Southern cook and cookbook writer James Villas wrote The French Country Kitchen in 1992, a distillation of his visits to the countryside of France.
The book itself is charmingly straightforward, with creamy pages, easily read print, and a brief anecdote accompanying every recipe. A pleasant read, going to sufficient detail to whet the appetite for the authentic dishes, without succumbing to the over-abundance of detail that overwhelms instead. The recipes are well-laid out and simple to follow, and are a great choice for any cook, no matter how inexperienced, that is interested in French cooking. The one drawback is the lack of photos or illustrations.
Trial by Fire
Carbonnade a la Flamande (Beef Braised with Beer) is a hearty and intensely flavorful dish that originated in Flanders. Slow simmering, the tenderizing effect of the beer, and the simple seasonings of onion, garlic, bay, combine for an unforgettable meal. It does need quite a while to simmer (two hours), but it seems adaptable to the Crock-pot, or just a good choice for a weekend meal. The leftovers heat up wonderfully as well.
To read an article by James Villas, go to http://www.travelwayusa.com/seabournn/sb...
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