Le French Oven, by Hillary Davis
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Le French Oven, by Hillary Davis
Free PDF Ebook Le French Oven, by Hillary Davis
The companion to French Comfort Food, Le French Oven showcases authentic, tantalizing French recipes that can be created in the cocotte―the French version of a Dutch oven―in all of its sizes and shapes, from mini to large. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven will teach how to create appetizers, soups, main courses, desserts, and more.
It includes information about the major French made cocotte brands, and how to use them to create fabulous recipes such as Warm Mushroom Custards with Garlic Toast, French Carrot Rice Soup, Basque-Style Paella, Two-Hands Praying Rack of Lamb Roast, Lemony Braised Chicken with Green Olives, and Beef Pot-au-Feu. The sweet recipes include fabulous fare such as Raspberry Clafoutis and Hot Brandied Peaches Over Ice Cream.
Le French Oven fills a need for the coterie of French cookbook fans and lovers of French food. It is an amazing collection of recipes with stunning photography.
Le French Oven, by Hillary Davis - Amazon Sales Rank: #57222 in Books
- Brand: Gibbs Smith
- Published on: 2015-09-01
- Released on: 2015-09-01
- Original language: English
- Number of items: 1
- Dimensions: 11.30" h x 1.00" w x 8.80" l, 2.73 pounds
- Binding: Hardcover
- 224 pages
Le French Oven, by Hillary Davis Review "Le French Oven is an original approach to a flavorful French-inspired cuisine that can easily be made in any American kitchen. Hillary Davis’ recipes ring of hearth, home and nurturing in style and with elegance. Le French Oven will become an essential part of your home, and if it doesn’t fall apart from loving use, you’ll gladly pass it down to your children." (The Rambling Epicure 2015-08-28)"The companion to French Comfort Food, Le French Oven showcases authentic, tantalizing French recipes that can be created in the cocotte the French version of a Dutch oven in all of its sizes and shapes, from mini to large. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven will teach how to create appetizers, soups, main courses, desserts, and more." (Jeff Steiner Americans in France 2015-09-09)"From the woman who authored French Comfort Food, a favorite in all things classic and traditional French food, comes the new Le French Oven. Hillary Davis's latest is dedicated to the authentic recipes that can be made in a cocotte (think Dutch oven, but Parisian-style). Coupled with mouth-watering photography by Steven Rothfeld, this spin-on-a-classic cookbook belongs in every food-lover's kitchen." (Gayot.com 2015-10-06)"For years, I’ve been in love with my Le Creuset cookware. (I have two.) I use them to braise stews, meatballs, soups, ratatouillaise… :) But I’ve also often wondered how to deploy them in other ways. Lo and behold, I was delighted to discover Le French Oven by Hillary Davis, a new cookbook completely devoted to the cocotte (aka Dutch/French oven)!" (Ann Mah author Mastering the Art of French Eating 2015-10-06)"Le French Oven is an original approach to a flavorful French-inspired cuisine that can easily be made in any American kitchen. Hillary Davis’ recipes ring of hearth, home and nurturing in style and with elegance. Le French Oven will become an essential part of your home, and if it doesn’t fall apart from loving use, you’ll gladly pass it down to your children." (The Rambling Epicure 2015-10-06)"Hillary’s new book “Le French Oven” has now joined the ranks of “French Comfort Food” as one of my ALL-TIME FAVORITE cookbooks! (I’m actually buying this cookbook for a lot of my fellow “foodie friends”…) Once you pick this book up, you’ll understand why I’m going so crazy over it!" (BlaiseTheBaker.com 2015-10-06)"Le French Oven by Hillary Davis is the new staple to my cookbook collection. It showcases authentic, tantalizing French recipes that can be created in the cocotte―the French version of a Dutch oven―in all of its sizes and shapes, from mini to large." (Pamela Morgan FlirtingWithFlavors.com 2015-10-06)"This is a wonderful book that I enjoyed from the minute I opened it up and started reading the introduction." (Carolina Cookbook Connoisseur 2015-10-06)
About the Author
Hillary Davis is a the author of Le French Oven, French Comfort Food, Cuisine Niçoiose, and the critically acclaimed A Million A Minute. She is a freelance food writer, cooking instructor, and creator of the popular food blog, Marche Dimanche. She is a long time food columnist and restaurant critic for New Hampshire Magazine and her work has been featured in the Boston Globe, French Entree, Connecticut Home Living, Hartford Magazine, Tastes of New England, CelebrationNH, ParisLuxe.com, Bonjour Paris, and other regional, national, and international publications. She has appeared on numerous television and radio programs, including Bloomberg Business News, B Sky B Television News in London, CNBC, BBC radio, WMUR-TV, WBK-Radio, and other local stations in the U.S. She has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. As a food authority, she is a frequent judge of cooking competitions and a speaker at food and blogging events.
Steven Rothfeld is a world-class photographer specializing in luxury imagery. His book credits include The Tuscan Sun Cookbook, Bringing Tuscany Home, Simply French, In the Shade of the Vines, Entrez, The French Cook―Sauces, and Hungry for France. He divides his time between destinations throughout the world and his home in Napa Valley. Please visit www.stevenrothfeld.com.
Excerpt. © Reprinted by permission. All rights reserved.
So come join me on this journey to discover the French ovens of France, who creates them, what makes them so special, and why they are the most valuable pot you can have in your kitchen. I have developed recipes for them to show you how versatile they are and to illustrate the many ways they can be used. Try them then come join me at the table. À table!
EASY PIZZA FOR TWO
Pizza Facile pour Deux SERVES 2
French ovens make the best pizza ever, giving them a marvelous crust. I make this pizza recipe for two, but you can also slice it into 6 pieces to serve with wine for a snack before dinner.
It couldn’t be easier. First, buy a ball of dough from your local pizza shop and tell them you want one for a small-size pizza. Take it home, cover it, and leave it on the counter until ready to use. Once you see how quick and easy this pizza is to make, you’ll want to make it again and again with whatever toppings you are in the mood for. I often make this with anchovies and oil-cured black olives, and after it comes out of the oven, I grate sharp Parmigiano-Reggiano all over the top.
In fact, pulling this together goes so quickly that you can remove the pizza to a cutting board, leave the oven on, fit in another disk of pizza dough, arrange toppings, cook it for 3 minutes on top of the stove, and pop it in the oven for another round that will be ready in 14 minutes.
SPECIAL EQUIPMENT BOX GRATER; 5-QUART (5-L) OR LARGER FRENCH OVEN
8 ounces (225 g) fresh mozzarella
3 tablespoons (45 ml) extra virgin olive oil
1⁄4 small onion, sliced very thinly
2 cloves garlic, pressed or minced
1⁄ 2 teaspoon salt
1 ball pizza dough for a small pizza purchased from your local pizza shop
4 tablespoons (60 ml) canned or bottled pizza sauce
1 heaping tablespoon herbes de Provence
8 fresh basil leaves, torn
3 ounces (90 g) prosciutto
3 ounces (90 g) Parmesan cheese
PREP
Preheat oven to 425° F (220° C). Grate half the mozzarella on the large holes of a box grater. Slice the rest into big pieces.
COOK
Heat the oil in the French oven over medium heat, toss in the onion, garlic, and salt, and cook until the onion slices are tender, about 6 minutes.
With a slotted spoon, scoop out the onion mixture to a plate and reserve, leaving the oil at the bottom. The onions and garlic will have flavored the oil and will flavor the underside of the pizza.
When the French oven is cooler and can be touched, place the pizza dough into the bottom over the oil, and stretch it out to fit, bringing up a slight rim around the sides.
Spread the pizza sauce over the dough and spoon on the cooked onions and garlic. Sprinkle with the herbes de Provence and basil, arrange slices of mozzarella and prosciutto all over, distribute the grated mozzarella, and then grate the Parmesan to finish.
Place the French oven on the stovetop, cover with its lid, and cook over medium high heat for 3 minutes.
Remove the lid, place in the oven, and bake for 14 minutes, until crisp and golden.
Remove the pizza from the oven. With a fork, gently coax up the edges then, with a spatula, lift the whole pizza to a cutting board. Slice and serve.
IDEAS AND SUGGESTIONS
Fry pepperoni slices in the oil, remove to a plate, and fit the pizza dough over the pepperoni-flavored oil in the French oven for an incredibly delicious crust. Use the pepperoni slices for the top of the pie.
Where to Download Le French Oven, by Hillary Davis
Most helpful customer reviews
11 of 12 people found the following review helpful. Inspirational recipes and stunning photographs make this a special book By FrenchVillageDiaries I received the ebook version of this book to review and I was immediately drawn to the fantastic pictures. In fact I would go so far as to say Steven Rothfeld’s photographs in this book are stunning and the best I have seen in a long while, and as well as pictures of the food there are shots of the markets of France, vignettes of French life and beautiful scenery. If they look this good in the ebook version I can only imagine that the glossy hardback book must be a work of art and worth it’s price even before you get around to trying the recipes. The only downside I can see is that I would probably be afraid to use it in the kitchen for fear of splattering it and staining it with greasy marks.Now on the important bit, the recipes. Every one of Hilary’s recipes in this book (and there are almost 80) is cooked in a crock pot/heavy duty casserole (often referred to as a Dutch Oven), but for the purposes of this book and the fact that the best are made in France, Hilary uses the term French Oven and I’m glad she did. Hilary gives us a history of the French Oven, a handy guide to the best French brands available, and not all of them were names I recognized, as well as a helpful section on which one (or ones) to choose. Be warned, reading this book will make you realize you need more than one!Even as a lover of using mine I had no idea the French Oven was such a versatile cook pot and I am almost ashamed of my ignorance. As well as the more expected stews and roasting recipes, Hilary also includes some delicious appetizers, soups and desserts and even shares how to bake bread in it. With a potager spilling over with squash I have made the Velvety Pumpkin Pie Soup and it made a really nice change to try something different from my usual recipe, even if I did have to improvise slightly as pumpkin pie spice and half-and-half (a light cream) are not as readily available in France as in the US.I have certainly been inspired by Hilary to use mine when I wouldn’t normally and just this week I made a batch of savory apple sauce in it. If you have one that sits at the back of the cupboard, this book will give you all the encouragement you need to make it a central part of your kitchen.I’m sure this is a book any lover of French food would be delighted to receive as a gift.
17 of 20 people found the following review helpful. A Pure Gem!!! By Steve Davis What a Gem!!! Tonight we made the Homemade Basil Garlic Bread Recipe from Le French Oven!! It was a Simple, yet easy to follow recipe, that exploded with flavor, and opened up another possibility to use my Dutch Oven, that I had no Idea existed. The entire family raved about this recipe with only one complaint......There wasn't more of it to eat. We even forgot what the main course was!! We can't wait to make more of the recipe's out of Le French Oven, and are already hopeful for a follow up book!!! We will certainly continue to share as we make more recipes from the book!!! Hillary is Definitely a force in the kitchen to be reckoned with, and though we share the same last name, we are not related!!!
14 of 18 people found the following review helpful. Another hit for Hillary Davis By Southerncooker This is a wonderful book that I enjoyed from the minute I opened it up and started reading the introduction. The authors story about her grandmother’s kitchen and her beloved Dutch Oven was a fun read. The book also contains a brief history of the Dutch Oven as well as information on several French Oven Brands. There is information on how to choose a French Oven and how to care for it as well.The recipes included are for many sizes of French Ovens as well as the mini cocottes. I was delighted for find two chapters devoted to the mini cocottes as I had used some of my safety cash points where I work to get some Le Creuset minis recently. One Chapter is for appetizers and one for desserts. There are also several chapters for the larger sizes of French Ovens.Since my book arrived just before leaving on our Outer Banks Vacation I took both the book and the mini cocottes with me. I had hopes of making the chocolate fondue and Butterscotch Pots de Creme while there, but time got away from me. I do hope to make both of those soon though. I did made the Shrimp Cocktail with Spicy Dipping Sauce for hubby, daughter and I and we loved it. The sauce is amazing. The recipe guides you though making the sauce which turned out perfect.If you enjoy photos with your recipes you’ll love this book as it has many gorgeous photos of both finished dishes as well as scenes around France. Also if you love French food then Hillary Davis is an expert.Some other recipes I can’t wait to try are Fondue Mac ‘N’ Cheese, Alsatian Beer and Munster Soup, Super Creamy Goat Cheese Vegetable Lasagna, Mushroom and Fresh Herbes de Provence Risotto, Simply Delicious Roasted Vegetables, Spicy Chicken A La Diable With Mustard Sauce, No Machine Needed Chocolate Ice Cream, and Vanilla Cheesecakes with Fresh Strawberry Compote. Of course there are many more delicious sounding recipes included and I know I’ll have fun trying them out.Thanks so much to the publisher for providing me with this book for my honest review.
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