French Classics Made Easy

French Classics Made Easy

  • French Classics Made Easy

“The French classics come to life in this engaging and riveting cookbook. Everyone from the professional restaurant chef to the home cook will find foolproof recipes here. Bravo Richard, for making these delicious classics accessible to all.”—Drew Nieporent, Nobu, Tribeca Grill, Corton, Centrico

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Ad Hoc at Home

Ad Hoc at Home

Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust’s madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.

In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

Amazon Best Books of the Month, November 2009: You don’t often see the name Thomas Keller mixed with words like “accessible” or “home cook,” but with Ad Hoc at Home, the award-winning chef presents a collection of recipes destined for the center of the table at casual family gatherings. Don’t throw away your whole notion of “quick and easy,” though, as this is still a casual cookbook filtered through the genius mind of the man behind The French Laundry Cookbook, but the sense of whimsy and the pure joy of Keller doing his version of comfort food proves irresistible. The inspiration for his restaurant Ad Hoc was the simple family meals created and served by the staff at his restaurants. As he says in the introduction, “here is food meant to be served from big bowls and platters passed hand to hand at the table.” And with dishes like Buttermilk Fried Chicken and Pineapple Upside-Down Cake, who’s going to argue with that? —Brad Thomas Parsons


From Ad Hoc at Home: Buttermilk Fried Chicken

If there’s a better fried chicken, I haven’t tasted it. First, and critically, the chicken is brined for 12 hours in a herb-lemon brine, which seasons the meat and helps it stay juicy. The flour is seasoned with garlic and onion powders, paprika, cayenne, salt, and pepper. The chicken is dredged in the seasoned flour, dipped in buttermilk, and then dredged again in the flour. The crust becomes almost feathered and is very crisp. Fried chicken is a great American tradition that’s fallen out of favor. A taste of this, and you will want it back in your weekly routine. –Thomas Keller

Ingredients
(Serves 4-6)

  • Two 2 1/2- to 3-pound chickens (see Note on Chicken Size)
  • Chicken Brine (recipe follows), cold
  • For Dredging and Frying

  • Peanut or canola oil for deep-frying
  • 1 quart buttermilk
  • Kosher salt and freshly ground black pepper
  • Coating

  • 6 cups all-purpose flour
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1 tablespoon plus 1 teaspoon paprika
  • 1 tablespoon plus 1 teaspoon cayenne
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Ground fleur de sel or fine sea salt
  • Rosemary and thyme sprigs for garnish

Directions

Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).

Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for 1-1/2 hours, or until it comes to room temperature.

If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320°F. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.

Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.

Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.

Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.

Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow excess fat to drain, whereas leaving them skin-side-down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.

Turn up the heat and heat the oil to 340°F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat. Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.

Note on Chicken Size: You may need to go to a farmers’ market to get these small chickens. Grocery store chickens often run 3 to 4 pounds. They can, of course, be used in this recipe but if chickens in the 2-1/2- to 3-pound range are available to you, they’re worth seeking out. They’re a little easier to cook properly at the temperatures we recommend here and, most important, pieces this size result in the optimal meat-to-crust proportion, which is such an important part of the pleasure of fried chicken.

Note: We let the chicken rest for 7 to 10 minutes after it comes out of the fryer so that it has a chance to cool down. If the chicken has rested for longer than 10 minutes, put the tray of chicken in a 400°F oven for a minute or two to ensure that the crust is crisp and the chicken is hot.

Chicken Brine
Makes 2 gallons

  • 5 lemons, halved
  • 24 bay leaves
  • 1 bunch (4 ounces) flat-leaf parsley
  • 1 bunch (1 ounce) thyme
  • 1/2 cup clover honey
  • 1 head garlic, halved through the equator
  • 3/4 cup black peppercorns
  • 2 cups (10 ounces) kosher salt, preferably Diamond Crystal
  • 2 gallons water

The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley, and thyme. This amount of brine will be enough for 10 pounds.

Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.


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Clementine in the Kitchen: A New Edition, Revised by Narcisse Chamberlain, Illustrated with Drypoints and Drawings by the Author

Clementine in the Kitchen: A New Edition, Revised by Narcisse Chamberlain, Illustrated with Drypoints and Drawings by the Author

  • Used Book in Good Condition

When Clémentine in the Kitchen first appeared in 1943, it immediately captivated American readers, and a new edition, revised by Narcisse Chamberlain, taught a generation of cooks that French family cooking could easily flourish in their own kitchens. Written by the artist Samuel Chamberlain under the pen name Phineas Beck, it recounts the gastronomic adventures of the Beck/Chamberlain family during the decade that their beguiling Burgundian cook Clémentine produced wonderful French meals for them, both in France and in their New England home in Marblehead.

This edition includes a delicious collection of more than 170 traditional recipes classic dishes, regional specialties, and much that is useful for special occasions. But the most compelling are plain and old-fashioned. These are the dishes that identify the Clémentine family style, a style so French, so civilized, so knowing in its use of ingredients that it cannot become impractical or ever go out of date: filets de sole au vin blanc, boeuf à la mode, endives braisées trophies of la cuisine bourgeoise that never fail to please. Best of all, the book is fully illustrated with the charming line drawings and etchings that endeared Chamberlain to an entire generation.

Clémentine in the Kitchen introduces one of the most lovable and entertaining characters who ever picked up a whisk. She is the ultimate bonne femme and a nostalgic reminder of a long-gone life when people were truly con­nected to the land. Ruth Reichl

French cooking for Americans was never the same after Clémentine came into our kitchens over forty years ago . . . she not only charmed us, but this tale of a cook taught us that we, too, could turn out a splendid home-style French meal in our very own American kitchens. Julia ChildFor more than a dozen years before World War II, the Chamberlain family lived and learned to eat in the tiny cathedral town of Senlis, France. Their Burgundian cook, Clémentine, presided over their kitchen in France, and later in Marblehead, Massachusetts. The alert, good-natured cuisinère is the heroine of Clémentine in the Kitchen, first published in 1943 and happily reissued in the Modern Library Food series. The book is a gem: part gastronomic diary and part cookbook (over 170 recipes are included), it also evokes, perhaps most interestingly, Clémentine’s affect on a small town in pre-“gourmet” America, and its influence on her.

From the moment of Clémentine’s Senlis arrival with her eloquent notebooks (containing lists of superb everyday dishes such as omelette aux fines herbs and blanquette de veau), to her preparation of extraordinary family meals, to her struggle and then triumph with American ingredients and kitchen ways, the book details the deeply shared gastronomic life led by the tiny, resourceful cook. It’s a life defined by dishes, and the book includes recipes for many of Clémentine’s best, including Coquilles St. Jacques au Gratin (gratinéed scallops), Escargots de Bourgogne (snails in garlic butter), Poisson à la Niçoise (fish baked with tomatoes and olive oil), and Crème Renversée (caramel custard). The recipes have been adapted for modern use by Narcisse Chamberlain, the author’s daughter. Illustrated with dry points, etchings, and drawings, readers will delight in this wry yet charming tale and enjoy poring over the authentic mid-20th-century French recipes. –Arthur Boehm

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The Young Chef’s French Cookbook (I’m the Chef)

The Young Chef's French Cookbook (I'm the Chef)

Children will be excited to prepare some of France’s typical dishes themselves! The Young Chef’s French Cookbook contains more than a dozen easy-to-prepare recipes with step-by-step instructions and photographs, plus warnings for safety in the kitchen. A special section features the traditions, costumes, food, and fun of the Festival of Kings.

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Top 10 French Fry Recipes: How To Make The Best Homemade French Fries-Oven Baked, Fried, Sweet Potato, And More!

Top 10 French Fry Recipes: How To Make The Best Homemade French Fries-Oven Baked, Fried, Sweet Potato, And More!

As Americans, we love french fries! That’s just the way it is. Hot, crispy, salty, perfectly paired with ketchup, mustard, or mayo . . . sometimes all three. The average American eats nearly 29 pounds of french fries every year, so wouldn’t you love to know how to make your own?

TOP 10 French Fry Recipes will teach you how, with recipes and techniques that are easy, safe, and extremely delicious!

In this book, you’ll get recipes for traditional french fries, waffle fries, and even sweet potato fries! Not only will you learn the proper way to fry them, you’ll get great combinations of flavors and textures.

At the very least, you’ll be a part of the process from start to finish and have a much healthier product to show for it. Shouldn’t that be enough motivation to experiment? You’ll learn other cooking techniques as well, such as how and when to properly season ANY fried food.

So think about it . . . French fries are America’s favorite side dish. A crispy, browned, seasoned exterior paired with a fluffy, light, perfectly cooked interior. And if you check out this book, you’ll soon know how to make your very own!

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Let’s Cook French, A Family Cookbook: Cuisinons Francais, Un livre pour toute la famille

Let's Cook French, A Family Cookbook: Cuisinons Francais, Un livre pour toute la famille

According to Jacques Pepin, “the moment for a child to be in the kitchen is from the moment they are born.” Previously published under the title Kids Cook French, Let’s Cook French, written by his daughter Claudine Pepin, is a fun, interactive, bilingual cookbook for families that introduces the art and joy of French cooking. It teaches better eating habits and the importance of culture, while providing quality family bonding time. Featuring classic, simple dishes inspired by French cuisine, each recipe is shown in both French and English and accompanied by charming illustrations. With an emphasis on fresh ingredients and hands-on preparation, dishes include traditional starters, main courses, and desserts. Your child’s creativity will be sparked, as will your deeper connection with them.

D’apres Jacques Pepin, “la place d’un enfant dans une cuisine debute la minute ou il est ne” Let’s cook French, ecrit par sa fille Claudine, est un livre de cuisine ludique et bilingue pour toute la famille qui presente d’art et la joie de cuisiner. Mettant en vedette les plats classiques inspires de la cuisine francaise, chaque recette est presentee en Francais et en anglais, accompagnee de belles illustrations.

Mettant en avant des ingrédients frais et des préparations pratiques, les différents mets incluent des entrées, plats et desserts. Cela éveillera la créativité de vos enfants et vous rendra plus proche d’eux. Alors qu’ils viennent dans cette cuisine et commencent à jouer les chefs !

Let’s Cook French is a magical introduction to some of the most delicious French classics. With Claudine’s recipes, her father’s and her daughter’s illustrations, this is a book by a family for your family.” – Dana Cowin, Editor in Chief, FOOD & WINE

“I cannot think of anyone more qualified to write a French cookbook for children than Claudine Pepin! A trusted television personality, accomplished cook, seasoned teacher, and dedicated mom, Claudine has spent her entire life learning from and cooking alongside the most renowned chefs in the world. Complete with countless personal stories, beautiful illustrations by her father and her daughter, and timeless recipes developed with her husband, Let’s Cook French is an absolute delight for the whole family and a source of inspiration for aspiring chefs of all ages. Bravo!” – Gail Simmons, TV host and author of Talking With My Mouth Full

“If there’s one thing I’ve learned from the French, it’s that good cooking is not an end in itself. Rather, it’s the crucial thing that brings the family together for a meal at the end of every day – and nothing’s more important than that. Claudine Pepin, Jacques’s daughter, was schooled in this lesson from birth. Now she is paying it forward. Simply but clearly written, and vivid with illustrations that recall the “Madeleine” books, “Let’s Cook French” is seductive. If anyone can tempt kids away from nuggets and pizza, into the kitchen, and on to the dinner table, it’s Claudine.” – Sara Moulton of Sara’s Weeknight Meals

“My dear friends, Claudine and her father Jacques Pépin, have taught America to love French cooking. Now, with this very special book, these two amazing storytellers have shared their passion for family, fun and good food with a new generation of cooks. Claudine’s recipes open a window into the flavors of France, and Jacques astonishing drawings will inspire children to be hungry for more!” – Jose Andres, internationally acclaimed chef, author, educator, and owner of ThinkFoodGroup

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Kitchen Gems Silicone Kitchen Utensil Tool Gift Set – Includes Heat-Resistant Flexible Nonstick Silicone Spatula Set with Basting Brush and Stainless Steel Whisk (Red)

Kitchen Gems Silicone Kitchen Utensil Tool Gift Set - Includes Heat-Resistant Flexible Nonstick Silicone Spatula Set with Basting Brush and Stainless Steel Whisk (Red)

  • ✔︎ START COOKING AND BAKING WITH COMFORT AND STYLE – With this ultimate kitchen utensil gift set you will be impressing your friends & family by showing them what a real home chef looks like.
  • ✔︎ AMAZING BASIC KITCHEN UTENSIL GIFT SET FOR ANYONE – Purchase this set to give as a gift to a loved one or anyone to show appreciation and make them feel special. They will love you for it!
  • ✔︎ PREMIUM QUALITY SILICONE KITCHEN UTENSIL SET – Made from 100-percent pure silicone; exceeds FDA-approved standards; heat safe to 500-degrees Fahrenheit; naturally nonstick for quick food release
  • ✔︎ LIMITED LIFETIME WARRANTY – We will take care of you all the way thru. If you have a problem with any of the items please contact us and we will be sure to take care of you.
  • ✔︎ ALL THE ESSENTIAL SILICONE ACCESSORIES YOU NEED – This 6 item kitchen utensil gift set includes so many great items for your kitchen. Safe for nonstick cookware; seamless and non-porous; eliminates food cross-contamination; won’t scratch, melt, stain, absorb odors or transfer flavors. Please see the product description for the full list of what’s included in this set.

SAVE TIME & MONEY WITH THIS BUNDLE. SEARCHING FOR SIMILAR OR THE SAME ITEMS INDIVIDUALLY WILL COST TONS MORE & WILL BE A WASTE OF TIME!!

THIS 6 PIECE KITCHEN UTENSIL TOOL GIFT SET INCLUDES:

1. 1 Heat-Resistant Flexible Nonstick Silicone Slim Spatula.

2. 1 10.5-Inch Heat-Resistant Flexible Nonstick Silicone Baking Spatula.

3.1 11-Inch Silicone Heat-Resistant Flexible Nonstick Scraper.

4. 1 11-Inch Heat-Resistant Flexible Nonstick Silicone Baking Spoon Spatula.

5. 1 11-Inch Heat-Resistant Flexible Nonstick Silicone Basting Brush

6. 1 Stainless Steel 10 Inch French Whip/Whisk.

This kit includes only the items listed here.

Try this kitchen utensil set before they are sold out! – Click “Add to Cart” above to get yours today!

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Before I Forget (Christmas in New York)

Before I Forget (Christmas in New York)

A heartwarming romance from the USA Today bestselling author of A GIFT OF A CHARM and the LAKEVIEW Irish Romance Series.

‘Quite simply, a wonderful book’ (Hello magazine)

‘Be warned, you won’t want to put it down’ (Sunday World )

‘Blissfully escapist … with a hint of mystery’ (Marie Claire)

Abby’s memories are her most precious thing. Even though they’re sometimes painful, she can’t stop herself looking back, reliving the love of her life.

Until a freak accident means that she could lose it all: every memory and experience she has ever had.

Abby can’t believe it’s true. She feels fine. She is fine. How could she possibly forget all those moments that make her who she is?

She’s determined to fight it. With the help of her friends and family, Abby makes a list of things she’s always wanted to do. She’s going to save her memory by having the most unforgettable year of her life.

First on the wishlist is a trip to New York City at Christmastime. And it’s amidst the magic and romance of Manhattan that true love knocks on the door …

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EMIRACLEZE Christmas Gift Holiday Shopping Fashion Tree Animals Removable Mural Wall Stickers Wall Decal Art for Living Room Home Decor

EMIRACLEZE Christmas Gift Holiday Shopping Fashion Tree Animals Removable Mural Wall Stickers Wall Decal Art for Living Room Home Decor

  • Size: After sticked to the wall is about 52inch x 38inch (130cm x 95cm). High-quality die-cut vinyl, durability, waterproof.
  • Easily removed and will not damage walls. Simple,clean,and trendy!
  • Apply to walls, doors, glass and other smooth surface,you can position the way you want them, completely customize your own style!
  • A perfect gift for any special occasions like Christmas, wedding, birthday, anniversary, engagement, new baby!
  • Better than wallpaper, wall stickers are a perfect way to decorate your room and express yourself. Color: show as the picture!

Wall stickers enliven and decorate any living space. Unlike regular wall decals, these 3d Butterflies have wings that literally lift off the wall. They can be applied to any smooth surface and moved around without damaging painted surfaces or leaving behind sticky residue. They’re great for girls’ bedrooms, dorms, or even on the inside of lockers!

Note: When you receive the sticker, it is rolled up in the tube. However it is easier to work with when the sticker is flat. So please use hard flat things to lay on it to flat. Begin to stick on your wall when it is flat enough. And follow the steps as below:

(1) Choose a smooth, clean and dry surface.(Never put it on bumpy,dirty, wet surface, or the sticker will fall off.)

(2) Peel the sticker from the sheet one by one.

(3) Position the adhesive on a plat surface without pressing them,so that it lets possibility to withdraw them and reposition again if needed.

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