Reviews
"Best Everyday French Cookbook" -- T. Susan Chang From Wine Enthusiast magazine: For those who struggle to find enough time to craft an inspired dinnertime meal without slaving for hours, this simple and delicious approach to French home cooking allows even the busiest people to taste joie de vivre . From Wine Access magazine: Truly easy and truly delicious recipes, all inspired by Moranville's love for all things French. Moranville may be American, but she has lived and travelled extensively in France ' and along the way, she's picked up plenty of great stories and recipes about one of her favourite places. From The Chicago Tribune: The Bonne Femme Cookbook delivers a message that good, fresh, vividly flavored French cooking is possible wherever you live. -- from Bill Daley's book review From Publishers Weekly: This book is an enjoyable read. Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France. From The Des Moines Register: This new cookbook by Wini Moranville, who reviews restaurants for The Des Moines Register, is getting thumbs-up reviews for breathing affability into classic French recipes that traditionally can seem snobby and stand-offish. At last, here's a book about French cooking that doesn't require a culinary arts degree or frequent visits to Paris or Provence for ingredients. From The Dallas Morning News: Sure, there are classics -- like gougères, céleri rémoulade and boeuf bourguinon, but Moranville often brings really smart ideas to them. For instance, she solves the sticky problem of tough meat in the boeuf bourguignon by using boneless short ribs. Of course! Why didn't I think of that? And along with a traditional choucroute garni -- a dish that takes hours to prepare -- there's a "choucroute garni Mardi soir" -- a relatively quick, very easy version. Are we hungry yet? -- from restaurant critic Leslie Brenner From Shelf Awareness: [Wini] marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who can't spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchen'with fewer calories, fewer dirty dishes and a lot less prep time. From Relish: Many Americans see French cuisine as something the French were born to master'and we were destined to fail at. But Wini Moranville, wine expert and author of The Bonne Femme Cookbook: Simple, Splendid Food The French Women Cook Every Day, believes that Americans needn't fear the French kitchen. They just need to learn the bonne femme ("good wife") style. From St. Paul Pioneer Press: This book is long on charm and short on complicated recipes. Wini Moranville, restaurant reviewer for the Des Moines Register, dispels the notion that French women come home at night and cook elaborate meals with a pound of butter. Even for the French, it's about fresh, healthy and fast. They use boneless, skinless chicken breasts; make a pan sauce for almost any dish; stock their pantries with olives, capers, lemon and Dijon mustard; and partake in the everyday pleasure of eating cheese. Moranville's good writing and anecdotes (such as ordering an aperitif is the secret password to getting a good meal at a restaurant) are an added bonus. -- from Kathie Jenkins, Pioneer Press restaurant critic , "Best Everyday French Cookbook" -- T. Susan Chang From Wine Enthusiast magazine: For those who struggle to find enough time to craft an inspired dinnertime meal without slaving for hours, this simple and delicious approach to French home cooking allows even the busiest people to taste joie de vivre . From Wine Access magazine: Truly easy and truly delicious recipes, all inspired by Moranville's love for all things French. Moranville may be American, but she has lived and travelled extensively in France -- and along the way, she's picked up plenty of great stories and recipes about one of her favourite places. From The Chicago Tribune: The Bonne Femme Cookbook delivers a message that good, fresh, vividly flavored French cooking is possible wherever you live. -- from Bill Daley's book review From Publishers Weekly: This book is an enjoyable read. Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France. From The Des Moines Register: This new cookbook by Wini Moranville, who reviews restaurants for The Des Moines Register, is getting thumbs-up reviews for breathing affability into classic French recipes that traditionally can seem snobby and stand-offish. At last, here's a book about French cooking that doesn't require a culinary arts degree or frequent visits to Paris or Provence for ingredients. From The Dallas Morning News: Sure, there are classics -- like gougres, cleri rmoulade and boeuf bourguinon, but Moranville often brings really smart ideas to them. For instance, she solves the sticky problem of tough meat in the boeuf bourguignon by using boneless short ribs. Of course! Why didn't I think of that? And along with a traditional choucroute garni -- a dish that takes hours to prepare -- there's a "choucroute garni Mardi soir" -- a relatively quick, very easy version. Are we hungry yet? -- from restaurant critic Leslie Brenner From Shelf Awareness: [Wini] marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who can't spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchen-with fewer calories, fewer dirty dishes and a lot less prep time. From Relish: Many Americans see French cuisine as something the French were born to master--and we were destined to fail at. But Wini Moranville, wine expert and author of The Bonne Femme Cookbook: Simple, Splendid Food The French Women Cook Every Day, believes that Americans needn't fear the French kitchen. They just need to learn the bonne femme ("good wife") style. From St. Paul Pioneer Press: This book is long on charm and short on complicated recipes. Wini Moranville, restaurant reviewer for the Des Moines Register, dispels the notion that French women come home at night and cook elaborate meals with a pound of butter. Even for the French, it's about fresh, healthy and fast. They use boneless, skinless chicken breasts; make a pan sauce for almost any dish; stock their pantries with olives, capers, lemon and Dijon mustard; and partake in the everyday pleasure of eating cheese. Moranville's good writing and anecdotes (such as ordering an aperitif is the secret password to getting a good meal at a restaurant) are an added bonus. -- from Kathie Jenkins, Pioneer Press restaurant critic, "Best Everyday French Cookbook" -- T. Susan Chang From Wine Enthusiast magazine: For those who struggle to find enough time to craft an inspired dinnertime meal without slaving for hours, this simple and delicious approach to French home cooking allows even the busiest people to taste joie de vivre . From Wine Access magazine: Truly easy and truly delicious recipes, all inspired by Moranville's love for all things French. Moranville may be American, but she has lived and travelled extensively in France - and along the way, she's picked up plenty of great stories and recipes about one of her favourite places. From The Chicago Tribune: The Bonne Femme Cookbook delivers a message that good, fresh, vividly flavored French cooking is possible wherever you live. -- from Bill Daley's book review From Publishers Weekly: This book is an enjoyable read. Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France. From The Des Moines Register: This new cookbook by Wini Moranville, who reviews restaurants for The Des Moines Register, is getting thumbs-up reviews for breathing affability into classic French recipes that traditionally can seem snobby and stand-offish. At last, here's a book about French cooking that doesn't require a culinary arts degree or frequent visits to Paris or Provence for ingredients. From The Dallas Morning News: Sure, there are classics -- like gougères, céleri rémoulade and boeuf bourguinon, but Moranville often brings really smart ideas to them. For instance, she solves the sticky problem of tough meat in the boeuf bourguignon by using boneless short ribs. Of course! Why didn't I think of that? And along with a traditional choucroute garni -- a dish that takes hours to prepare -- there's a "choucroute garni Mardi soir" -- a relatively quick, very easy version. Are we hungry yet? -- from restaurant critic Leslie Brenner From Shelf Awareness: [Wini] marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who can't spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchen-with fewer calories, fewer dirty dishes and a lot less prep time. From Relish: Many Americans see French cuisine as something the French were born to master-and we were destined to fail at. But Wini Moranville, wine expert and author of The Bonne Femme Cookbook: Simple, Splendid Food The French Women Cook Every Day, believes that Americans needn't fear the French kitchen. They just need to learn the bonne femme ("good wife") style. From St. Paul Pioneer Press: This book is long on charm and short on complicated recipes. Wini Moranville, restaurant reviewer for the Des Moines Register, dispels the notion that French women come home at night and cook elaborate meals with a pound of butter. Even for the French, it's about fresh, healthy and fast. They use boneless, skinless chicken breasts; make a pan sauce for almost any dish; stock their pantries with olives, capers, lemon and Dijon mustard; and partake in the everyday pleasure of eating cheese. Moranville's good writing and anecdotes (such as ordering an aperitif is the secret password to getting a good meal at a restaurant) are an added bonus. -- from Kathie Jenkins, Pioneer Press restaurant critic, "Best Everyday French Cookbook" -- T. Susan Chang From Wine Enthusiast magazine: For those who struggle to find enough time to craft an inspired dinnertime meal without slaving for hours, this simple and delicious approach to French home cooking allows even the busiest people to taste joie de vivre . From Wine Access magazine: Truly easy and truly delicious recipes, all inspired by Moranville's love for all things French. Moranville may be American, but she has lived and travelled extensively in France and along the way, she's picked up plenty of great stories and recipes about one of her favourite places. From The Chicago Tribune: The Bonne Femme Cookbook delivers a message that good, fresh, vividly flavored French cooking is possible wherever you live. -- from Bill Daley''s book review From Publishers Weekly: This book is an enjoyable read. Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France. From The Des Moines Register: This new cookbook by Wini Moranville, who reviews restaurants for The Des Moines Register, is getting thumbs-up reviews for breathing affability into classic French recipes that traditionally can seem snobby and stand-offish. At last, here's a book about French cooking that doesn't require a culinary arts degree or frequent visits to Paris or Provence for ingredients. From The Dallas Morning News: Sure, there are classics -- like gougeres, celeri remoulade and boeuf bourguinon, but Moranville often brings really smart ideas to them. For instance, she solves the sticky problem of tough meat in the boeuf bourguignon by using boneless short ribs. Of course! Why didn''t I think of that? And along with a traditional choucroute garni -- a dish that takes hours to prepare -- there''s a "choucroute garni Mardi soir" -- a relatively quick, very easy version. Are we hungry yet? -- from restaurant critic Leslie Brenner From Shelf Awareness: [Wini] marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who can't spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchenwith fewer calories, fewer dirty dishes and a lot less prep time. From Relish: Many Americans see French cuisine as something the French were born to masterand we were destined to fail at. But Wini Moranville, wine expert and author of The Bonne Femme Cookbook: Simple, Splendid Food The French Women Cook Every Day, believes that Americans needn't fear the French kitchen. They just need to learn the bonne femme ("good wife") style. From St. Paul Pioneer Press: This book is long on charm and short on complicated recipes. Wini Moranville, restaurant reviewer for the Des Moines Register, dispels the notion that French women come home at night and cook elaborate meals with a pound of butter. Even for the French, it''s about fresh, healthy and fast. They use boneless, skinless chicken breasts; make a pan sauce for almost any dish; stock their pantries with olives, capers, lemon and Dijon mustard; and partake in the everyday pleasure of eating cheese. Moranville''s good writing and anecdotes (such as ordering an aperitif is the secret password to getting a good meal at a restaurant) are an added bonus. -- from Kathie Jenkins, Pioneer Press restaurant critic, "Best Everyday French Cookbook" -- T. Susan Chang From Wine Enthusiast magazine: For those who struggle to find enough time to craft an inspired dinnertime meal without slaving for hours, this simple and delicious approach to French home cooking allows even the busiest people to taste joie de vivre . From Wine Access magazine: Truly easy and truly delicious recipes, all inspired by Moranvillee(tm)s love for all things French. Moranville may be American, but she has lived and travelled extensively in France e" and along the way, shee(tm)s picked up plenty of great stories and recipes about one of her favourite places. From The Chicago Tribune: The Bonne Femme Cookbook delivers a message that good, fresh, vividly flavored French cooking is possible wherever you live. -- from Bill Daley's book review From Publishers Weekly: This book is an enjoyable read. Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France. From The Des Moines Register: This new cookbook by Wini Moranville, who reviews restaurants for The Des Moines Register, is getting thumbs-up reviews for breathing affability into classic French recipes that traditionally can seem snobby and stand-offish. At last, heree(tm)s a book about French cooking that doesne(tm)t require a culinary arts degree or frequent visits to Paris or Provence for ingredients. From The Dallas Morning News: Sure, there are classics -- like gougres, cleri rmoulade and boeuf bourguinon, but Moranville often brings really smart ideas to them. For instance, she solves the sticky problem of tough meat in the boeuf bourguignon by using boneless short ribs. Of course! Why didn't I think of that? And along with a traditional choucroute garni -- a dish that takes hours to prepare -- there's a "choucroute garni Mardi soir" -- a relatively quick, very easy version. Are we hungry yet? -- from restaurant critic Leslie Brenner From Shelf Awareness: [Wini] marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who cane(tm)t spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchene"with fewer calories, fewer dirty dishes and a lot less prep time. From Relish: Many Americans see French cuisine as something the French were born to mastere"and we were destined to fail at. But Wini Moranville, wine expert and author of The Bonne Femme Cookbook: Simple, Splendid Food The French Women Cook Every Day, believes that Americans needne(tm)t fear the French kitchen. They just need to learn the bonne femme ("good wife") style. From St. Paul Pioneer Press: This book is long on charm and short on complicated recipes. Wini Moranville, restaurant reviewer for the Des Moines Register, dispels the notion that French women come home at night and cook elaborate meals with a pound of butter. Even for the French, it's about fresh, healthy and fast. They use boneless, skinless chicken breasts; make a pan sauce for almost any dish; stock their pantries with olives, capers, lemon and Dijon mustard; and partake in the everyday pleasure of eating cheese. Moranville's good writing and anecdotes (such as ordering an aperitif is the secret password to getting a good meal at a restaurant) are an added bonus. -- from Kathie Jenkins, Pioneer Press restaurant critic, "Best Everyday French Cookbook" -- T. Susan Chang From Wine Enthusiast magazine: For those who struggle to find enough time to craft an inspired dinnertime meal without slaving for hours, this simple and delicious approach to French home cooking allows even the busiest people to taste joie de vivre . From Wine Access magazine: Truly easy and truly delicious recipes, all inspired by Moranville's love for all things French. Moranville may be American, but she has lived and travelled extensively in France - and along the way, she's picked up plenty of great stories and recipes about one of her favourite places. From The Chicago Tribune: The Bonne Femme Cookbook delivers a message that good, fresh, vividly flavored French cooking is possible wherever you live. -- from Bill Daley''s book review From Publishers Weekly: This book is an enjoyable read. Each recipe comes with an inviting introduction and some brief anecdote or tip to get you excited about making the dish your own and living a small piece of la belle France. From The Des Moines Register: This new cookbook by Wini Moranville, who reviews restaurants for The Des Moines Register, is getting thumbs-up reviews for breathing affability into classic French recipes that traditionally can seem snobby and stand-offish. At last, here's a book about French cooking that doesn't require a culinary arts degree or frequent visits to Paris or Provence for ingredients. From The Dallas Morning News: Sure, there are classics -- like gougères, céleri rémoulade and boeuf bourguinon, but Moranville often brings really smart ideas to them. For instance, she solves the sticky problem of tough meat in the boeuf bourguignon by using boneless short ribs. Of course! Why didn''t I think of that? And along with a traditional choucroute garni -- a dish that takes hours to prepare -- there''s a "choucroute garni Mardi soir" -- a relatively quick, very easy version. Are we hungry yet? -- from restaurant critic Leslie Brenner From Shelf Awareness: [Wini] marries her love of French cuisine with innovation and practicality, appealing to busy home cooks and would-be foodies who can't spend all day at the stove. While not all the recipes are quick or light, they all bring the flavors of France to the American kitchenwith fewer calories, fewer dirty dishes and a lot less prep time. From Relish: Many Americans see French cuisine as something the French were born to master-and we were destined to fail at. But Wini Moranville, wine expert and author of The Bonne Femme Cookbook: Simple, Splendid Food The French Women Cook Every Day, believes that Americans needn't fear the French kitchen. They just need to learn the bonne femme ("good wife") style. From St. Paul Pioneer Press: This book is long on charm and short on complicated recipes. Wini Moranville, restaurant reviewer for the Des Moines Register, dispels the notion that French women come home at night and cook elaborate meals with a pound of butter. Even for the French, it''s about fresh, healthy and fast. They use boneless, skinless chicken breasts; make a pan sauce for almost any dish; stock their pantries with olives, capers, lemon and Dijon mustard; and partake in the everyday pleasure of eating cheese. Moranville''s good writing and anecdotes (such as ordering an aperitif is the secret password to getting a good meal at a restaurant) are an added bonus. -- from Kathie Jenkins, Pioneer Press restaurant critic
