The Tante Marie's Cooking School Cookbook - by Mary S Risley (Paperback)

Book Synopsis

Have you ever read a recipe that called for artichokes and wondered just how to trim them, or wanted to learn the proper way to use a pastry bag? While most cookbooks provide home cooks with only recipes, The Tante Marie's Cooking School Cookbook provides recipes and detailed cooking techniques -- it's like going to cooking school without ever leaving your home. With more than 250 delicious yet approachable recipes and countless techniques, The Tante Marie's Cooking School Cookbook enables readers to become familiar with the basics of cooking and then encourages them to improvise. Because the recipes have been tested in the San Francisco kitchens of Tante Marie's by hundreds of students, home cooks can be assured that they are virtually foolproof.

Having guided thousands of students through the world of French cooking for the past thirty years, renowned cooking teacher Mary Risley is well aware of common mistakes made in the kitchen. Risley troubleshoots a multitude of problem areas for cooks (such as what to do if your soup is too thick, or not thick enough), allowing home cooks to avoid common pitfalls. With variations provided for many dishes and instructions on how to cook without recipes, more advanced home cooks can start to create dishes on their own.

From delicious hors d'oeuvres like Fava Bean Crostini with Pecorino and Miniature Shrimp Quiches and Asparagus-Fontina Pizza with Truffle Oil, to enticing entrees like Roast Chicken with New Potatoes and Olives, Halibut Baked with Warm Shallot Compote, and Herbed Rack of Lamb with Béarnaise Sauce, Risley presents an impressive array of French-inspired recipes for contemporary American tastes. Classic recipes are updated with modern twists in dishes such as Fresh Pea Soup with Cilantro and Meyer Lemon Crème Brûlée. Delectable dessert recipes include Grand Marnier Soufflé, Gingerbread Napoleon with Poached Pears and Caramel Sauce, Compote of Fresh Berries with Lemon Verbena Ice Cream, and classic Tiramisù.

Additional chapters on first courses, soups, salads, pasta and risotto, fish and shellfish, vegetables, breads, cookies, chocolates, cakes, and pastries offer the home cook a recipe for every occasion. Risley also provides in-depth discussions on ingredients such as cheese, chocolate, truffles, and planned leftovers. A section of Suggested Seasonal Menus as well as a chapter of foundation recipes for accomplished cooks complete this wonderful volume.

Illustrated with gorgeous black-and-white drawings, The Tante Marie's Cooking School Cookbook will become the cookbook you can't live without. It's the next best thing to having a cooking instructor cook right beside you.

Review Quotes

Chuck Williams Founder, Williams-Sonoma Here is a cookbook that explains, in simple language, how to cook!

Heidi Insalata Krahling Chef-owner, Insalata's Restaurant This outstanding cookbook celebrates the technique, recipes, and wisdom of Tante Marie's founder and culinary force, Mary Risley, who has truly been an inspiration to me and thousands of other passionate cooks. "The Tante Marie's Cooking School Cookbook" is filled with practical, sage instruction and luscious recipes that faithfully capture Mary's voice and spirit as she spreads her philosophy, "Cooking is fun!"

Nick Malgieri Author of "Cookies Unlimited" and "Perfect Cakes" Mary Risley has been telling us all for the past thirty years that cooking is fun. Now we can finally share the fun right in our own homes, with her wonderful book to teach us all her recipes and techniques. The recipes are so tempting and clear that the flavors practically jump off the page at you -- straightforward, bold flavors that define what the best home cooking is all about.

Tori Ritchie Host of "Ultimate Kitchens" Using this book is just like being in the kitchen with Mary -- the recipes are timeless, the advice is direct, the spirit is fun. Open it to almost any page and find a way to be a better cook.