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From celebrated author and blogger Béatrice Peltre comes a much anticipated second book, focusing on everyday foods (all gluten-free) to share with family and friends.
To the French, food is one of life's greatest pleasures, and in Béatrice Peltre's home, each meal is a small celebration. In her kitchen, bright, colorful ingredients are transformed into wholesome, delicious dishes and served with love. Here, Béatrice's relaxed, modern approach to classic French cooking meets the challenge of creating healthy meals for the whole family-meals to be shared à table, presented with grace and style.
In My French Family Table, Béatrice offers a beautiful assortment of over 120 recipes for naturally gluten-free dishes that feature whole grains, colorful produce, and distinctive spices. Every meal is an inspired work of love-from breakfast dishes such as Buttermilk, Lemon, and Strawberry Brunch Cake to a lunch of French Green Bean Salad with Croûtons, Olives, and Ricotta Salata alongside a healthy soup or vegetable tart. In the afternoon Béatrice loves to eat the traditional French goûter with her daughter, Lulu, whose favorite snack is Brown Butter Madeleines with Buckwheat and Chocolate Chips. Who could resist a Sunday supper of Chicken Stuffed with Herbs, Walnuts, and Grainy Mustard, followed by the sweet treat of Baked Apricots with Lemon Verbena or the indulgent Chocolate Mousse with Salted Caramel and Matcha Tea Cookies? Béatrice also includes recipes that are particularly child-friendly to cook and eat, inspired by her kitchen adventures with Lulu.
With her creative use of ingredients, Béatrice ups the ante on what family foods can be-incredibly tasty, beautiful, and nourishing. Béatrice's signature bright photography, impeccable styling, and sweet storytelling make My French Family Table an inspiring collection of recipes for feeding a family and feeding them well.
To the French, food is one of life's greatest pleasures, and in Béatrice Peltre's home, each meal is a small celebration. In her kitchen, bright, colorful ingredients are transformed into wholesome, delicious dishes and served with love. Here, Béatrice's relaxed, modern approach to classic French cooking meets the challenge of creating healthy meals for the whole family-meals to be shared à table, presented with grace and style.
In My French Family Table, Béatrice offers a beautiful assortment of over 120 recipes for naturally gluten-free dishes that feature whole grains, colorful produce, and distinctive spices. Every meal is an inspired work of love-from breakfast dishes such as Buttermilk, Lemon, and Strawberry Brunch Cake to a lunch of French Green Bean Salad with Croûtons, Olives, and Ricotta Salata alongside a healthy soup or vegetable tart. In the afternoon Béatrice loves to eat the traditional French goûter with her daughter, Lulu, whose favorite snack is Brown Butter Madeleines with Buckwheat and Chocolate Chips. Who could resist a Sunday supper of Chicken Stuffed with Herbs, Walnuts, and Grainy Mustard, followed by the sweet treat of Baked Apricots with Lemon Verbena or the indulgent Chocolate Mousse with Salted Caramel and Matcha Tea Cookies? Béatrice also includes recipes that are particularly child-friendly to cook and eat, inspired by her kitchen adventures with Lulu.
With her creative use of ingredients, Béatrice ups the ante on what family foods can be-incredibly tasty, beautiful, and nourishing. Béatrice's signature bright photography, impeccable styling, and sweet storytelling make My French Family Table an inspiring collection of recipes for feeding a family and feeding them well.
From celebrated author and blogger Béatrice Peltre comes a much anticipated second book, focusing on everyday foods (all gluten-free) to share with family and friends.
To the French, food is one of life's greatest pleasures, and in Béatrice Peltre's home, each meal is a small celebration. In her kitchen, bright, colorful ingredients are transformed into wholesome, delicious dishes and served with love. Here, Béatrice's relaxed, modern approach to classic French cooking meets the challenge of creating healthy meals for the whole family-meals to be shared à table, presented with grace and style.
In My French Family Table, Béatrice offers a beautiful assortment of over 120 recipes for naturally gluten-free dishes that feature whole grains, colorful produce, and distinctive spices. Every meal is an inspired work of love-from breakfast dishes such as Buttermilk, Lemon, and Strawberry Brunch Cake to a lunch of French Green Bean Salad with Croûtons, Olives, and Ricotta Salata alongside a healthy soup or vegetable tart. In the afternoon Béatrice loves to eat the traditional French goûter with her daughter, Lulu, whose favorite snack is Brown Butter Madeleines with Buckwheat and Chocolate Chips. Who could resist a Sunday supper of Chicken Stuffed with Herbs, Walnuts, and Grainy Mustard, followed by the sweet treat of Baked Apricots with Lemon Verbena or the indulgent Chocolate Mousse with Salted Caramel and Matcha Tea Cookies? Béatrice also includes recipes that are particularly child-friendly to cook and eat, inspired by her kitchen adventures with Lulu.
With her creative use of ingredients, Béatrice ups the ante on what family foods can be-incredibly tasty, beautiful, and nourishing. Béatrice's signature bright photography, impeccable styling, and sweet storytelling make My French Family Table an inspiring collection of recipes for feeding a family and feeding them well.
To the French, food is one of life's greatest pleasures, and in Béatrice Peltre's home, each meal is a small celebration. In her kitchen, bright, colorful ingredients are transformed into wholesome, delicious dishes and served with love. Here, Béatrice's relaxed, modern approach to classic French cooking meets the challenge of creating healthy meals for the whole family-meals to be shared à table, presented with grace and style.
In My French Family Table, Béatrice offers a beautiful assortment of over 120 recipes for naturally gluten-free dishes that feature whole grains, colorful produce, and distinctive spices. Every meal is an inspired work of love-from breakfast dishes such as Buttermilk, Lemon, and Strawberry Brunch Cake to a lunch of French Green Bean Salad with Croûtons, Olives, and Ricotta Salata alongside a healthy soup or vegetable tart. In the afternoon Béatrice loves to eat the traditional French goûter with her daughter, Lulu, whose favorite snack is Brown Butter Madeleines with Buckwheat and Chocolate Chips. Who could resist a Sunday supper of Chicken Stuffed with Herbs, Walnuts, and Grainy Mustard, followed by the sweet treat of Baked Apricots with Lemon Verbena or the indulgent Chocolate Mousse with Salted Caramel and Matcha Tea Cookies? Béatrice also includes recipes that are particularly child-friendly to cook and eat, inspired by her kitchen adventures with Lulu.
With her creative use of ingredients, Béatrice ups the ante on what family foods can be-incredibly tasty, beautiful, and nourishing. Béatrice's signature bright photography, impeccable styling, and sweet storytelling make My French Family Table an inspiring collection of recipes for feeding a family and feeding them well.
Über den Autor
Beatrice Peltre
Inhaltsverzeichnis
Table of Contents:
1.Introduction--Introduction
2.Before you start--Avant de commencer
3.Gluten-free cooking--La cuisine sans gluten
4.Ingredients and Equipment--Les ingrédients et l'équipement
5.Morning foods--Le matin
6.Soups, Savory Tarts, and Salads--Les soupes, les tartes salées, et les salades
7.Snack Time--L'heure du goûter
8.Cooking with Lulu--La cuisine avec Lulu
9.Main courses--Les plats de résistance
10. Sweet Treats for the Family--Les desserts de famille
11. Acknowledgments--Remerciements
12. Index of Basic Recipes--Index des recettes de base
13. Index--Index
Chapter 5, recipe list:
("Morning Foods")
Bread and cereals--Pains et céréales
1.Every morning granola--Granola du matin
2.Brioche-like bread--Pain brioché
3.Quinoa and oat bread rolls with poppy and sesame seeds--Petits pains au quinoa et à l'avoine aux graines de pavot et de sésame
4.Pecan, almond, and buckwheat breakfast bread with buttermilk--Pain aux pécanes, amandes, sarrasin et lait ribot
5.Basil-flavored peach jam with vanilla and lime--Confiture aux pêches et basilic parfumée à la vanille et au citron vert
6.Waffles with stewed apples and pear and cardamom-flavored custard--Gaufres avec sa compotée de pomme/poire et crème anglaise à la cardamome
Breakfast cakes and muffins--Gâteaux du petit déjeuner et muffins
7.Apple pudding cake--Flognarde aux pommes
8.Banana and coconut muffins--Muffins aux bananes et noix de coco
9.Blackberry and raspberry bread puddings--Puddings aux mûres et framboises
10. Buttermilk lemon and strawberry brunch cake--Gâteau au fraises, citron et lait ribot
Savory dishes--Plats salés
11. Kale and smoked salmon quiche--Quiche au chou vert et saumon fumé
12. Tomato and fennel tart with fresh herbs and Manchego cheese--Tarte aux tomates, fenouil, herbes, et fromage Manchego
13. Radish, yogurt cream, and buckwheat bread verrines with chives--Verrines de radis, fromage frais, ciboulette, et miettes de pain noir
14. Apple, avocado, and crab verrines--Verrines de pommes, avocat, et crabe
15. Zesty black quinoa salad--Salade au quinoa noir et agrumes
16. Coppa-wrapped mushroom and pepper breakfast frittata--Frittata aux champignons, coppa et poivrons rouges
17. Salmon and poppyseed spread--Rillettes de saumon au pavot noir
1.Introduction--Introduction
2.Before you start--Avant de commencer
3.Gluten-free cooking--La cuisine sans gluten
4.Ingredients and Equipment--Les ingrédients et l'équipement
5.Morning foods--Le matin
6.Soups, Savory Tarts, and Salads--Les soupes, les tartes salées, et les salades
7.Snack Time--L'heure du goûter
8.Cooking with Lulu--La cuisine avec Lulu
9.Main courses--Les plats de résistance
10. Sweet Treats for the Family--Les desserts de famille
11. Acknowledgments--Remerciements
12. Index of Basic Recipes--Index des recettes de base
13. Index--Index
Chapter 5, recipe list:
("Morning Foods")
Bread and cereals--Pains et céréales
1.Every morning granola--Granola du matin
2.Brioche-like bread--Pain brioché
3.Quinoa and oat bread rolls with poppy and sesame seeds--Petits pains au quinoa et à l'avoine aux graines de pavot et de sésame
4.Pecan, almond, and buckwheat breakfast bread with buttermilk--Pain aux pécanes, amandes, sarrasin et lait ribot
5.Basil-flavored peach jam with vanilla and lime--Confiture aux pêches et basilic parfumée à la vanille et au citron vert
6.Waffles with stewed apples and pear and cardamom-flavored custard--Gaufres avec sa compotée de pomme/poire et crème anglaise à la cardamome
Breakfast cakes and muffins--Gâteaux du petit déjeuner et muffins
7.Apple pudding cake--Flognarde aux pommes
8.Banana and coconut muffins--Muffins aux bananes et noix de coco
9.Blackberry and raspberry bread puddings--Puddings aux mûres et framboises
10. Buttermilk lemon and strawberry brunch cake--Gâteau au fraises, citron et lait ribot
Savory dishes--Plats salés
11. Kale and smoked salmon quiche--Quiche au chou vert et saumon fumé
12. Tomato and fennel tart with fresh herbs and Manchego cheese--Tarte aux tomates, fenouil, herbes, et fromage Manchego
13. Radish, yogurt cream, and buckwheat bread verrines with chives--Verrines de radis, fromage frais, ciboulette, et miettes de pain noir
14. Apple, avocado, and crab verrines--Verrines de pommes, avocat, et crabe
15. Zesty black quinoa salad--Salade au quinoa noir et agrumes
16. Coppa-wrapped mushroom and pepper breakfast frittata--Frittata aux champignons, coppa et poivrons rouges
17. Salmon and poppyseed spread--Rillettes de saumon au pavot noir
Details
| Erscheinungsjahr: | 2016 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Seiten: | 392 |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9781611801361 |
| ISBN-10: | 1611801362 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Peltre, Beatrice |
| Hersteller: | Shambhala Publications Inc |
| Maße: | 261 x 195 x 30 mm |
| Von/Mit: | Beatrice Peltre |
| Erscheinungsdatum: | 31.05.2016 |
| Gewicht: | 1,387 kg |
Über den Autor
Beatrice Peltre
Inhaltsverzeichnis
Table of Contents:
1.Introduction--Introduction
2.Before you start--Avant de commencer
3.Gluten-free cooking--La cuisine sans gluten
4.Ingredients and Equipment--Les ingrédients et l'équipement
5.Morning foods--Le matin
6.Soups, Savory Tarts, and Salads--Les soupes, les tartes salées, et les salades
7.Snack Time--L'heure du goûter
8.Cooking with Lulu--La cuisine avec Lulu
9.Main courses--Les plats de résistance
10. Sweet Treats for the Family--Les desserts de famille
11. Acknowledgments--Remerciements
12. Index of Basic Recipes--Index des recettes de base
13. Index--Index
Chapter 5, recipe list:
("Morning Foods")
Bread and cereals--Pains et céréales
1.Every morning granola--Granola du matin
2.Brioche-like bread--Pain brioché
3.Quinoa and oat bread rolls with poppy and sesame seeds--Petits pains au quinoa et à l'avoine aux graines de pavot et de sésame
4.Pecan, almond, and buckwheat breakfast bread with buttermilk--Pain aux pécanes, amandes, sarrasin et lait ribot
5.Basil-flavored peach jam with vanilla and lime--Confiture aux pêches et basilic parfumée à la vanille et au citron vert
6.Waffles with stewed apples and pear and cardamom-flavored custard--Gaufres avec sa compotée de pomme/poire et crème anglaise à la cardamome
Breakfast cakes and muffins--Gâteaux du petit déjeuner et muffins
7.Apple pudding cake--Flognarde aux pommes
8.Banana and coconut muffins--Muffins aux bananes et noix de coco
9.Blackberry and raspberry bread puddings--Puddings aux mûres et framboises
10. Buttermilk lemon and strawberry brunch cake--Gâteau au fraises, citron et lait ribot
Savory dishes--Plats salés
11. Kale and smoked salmon quiche--Quiche au chou vert et saumon fumé
12. Tomato and fennel tart with fresh herbs and Manchego cheese--Tarte aux tomates, fenouil, herbes, et fromage Manchego
13. Radish, yogurt cream, and buckwheat bread verrines with chives--Verrines de radis, fromage frais, ciboulette, et miettes de pain noir
14. Apple, avocado, and crab verrines--Verrines de pommes, avocat, et crabe
15. Zesty black quinoa salad--Salade au quinoa noir et agrumes
16. Coppa-wrapped mushroom and pepper breakfast frittata--Frittata aux champignons, coppa et poivrons rouges
17. Salmon and poppyseed spread--Rillettes de saumon au pavot noir
1.Introduction--Introduction
2.Before you start--Avant de commencer
3.Gluten-free cooking--La cuisine sans gluten
4.Ingredients and Equipment--Les ingrédients et l'équipement
5.Morning foods--Le matin
6.Soups, Savory Tarts, and Salads--Les soupes, les tartes salées, et les salades
7.Snack Time--L'heure du goûter
8.Cooking with Lulu--La cuisine avec Lulu
9.Main courses--Les plats de résistance
10. Sweet Treats for the Family--Les desserts de famille
11. Acknowledgments--Remerciements
12. Index of Basic Recipes--Index des recettes de base
13. Index--Index
Chapter 5, recipe list:
("Morning Foods")
Bread and cereals--Pains et céréales
1.Every morning granola--Granola du matin
2.Brioche-like bread--Pain brioché
3.Quinoa and oat bread rolls with poppy and sesame seeds--Petits pains au quinoa et à l'avoine aux graines de pavot et de sésame
4.Pecan, almond, and buckwheat breakfast bread with buttermilk--Pain aux pécanes, amandes, sarrasin et lait ribot
5.Basil-flavored peach jam with vanilla and lime--Confiture aux pêches et basilic parfumée à la vanille et au citron vert
6.Waffles with stewed apples and pear and cardamom-flavored custard--Gaufres avec sa compotée de pomme/poire et crème anglaise à la cardamome
Breakfast cakes and muffins--Gâteaux du petit déjeuner et muffins
7.Apple pudding cake--Flognarde aux pommes
8.Banana and coconut muffins--Muffins aux bananes et noix de coco
9.Blackberry and raspberry bread puddings--Puddings aux mûres et framboises
10. Buttermilk lemon and strawberry brunch cake--Gâteau au fraises, citron et lait ribot
Savory dishes--Plats salés
11. Kale and smoked salmon quiche--Quiche au chou vert et saumon fumé
12. Tomato and fennel tart with fresh herbs and Manchego cheese--Tarte aux tomates, fenouil, herbes, et fromage Manchego
13. Radish, yogurt cream, and buckwheat bread verrines with chives--Verrines de radis, fromage frais, ciboulette, et miettes de pain noir
14. Apple, avocado, and crab verrines--Verrines de pommes, avocat, et crabe
15. Zesty black quinoa salad--Salade au quinoa noir et agrumes
16. Coppa-wrapped mushroom and pepper breakfast frittata--Frittata aux champignons, coppa et poivrons rouges
17. Salmon and poppyseed spread--Rillettes de saumon au pavot noir
Details
| Erscheinungsjahr: | 2016 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Seiten: | 392 |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9781611801361 |
| ISBN-10: | 1611801362 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Peltre, Beatrice |
| Hersteller: | Shambhala Publications Inc |
| Maße: | 261 x 195 x 30 mm |
| Von/Mit: | Beatrice Peltre |
| Erscheinungsdatum: | 31.05.2016 |
| Gewicht: | 1,387 kg |
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