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Williams-Sonoma French    by Diane Rossen Worthington & Maren Caruso order for
Williams-Sonoma French
by Diane Rossen Worthington
Order:  USA  Can
Simon & Schuster, 2004 (2004)
* *   Reviewed by Mary Ann Smyth

'Rich onion soup topped with bubbling Gruyere cheese, crisp-skinned roast chicken, fresh salade nicoise, silky chocolate mousse – stylish yet simple, and always satisfying, the French way of cooking is a source of endless inspiration in the kitchen.'

Couldn't put it better myself.

Williams-Sonoma French offers more than forty recipes - old classics and new ideas. The luscious photos will have you reaching for your apron and potholders. Aside from the dishes mentioned in the quote, you might want to try Steak Au Poivre bristling with black peppercorns. And who doesn't love French fries? Well, learn to make them the real way – the French way. Pommes Frites. Elegant. Speaking of elegant, try the Cheese Soufflé. All the tips you need to make the perfect soufflé are here. Go for it. The Carmelized Onion Tart started me salivating. Can't you just taste those sweet carmelized onions?

Vegetables your thing? Try Roasted Asparagus with Hazelnut Oil Vinaigrette or Haricots Verts with Shallot and Lemon. Personally, I love a good potato, and there's Potatoes Savoyarde, a potato gratin, divine. I first had Sole Meuniere in a hotel in Dublin in 1970, a wonderful introduction to a delicately flavored fish. I have tried it in many places since and have not quite matched the first one. I think this cookbook's recipe will give me back that wonderful flavor. How about Bouillabaisse? First tasted that in Old Bookbinder's Restaurant in Philadelphia. The only bad thing was running out of bread to sop up the wonderful dregs at the bottom of the bowl. The recipe for this looks more than palatable - just be sure to serve excess bread.

This cookbook is like a trip down memory lane for me. First had Coquilles Saint-Jacques in a hotel in Atlanta. Have loved them ever since. Always good. But this recipe for Coquilles looks better than good. Or Entrecote, which I tried many times in various eateries in Ireland. My late husband was addicted to that dish. He would have loved this one, I think - Grilled Entrecote with Mushroom Ragout. Combine filet mignon with Roquefort cheese? Wow. Filets Mignons with Roquefort Sauce.

I'm going out to lunch with friends in a few minutes. I may chew on the steering wheel on the way. Williams-Sonoma French is, without a doubt, a wonderful source, which needs to be on your cookbook shelf. From Poulet Roti to Crème Brulée, it covers a gamut of dishes to satisfy everyone.

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