New French Cookbook Celebrates Cocottes

PETERBOROUGH, N.H. - Aug. 10, 2015 - PRLog -- Contact:
Rachel Campbell pr@gibbs-smith.com 801.927.2154

A Celebration of Cooking in French Cocottes:

Le French Oven is Launched by Three-Time Cookbook Author, Hillary Davis

“It’s amazing that there are so many French brands to choose from now, so many sizes, weights, colors, and materials, and that they are handcrafted and one of a kind. It is possible to find white French ovens to go with a white kitchen, modern colors to go with a modern kitchen, and earthy colors to fit into a rustic look. Some of the French manufacturers are even dreaming up seasonal colors that fit a spring, summer, fall, or winter decor or menu. For the mini cocottes, there is a rainbow of colors and materials to choose from.” - Hillary Davis

About the Book

Le French Oven is dedicated to showcasing authentic, tantalizing French recipes that can be created in the cocotte---the French version of a Dutch oven―in all of its sizes and shapes, from mini to large. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven teaches how to create appetizers, soups, main courses, desserts, and more.

It includes information about the major French-made cocotte brands---Le Creuset, Staub, Mauviel, Revol, Emile Henry, Chasseur, and Fontignac---how to take care of them and how to use them to create fabulous recipes such as Warm Mushroom Custards with Garlic Toast, French Carrot Rice Soup, Basque-Style Paella, Two-Hands Praying Rack of Lamb Roast, Lemony Braised Chicken with Green Olives, and Beef Pot-au-Feu. The sweet recipes include fabulous fare such as Raspberry Clafoutis and Hot Brandied Peaches Over Ice Cream.

“Dutch ovens are made all over the world, including in Brazil and China, with varying quality and price,” Hillary Davis explained,”But to my mind, the best are made in France. With each passing year, French manufacturers have poured more money into research and design in order to make their French ovens function at a higher level, at higher heat, with less weight and increased ability to withstand chipping compared to the relatively lower level of manufacturing standards from ovens made in other countries, where quality control is more questionable.”

“I think it is time to give credit where it is due and call Dutch ovens that are made in France French ovens. Mine are French ovens, not Dutch ovens made anywhere else to any other standard.”

About the Author

Hillary Davis is a the author of Le French Oven, French Comfort Food, Cuisine Niçoiose, and the critically acclaimed A Million A Minute. She is a freelance food writer, cooking instructor, and creator of the popular food blog, Marche Dimanche. She is a long time food columnist and restaurant critic for New Hampshire Magazine and her work has been featured in the Boston Globe, French Entree, Connecticut Home Living, Hartford Magazine, Tastes of New England, CelebrationNH, ParisLuxe.com, Bonjour Paris, and other regional, national, and international publications. She has appeared on numerous television and radio programs, including Bloomberg Business News, B Sky B Television News in London, CNBC, BBC radio, WMUR-TV, WBK- Radio, and other local stations in the U.S. She has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. As a food authority, she is a frequent judge of cooking competitions and a speaker at food and blogging events.

She has lived in France for over 13 years, 2 in Paris and over 11 in the south of France in the village of Bar-sur-Loup. A lover of all things French, she credits her years of dining in the Michelin stars and in friends and neighbors' homes with infusing her with a knowledge of cooking that spans homemade to haute cuisine. She can't wait to try a new recipe, discover a new dish, or learn about places and restaurants and share it all with her readers and followers on social media. The ability of food to bring people together in a spirit of sharing and giving inspires her writing.

She earned a degree in Economics from Columbia University and a graduate degree in International Relations from Cambridge University.

Gibbs Smith Publisher

To visit her author web site: Hillary-Davis.com To visit her food blog: MarcheDimanche.com

On Twitter: @marchedimanche
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