The grande dame of popular French cuisine, Francoise Bernard set out to make classic French dishes accessible for everyone, paring away unnecessary flourishes to get down to a recipe's true essence. For 40 years she published and taught the principle that good food can be simple, easy, and economical. Among her rules: No recipe must have more than four steps, ingredients must be easily available, and each recipe must not have more than one tricky technique. A culinary bible featuring a thousand recipes from the legendary woman who revolutionized French cooking by simplifying recipes for the home cook, 'La Cuisine: Everyday French Home Cooking' is the culmination of her work, a collection of the best most tried-and true recipes. A comfort food classic, Bernard's Boeuf Vigneronne is a heartwarming dish made with tender beef, sweet pearl onions, mushrooms, bacon, and red wine which adds a dark, lusty colour. My husband has adapted this recipe to make it his own by using beef short ribs rather than ordinary stewing beef, and uses a whole bottle of wine for extra pizzazz.
