Description
Book SynopsisDiscover the pleasures of cooking—and eating—with this French approach to everyday meals. Featured on bistro menus and dinner tables throughout France, the plat du jour is the centrepiece of a two-course meal, a formula that Susan Loomis cleverly presents here. By pairing substantial main dishes such as Boeuf Bourguignon, Poule au Pot and Bouillabaisse, with just the right starter, side and/or dessert, Plat du Jour makes getting dinner on the table as easy as un, deux, trois!
This is a long-awaited collection of classic recipes by Loomis, an American-born cooking teacher and author, based in Paris. She has perfected these iconic dishes and shares what she’s discovered while living in France, cooking for family, friends and students. In addition to the recipes, the cookbook includes helpful tips and intriguing details about French culinary history. It’s a must-have for any aspiring home cook with a craving for simple French cooking.
Trade Review"Plenty of alluring plates of food for cold months are what the cooking teacher Susan Herrmann Loomis, who is based in France, provides in her new book,
Plat du Jour. The seasonally focused recipes are mostly center-of-the-plate fare, including chicken braised in wine with leeks and cream, scallops with celery root purée, classic beef bourguignon, Basque lamb and sweet pepper stew, and even some vegetable showstoppers like potato and chive soufflé, and endive and leek gratin." -- Florence Fabricant - The New York Times
"With its extensive range of mouthwatering French classics (a godsend during the worst winter months of lockdown),
Plat du Jour quickly won me over. It strikes the right balance between history and explanation, has useful guides to crucial French ingredients, and includes a broad array of French fare, from the windswept Breton coast to the snow-peaked Basque mountains. The recipes are thoroughly researched and each comes with a boxout of helpful tips... this book delivers results." -- Tomé Morrissy-Swan - The Telegraph
