"Simmered and Convivial Cuisine" by Catherine Quévremont, released on September 19, 2013, by Editions Prat (€19), is the definitive guide to bourgeois cuisine classics. As a food journalist with deep expertise, Quévremont delivers must-have recipes every home cook should keep handy.
Nothing beats the welcoming aroma of a slow-simmering dish filling the kitchen. Imagine a pot bubbling since morning, infused with spices and herbs that build anticipation for lunch. This cookbook echoes singer Sanseverino's sentiment from the 2013 Francos Gourmandes in Tournus, Burgundy: "I like convivial cuisine that simmers over the fire".
Rediscover nearly 100 generous, flavor-packed recipes ideal for family dinners and gatherings with friends, including 7-hour lamb, coq au vin, veal blanquette, fish sauerkraut, and lamb navarin.
Venture beyond tradition with creative options like carrot soup with cumin, stuffed zucchini flowers, or rabbit saddles with capers. Explore global simmered delights such as pastilla guinea fowl, vegetarian samosas, or lemon chicken tagine.
This book reignites the joy of sharing hearty, simmered meals with loved ones.
Catherine Quévremont is a respected food journalist for Saveurs magazine. With a passion for cooking and hosting elaborate dinners, she specializes in culinary literature. Her extensive publications include the bestseller Terrines.
Rina Nurra captured the appetizing photographs, with styling by Lissa Streeter.
