My Little French Kitchen by Rachel Khoo

littlefrenchkitchenGenre: Cookbook
Publisher: Penguin
Publication Date: October 2013

For a long time, I’ve wanted to visit France. I remember sitting in my high school French class daydreaming of what it would be like to travel there, trying out my few words on the locals. Years have passed, my limited vocabulary is long gone and my dream remains unfulfilled — that is, until now. Through Rachel Khoo’s My Little French Kitchen, I have finally traveled to France, all without ever leaving my kitchen. With the help of scrumptious recipes, beautiful photography, and fun accounts of the different places Khoo toured while putting this book together, I felt like I experienced the trip with her — an expedition that is far from over.

While I’ve only just begun trying out the delicious recipes packed between the pages, I have so thoroughly enjoyed them that I’ve either made them more than once or have the ingredients lined up to do so. Here are some the dishes that have captured both my family and my palate.

CARAMEL AU BEURRE SALÉ (Salted Butter Carmel) —This sugary treat has gained nothing but fans in my house. I made two batches: one plain and the other spiced. While some prefer the first and others the second (I lean toward the second, but then I love anything with cinnamon), there is no denying we all love it.

COURT BOUILLON BRETON (Brittany Bouillon) —I love making things from scratch, so when I saw this homemade, healthier substitute for salty bouillon cubes, I knew it would be one of the first recipes I would try. We’ve used it in several meals and were so happy with the results that I’ve already made another batch of it. After trying this, reverting to the store-bought versions won’t sound so appealing.

BROCHETTES DE BOEF AVEC PETITS PAIN PLATS (Beef Koftas with Herby Flatbreads) — I loved this recipe, and I think everyone else did too because the food disappeared. All of it was great, the meat, the flatbreads, the yogurt sauce. The lemon, garlic, and spices gave the beef such a nice flavor that it’s made me want to try the combination in other meals too; e.g., in hamburgers. I imagine it would be a great way to give them a nice little kick.

PAD ALSACIEN (Alsacian Noodles) — The honey and wine mixture provided this meal with an incredible flavor. Toss in the crisp vegetables and the deal was sealed for me.

SAUCE XIPISTER (Xipister Sauce) — Sauces have the power to make or break a dish, and this one definitely doesn’t break it. The lemon, herbs, and hot pepper added a nice flavor to the oil and vinegar that in turn spices up anything it’s poured on, be it meats, salads, etc.

POULET ROTI AU VEN ROUGE (Roast Red Wine Chicken) — I want to begin this one with a disclaimer, I didn’t have a chicken on hand so I used turkey instead. This was a very quick and tasty meal to put together. The red wine, tomato paste, vinegar, and herbs made a mouth-watering marinade that had everyone grabbing their bread and dipping it into the mixture. It was one of those rare meals where no one complained, which in a family of seven is quite a feat!

Needless to say, not only have I so far enjoyed all of the recipes that I’ve tried, they’ve also been pretty high up on the enjoyment scale, and like I said before, I’m just getting started. I have my eyes on several others that look just as incredible.

I strongly recommend this cookbook to anyone who loves cooking — especially French cooking. One can’t go wrong with this book. There is something for everyone.

Review copy provided by publisher. Thanks!

**Originally posted on Radiant Lit.

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