Fall is approaching steadily on – happy day!
And with it comes a lovely little book that will get you just in the mood: Holly Herrick’s French Cook – Soups & Stews.
Meticulously researched and charmingly presented, this book is chock-full of fall and wintery inspiration for your kitchen. Herrick’s obvious love for France shines through on every page, from quotes on French cooking …
“Bouillabaisse is only good because [it is] cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of cigar stumps and empty match boxes.”
– Norman Douglas, 1868-1952, from Siren Land
… to recipes for the quintessential French onion soup. (This is the recipe I am most excited to try; we’ve had a stint of hot weather recently, and I haven’t yet brought myself to spend the time over a hot stove that the recipe – and end result – deservedly demand.)
And then, of course, there’s the photography. Soups & Stews won my heart somewhat unexpectedly with this picture of stock …
Aside from the eye-catching and creative presentation, I love this picture … because at first glance, the leafy lid coverings look like they are straight out of Lothlorien’s kitchens. Lembas bread, anyone?
My lone disappointment with this book is that while it goes into great detail and enjoyment with meat stocks (from beef to white or dark veal to chicken/turkey or fish), vegetable stock is omitted. Herrick notes that it is covered as a variation, but darned if I ever found it. The lone reference notes that vegetable stock utilizes veggie aromatics and often leftover veggies, including mushrooms; sadly, no recipe, which was a shock given that two different recipes for veal stock are included.
Ah, well. The rest of the book makes up for it, with glorious recipes for lobster (or shrimp!) bisque, vichyssoise, and of course the epitome of French cooking, made famous by Julia Child – boeuf bourgignonne. I will certainly be channeling my inner Julia come cooler temperatures!
Disclaimer: I received a free copy of Soups & Stews in exchange for an honest review. As always, all opinions are my own.