World Food: Paris Heritage Recipes for Classic Home Cooking

Bechamel Sauce

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Braised Veal in Mushroom and Cream Sauce (Blanquette de Veau)

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Burgundy-Style Beef Braised in Red Wine (Boeuf Bourguignon)

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Catherine's OLd-Fashioned Spinach Tart (Tarte aux Epinards)

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Chicken Braised in Red Wine with Mushrooms (Coq au Vin)

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Classic Roast Leg of Lamb (Gigot d'Agneau)

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Country-Style Pork Terrine (Terrine de Campagne)

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Cream of Asparagus Soup (Veloute d'Asperges)

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Creme Brulee

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Crspy Almond Cookies (Tuiles d'Amandes)

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Dorie Greenspan's Ice Cream Filled Choux Pastries with Chocolate Sauce (Profiteroles)

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Duck Confit Salad with Asparagus (Salade de Confit de Canard aux Asperges)

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Duck Confit with Fingerling Potatoes (Confit de Canard)

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Flaky Tart Pastry (Pate Brisee)

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Floating Islands with Caramel and Vanilla Sauce (Ile Flottant)

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French Chicken Broth (Bouillon de Volaille)

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French Puff Pastry (Pate Feuilletee)

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French Shepherd's Pie (Hachis Parmentier)

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Fresh Herb and Lemon Zest Dip (Dip aux Fines Herbes)

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Grand Marnier Souffle

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Herb-Poached Fish with Beurre Blanc Sauce (Poisson au Buerre Blanc)

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Home-Style Rhubarb Tart (Tarte a la Rhubarbe)

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Marshmallows (Guimauves)

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New Potatoes Baked in Cream (Gratin Dauphinois)

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North African Lamb and Vegetable Tagine (Tagine d'Agneau)

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North African Style Preserved LeCitron Confit)

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Nouvelle Ratatouille (Ratatouille de Botanique)

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Parisian Black and White Cookies (Sablees de Paris)

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Parisian Carrot Vinaigrette (Carottes Rapees)

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Parisian Ham Sandwiches, Two Ways (Jambon Beurre)

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Poached Spring Vegetables with Lemongrass Vinaigrette (Estouffade Printaniere)

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Provencal-Style Braised Artichokes (Artichauts a la Provencal)

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Puff Pastry Cups with Chicken and Mushrooms (Bouchees a la Reine)

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Puff Pastry with Salt-Packed Anchovies (Feuillete d'Annchois)

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Puff Pastry with Strawberries and Vanilla Custard (Milles-Feuilles aux Fraises)

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Quiche Lorraine

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Quick-Cured Sardine Fillets (Sardines a la Maison)

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Rabbit Stew with Bacon and Dijon Mustard (Lapin aux Lardons et Moustarde)

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Raspberry-Hazelnuts Butter Cookies (Palets a la Framboise)

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Real French Toast (Pain Perdu)

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Roast Chicken and Potatoes (Poulet Roti)

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Roast Veal with Shallot Gravy (Veau de Grans-Mere aux Echalotes)

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Roasted Cherry Tomatoes wth Herbs (Tomates a la Nicole)

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Sailor-Style Mussels (Moules Marnieres)

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Salt-Roasted Pork with Preserved Lemon and Ginger (Carre du Porc en Croute de Sel)

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Sauteed Turnips with Cinnamon (Navets a la Cannelle)

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Shortbread Style Pastry (Pate Sablee)

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Sirloin-Stuffed Tomatoes (Tomates Farcis)

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Spaetzle

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Syrian-Style Flatbread with Spicy Lamb Topping (Lamajun)

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Tunisian Salad (Salade Tunisienne)

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Ultimate Pan-Grilled Steak and Twice Cooked French Fries (Steak Frites a la Hugo Desnoyer)

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Veal Burgers with Shallots (Tartare Aller-Retour a l'Echalote)

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Warm Lentil Salad (Salade de Lentilles)

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West-African Rice with Fish and Vegetables (Thieboudienne)

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