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Voilà Cookbook preview!

A new cookbook…

It’s always such an adventure, and a pleasure to share it…

Can I confess something? French people are supposed to never brag, and pretend they never really care about anything, but I must say I am super proud with this Voilà Cookbook!

First, because of how beautiful it looks! Hélène Dujardin, the photographer, a fellow French expat in Charleston, SC, did wonders… The cover itself is un petit bijou, a small jewel! The coq au vin immediately reminded me of my grand mother’s…

9781623159368_FC_060217

Here is a quick review of some recipes you’ll find in the book, and how I decided to write them…

La crème brûlée

La crème de la crème of French desserts! For this book, I share my personal recipe. To tell you the truth, I never liked making it with a torch and everything. I am not a very big fan of strange tools and kitchen gadgets: the less things I have in the kitchen, the best I feel… So I love making creme brulée in a super simple way: by using the broiler of my oven.

Vite fait, bien fait! Quickly done, well done,  a French saying that is great for French food !

9781623159368_Print_creme brulee

Les moules marinières 

La mer. Les vacances. Les moules frites! Mussels with white wine, Moules Marinières, is a classic of French seaside holidays. Add some French fries to dip in the delicious sauce, and you’re there!

Of course I had to put the recipe in the cookbook! Not only because it’s super good and super French, but also because it’s super easy to make!
Mussels first scared me when I started to cook. But I quickly learned how they are the the rushed cook’s best ally!

9781623159368_Print_mussels

Les tomates provençales

It’s not summer until you are having tomates provençales! What a great side dish! Reminds me of great evenings in Provence. Goes perfectly with any grilled meat, which makes it the perfect addition to a BBQ!

9781623159368_Print_tomatoprovencale

La tarte aux fraises

I’ve been making this strawberry and whipped cream pie for quite a while and my friends kept harassing me for the recipe… I love berries, but always prefer them fresh and raw, like in this tarte aux fraises. The secret is in the crust! It’s baked twice, with a lot of sugar and butter… Plenty of calories, BUT you only need a few bites to really get the amazing flavors!

9781623159368_Print_tarte au fraises

La salade Niçoise

Niçoise salad is so good it is now worldwide famous. But most of the time, it is not made following the authentic recipe! No green beans, no boiled potatoes… It’s all about super fresh and raw vegetables that you mix in a big bowl of garlicy olive oil dressing, right after coming out of the market. Add anchovies, capers, olives, tuna, boiled eggs, and be merry!

9781623159368_Print_nicoise

The book is also full of tip and stories about French food and food culture,

Get your copy !

http://bit.ly/VoilaFrenchCookbook

Can’t wait to hear what you think!

A bientôt!

Cécile

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