When contacted to review Let’s Cook French, A Family Cookbook by Claudine Pépin, I knew it would be exciting for both myself and my granddaughter, Keri. This almost 13-year old is super excited about cooking as well as everything French!
Thirty good-food recipes from start, entree, sides and finish including a seasonal menu suggesting the time of year you might enjoy these dishes.
I am always thrilled to have a grandchild in the kitchen with me. The little ones sit on the counter and like to pour and stir (and taste, of course) and the bigger ones often surprise me with how quickly they learn and their capabilities. But it is the memories and conversation that makes this time so special. If you have a budding chef, boy or girl, I recommend Let’s Cook French. The recipes aren’t difficult, the flavors not too sophisticated for kids and the time together is priceless.
Keri’s Cookbook review:
This cookbook, titled, Let’s Cook French, a Family Cookbook, by Claudine Pépin is very interesting. I like how, if it is on a book shelf, you definitely want to take a look. The illustration’s are eye-popping. I also love the way they have a special note for kids. The recipes are written in both English and French. I was very excited to start dancing in the kitchen making dishes from my favorite city of Paris. There are many recipes that I think are cool, like the Salad Nicoise.
When I tried to cook, the recipe was easy and fun to make. I enjoyed the cookbook and the results were delicious.
I would definitely recommend Let’s Cook French a Family Cookbook to anyone who loves tasty French food to eat and make.
Preheat oven to 375 degrees (190C)
Coat a 9 x 13-inch glass dish with the butter.
Peel the potatoes and wash in cold water. Do not let the potatoes soak in the water; it will remove the starch needed to thicken the milk. Slice the potatoes 1/4-inch thick into an 8-quart saucepan.
Add the milk, cream, garlic, thyme, salt and pepper and bring to a boil over medium heat. Stir often to prevent scorching.
Pour the potato and milk mixture into the buttered roasting dish. Sprinkle with the grated cheese.
Set on a cookie sheet and bake in the oven for approximately 1 hour or until the potatoes are fork tender.
Let stand 15 minutes before serving.
1-2 shallots, minced (about 1/4 cup)
6 Tbs. red wine vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbs. Dijon-style mustard
1/2 cup olive oil
Mince the shallots and place in a mason jar. Add the vinegar and let sit for 20 minutes to 1 hour.
Add the rest of the ingredients, seal tightly, and shake vigorously; serve.
Store in the refrigerator and take out 20-30 minutes before serving.