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American Poems: Books: The Little Paris Kitchen: 120 Simple But Classic French Recipes
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 Home » Books » The Little Paris Kitchen: 120 Simple But Classic French Recipes

The Little Paris Kitchen: 120 Simple But Classic French Recipes

  • List Price: $35.00
  • Buy New: $16.94
  • as of 8/27/2014 07:58 EDT details
  • You Save: $18.06 (52%)
In Stock
New (47) Used (30) from $14.13
  • Seller:cirdan
  • Sales Rank:19,206
  • Languages:English (Unknown), English (Original Language), English (Published)
  • Color:no color
  • Media:Hardcover
  • Number Of Items:1
  • Edition:First Edition
  • Pages:288
  • Size:One Size
  • Shipping Weight (lbs):2.3
  • Dimensions (in):9.8 x 7.9 x 1.1
  • Publication Date:February 5, 2013
  • MPN:1452113432
  • ISBN:1452113432
  • EAN:9781452113432
  • ASIN:1452113432
Availability:Usually ships in 1-2 business days

Features:
  • By Rachel Khoo
  • Hardcover
  • 288 pages
  • Chronicle Books


Editorial Reviews:
Synopsis
Tumble Me Tumbily, Handprint Books' highly successful Fall 2002 picture book, which delightfully depicts the three most important parts of a young toddler's day, has become three irresistible board books. Playing, eating, and sleeping cannot be improved upon when they are accompanied by friendly bears, small blue elephants, dancing vegetables, merry berry pies, soft pink bunnies, and butterfly kisses for Mommy.
Each board book is one complete section of the original hardcover. In addition, there are opening and closing spreads overflowing with babies, bears, and great good humor!
Amazon.com Review

Featured Recipe from The Little Paris Kitchen: Canard à l’Orangina (Duck with fizzy orange)

Canard a lOrangina

Serves 4 as a main

When I was invited to a dinner hosted by Chef Jean-François Piège, he described how his previous elaborate style of cooking at the Hôtel de Crillon had evolved into something a lot more simple and homely at his current restaurant in the Hôtel Thoumieux. He told an amusing story of how his wife wanted duck à l’orange for Sunday supper and all he could find at his local corner shop was Orangina, so he used it to make a sauce for the duck. I’m not sure exactly how he made his canard à l’Orangina, but here’s my version. A simple watercress or wild arugula salad works well with this dish.

For the Marinade:
  • finely grated zest and juice of 1 orange
  • 1 tbsp olive oil
  • ½ tsp ground cumin
  • 1 tsp salt
To Make the Marinade

Mix together the orange zest and juice with the olive oil, cumin, and salt.

The Duck
  • 4 duck legs
  • 7 tbsp orange soda
  • 2 tbsp Cointreau
  • a pinch of salt
  • 1 tsp red wine vinegar
  • 4 oranges, cut into segments

Rub the marinade over the duck legs and leave to marinate for a minimum of an hour (or in the fridge overnight).

Preheat the oven to 325°F. Put the duck legs with the marinade into a roasting pan and cook for 1 hour or until tender. Halfway through cooking, baste the duck with some of the pan juices.

Fifteen minutes before serving, pour the orange soda and Cointreau into a large frying pan, place on a high heat, and simmer until reduced by half. Stir in the salt and vinegar before adding the orange segments. Simmer for another 5 minutes.

Serve the duck legs hot, with the orange segments and sauce.

Preparation time: 20 minutes

Resting time: 1 hour–overnight

Cooking time: 1 hour


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