French RECIPe
CATALOGUE.
Master the art of French cooking with ease! This isn't just another cookbook—it's your passport to authentic, unique French dishes you won't find anywhere else. With clear and simple instructions, ingredients used that are readily available at your local supermarket, you'll transform from home cook to home chef in no time. If you love French cuisine, this book is an absolute must-have for your collection.
What are we cooking today?
AUBERGINE CAVIAR
Beyond its delicious taste, French Aubergine Caviar (aubergine dip) offers a valuable lesson in how to cook aubergines to perfection. By following these simple steps, you can transform this oblong purple vegetable (also known as eggplant) into a creamy, smoky spread that is perfect as an appetizer or a side dish.
Marinated Aubergine
This simple speciality is enjoyed as an aperitif in the South of France. The aubergines are grilled and then marinated in a sweet and sour combination of oil, balsamic vinegar, brown sugar and lemon juice. Grilling the aubergines adds a smoky flavor and charred texture to the dish, while the marinade infuses the slices with a delicious blend of sweet and savory flavors.
CROQUE MONSIEUR
These sandwiches may have started as a simple combination of bread, ham, cheese, and egg, but over time they've evolved to include a range of exciting ingredients. However, one component that's often overlooked and underappreciated is the bechamel sauce - a tragedy in the world of sandwiches.