Fait maison
Fait maison
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Fait maison

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Completed on 2014-06-07

About the Book

Fait Maison. Recipes from a Kiwi in France is both a récit de vie and a voyage culinaire — a personal and culinary voyage. The author includes over 100 recipes from friends, family and colleagues, as well as her own. All are simple, delicious, quotidien or day-to-day recipes for homemade food, with a French and Mediterranean influence.

The book is enhanced by French words, expressions and lively personal snippets. It is written by a New Zealander with a long live-in experience of France, spanning more than three decades, and gives a new perspective for English speakers on international influences in cuisine.

Press: Hérault and Aude Times, May 2014; French News Online (Article by Ken Pottinger, 20/3/2014)

Comments are welcome at the Discuss this book with the author and its Readers section below, or at: https://www.facebook.com/faitmaisonrecipesfromakiwiinfrance

Selected comments from readers:

"Beautiful photos, personal stories, and luscious recipes of a New Zealand/French connection. Highly recommended." (Kirsten, New Zealand).

"This is a lovely book. Refreshing in it's simplicity, reassuring in it's authenticity. For me personally, a time travel backwards into a culture and people whom I grew to respect and love enormously.

If you never even cook a single dish - and you most certainly will because the recipes are "unfussy", no traipsing round shops looking for lots of strange ingredients, no complicated processes. You will enjoy the tried and tested family recipes, the photos, the stories.  This is France. This is how French people live, love and eat. If we can take just one leaf out of this book and apply it to our frenetic, processed food lives, we will be that much better off for doing so and so will our families." (June, Jersey).

"Gran ebook de mi queridisima amiga Rachel Panckhurst. Para los que quieran recetas deliciosas y del mundo entero, no dejen pasar la oportunidad de tener uno al alcance de la mano!!" (Renée, Argentina/France).

Readers who have bought Fait Maison so far are from: New Zealand, France, Australia, Argentina, Canada, Denmark, Jersey (Channel Islands), Switzerland, United Kingdom.

Table of Contents

  • Introduction
  • Destination France
  • Timeless desserts
    • Îles flottantes (Yvette)
    • Clafoutis (Yvette)
    • Tarte tatin (Yvette; Robert and Vincent)
  • Long, long meals
    • Jardin des Sens
  • Savoie and Pyrénées
    • Cheese Raclette (Rachel)
    • Fondue savoyarde (Rachel)
    • Pierrade with sauces (Sophie)
  • Mediterranean influences
    • Couscous (Akila, Laure)
    • Couscous grain (Rachel)
  • Learning French
    • Wine and cheese muffins (Kathy)
    • Apple cinnamon muffins (Kathy)
    • Flan de thon au coulis de poireaux. Tuna flan with leek coulis (Kathy)
    • Split pea soup (Lizzie & Fay)
    • Carrot walnut cake (Rachel)
    • Paella Valenciana (Sandra)
    • La tortilla (Pura)
    • Olive and ham loaf (Colette; Anne and Michel)
    • Couronne aux amandes et noisettes. Almond and Hazelnut Cake (Karine)
  • Late eighties, early nineties
    • White chocolate cheesecake (Rachel)
    • Dawna’s Delicious Cheesecake
    • Pastels de papas (Renée)
    • Shepherd’s pie (Fay and John)
    • Empanadas (Luis’ grandmother)
    • Cornish Pasties (John)
  • Arrival in Montpellier, from 1992
    • Carrots with cumin (Akila)
    • Carrot pilaf (Rachel)
    • Courgettes with garlic and herbs (Akila)
    • Sweet and sour cucumber (Akila)
    • Octopus salad (Claudy)
    • Courgette/zucchini soup (Fay)
    • Courgette/zucchini fritters (Fay)
    • Fruit salad breakfast (Rachel)
    • Pesto (Fay)
    • Tapenade (Boujamaa)
    • Hummus (Fay)
    • Fish with coconut milk (Fay)
    • Mediterranean baked fish fillets (Fay)
    • Tarte au citron. Lemon tart (Monique)
    • Sweet loaf from Brittany. Far breton (Monique)
    • Tiramisu (Rachel)
    • Summer Raspberry Tiramisu (Rachel)
    • Four quarters (Akila)
    • Nasi Goreng (Rachel)
    • Gado gado (Rachel)
    • Afghans (Saji)
    • Yoghurt cake (primary school parents)
    • Ouarda’s Algerian ‘rlief’ pancakes
    • Ouarda’s Algerian risen semolina bread recipe ‘ksra hamira’
    • Ouarda’s Algerian flat semolina galette recipe ‘ksra’
    • Aubergine aux tomates. Eggplant gratin (Brigitte)
    • Salmon and spinach roll (Brigitte)
    • Pot-au-feu (Michel)
    • Fenouil braisé au fromage. Braised fennel with cheese (Rachel)
    • Pumpkin soup (Rachel)
    • Pasta salad (Rachel)
    • Pasta and salmon (Rachel)
    • Stewed apples (Saji)
    • Country Potato and Capsicum au four (Fay)
    • Tajine aux abricots. Apricot tajine (stew) from North Africa (Rachel)
    • Boureks. Filled savoury pastries (Rachel)
    • Almond samsas. Little almond triangles (Rachel)
  • Cookbooks, cooking classes, recipe swapping
    • Veal Saltimbocca (Valérie)
    • Marinated beef (Adi)
    • Bäckeofe (traditionally cooked in a wood-fired baker’s oven) (Colette)
    • Gratin dauphinois (Rachel)
    • Lasagnes (Laure)
    • Angela’s true Italian lasagna
    • No-fail-children-love-this-apple cake (Rachel)
    • Almond semi-frozen ice-cream (Rachel)
    • Chocolate Mousse (Rachel)
    • Easy chocolate mousse (Rachel)
    • White chocolate mousse (Rachel)
    • Colette’s (no-dairy produce) chocolate mousse
    • Colette’s orange cake
  • Sydney and Coledale, 2004
    • Vegetable tart/quiche (Dany)
    • Simple grated carrot Salad (Rachel)
    • Lentilles corail. Pink coral lentils with curry (Boujamaa)
    • Figs with Roquefort (Helen)
    • Saumon en papillote. Salmon in parcels (Rachel)
    • Chickpea salad (Rachel)
    • Baby spinach and rocket salad (Rachel)
    • Little tinies (Clare)
    • Malteser Cake (Debra)
    • Pasta Bake (Debra)
  • Tour de France, French-speaking Africa, Elections
    • Tasty tomato and peanut butter (or parmesan) sauce (Jennifer)
    • Tigua-Dégé (Alain)
    • Chickpea and pumpkin stew (Rachel)
    • Blue cheese, caramelised onion and walnut tart (Daniel)
    • Grilled fish with spicy topping (Helen)
    • Tarte à l’orange (Laurence)
    • Chocolate melting-in-the-middles (Rachel)
    • Apple and ricotta cake (Rachel)
    • Salmon and courgette/zucchini mousse
    • Salmon and courgette tagliatelle (Saji)
    • Cucumber and coconut milk gaspacho (Rachel)
    • Parmesan sablés (Rachel)
    • Lentil salad (Rachel)
    • Mango and red pepper salad (Yolanda)
    • Baked, marinated peppers (Rachel)
    • Cod brandade with potatoes (Rachel)
    • Provençal style cod (Rachel)
    • Potato wedges (Rachel)
    • Ratatouille (Chantal)
    • Tomato Tian (Rachel)
  • Cévennes
    • 7-hour Gigot/leg of lamb (Anne and Michel)
    • Dorade (or snapper) with preserved lemon (Anne and Michel)
    • Pâtes au rouge et au vert. Pasta with red and green (Anne and Michel)
    • Grandmother’s baked apples (Anne and Michel)
    • Pasta with rocket (George and Carolyn)
    • Couscous en salade / Couscous salad (Anne and Michel)
    • Kefta/Kofta (Rachel’s halal butcher)
    • Meatballs in tomato sauce (Rachel)
    • Quick Guacamole (Rafaël)
    • Stuffed garden vegetables (Christophe and Augustine)
  • Classic anglo recipes for friends in France
    • Seed sponge cake (Fay)
    • Orange-date muffins (Judith)
    • Banana nut loaf (Rachel)
    • Banana cake (Rachel)
    • Pavlova (Fay)
    • Chocolate vinegar cake (Saji, Fay and John)
    • Apple shortcake (John)
    • Apple crumble (Rachel)
    • Date, apple and walnut loaf (Fay)
    • John’s bread: a wholemeal (wheatmeal) loaf
    • Nougat bars (Fay)
    • Quick snack bars (Rachel)
    • Potato salad (Fay)
    • Leek and potato casserole (Fay)
    • Vegetable casserole (Rachel)
    • Kedgeree (Fay)
    • Gourmet meat loaf (Fay)
    • Christmas log (Fay)
    • Biscotti (Rachel)
    • Quick Trifle (Fay)
    • Trifle (Michael)
    • Custard (Mary B)
    • Bumble Bees (Fay)
    • Chocolate spiral biscuits (Mary)
  • Conclusion, 2014
  • Acknowledgements
  • ****

About the Author

Rachel Panckhurst
Rachel Panckhurst

New Zealander Rachel Panckhurst went to Montpellier, France, at the age of eighteen, to learn French in a one-month intensive course. Thirty-five years later, she is still there and holds dual nationality. Since 1992 she has been a maître de conferences (senior lecturer/associate professor) in French computational linguistics at the University of Montpellier.

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