Instantly French!: Classic French Recipes for Your Electric Pressure Cooker

by Ann Mah

Overview

The first electric pressure cooker book devoted specifically to French food, Instantly French! brings the scrumptious flavors of traditional French cuisine to your table—without the hours of slow cooking French food normally requires.

Author of Mastering the Art of French Eating, Ann Mah is undoubtedly an expert on all things relating to French food. But when she discovered the electric pressure cooker, she realized that it was the secret weapon the French have used for years to speedily prepare the complex dishes of la cuisine de grandmère. In her first cookbook, Ann celebrates everything gastronomically French that an electric pressure cooker can do with over seventy different recipes that cut cooking times in more than half.

The delights of Instantly French! range from appetizers like eggplant caviar, pâté de campagne, and savory mini blue cheese cakes to soups like traditional French onion or an autumnal purée of butternut squash and chestnut. For main courses, there are classics like boeuf bourguignon, cassoulet, chicken tagine with preserved lemons, and blanquette de veau. Desserts feature poached pears, flourless chocolate cake, and crème brulée. And, all of these dishes can be made in a fraction of the time they usually take. Illustrated throughout with full color photos, Instantly French! is the essential guide to fast, delicious French cooking with your electric pressure cooker.

Product Details

ISBN-13:	9781250184443
Publisher:	St. Martin's Publishing Group
Publication date:	09/25/2018
Pages:	208
Sales rank:	1,057,021
Product dimensions:	7.90(w) x 7.90(h) x 0.60(d)

About the Author

ANN MAH is a food and travel writer and the author of several books, including Mastering the Art of French Eating, and The Lost Vintage. She contributes regularly to the New York Times Travel section, and her work has also appeared in Condé Nast Traveler, The Best American Travel Writing 2017, Vogue.com, Washingtonian magazine, and other publications. Ann currently lives in Paris and Washington, D.C.

Table of Contents

Introduction

Chapter 1 – First courses / Les Entrées
1. Poached leeks and vinaigrette / Poireaux vinaigrette
2. Chickpea salad with grated carrots, cilantro, cumin / Salade aux pois chiches et carottes
3. Country pâté / Pâté de campagne
4. Artichokes with creamy tarragon vinaigrette / Artichauts vinaigrette à l’estragon
5. Lentil salad with beets and goat cheese / Lentilles aux betteraves et chèvre
6. French deviled eggs / Oeufs mayonnaise
7. Roquefort mini quiches / Petits quiches aux roquefort et aux noix
8. Smoky eggplant dip / Caviar d’aubergine
9. Salmon pâté / Rillettes de saumon

Chapter 2 – Soups / Les Soupes
1. Butternut squash, chestnuts, bacon chips / Potage de butternut, châtaigne, et lard fume
2. Ribs, stems, roots, and leaves / Cardes, tiges, raciness, feuilles
3. French onion soup / Soupe à l’oignon gratinée

4. Provençal vegetable soup / Soupe au pistou
5. French peasant soup / Soupe paysanne
6. Five vegetable soup / Potage aux cinq legumes
7. Lentils and pork / Petit Salé aux lentilles
8. Indian-spiced red lentil soup / Vélouté de lentilles corail aux épices indiennes
9. Vietnamese chicken noodle soup / Soupe poulet à la Vietnamienne
10. Moroccan chickpea soup / Soupe de pois chiches à la marocaine
11. Chicken broth / Bouillon de poulet

Chapter 3 – Chicken / Le Poulet
1. Chicken in wine sauce / Coq au vin
2. Fricassée of chicken with mushrooms and cream / Fricassée de poulet aux champignons
3. Braised chicken with peppers and tomatoes / Poulet basquaise
4. Chicken in mustard sauce / Poulet à la moutarde
5. Chicken with tarragon sauce / Poulet à l’éstragon
6. Chicken Provençale / Poulet à la provençale
7. Soisick’s chicken / Poulet de Soisick
8. Chicken tagine with preserved lemons / Tajine aux poulet citrons confits

Chapter 4 – Fish and Shellfish / Les poissons et les fruits de mer
1. Mussels steamed with white wine, garlic, parsley / Moules marinières
2. Potato salad with mussels / Salade de pommes de terre aux moules
3. Rolled filets of sole with crunchy herbed breadcrumbs / Roulés de sole croustillant
4. Fish “en papillote” with chard, mushrooms, soy-butter broth / Poisson en papillote aux blettes, champignons, et bouillon de sauce de soja au beurre
5. Salmon with melted leeks and whole-grain mustard / Saumon aux poireaux fondus et moutarde à la graine
6. Cod poached with tomatoes, saffron, fennel / Cabillaud poché au bouillon de tomate, fenouil, et safran
7. Poached salmon with olive and almond tapenade / Saumon poché, tapenade aux olives et aux amandes
8. Fish filets poached in white wine with mushrooms / Filets de poisson à la Bercy aux champignons
9. Halibut with beurre blanc, tarragon, and capers / Poisson au beurre blanc, éstragon, et capres

Chapter 5 – Pork, Veal, Lamb, Beef
1. Veal stew with mushrooms / Blanquette de veau
2. Beef braised in red wine / Boeuf bourguignon
3. Beef braised in beer with spice cookies / Carbonade
4. Provençal beef stew / Daube Provençale
5. Short rib shepherd’s pie / Hachis parmentier
6. Whole stuffed cabbage / Chou farci
7. White beans with pork and duck/ Cassoulet
8. Braised pork with apples / Porc à la Normande
9. Scalloped potatoes with bacon, onions, and cheese / Tartiflette
10. “Seven-hour” lamb with white beans/ Agneau de “sept heures” aux haricots
11. Spring lamb stew / Navarin d’agneau
12. Lamb tagine with prunes / Tajine à l’agneau aux pruneaux
13. Stuffed tomatoes and rice / Tomates farcies et riz autour
14. Veal stew with tomatoes and mushrooms / Veau Marengo
15. Braised beef pot roast / Boeuf à la mode

Chapter 6 – Vegetables / Les Legumes
1. Provençal white beans / Haricots blancs à la provençale
2. Carrots with cream / Carottes à la crème
3. Braised peppers, tomatoes, and onions / Piperade
4. Celery root puree / Purée de céleri-rave
5. Cauliflower gratin / Gratin au chou-fleur
6. Green beans braised in tomato sauce / Haricots verts à la Provençale
7. Braised endive and ham gratin / Endives au jambon gratinée
8. Winter squash gratin / Gratin de courge
9. Roast potatoes / Pommes fondantes
10. Belgian root vegetable mash / Stoemp
11. Braised red cabbage with apples and chestnuts / Chou rouge aux pommes et marrons
12. Mushroom and pea risotto / Risotto aux champignons et aux petits pois

Chapter 7 – Desserts / Les desserts
1. Strawberry rhubarb compote / Compôte à la rhubarbe et aux fraises
2. Individual chocolate custards / Pots de crème au chocolat
3. Crème brulée
4. Rice pudding with salted butter caramel sauce / Riz au lait, sauce au caramel beurre salé
5. Rosemary crème caramel / Crème caramel au romarin
6. Poached pears with chocolate sauce / Poires belle Hélène
7. Lemon goat cheese cheesecake / Fiadone
8. David Lebovitz’s foolproof chocolate cake / Gâteau au chocolat infaillible de David Lebovitz
9. “Baked” apples / Pommes “au four”
10. Yogurt / Yaourt

Editorial Reviews

06/18/2018
Instant Pot owners hoping to up their appliance game are sure to appreciate Mah’s collection of more than 70 well-known French dishes, all of which can be prepared using the popular multifunctional appliance. Mah (Mastering the Art of French Eating) puts the Instant Pot through its paces, showing readers how to create classics like coq au vin, beef bourguignon, crème brulee, daube, and cassoulet in much less time than traditional methods without, she maintains, sacrificing flavor. Pressure cooking is a great time saver for homemade stock, beans, legumes, and soups (recipes for the latter include Indian-spiced red lentil soup, butternut squash, and chestnut and bacon-chip soup), but Mah also uses the method to prepare fish en papillote with chard, mushrooms, and soy-butter broth in just 10 minutes. Her strawberry-rhubarb compote may be the fastest dish in the book, taking only two minutes. Some dishes, however, require oven preparation (such as short rib shepherd’s pie, cauliflower gratin, and tartiflette), and others are just plain labor intensive, such as whole stuffed cabbage (which requires sauteing, shaping, and stuffing the cabbage). Lovers of French cuisine and Instant Pot devotees will surely benefit from the clear instructions and flavorful recipes in this solid collection. (Sept.)

Publishers Weekly

"Ann Mah takes a very classic — and extremely personal — look at the popular electric pressure cooker. Here is how I describe her studied approach: inquisitive, detailed, precise, adventuresome, accurate. Bravo!" —Patricia Wells is a journalist, author, and multiple James Beard Award winner, living in Paris and Provence


"Lovers of French cuisine and Instant Pot devotees will surely benefit from the clear instructions and flavorful recipes in this solid collection."— Publisher's Weekly

From the Publisher