Tante Marie's Cooking School Cookbook: 250+ Recipes for Home Cooks

Have you ever come across a recipe calling for artichokes and wondered how to trim them properly, or wanted to master the art of using a pastry bag? While many cookbooks offer just recipes, The Tante Marie's Cooking School Cookbook goes beyond that by combining recipes with detailed cooking techniques. It's akin to attending a cooking school without leaving your home.

Featuring over 250 delicious yet approachable recipes along with numerous techniques, this cookbook helps readers grasp the fundamentals of cooking while inspiring them to experiment. Since the recipes have been tested by hundreds of students in the San Francisco kitchens of Tante Marie's, home cooks can trust that these recipes are nearly foolproof.

Renowned cooking teacher Mary Risley, who has guided thousands of students through French cooking over the past thirty years, is familiar with common kitchen blunders. Risley addresses frequent issues such as correcting overly thick or thin soup, helping home cooks avoid typical pitfalls. Additionally, with variations for many dishes and guidance on cooking without recipes, more experienced cooks can start creating their own culinary creations.

The cookbook includes a wide range of French-inspired recipes tailored to contemporary American tastes. From mouthwatering hors d'oeuvres like Fava Bean Crostini with Pecorino and Miniature Shrimp Quiches, to tantalizing entrees such as Roast Chicken with New Potatoes and Olives, Halibut Baked with Warm Shallot Compote, and Herbed Rack of Lamb with Béarnaise Sauce, Risley offers an impressive selection. Classic dishes are given modern updates, like Fresh Pea Soup with Cilantro and Meyer Lemon Crème Brûlée.

Dessert lovers will appreciate delectable options such as Grand Marnier Soufflé, Gingerbread Napoleon with Poached Pears and Caramel Sauce, Compote of Fresh Berries with Lemon Verbena Ice Cream, and classic Tiramisù.

The cookbook also includes chapters on first courses, soups, salads, pasta and risotto, fish and shellfish, vegetables, breads, cookies, chocolates, cakes, and pastries, providing recipes for every occasion. Risley delves into ingredients like cheese, chocolate, and truffles, and offers advice on managing leftovers. A section on Suggested Seasonal Menus and a chapter of foundation recipes for seasoned cooks round out this comprehensive volume.

Illustrated with beautiful black-and-white drawings, The Tante Marie's Cooking School Cookbook is destined to become an essential addition to your kitchen. It’s the closest thing to having a cooking instructor by your side.

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