What's Cooking in France

What's Cooking in France provides an introduction to traditional French cooking, regional cuisines, and culinary culture published in 1952. The book was written by Louisette Bertholle, co-author of the influential Mastering the Art of French Cooking. The text covers techniques, ingredients, and recipes from France's major regions while exploring local food customs and cooking methods. Instructions are laid out in a straightforward, accessible way intended for American home cooks wanting to recreate authentic French dishes. Through discussions of ingredients, equipment, wine pairings, and proper serving methods, the book reveals the cultural significance of French gastronomy and the role of food in daily life. Bertholle's personal commentary reflects her deep knowledge as a cooking teacher and her commitment to sharing French culinary heritage with an international audience. The work stands as an early example of French-American culinary exchange, highlighting the universal appeal and timeless principles of French cooking. Its historical significance lies in helping pave the way for wider appreciation of French cuisine in America.

There are not enough internet reviews to create a summary of this book. Instead, here is a summary of reviews of Louisette Bertholle's overall work: Limited reader reviews exist online for Louisette Bertholle, with most mentions focusing on her co-authorship of "Mastering the Art of French Cooking" alongside Julia Child and Simone Beck. Readers appreciated: - Clear instructions for classic French techniques - Detailed explanations of ingredients - Traditional recipes preserved in written form Common critiques: - Her contributions overshadowed by Julia Child - Less name recognition compared to her co-authors - Few solo works available in English Review aggregates: Goodreads: - "Mastering the Art of French Cooking" - 4.3/5 (18,000+ ratings) - "What's Cooking in France" - 3.8/5 (12 ratings) Amazon: - Limited reviews of solo works - Most reviews credit Child primarily One reader noted: "Bertholle's section on sauces shows deep understanding of French cuisine fundamentals, though her voice is less prominent than Child's throughout." The majority of online discussion centers on the collaborative cookbook rather than Bertholle's individual works.

Mastering the Art of French Cooking by Simone Beck, Louisette Bertholle, Julia Child A comprehensive guide to French cooking techniques, ingredients, and recipes from the same era and co-authored by Bertholle herself.

The French Menu Cookbook by Richard Olney The book presents traditional French home cooking through seasonal menus and detailed instructions from an American living in Provence.

The Food of France by Waverly Root A region-by-region exploration of French cuisine that delves into the historical and cultural foundations of French cooking traditions.

When French Women Cook by Madeleine Kamman Eight French women from different regions share their traditional family recipes and cooking methods passed down through generations.

La Varenne Pratique by Anne Willan A technical manual of French cooking methods and techniques from the founder of the prestigious La Varenne cooking school in Paris.

🍳 Louisette Bertholle co-authored "Mastering the Art of French Cooking" with Julia Child and Simone Beck before writing "What's Cooking in France," making her an influential figure in bringing French cuisine to American homes. 🥖 The book was published in 1972 during a period when French cooking was experiencing a surge of popularity in the United States, partly due to Julia Child's television success. 🇫🇷 Bertholle came from an aristocratic French family and learned many of her techniques from her grandmother's cook, providing authentic insights into traditional French home cooking. 📚 Unlike many French cookbooks of the era that focused on haute cuisine, this book emphasizes regional dishes and everyday French family meals. 🥘 Many recipes in the book feature detailed notes about the historical and cultural significance of dishes, connecting French food to the country's heritage and traditions.