Published September 2011
?12 .99, hardback

First published in June 1923, Xavier Marcel Boulestin’s book was an immediate success, which did much to popularise French cuisine in the English-speaking world. In this charming book, Boulestin dispels the myth that French cooking is complicated, rich and full of nondescript dishes with pretentious names by offering up over 200 delicious recipes – including traditional favourites such as Sorrel Soup, Pommes de Terre Boulangere, and Galette au Chocolat – which are simple and easy to make. The book also reveals both that many of the very best French dishes are made up of ‘remnants’ and that there is very little waste in the French kitchen.
Written in an engaging style and filled with anecdote and advice,Simple French Cooking is a timeless classic that demands to be included in any keen cook’s collection.

For more information please contact publicity@quadrille.co.uk

Today's lecture was on the classic french dish, Duck a l'orange. It is a roast duck with a sweet and sour orange sauce.

Because the leg and thighmeat of the duck take much longer to cook than the breastmeat, the breasts are usually done long before the thighs are. So the thighs are reserved and baked a second time until thoroughly-cooked, and served along with a salad as a ''second service''.

Here the thighs are coated in mustard, breaded and broiled to give a change of pace.