In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France

by Susan Herrmann Loomis Narrated by Susan Herrmann Loomis

Overview

In a French Kitchen is a delightful celebration of French life and the cooks who turn even the simplest meals into an occasion.

Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French's ease with cooking. With In a French Kitchen, Loomis-an expat who long ago traded her American grocery store for a bustling French farmer's market-demystifies in lively prose the seemingly effortlessness behind a simple French meal.

One by one, readers are invited to meet the busy people of Louviers and surrounding villages and towns of Loomis' adopted home, from runway-chic Edith, who has zero passion for cooking-but a love of food that inspires her to whip up an array of mouthwatering dishes-to Nathalie, who becomes misty-eyed as she talks about her mother's Breton cooking and then goes on to reproduce it. Through friends and neighbors like these, Loomis learns that delicious, even decadent meals don't have to be complicated.

Are French cooks better organized when planning and shopping? Do they have a greater ability to improvise with whatever they have on hand when unexpected guests arrive? The answer to both is yes. But they also have an innate understanding of food and cooking, are instinctively knowledgeable about seasonal produce, and understand what combination of simple ingredients will bring out the best of their gardens or local markets.

Thankfully for American readers, In a French Kitchen shares the everyday French tips, secrets, and eighty-five recipes that allow them to turn every meal into a sumptuous occasion.

Editorial Reviews

Publishers Weekly

05/04/2015
U.S. expat Loomis is in an excellent position to observe what truly makes the French cook so compelling and enviable: she has her own cooking school in Louviers, Normandy (On Rue Tatin), and a slew of cookbooks delineating her culinary expertise (Tarte Tatin, etc.). Loomis has enlisted the help of her Normandy neighbors and their larders to ascertain the culinary rules and habits that grant the French the ability to whip up the most scrumptious meal in minutes. She highlights their dedication to freshness, their devotion to shopping frequently, and their love of good bread, wine, sweets, and cheese. “Organized” is the rule in the French kitchen, says Loomis. She also offers 12 “great French techniques” that are executed by memory—and seemingly effortlessly, thanks to many hours of learning under “Mamie,” the adored grandma—such as emulsifying, caramelizing, braising, and reducing sauces and stocks. American readers might be shocked to learn how little the French pack in their refrigerators, how much sugar and bread they consume, and how brilliant they are with les restes (leftovers). Loomis’s recipes accompany each chapter, with actual seasonal menus (March offers a turnip and cream tart, and sautéed cherries in June) aimed at inspiring the dulled American palate. (June)

From the Publisher

In a French Kitchen is an enticing mix of recipes, stories, and astuces (tips) Susan shares from her sun-filled kitchen in France. Few people understand French cuisine as deeply as Susan, and if you want to experience honest, French cooking - without a lot of fuss, but with great results - you'll as happy as I am to have In a French Kitchen as a companion in your kitchen.”
—David Lebovitz, author of My Paris Kitchen and The Sweet Life in Paris
 
“With a clear, distinctive, emphatic, and personal style, Susan captures the essence of the French home cook: the search for the finest ingredients, one’s personal connections to purveyors, superior organization, the creation of a comfortable repertoire of dishes, the joy as well as the triumph of putting a meal on the table.”  
—Patricia Wells, author of 365 Days in France and founder of At Home with Patricia Wells 
 
“From her long experience cooking and eating with her French friends and compatriots, Susan has extracted the essence of what makes French home cooking so special. In this book she distills those lessons with warmth, clarity, and lovely recipes, so your kitchen can be French too!”
—Clotilde Dusoulier, author of The French Market Cookbook and Edible French
 
“This is the best trip to France you'll ever have — walking through Louviers with Susan Loomis as your appreciative, ever-hungry guide. You'll stop in kitchen after kitchen to meet her friends and taste their glorious home cooking, you'll get a supermarket tour with special attention to the candy aisle, you'll find out why she's still dazzled by the French art of using up leftovers, and why you'll never see her in public sopping up sauce with a piece of bread. And when it's over, you'll head home with a string bag full of Susan's incomparable recipes.”
—Laura Shapiro, author of Something from the Oven


“Susan Herrmann Loomis’s In A French Kitchen makes me want to move right back to France, where people expect to eat well, love to eat well, and know how to do it. Susan has always been one of my favorite food writers; sharing her wisdom comes naturally to her, and I love being drawn into her life. This book will inspire us to adapt at least a little bit of the lifestyle she describes with such heartfelt eloquence. You will want to make every recipe in the book, and you’ll be able to do so with little effort, just like Susan and her French friends.”
—Martha Rose Shulman, author of The Simple Art of Vegetarian Cooking
 
​"​In this charming memoir cum superb cookbook, Susan Hermann Loomis gets right to the heart of how the French really cook with recipes, tips and techniques of her own and from the friends she's made during twenty years of living in France. ​Deliciously honest, it's as delightful to read as it is to cook from."
​—Alexander Lobrano, author of Hungry for Paris and Hungry for France
 
“There is wisdom in this book, expressed in stories and anecdotes, in advice, opinions, recipes, and shopping lists, and most of all in Susan Loomis’s warmly engaging yet always sternly authoritative writing. In a French Kitchen is a crash course in cooking and living well.”
 – Luke Barr, author of Provence
 
"With practical tips, delicious recipes, and real stories from real people, In a French Kitchen is a wonderful guide for producing honest, simple, and chic meals, à la française. Susan Herrmann Loomis has revolutionized the way I cook for my family!"
—Ann Mah, author of Mastering the Art of French Eating
 
“A warm invitation to the French table... a tempting and helpful guide to delectable food.”
—Kirkus Reviews

author of The Simple Art of Vegetarian Cooking Martha Rose Shulman

In A French Kitchen makes me want to move right back to France, where people expect to eat well, love to eat well, and know how to do it. Susan has always been one of my favorite food writers; sharing her wisdom comes naturally to her, and I love being drawn into her life. This book will inspire us to adapt at least a little bit of the lifestyle she describes with such heartfelt eloquence.”

author of 365 Days in France Patricia Wells

With a clear, distinctive, emphatic, and personal style, Susan captures the essence of the French home cook: the search for the finest ingredients, one’s personal connections to purveyors, superior organization, the creation of a comfortable repertoire of dishes, the joy as well as the triumph of putting a meal on the table.”

author of My Paris Kitchen David Lebovitz

In a French Kitchen is an enticing mix of recipes, stories, and astuces (tips) Susan shares from her sun-filled kitchen in France. Few people understand French cuisine as deeply as Susan, and if you want to experience honest, French cooking—without a lot of fuss but with great results—you’ll be as happy as I am to have In a French Kitchen as a companion in your kitchen.”

Library Journal

06/01/2015
Fans of Frances Mayes's Under the Tuscan Sun, Elizabeth Gilbert's Eat Pray Love, Elizabeth Bard's Lunch in Paris, and similar odes to the specially situated joy of cooking and eating in Europe will enjoy this latest book from Loomis (On Rue Tatin). Emphasizing simplicity, compatible flavors, and seasonal ingredients, the author provides an insider's view of what really happens in a French home kitchen. Anecdotes about friends, neighbors, and shopkeepers in her village of Louviers, together with useful insights into techniques and crucial topics such as bread, cheese, and wine add flavor to the narrative. Recipes throughout provide readers a chance to try French home cooking for themselves; monthly suggested menus help with planning. VERDICT For armchair travelers who long for experiences of life in the French countryside and those looking to expand their repertoires of (fairly) easygoing country cooking.—Courtney Greene McDonald, Indiana Univ. Libs., Bloomington

Kirkus Reviews

2015-03-02
A warm invitation to the French table. Copper pots hanging over a stove, thyme and rosemary growing in the garden, a boulangerie open every day of the week: these are a few of the reasons Loomis (Nuts in the Kitchen, 2010, etc.) loves the French way with food. Her latest culinary offering is partly a charming account of daily life in Louviers, a small town northwest of Paris where Loomis has lived for 20 years; and partly advice for buying, preparing, and serving the fresh and bountiful food that she and her friends eat every day. Although Loomis buys some supplies at a supermarket, most of her shopping occurs at the butcher's, baker's, and farmers market in her neighborhood. "There is a charming intimacy about the interactions in these food shops," she writes. "I never tire of it. For a minute, at least, while you're discussing a cut of meat, a type of cheese, the very best clementine, you are part of the social fabric of the entire country." Families connect over the meals they share three times per day, and there is no such thing as eating on the run; even breakfast is "a quick but rich moment to gently emerge into the day." While most adults partake of coffee and toast, many families serve breakfast cereals for their children, all sweetened. The French have a sweet tooth, including desserts with each meal and "an emergency chocolate bar" for a pick-me-up during the day. The author provides a list of essential kitchen tools, a glossary of breads and cheeses, a chapter on cooking techniques (e.g., making mayonnaise, buerre blanc, confit, and pastry), and even a list of online sources for special French ingredients. Loomis also shares scores of recipes from her own repertoire and those of her friends, including a 12-month meal plan based on fresh, seasonal ingredients. A tempting and helpful guide to delectable food.

Product Details

BN ID:	2940169808582
Publisher:	Blackstone Audio, Inc.
Publication date:	06/16/2015
Edition description:	Unabridged

Read an Excerpt

The French love Food.

I know, that’s like saying “The sky is blue.” But the French love of food isn’t just carnal. The French love of food is primordial. They love food the way we love our Grand Canyon, our freedom, and our waves of grain—primitively, instinctively, fundamentally. Their love for food is overwhelmingly universal—it permeates the air, the life, the lifestyle, and the habits of all in this country.

This love of food resonated from the day I set foot in France and smelled butter in the air. It was a chilly day in March, and I had just arrived on an early flight. nothing was open in Paris that morning, and I walked to stay warm, inhaling that buttery smell that would balloon into intensity each time I passed a boulangerie.

When one finally opened its doors, I stepped inside and bought my first French croissant. It shattered all over me when I bit into it, and I’ve never been the same since. This buttery, shattery moment led me to a French life. There was, of course, a lot more involved. But that croissant was like a perfect first kiss at the start of a lifelong romance.

Since then, I’ve discovered just how much the French love food, which has allowed me to openly love it, too. I always loved it, which made me something of an extra-terrestre when I was in college and after. Then, friends and colleagues greeted my love of cooking with skepticism and friendly derision, as if to say, “Who on earth would want to spend time cooking?” The minute I came to France I was surrounded by like minds, and my somewhat suppressed passion came fully out of the closet.

Fast-forward to a life in France raising children, writing books, teaching cooking classes, settling myself into a culture where food is the linchpin, the gathering point, the warmth in a cold world of politics, social upheaval, complex religious persuasions, and every- thing else that composes our contemporary French world. Here, I’m surrounded by people who love food.

Take Edith, my friend and cohort in many an exploit for thirty years. She is the antithesis of the stay-at-home mom, though that’s what she’s been for nearly thirty years. The thing is, she coddles no one, believes that a harsh life is better than a soft one, wears Birkenstock sandals every day of the year regardless of the temperature, and is always dressed in items of designer clothing that she assembles with the flair of a diva. As for her four kids, they were born, they were fed, they were schooled, and now they’re out of the house, all of them strong individuals with passions of their own.

What did Edith do with her time? She painted, landscapes and portraits that enchant everyone who sees them. She has many other passions—remodeling, sewing, hunting down bargains on eBay. One of her most notable passions is her love of eating. I’ve never encountered anyone who approaches meals with so much gusto. When she sits down in front of something she loves, you’d better be sure to serve yourself quickly because otherwise she is likely to eat it all, with big, appreciative mouthfuls, down to the last crumb.

I see a lot of Edith. For one thing, I often swim in the pool she and her husband, Bernard, thoughtfully put in their backyard. If she isn’t making lunch when I arrive, she’s about to sit and eat it, and it’s always a hot meal. Lately it’s been boiled potatoes with mustardy vinaigrette and smoked herring (it’s herring season). But it might as easily be thick, herb-rich potage, or pasta with lots of garlic and a shower of Comté, or a mass of vegetables that she pulled from her garden and braised with bay leaf and thyme.

Edith wouldn’t dream of eating something she considered less than scrumptious, which for her is heavily weighted to vegetables, garlic, and olive oil. Her refrigerator is mostly empty, but half their property is given over to a vegetable garden where her neighbor, Mr. Harel, has tended the same few crops for at least fifteen years. There are leeks and carrots, lettuces and potatoes, onions, green beans, and a big row of red currants. It never varies (which would drive me crazy because I like variety, but which suits Edith just fine). As long as she has these fresh staples, her life—and her diet— are complete.

What I find fascinating about Edith, aside from her colorful nature, is the time she spends cooking. She has absolutely no passion for it, yet her intense passion for eating drives her into the kitchen twice a day. She’s efficient there like she’s efficient everywhere. Nothing she cooks takes long—leeks are washed and cut in seconds, then set to braise in olive oil and garlic; potatoes are put on to boil; cheese comes out of the fridge. Edith loves good bread and while she might not take time to go to the market for vegetables, she’ll drive miles for a great loaf. She loves dessert and whips up a chestnut and honey cake in five minutes, or a thick chocolate sauce, which she’ll pour over homemade ice cream, or a fruit tart made from the figs off her prolific tree.

Her meals are all impromptu and very simple, whether she’s cooking for herself at noon on any old day or has ten people coming for dinner. For a dinner party, she’ll just multiply that warm potato and herring salad, preceding it with nothing more than some delicious cured sausage, fresh walnuts (from her tree), and perhaps a chickpea or avocado purée; she might decide to splurge and grill perfect little lamb chops, which she’ll cook in the fireplace; these she’ll serve with buttery tender green beans or sautéed leeks. If she doesn’t want to eat meat she won’t serve it and will, instead, offer an extra-ample cheese selection and call it good. Her meals are direct and no frills, like her. And because she’s an artist, while guests might be surprised, they allow her this peccadillo.

Most of Edith’s dishes are based on memories from her austere grandmother Juliette’s farm, where she spent many a summer and school holiday. I swear, there isn’t a flavor or food memory she’s forgotten. If she’s making braised endive, she’ll tell the story of how her grandmother forced her, at age twelve, to sit in front of a plate of braised endive every meal for three days until she ate it. (This is a true story. Then, she hated endive; now, miraculously, she loves it.) When she bites into a butter cookie, it reminds her of those the housekeeper made with fresh top cream when she was a girl; when she makes chocolate sauce with water, it’s because her aunt at the farm did it that way.

Edith wasn’t  surrounded by a lot of warmth and affection when she was growing up, so food became the vehicle for emotion. She is much like her grandmother, somewhat austere to those who don’t know her. Yet eat at her table and you’ll feel as though you’re wrapped in a down comforter. Food, for her, is memory and warmth all wrapped up together.

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