The French Kitchen Cookbook

The French Kitchen Cookbook presents recipes and culinary instruction from Patricia Wells' cooking school in Provence. The book contains over 100 recipes developed during Wells' classes at Chanteduc, her 18th-century Provençal farmhouse. The recipes focus on seasonal French cooking using fresh, local ingredients. Wells includes detailed techniques for preparing classic French dishes, soups, salads, main courses and desserts, along with guidance on kitchen equipment and sourcing ingredients. Students' experiences and interactions in Wells' cooking classes are woven throughout the book via stories and photographs. The recipes are accompanied by Wells' notes on French culinary traditions and the cultural significance of various dishes. The book serves as both a practical cooking guide and a window into the rhythms and traditions of French home cooking. Its emphasis on technique, seasonality, and the social aspects of food preparation reflects core values of French culinary culture.

Readers appreciate the straightforward recipes and clear instructions in this French cooking collection. Many note that the recipes work reliably at home, with one reviewer saying "every recipe I've tried has turned out perfectly." The photographs and layout receive frequent mentions for being helpful during cooking. Common praise points: - Accessible ingredients found in regular grocery stores - Practical weeknight dinner options - Strong vegetable and salad sections - Cultural context and stories behind dishes Main criticisms: - Some recipes require specialty equipment - Limited dessert options - Recipe portions often serve 6-8 (too large for some) - A few readers found some instructions too brief Ratings: Amazon: 4.5/5 (89 reviews) Goodreads: 4.1/5 (47 ratings) Barnes & Noble: 4.3/5 (12 reviews) Notable review: "Not just another French cookbook - these are recipes you'll actually make multiple times." - Amazon verified purchaser

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🔷 Patricia Wells was the only woman and only American to serve as restaurant critic for the prestigious French newspaper Le Monde from 1980 to 2007 🔷 The recipes in this book come directly from Wells' cooking schools in Paris and Provence, where she teaches hands-on classes in historic properties 🔷 Before becoming a celebrated French cuisine expert, Wells worked as a journalist for The New York Times and was their food writer for five years 🔷 Every recipe in the book was tested multiple times in both American and French kitchens to ensure accuracy across different measuring systems and ingredients 🔷 The author maintains her own organic garden in Provence, which provides many of the ingredients featured in the book's recipes and influenced her focus on seasonal cooking