Bella... A French Life - The Cookbook
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About this ebook
You asked for it…so here it is...
Since the launch of Bella…A French Life in 2013, reviewers have loved the novel for the way it immerses the reader into rural France; helped in no small way by the descriptions of French cooking that Bella creates for the men in her life or while dining in restaurants.
The cooking is seamlessly woven into the text such that while evoking the sights, smells and tastes of Normandy, it isn’t easy for the reader to replicate these themselves.
So by popular demand, here is Bella... A French Life - The Cookbook.
It details the recipes from the novel with complete ingredients lists, methods, how to serve and what wine to drink with. All this set against a narrative of events in the novel that inspired them.
STARTERS
Oeufs Pochés au Curry
Avocat à la Vinaigrette Façon Francaise
Escargot à la Bourguignonne
MEAT
Miroton de Boeuf
Porc Marengo
Paupiettes de Veau
FISH AND SEAFOOD
Filet de Merlan au Gratin
Moules-Frites
CHICKEN, DUCK AND RABBIT
Poulet Bonne Femme
Confit de Canard
Lapin Rôti aux Trois Moutardes
CAKE AND COOKIES
Tarte Amandine
Sablé aux Pépites Chocolat
The author hopes that you enjoy creating these as much as you enjoyed the novel. Bring the smells and tastes of rural France into your kitchen.
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Book preview
Bella... A French Life - The Cookbook - Marilyn Z. Tomlins
by
Marilyn Z. Tomlins
Publisher
Raven Crest Books
Copyright © 2014 Marilyn Z. Tomlins. All rights reserved
Introduction
In France, no get-together is complete without a meal. Even no business deal can be clinched without a lunch invitation. This means that food plays a major role in the life of the French. Accordingly, so it did in Bella’s life. Initially a busy paediatrician in a large Paris hospital, next, a busy guest house keeper, she had little time to cook, but le Presbytère had a wonderful chef - Gertrude Duc - but this did not mean that Bella did not love food.
Now, here, with this little cookbook she shares with you some of her favourite dishes.
And she wishes to tell you that in France a chef improvises. In other words, the quantities she gives you are not carved in stone: change them to suit your taste and that of your family and guests. For example: the French are always heavy on the garlic, so if you are not, there is no need for you to add garlic to everything.
She also wishes to tell you something else: Enjoy!
STARTERS
Oeufs Pochés au Curry
(Poached Egg in a Curry Sauce)
This is how Chef Gertrude cooked poached egg and which Bella cooked for Colin on the night of the day of his arrival at Le Presbytère.
It will take you about 30 minutes before the dish will be on the table.
You will need:
1 or 2 eggs per person
1 slice of pain de mie (sandwich loaf bread) per egg
water
½ glass of white wine vinegar
1 tablespoon curry powder
20g crème fraîche (double cream)
2 tablespoons olive oil
Béchamel (white) sauce, which, if like Bella, you do not make your own sauces, can be ready-made or from a packet without spoiling this tasty dish.
Method
1. Make the béchamel sauce and work the cream, the curry powder and the salt into it. Best is to use a wooden spoon and the end result must be smooth and creamy - and please no ugly lumps. (Bella, when she dipped her pinkie into the sauce to pop a bubble, licked her finger clean and she therefore, at the same time, made sure that the sauce was right - not too spicy - and who will