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The first electric pressure cooker book devoted to French food brings French cuisine to your table without the hassle.
"Ann Mah has figured out how we can master the soul of French cooking and do it in less time than maman did." -Dorie Greenspan, author of Everyday Dorie
Author of Mastering the Art of French Eating, Ann Mah is undoubtedly an expert on all things relating to French food. But when she discovered the electric pressure cooker, she realized that it was the secret weapon the French have used for years to speedily prepare the complex dishes of la cuisine de grandmère. In her first cookbook, Ann celebrates everything gastronomically French that an electric pressure cooker can do with over seventy different recipes that cut cooking times in more than half. The delights of Instantly French!range from appetizers like eggplant caviar, pâté de campagne,and savory mini blue cheese cakes to soups like traditional French onion or an autumnal purée of butternut squash and chestnut. For main courses, there are classics like boeuf bourguignon, cassoulet, chicken tagine with preserved lemons, and blanquette de veau. Desserts feature poached pears, flourless chocolate cake, and crème brulée. And, all of these dishes can be made in a fraction of the time they usually take. Illustrated throughout with full color photos, Instantly French!is the essential guide to fast, delicious French cooking with your electric pressure cooker.
"Ann Mah takes a very classic-and extremely personal-look at the popular electric pressure cooker. Here is how I describe her studied approach: inquisitive, detailed, precise, adventurous, accurate. Bravo!" -Patricia Wells, journalist, author, and multiple James Beard Award winner, living in Paris and Provence
" Instantly French! Proves that you don't need fancy techniques, finesse... or a lot of time to make delicious French cuisine. Ann Mah's collection of authentic yet up-to-date French fare will free you up to sip and savor a glass of wine (preferably French!) until dinner is served." -David Lebovitz, author of My Paris Kitchen and L'Appart
IntroductionChapter 1 - First courses / Les Entrées1. Poached leeks and vinaigrette / Poireaux vinaigrette2. Chickpea salad with grated carrots, cilantro, cumin / Salade aux pois chiches et carottes 3. Country pâté / Pâté de campagne4. Artichokes with creamy tarragon vinaigrette / Artichauts vinaigrette à l'estragon5. Lentil salad with beets and goat cheese / Lentilles aux betteraves et chèvre6. French deviled eggs / Oeufs mayonnaise7. Roquefort mini quiches / Petits quiches aux roquefort et aux noix8. Smoky eggplant dip / Caviar d'aubergine9. Salmon pâté / Rillettes de saumonChapter 2 - Soups / Les Soupes1. Butternut squash, chestnuts, bacon chips / Potage de butternut, châtaigne, et lard fume2. Ribs, stems, roots, and leaves / Cardes, tiges, raciness, feuilles3. French onion soup / Soupe à l'oignon gratinée4. Provençal vegetable soup / Soupe au pistou 5. French peasant soup / Soupe paysanne 6. Five vegetable soup / Potage aux cinq legumes7. Lentils and pork / Petit Salé aux lentilles8. Indian-spiced red lentil soup / Vélouté de lentilles corail aux épices indiennes9. Vietnamese chicken noodle soup / Soupe poulet à la Vietnamienne10. Moroccan chickpea soup / Soupe de pois chiches à la marocaine11. Chicken broth / Bouillon de pouletChapter 3 - Chicken / Le Poulet1. Chicken in wine sauce / Coq au vin2. Fricassée of chicken with mushrooms and cream / Fricassée de poulet aux champignons3. Braised chicken with peppers and tomatoes / Poulet basquaise4. Chicken in mustard sauce / Poulet à la moutarde5. Chicken with tarragon sauce / Poulet à l'éstragon6. Chicken Provençale / Poulet à la provençale7. Soisick's chicken / Poulet de Soisick8. Chicken tagine with preserved lemons / Tajine aux poulet citrons confitsChapter 4 - Fish and Shellfish / Les poissons et les fruits de mer1. Mussels steamed with white wine, garlic, parsley / Moules marinières2. Potato salad with mussels / Salade de pommes de terre aux moules3. Rolled filets of sole with crunchy herbed breadcrumbs / Roulés de sole croustillant4. Fish "en papillote" with chard, mushrooms, soy-butter broth / Poisson en papillote aux blettes, champignons, et bouillon de sauce de soja au beurre5. Salmon with melted leeks and whole-grain mustard / Saumon aux poireaux fondus et moutarde à la graine6. Cod poached with tomatoes, saffron, fennel / Cabillaud poché au bouillon de tomate, fenouil, et safran7. Poached salmon with olive and almond tapenade / Saumon poché, tapenade aux olives et aux amandes8. Fish filets poached in white wine with mushrooms / Filets de poisson à la Bercy aux champignons9. Halibut with beurre blanc, tarragon, and capers / Poisson au beurre blanc, éstragon, et capresChapter 5 - Pork, Veal, Lamb, Beef1. Veal stew with mushrooms / Blanquette de veau2. Beef braised in red wine / Boeuf bourguignon3. Beef braised in beer with spice cookies / Carbonade4. Provençal beef stew / Daube Provençale5. Short rib shepherd's pie / Hachis parmentier6. Whole stuffed cabbage / Chou farci7. White beans with pork and duck/ Cassoulet8. Braised pork with apples / Porc à la Normande9. Scalloped potatoes with bacon, onions, and cheese / Tartiflette10. "Seven-hour" lamb with white beans/ Agneau de "sept heures" aux haricots11. Spring lamb stew / Navarin d'agneau12. Lamb tagine with prunes / Tajine à l'agneau aux pruneaux13. Stuffed tomatoes and rice / Tomates farcies et riz autour14. Veal stew with tomatoes and mushrooms / Veau Marengo15. Braised beef pot roast / Boeuf à la modeChapter 6 - Vegetables / Les Legumes1. Provençal white beans / Haricots blancs à la provençale2. Carrots with cream / Carottes à la crème3. Braised peppers, tomatoes, and onions / Piperade4. Celery root puree / Purée de céleri-rave5. Cauliflower gratin / Gratin au chou-fleur6. Green beans braised in tomato sauce / Haricots verts à la Provençale7. Braised endive and ham gratin / Endives au jambon gratinée8. Winter squash gratin / Gratin de courge9. Roast potatoes / Pommes fondantes10. Belgian root vegetable mash / Stoemp 11. Braised red cabbage with apples and chestnuts / Chou rouge aux pommes et marrons12. Mushroom and pea risotto / Risotto aux champignons et aux petits poisChapter 7 - Desserts / Les desserts1. Strawberry rhubarb compote / Compôte à la rhubarbe et aux fraises2. Individual chocolate custards / Pots de crème au chocolat3. Crème brulée4. Rice pudding with salted butter caramel sauce / Riz au lait, sauce au caramel beurre salé 5. Rosemary crème caramel / Crème caramel au romarin6. Poached pears with chocolate sauce / Poires belle Hélène7. Lemon goat cheese cheesecake / Fiadone8. David Lebovitz's foolproof chocolate cake / Gâteau au chocolat infaillible de David Lebovitz9. "Baked" apples / Pommes "au four"10. Yogurt / Yaourt
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