by Jennifer A. Wickes
copyright 2003
I received my copy of the French Farmhouse Cookbook as a Bridal Shower gift. I had never heard of the author before, and was not sure if this would be my kind of book.
After I was married, I opened this book and started to read it like a book. It was the most interesting book I had ever seen. Ms. Loomis, an American Francophile living in France, takes a trip throughout the entire French countryside in search of real down-to-earth French food. She describes each province and the people with whom she stays and offers recipes from that region. She described each region so well, I had a deep longing to go there myself and experience France as she is doing!
I loved this book! I decided to start making the recipes. Each one I made was very easy to understand and very easy to make. Ms. Loomis explains some of the different ingredients used in France, and offers comparable American equivalents. Some of the French ingredients have recipes of their own in the back of the book too!
Susan Herrmann Loomis is a renowned food writer living in Normandy France. She offers culinary vacations to the culinary adventuresome! If interested, check out her site at:
http://www.susanloomis.com
I highly recommend anyone to buy this cookbook. Whether you love French food or not, the food is simple yet elegant and extremely delicious.
PAIN D'ESPICES
© 1996 Susan Herrmann Loomis
~Excerpted from "French Farmhouse Cookbook" published by Workman Publishing Co., Inc.~
No reproduction or Internet use without written permission from the publisher.
2 cups milk
2 tablespoons ground cinnamon
1-teaspoon ground cloves
1-teaspoon ground cardamom
2 tablespoons whole anise seeds
2 1/4 cups mild, flowery honey
7 1/3 cups unbleached all-purpose flour
3/4 cup orange marmalade or red currant jam
2 teaspoons baking soda
2 tablespoons warm water
Method
1. Preheat oven to 325 degrees. Butter and flour two 9 x 5 x 3-inch loaf pans.
2. Combine the milk and the spices in a medium-sized saucepan over medium-high heat, and whisk gently. As soon as bubbles have formed around the edges of the milk, remove it from the heat, cover and let the spices infuse for 10 minutes.
Go To Page: 1 2
| Here's the follow-up discussion on this article: | View all related messages |
For a complete listing of article comments, questions, and other discussions related to Jennifer A. Wickes's Cookbook Reviews topic, please visit the Discussions page.