cookbook "French Cooking for the Home" inspired by his mother's cooking. The Bourbonnais recipes are lavish with milk, cream, butter, cheese, eggs and wine and complemented by lively stories of typical French cookery.
If you are a fan of Top Chef, you know that the most recent challenge was to cook elk for a passel of cowboys and cowgirls. Diat's chapter on "Furred Game" includes Hare and Rabbit, Wild Boar & Venison, and an elaborate two-page recipe for making a Terrine (Pate) of Hare.
This is the British printing of "French Cooking for Americans". Contents are the same, covers are different.
[see Carrot Soup recipe from this cookbook]
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