The Chez François Cookbook

Featuring the Cuisine of Alsace

Jacques E. Haeringer

ISBN 0-910155-19-4

● $19.95

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Alsace-Lorraine has produced one of the world’s richest and most varied cuisines. It combines traditional French cooking with surprising and delicious ingredients. François Haeringer and his son, Jacques, have captured the flavor of Alsace in the hills outside Washington, D.C., home of L’Auberge Chez François, acclaimed “Best Restaurant in Washington” for sixteen straight years by the readers of The Washingtonian magazine. Now everyone, not only those fortunate enough to dine at Chez François, can savor the cuisine of Alsace. Jacques Haeringer has revised and expanded his original cookbook to include some favorite new recipies developed since the previous edition, especially in its selection of pastries and desserts.

From subtly blended soups to splendorous desserts, his cookbook offers everyone an Alsatian culinary experience. The familiar and the serendipitous take their place side by side. The appetizer section offers a wide selection of delicately seasoned pâtés, as well as such delights as Oysters in Horseradish Sauce and the Waem Roquefort and Apple Tart. Entrées feature fish, shellfish, meats (including variety meats and game) and poultry. Try the Rack of Lamb with a medley of fresh vegetables, or the Alsatian-style Sauerkraut with Sausage and Pork. Sample the zesty Veal Kidneys with Sherry Wine Vinegar, or the Quail with Grapes and Juniper Berries, a dish with a rapturous and complex combination of flavors. Haeringer includes many superb side dishes and salads, such as Braised Red Cabbage, Spätzle, and Alsatian-style Tomato Salad. And who could resist Kugelhopf or an elegant Orange Soufflé for dessert?

In keeping with his tradition of personally overseeing every aspect of preparation, François Haeringer has reviewed all the recipies for accuracy. They detail the methods used daily by the Haeringers, but the occasional recipe that may be too time consuming is followed by “Monsieur François’s hint to the home cook,” so that substitutions, variations, and alternate techniques can facilitate cooking without sacrificing flavor.

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