{"product_id":"la-vie-rustic-cooking-and-living-in-the-french-style-9781681881430","title":"La Vie Rustic: Cooking and Living in the French Style","description":"\u003cp\u003e • Author(s): Georgeanne Brennan\u003cbr\u003e • Publisher: Weldon Owen\u003cbr\u003e • Publisher Imprint: Weldon Owen\u003cbr\u003e • BISAC: Regional \u0026amp; Ethnic - French\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003cb\u003eJames Beard Award winning author Georgeanne Brennan shares a lifetime of French farmhouse cooking--combining ingredients from forest, field, sea, and stream--in casual meals for friends and family. \u003c\/b\u003eFollowing an approach to daily cooking that's rooted firmly in the French tradition, Brennan crafts recipes driven by the seasons and the outdoors. Paired with lovely lifestyle photography, this inspiring cookbook weaves together her personal experience, stories, and tips about how to create a sustainable life--one that celebrates the relationship between the land and the table, and among food, family, and friends--no matter where you reside. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eThe Potager: Year-Round Vegetables\u003c\/b\u003e: green garlic and new potato soup; charred artichokes with fresh herb dipping sauce; zucchini and pine nut fritters; fennel and chicken braised with lemon; savory chard and raisin tart; sweet pepper and shelling bean Gratin; parsnip soup with toasted almonds; winter beignets with sauce verde \u003cp\u003e\u003c\/p\u003e \u003cb\u003eThe Orchard: Fruits \u0026amp; Nuts: \u003c\/b\u003e homecured olives, cherry and onion chutney for seared duck breast, chestnut and pork stew, pear, arugula and shaved parmesan salad, mulberry and pistachio tart, chestnut cream profiteroles \u003cp\u003e\u003c\/p\u003e \u003cb\u003eThe Barnyard: Cows, Goats, Sheep, Pigs, Chickens, Ducks \u0026amp; Rabbits\u003c\/b\u003e: foie gras terrine, chicken liver p�t�, shredded duck confit and cornichon buns, beef braised in red wine and bone marrow, roast chicken with potatoes and droppings, stuffed breast of lamb-Michoui style, frozen meringues and fruit cream \u003cp\u003e\u003c\/p\u003e \u003cb\u003eThe Forest \u0026amp; Fields: Wild Things\u003c\/b\u003e: snail stuffed mushroom, wild mushroom soup, foraged greens and prosciutto salad, quail with juniper glaze and shallots, fresh bay leaves skewered with lamb and peppers, Cr�me Br�l�e with Black Truffles, lavender pepper goat cheese. \u003cp\u003e\u003c\/p\u003e \u003cb\u003eWater: Fish \u0026amp; Shellfish: \u003c\/b\u003e smoked trout pate, thin sliced raw scallops with wild fennel pollen, pot de poisson, Moules Gratin�e, sea bass with lemon verbenas buerre blanc, sea urchin sauce \u003cp\u003e\u003c\/p\u003e \u003cb\u003eWith lovely recipes and tips to sustainable life, \u003ci\u003eLa Vie Rustic\u003c\/i\u003e allows you to live the French lifestyle in your home! \u003c\/b\u003e","brand":"Weldon Owen","offers":[{"title":"Hardcover","offer_id":46915877011607,"sku":"9781681881430","price":2064.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781681881430.webp?v=1771257072","url":"https:\/\/atlanticbooks.com\/products\/la-vie-rustic-cooking-and-living-in-the-french-style-9781681881430","provider":"Atlantic Books","version":"1.0","type":"link"}