The

Lit tle Pari s
Kitchen
120 Simple bu t
Cla ssic Fr ench Recipes

Rachel Khoo
W i th photogr aphs by David Lof tus
and illus tr ations by R achel K hoo

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The
Lit tle Pari s
Kitchen
120 Simple bu t
Cla ssic Fr ench Recipes

Rachel Khoo
W i th photogr aphs by David Lof tus
and illus tr ations by R achel K hoo

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Introduction 6
First published in the United States of America in 2012 by
Chronicle Books LLC.
First published in the United Kingdom in 2012 by
Michael Joseph, an imprint of Penguin Books.
Text copyright © 2012 by Rachel Khoo.
Photographs copyright © 2012 by David Loftus.
Illustrations copyright © 2012 by Rachel Khoo.
All rights reserved. No part of this book may be reproduced
in any form without written permission from the publisher.
Library of Congress Cataloging-in-Publication Data available.
ISBN 978-1-4521-1343-2
Manufactured in Germany
Prop styling by Elodie Rambaud.
10 9 8 7 6 5 4 3 2 1
Chronicle Books LLC
680 Second Street
San Francisco, California 94107
www.chroniclebooks.com

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Everyday Cooking 10
Snack Time 70
Summer Picnics 98
Aperitifs 124
Dinner with Friends and Family 152
Sweet Treats 210
French Basics 266
Cook’s Notes 276
My Paris addresses 278
Index 280
Acknowledgments 287

4/5/12 3:05 PM

Introduction 6
First published in the United States of America in 2012 by
Chronicle Books LLC.
First published in the United Kingdom in 2012 by
Michael Joseph, an imprint of Penguin Books.
Text copyright © 2012 by Rachel Khoo.
Photographs copyright © 2012 by David Loftus.
Illustrations copyright © 2012 by Rachel Khoo.
All rights reserved. No part of this book may be reproduced
in any form without written permission from the publisher.
Library of Congress Cataloging-in-Publication Data available.
ISBN 978-1-4521-1343-2
Manufactured in Germany
Prop styling by Elodie Rambaud.
10 9 8 7 6 5 4 3 2 1
Chronicle Books LLC
680 Second Street
San Francisco, California 94107
www.chroniclebooks.com

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Everyday Cooking 10
Snack Time 70
Summer Picnics 98
Aperitifs 124
Dinner with Friends and Family 152
Sweet Treats 210
French Basics 266
Cook’s Notes 276
My Paris addresses 278
Index 280
Acknowledgments 287

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S E R V E S 4 A S A S TA R T E R O R 2 A S A M A I N C O U R S E

Lentilles du Puy avec
un fromage de chèvre, betteraves
et une vinaigrette d’aneth
P u y l e n t i l s a l a d w i t h g o a t ’s c h e e s e ,
beets, and a dill vinaigrette
Lentilles du Puy are grown in the sunny, volcanic Auvergne. The hot climate and mineral-rich
soil give them a unique taste and texture, and they are known in France as poor man’s caviar.
They contain less starch than ordinary green lentils, so they hold their shape better: no mushy
lentilles du Puy. Traditionally they are boiled in water, then fried with some chopped onion and
lardons. I tend to improvise with ingredients I have in the fridge: they make a fine accompaniment to almost anything.
For the dill vinaigrette: ½ bunch of dill • 2 tbsp sunflower oil
• 2 tbsp white wine vinegar • salt • a pinch of sugar
• 1 cup Puy lentils • 1 bay leaf • 1 sprig of thyme • salt and pepper • 1 cooked beet, peeled
• a handful of baby salad leaves (optional) • 7 oz fresh soft goat’s cheese* • extra virgin olive oil

Whizz the dill (stalks included) in a blender with the oil, vinegar, ½ tsp
salt, and the sugar. Taste and add more salt if desired.
TO MAKE THE VINAIGRET TE:

Wash the lentils in cold running water, then put them into a large pot with the bay leaf, thyme,
and a generous pinch of salt. Cover the lentils with at least double their volume of boiling water and
cook for 15 minutes or until tender.
Use a mandoline or a sharp knife to thinly slice the beet.
Drain the lentils and discard the bay leaf and thyme.
Divide the lentils equally between individual plates (or you could use a large serving dish) and scatter over the salad leaves (if using). Place the beet slices on top and crumble over the goat’s cheese.
Drizzle with the vinaigrette and a little olive oil, and finish with a sprinkling of salt and pepper.
* If you prefer a stronger-tasting cheese, try feta or a hard goat’s cheese.

Preparation time: 20 minutes Cooking time: 15–20 minutes

E V E RY D AY C O O K I N G

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S E R V E S 4 A S A S TA R T E R O R 2 A S A M A I N C O U R S E

Lentilles du Puy avec
un fromage de chèvre, betteraves
et une vinaigrette d’aneth
P u y l e n t i l s a l a d w i t h g o a t ’s c h e e s e ,
beets, and a dill vinaigrette
Lentilles du Puy are grown in the sunny, volcanic Auvergne. The hot climate and mineral-rich
soil give them a unique taste and texture, and they are known in France as poor man’s caviar.
They contain less starch than ordinary green lentils, so they hold their shape better: no mushy
lentilles du Puy. Traditionally they are boiled in water, then fried with some chopped onion and
lardons. I tend to improvise with ingredients I have in the fridge: they make a fine accompaniment to almost anything.
For the dill vinaigrette: ½ bunch of dill • 2 tbsp sunflower oil
• 2 tbsp white wine vinegar • salt • a pinch of sugar
• 1 cup Puy lentils • 1 bay leaf • 1 sprig of thyme • salt and pepper • 1 cooked beet, peeled
• a handful of baby salad leaves (optional) • 7 oz fresh soft goat’s cheese* • extra virgin olive oil

Whizz the dill (stalks included) in a blender with the oil, vinegar, ½ tsp
salt, and the sugar. Taste and add more salt if desired.
TO MAKE THE VINAIGRET TE:

Wash the lentils in cold running water, then put them into a large pot with the bay leaf, thyme,
and a generous pinch of salt. Cover the lentils with at least double their volume of boiling water and
cook for 15 minutes or until tender.
Use a mandoline or a sharp knife to thinly slice the beet.
Drain the lentils and discard the bay leaf and thyme.
Divide the lentils equally between individual plates (or you could use a large serving dish) and scatter over the salad leaves (if using). Place the beet slices on top and crumble over the goat’s cheese.
Drizzle with the vinaigrette and a little olive oil, and finish with a sprinkling of salt and pepper.
* If you prefer a stronger-tasting cheese, try feta or a hard goat’s cheese.

Preparation time: 20 minutes Cooking time: 15–20 minutes

E V E RY D AY C O O K I N G

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SERVES 6 – 8

Quatre-quarts aux agrumes
Citrus fruit cake
Quatre-quarts is the French equivalent of pound cake. It’s a recipe that most French cooks know
of by heart because it’s so simple to remember. As its name suggests, it has four main ingredients (flour, sugar, eggs, and butter). C’est tout!
• 4 eggs • 1¼ cups superfine sugar • 2 cups all-purpose flour
• a pinch of salt • finely grated zest of 1 lemon and 1 orange
• 1 tsp baking powder • 1 cup butter, melted and cooled

Preheat the oven to 350°F and butter and flour a 9-by-5-inch loaf pan. Separate the eggs. In a bowl,
beat the egg whites to stiff peaks with half of the sugar. In another bowl, beat the egg yolks and the
other half of the sugar until thick and pale in color.
In a separate bowl, mix the flour, salt, zest, and baking powder together.
Fold the flour mixture into the egg yolk mixture, then pour in the melted and cooled butter, stirring gently until the butter is just incorporated into the mix. Finally, carefully fold in the egg whites.
Pour the batter into the prepared pan, then bake for 35–40 minutes or until the point of a knife
comes out clean when inserted in the center.
The cake is best eaten the same day, but it will keep in an airtight container for a day or two.

Preparation time: 20 minutes Baking time: 35–40 minutes

SNACK TIME

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SERVES 6 – 8

Quatre-quarts aux agrumes
Citrus fruit cake
Quatre-quarts is the French equivalent of pound cake. It’s a recipe that most French cooks know
of by heart because it’s so simple to remember. As its name suggests, it has four main ingredients (flour, sugar, eggs, and butter). C’est tout!
• 4 eggs • 1¼ cups superfine sugar • 2 cups all-purpose flour
• a pinch of salt • finely grated zest of 1 lemon and 1 orange
• 1 tsp baking powder • 1 cup butter, melted and cooled

Preheat the oven to 350°F and butter and flour a 9-by-5-inch loaf pan. Separate the eggs. In a bowl,
beat the egg whites to stiff peaks with half of the sugar. In another bowl, beat the egg yolks and the
other half of the sugar until thick and pale in color.
In a separate bowl, mix the flour, salt, zest, and baking powder together.
Fold the flour mixture into the egg yolk mixture, then pour in the melted and cooled butter, stirring gently until the butter is just incorporated into the mix. Finally, carefully fold in the egg whites.
Pour the batter into the prepared pan, then bake for 35–40 minutes or until the point of a knife
comes out clean when inserted in the center.
The cake is best eaten the same day, but it will keep in an airtight container for a day or two.

Preparation time: 20 minutes Baking time: 35–40 minutes

SNACK TIME

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