French Dishes for American Tables We hope this book may be of use, for, while economy is not its sole object, the variety of receipts for palatable dishes which may be prepared at small cost is very large. On the other hand, of course, there are a great number of dishes which are obviously expensive; but these may be distinguished at a glance. In conclusion, we would remark that, as we know the furnishings of American kitchens to be very meager, we have forborne the mention of particular utensils for the preparation of certain dishes. There are, however, a few articles which are indispensable if the best results are expected—viz., a Dutch oven, for roasting meats, poultry, and game, before the fire, and not in the oven of the range, which bakes instead of roasting, and so dries up the juices of the meats. A mortar and pestle will also be required when "pounding" is mentioned, as for chicken, meats, almonds, etc. A fine sieve is necessary for the straining of sauces; and two flannel bags, kept scrupulously clean, one for the purpose of straining soups and the other for straining jellies.

In France, a nation of small villages, an incredible variety of soups have evolved over time, with cherished family recipes handed down from generation to generation. The Soups of France uncovers those recipes, many still enjoyed today, others long forgotten. From famed Pot-au-Feu and Bouillabaisse to Baratxuri Salda, a spicy Basque broth of garlic, sausage, and red pepper, and the Dordognes Sobronade, ham and bean soup, each of the 90-plus recipes celebrates a melting pot of flavor. Rich with glorious photographs illustrating the lush countryside, quaint villages, and vibrant marketplaces, The Soups of France is a delightful culinary ramble. A labor of love on an art the French take for granted, this is a treasure no true collection of cookery books should be without.

Moving beyond catfish and collard greens to the soul of African American cooking

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