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.

Contents

ACKNOWLEDGMENTS

INTRODUCTION

How to Cook

Recommended List of Equipment

Methods of Cooking

Kinds of Sauces

In Summary

HORS D'OEUVRES

Marinated Olives

Roasted Almonds

Goat's Cheese Platter with Sun-Dried Tomatoes and Basil

Portobello Mushroom Sandwich with Grilled Red Onions and Fresh Mozzarella

Fava Bean Crostini with Pecorino

White Bean Crostini with Wilted Greens

Charred Eggplant Dip with Pita Triangles

Homemade Flour Tortillas with Avocado Salsa

Roasted Red Pepper Focaccia

Asparagus-Fontina Pizza with Truffle Oil

Wild Mushroom Pizza with Ricotta

Cooked Vegetable Platter with Shrimp and Aïoli

Hot Goat's Cheese Canapés

Parmesan Cheese Twists

Pepper-Gruyère Cheese Puffs (Petites Gougères)

Miniature Shrimp Quiches

Mushroom Turnovers

Spinach Triangles

Caviar in Beggar's Purses

FIRST COURSES

Fresh Salmon Tartare

Fresh Salmon Carpaccio

Potato Cakes with Smoked Salmon and Crème Fraîche

Antipasti Platter of Eggplant-Zucchini Sauté, Cauliflower with Salsa Verde, and Red Bell Peppers with Anchovies

Mushrooms Filled with Garlic Butter

Asparagus Maltaise

Whole Artichoke Filled with Roasted Garlic Soufflé

Vegetable Mélange of Leeks, Artichokes, and Shiitakes

Heirloom Tomato Galettes

Grilled Vegetable Tart

Classic Onion Tart (Tarte à l'Oignon)

Mussels Ravigote

Mussels with Mashed Potatoes Gratinée

Scallops in Beurre Blanc with Julienne of Carrots and Zucchini

French Potato Salad with Bacon Vinaigrette on Arugula

Potato Galettes with Smoked Mackerel and Mesclun Salad

Creamy Polenta with Red Bell Peppers and Winter Greens

Pesto-Filled Polenta Roulade with Fresh Tomato Sauce

Molded Vegetable Risotto with Porcini Sauce

Herb Crêpes with Goat's Cheese Soufflé and Mesclun Salad

SOUPS

Fresh Corn Soup with Basil Butter

Fresh Pea Soup with Cilantro

Cream of Beet Soup with Cucumbers and Goat's Cheese

Roasted Eggplant Soup with Tomato

pardPotato-Garlic Soup with Croutons

Butternut Squash Soup

Yellow Gazpacho

French Onion Soup Gratinée

Wild Mushroom Soup

Cream of Artichoke and Hazelnut Soup

Cream of Root Vegetable Soup with Black Truffles

Spring Vegetable Soup with Pecorino

Winter Vegetable Soup with Prosciutto

Pacific Coast Bouillabaisse

New England Seafood Chowder

Cabbage and Potato Soup with Duck Confit (Garbure)

Country Soup of White Beans and Sausage

SALADS

Asparagus Salad with Fava Bean Sauce

Artichoke and Goat's Cheese Salad

Fig, Mozzarella, and Mizuna Salad with Basil

Pear, Gorgonzola, and Walnut Salad

Pear, Persimmon, and Pomegranate Salad with Pecans

Avocado and Grapefruit Salad

Celery Root, Endive, and Watercress Salad

Classic Caesar Salad

Salade Niçoise

Panzanella (Tuscan Bread Salad) with Tuna

Fattoush (Middle Eastern Bread Salad with Feta)

Mexican Chicken Salad

Bistro Salad (with Country Bacon, Garlic Croutons, and Soft-Cooked Egg)

Warm Red Cabbage Salad with Smoked Chicken and Walnuts

Warm Farro Salad with Prosciutto

Warm Chicken Liver Salad with Cherry Tomatoes and Arugula

Warm French Lentil and Sausage Salad

PASTA AND RISOTTO

Toasted Pastini with Artichokes and Hazelnuts

Garganelle with Asparagus and Morels

Orecchiette with Butternut Squash and Red Russian Kale

Penne with Swiss Chard and Toasted Bread Crumbs

Penne with Roasted Eggplant, Tomatoes, and Smoked Mozzarella

Fettuccine with Smoked Salmon and Asparagus

Pappardelle with Wild Mushrooms and Truffle Oil

Spaghetti with Pesto, Potatoes, and Green Beans

Linguine with Roasted Peppers and Sausage

Fettuccine with Spring Vegetables (Pasta Primavera)

Fettuccine with Seafood (Mussels, Shrimp, and Scallops)

Mezzaluna of Winter Squash with Brown Butter and Sage

Cappellacci of Herb Ricotta, Soft Egg, and Parmesan

Risotto with Spring Vegetables (Risotto Primavera)

Seafood Risotto (with Clams, Shrimp, and Scallops)

Sweet Potato Risotto with Arugula and Fresh Mozzarella

Wild Mushroom Risotto with Hazelnuts

FISH AND SHELLFISH

Roasted Whole Fish with Brown Butter Vinaigrette

Halibut Baked with Warm Shallot Compote

Grilled Sea Bass with a Choice of Sauces

Fillet of Salmon with Summer Vegetables and Citrus Oil

Pan-Fried Fish with Ginger, Lime, and Cilantro Sauce

Classic Fish and Chips

Paupiettes of Sole with Shrimp Sauce

Cold Poached Salmon with Sauce Verte

Salmon in Parchment with Beurre Blanc

Salmon in Pastry with Fresh Sorrel Sauce

Grilled Salmon and Thai Salsa with Basmati Rice

Sautéed Swordfish with Pickled Tomatoes and Couscous

Paella

CHICKEN, DUCK, AND RABBIT

Roast Chicken with Beans, Bacon, and Spinach

Roast Chicken with New Potatoes and Olives

Roast Chicken with Spring Vegetables and Butter Sauce

Sauté of Chicken with Shallots

Sauté of Chicken with Red Wine Vinegar (Poulet au Vinaigre)

Chicken Pot Pie with Artichokes and Shiitakes

Chicken in Red Wine with Onions and Mushrooms (Coq au Vin Rouge)

Chicken Olney (with Zucchini and Ricotta)

Crispy Chicken Breasts and Wild Mushrooms with Mashed Potatoes

Chicken Kiev with Melon Seed Pasta Pilaf

Stir-Fried Chicken and Ginger-Peanut Sauce with Mixed Grain Pilaf

Chicken Sauté and Preserved Lemons and Olives with Spicy Rice

Magret of Duck in Cassis Sauce

Braised Duck Legs with Lentils

Rabbit Dijonnaise

Rabbit Stew Woodland Style with Baked Cheese Polenta

Cassoulet of White Beans, Sausage, and Duck Confit

PORK, VEAL, LAMB, AND BEEF

Pork Tenderloins with Onion Compote

Medallions of Pork with Apple Chutney Sauce

Roast Pork with Dried Apricots and Prunes

Veal Chops with Morels

Veal Ragoût with Olives and Homemade Spaetzle

Osso Buco with Risotto Milanese

Medallions of Lamb with Spring Vegetables

Herbed Rack of Lamb with Béarnaise Sauce

Boned Leg of Lamb with Orange-Herb Stuffing

Spring Lamb Stew (Navarin Printanier)

Lamb Shanks Braised with White Beans

Grilled Skirt Steak with Roasted Potatoes and Salsa Verde

Pan-Fried Fillet of Beef with Red Wine Sauce and Truffle Butter

Fillet of Beef Braised with Mushrooms

Beef in Red Wine with Onions and Mushrooms (Boeuf Bourguignon)

Braised Short Ribs with Horseradish Mashed Potatoes

California Choucroute Garnie

VEGETABLES

Butternut Squash with Pecans

Hashed Brussels Sprouts with Brown Butter and Capers

Julienne of Autumn Vegetables

Roasted Winter Vegetables

Grilled Winter Endive and Radicchio

Buttered Green Beans

Celery Root with Lemon

Spinach with Walnuts

Peas Cooked with Lettuce and Onions

Vegetables Printanier

Glazed Onions

Glazed Carrots

Tomatoes Filled with Creamed Spinach

Celery Root and Potato Puree

Carrot and Rutabaga Puree

Spinach Timbale

Root Vegetable Gratin

Ratatouille Niçoise

California Succotash

Vegetable Charlotte

Garlic Potatoes

Potato Gratin

Mashed Potato Gratin with Truffle Oil

Squash, Pepper, and Hominy Stew

Curried Eggplant and Chickpeas

Seven Vegetables with Spiced Couscous

Black-eyed Pea Stew Served in a Pumpkin

Black Bean Chili

Grilled Vegetable Brochettes and Tofu with Brown Rice Pilaf

DESSERTS

Strawberry Granita

Strawberry Fool

Green Apple Sorbet with Calvados

Blueberries in Lemon Mousse

Oranges with Strawberry Sauce

Plum Sorbet in Tulipes

Compote of Fresh Berries with Lemon Verbena Ice Cream

Gratin of Fresh Berries

Summer Pudding

Meyer Lemon Crème Brûlée

Peaches with Champagne Sabayon

Rhubarb-Strawberry Compote with Lattice

Lemon Curd Soufflé

Dried Apricot Soufflé

Grand Marnier Soufflé

Caramel Ice Cream

Cappuccino Brûlée

Cold Lemon Soufflé

Hazelnut Praline Bavarian Cream (Bavarois)

Espresso-Chocolate Truffle Ice Cream

Chocolate Pudding Cake

Raspberry-Chocolate Crème Brûlée

Tiramisù

Bread Pudding with Dried Apricots and Cherries

Dried Fruit Compote with Cardamom Pound Cake

Gingerbread Napoleon with Poached Pears and Caramel Sauce

CAKES AND PASTRIES

Fresh Cherry Open Tarts

Fresh Apricot Tart

Fresh Fig and Plum Tart

Upside-Down Caramelized Apple Tart (Tarte Tatin)

Lemon Tarts (Tartes aux Citrons)

Caramelized Almond Tart

Tropical Fruit Tart

Caramelized Walnut Tart

Pastry Ring Filled with Praline and Strawberries (Gâteau Paris-Brest)

Rectangular Tart Filled with Peaches and Blackberries

Raspberry Vacherin

Hazelnut Dacquoise

Almond Génoise with Fresh Fruit and Raspberry Sauce

Torta Regina with Chocolate and Caramel Sauces

Queen of Macadamia Torte

Nut Meringue Layered with Praline, Coffee, and Ganache (Gâteau Marjolaine)

BREADS, COOKIES, AND CHOCOLATES

Traditional Scones

Cornsticks

Breadsticks

Zamboni

Whole Grain Breakfast Bread

Walnut Bread

Ginger Spice Cookies

Cornmeal-Raisin Biscotti

Raspberry- or Lemon-Filled Cookies

Florentines

Raspberry Truffles

Chocolate Pecan Toffee

PANTRY

Fish Stock

Light Chicken Stock

Dark Veal Stock

Vegetable Stock

Smoked Salmon

Smoked Chicken

Duck Confit

Pork Sausages

Fresh Pasta

Puff Pastry (Pâte Feuilletée)

Fresh Peach Jam

Strawberry-Rhubarb Conserve

Spicy Apple Chutney

Spicy Cranberry Chutney

Candied Orange Peel

Preserved Lemons

SUGGESTED SEASONAL MENUS

INDEX

METRIC EQUIVALENCIES

Mary Risley is founder and owner of Tante Marie's Cooking School in San Francisco, California. Inspired by Julia Child, Mary established her school in 1979, after teaching cooking to friends in her apartment for many years. Mary currently oversees the school's operations and travels frequently, giving cooking demonstrations throughout the U.S. and Canada. A regular contributor to Bon Appetit, Mary also writes for Saveur and The San Francisco Chronicle.