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from the Introduction: All my life I have looked upon meal-time as the most agreeable moment of the day. My family, like almost all French families considered that the cooking should not merely be goo but choice...My mother had a remarkable chef and while my brothers and sisters were forbidden to come near the stoves, he was willing to let me watch him work... some years later I was lucky enough to become the pupil of Dr. de Pomiane... I should like to explain just what led me to be concerned professionally with cooking. During the war, in order to feed my children properly, I had been obliged to make all kinds of efforts to prepare decently the foods that were available...
from the editor's note: Mapie is a name well known to the housewives of France, the author, who is a connoisseur of good food and a professional food editor, is also a teacher. She is very explicit about the ingredients and the kind of seasoning that go into a dish but she feels that seasoning is a highly personal matter and does not care to dictate the exact amount.
Table of Contents:
- Sauces ( Sauce jolie fille, provencale, vinegar marinade,ivorie, verte, matelote, miroton, monteynard, onion curry...)
- Soups (lamb curry, lentil and tomato, potage julienne, vichyssoise, watercress, fish heads, housewives, consommes)
- Entrees ( tartlets, quiches, tarts with fish, spinach, tomatoes, mushrooms..., chicken vol au vent, brioches, crepes, canapes, fritters, timbales)
- Eggs (egg barrels, omelets, scrambles, poached, fried in pastry...)
- Fish (Haddock au vin blanc, Mackerel with onions, Red mullet a la florentine, Provencale salt cod, croquettes de morue, Sole en chaud-froid, stuffed sole...)
- Poultry and Game (Poulet basquaise, chicken with bananas, creole, coq au vin, au riesling, provencale, brochettes, duck with turnips, roast pheasant, wild pigeon...)
- Meat (Boeuf en croute, aux pruneaux, aux champignons et marrons, entrecote forestiere, pepper steak, hachis...)
- Potatoes, Rice and Pasta (ravioli, spaghetti bolognese, carbonara, napolitaine, risotto, curried, cantonese crab)
- Vegetables (Tomatoes mordieus, , fumees, Sorrel, ratatouille, stuffed peppers, okra fritters, stuffed grape leaves)
- Salads (Assumption day salad, Christiane, celery and salmon, radish, potato, tomato & green bean, watercress)
- Desserts (Pommes aux raisins, Flambee, Fritters, Breton cake, Basque cake, Baba au rhum, Raisin devils, macaroons, marzipan, walnut cake, Yule log...)
- Pastry
- Wine
- Index
CONDITION: USED. Hard Cover with DJ, DJ shows some wear, we have encased it in a clear mylar cover to protect your investment. Book is clean, pages nice condition, 1964, 763 pages
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