I have been a fan of Susan Hermann Loomis for many years enjoying her books from the first cookbooks on to her naratives including the wonderful On Rue Tatin. Susan decamped from Seattle to France and took on a delapidated convent outside Paris and turned it into a marvelous home and cooking school. One of my great wishes is to take a class from her in that setting. In the meantime I content myself with her books. In a French Kitchen combines stories of local friends and characters with 85 delicious sounding recipes. A great way to start the new year.
A delightful celebration of French life and the cooks who turn even the simplest meals into an occasion Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French's ease with cooking. With In a French Kitchen, Loomis an expat who long ago traded her American grocery store for a bustling French farmer's market demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. One by one, readers are invited to meet the busy people of Louviers and surrounding villages and towns of Loomis's adopted home, from runway-chic Edith, who has zero passion for cooking but a love of food that inspires her to whip up an array of mouthwatering dishes to Nathalie, who becomes misty-eyed as she talks about her mother's Breton cooking, then goes on to reproduce it. Through friends and neighbors like these, Loomis learns that delicious, even decadent meals don t have to be complicated. Are French cooks better organized when planning and shopping? Do they have a greater ability to improvise with whatever they have on hand when unexpected guests arrive? The answer to both is: Yes. But they also have an innate understanding of food and cooking, are instinctively knowledgeable about seasonal produce, and understand what combination of simple ingredients will bring out the best of their gardens or local markets. Thankfully for American readers, In a French Kitchen shares the everyday French tips, secrets, and eighty-five recipes that allow them to turn every meal into a sumptuous occasion.
About the Author
Susan Herrmann Loomis is an award-winning journalist, author, professionally trained chef, and proprietor of a cooking school, On Rue Tatin. She is the author of twelve books, including French Farmhouse Cookbook and her memoir, On Rue Tatin: Living and Cooking in a French Town, which was named the IACP s Best Literary Food Book in 2002. She lives with her two children in Louviers, where she moved nearly twenty years ago."