The French Kitchen Cookbook

Friday, December 06, 2013

Patricia Wells discusses The French Kitchen Cookbook, a compilation and reflection on what she and her culinary students have learned about cooking with the freshest ingredients.


Patricia Wells

Comments [4]

tom LI

"Oh I got a signed book/s from Julia!" Nice try Leonard, the old childish game of oneup-smanship that ended in a fail!

Dec. 06 2013 02:05 PM

Patricia and the French may have co-opted the avocado, but the avocado is NOT originally from Spain OR Israel!!

Persea americana is a tree native to Mexico and Central America. It has no authentic connection to Spain, Israel or, mostly France!

Dec. 06 2013 01:24 PM
Robert Plautz from New York, N.Y.


I just heard your guest discussing "sweating" the garlic with olive oil to create a base. Sounds like a good idea. But what if you then want to use the base to carmelize onions, for instance. You then need to crank-up the heat. Can this still be done with the base as suggested by your guest.

Robert Plautz
New York, N.Y.

Dec. 06 2013 01:22 PM
Tish from Upper West Side

I have this book, have cooked from it, and I love it -- another splendid book from Ms. Wells. But I'm curious as to why it's called The French Kitchen Cookbook when so many of its recipes are Italian or Asian?

Dec. 06 2013 01:19 PM

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