A return to his roots, Manu Feildel’s third cookbook French for Everyone, is packed with simple, rustic dishes. Honest and easy to prepare, this is food from the kitchen of a French home rather than that of a French restaurant.
That’s not to say you would turn down any of the dishes if they were served to you by a bistro-aproned waiter, but in juxtaposition to his second book, the techniques and recipes in French for Everyone are approachable enough to prepare at home.
With options for everything from weeknight meals and weekend bbq’s to simple yet impressive dinner parties, the only thing you’ll be at a loss for is where to begin. I started with Fish Soup because it’s winter and we all know how well I deal with winter… ahem.
There are a few requisite rich desserts / pastry encased fillings / sauces finished with butter and cream, this is a French cookbook after all, but it’s not the focus or even the majority. Many of the recipes are clean and fresh — a bit of protein, some vegetables, not a hit of starch or dairy in sight — making their way from stove to table in no time flat.
In Manu’s own words, “I want to encourage people to enjoy cooking and sharing great, inexpensive, easy-to-prepare meals with family and friends. Cooking should be celebrated as an everyday thing.”
While even the recipe head notes read with a French accent, there is a definite Australian cultural influence; Manu has been living in the land down under since the late 90’s after all. But a lighter touch only adds to the accessibility rather than distracting from it.
The photography in the book (shot by Ben Dearnley) is simply lovely, evoking the feel of the afternoon light in a French farmhouse kitchen, and provides a great visual guide on the final recipes.
Organised into categories by / Salads, soups and starters // Light meals // Mains // Desserts // Basics and extras / you can browse based on your level of hunger or allotted time.
It makes it easy to whip up any of the recipes any time of day — because who says you can’t eat a Roasted tomato, basil and gruyere melt and Crepes with lemon sauce for brunch? Certainly not me.
[UPDATED: This giveaway has now ended – Congratulations to Tracy (21 July)! Thank you to everyone who entered. xx ~ JJ]
Giveaway open until 11.59pm Tuesday 24 June (Sydney time) to persons with Australian mailing addresses only. Winning entry to be selected from comments answering what you would try first, a traditionally decadent French recipe or a more Aussie inspired twist on French fare. Winner will be notified via the email address linked to their entry.
Fish Soup (Soupe de Poisson) with Gruyere Croutons
This soup is the ultimate in pantry staples and nose to tail cooking. A whole fish, bones and all, is simmered then blended for an incredibly creamy, almost bisque-like soup — without a single drop of cream or butter || Barely adapted from French for Everyone.
Serves 8
INGREDIENTS
- ¼ c olive oil
- 4 garlic cloves, sliced
- 2 onions, sliced
- 2 leeks, white part sliced
- 1 bulb fennel, sliced
- 1 bottle tomato passata (approx 680 ml) plus ½ c water, or 2 x 400 g cans crushed tomatoes
- 1 kg whole ocean perch, cleaned and scaled
- 1 ½ Tbsp Pernod (see note)
- 1.5 litres (6 c) water
- 2 sprigs thyme
- 2 bay leaves
- 2 strips orange peel
- pinch saffron threads (10 – 12 strands)
- sea salt and fresh cracked pepper to taste
- 8 slices baguette or other bread
- olive oil
- ½ c finely grated gruyere or other semi-hard cheese
METHOD
Cut fish into two or three pieces so it will easily fit in the pan then set aside. Heat olive oil in a large heavy-based saucepan or dutch oven over medium heat.
Saute garlic, onion, leek and fennel for 8 minutes, until soft but not coloured. Add tomato passata, swirl water around bottle and add to pan. Cook 5 minutes before adding the fish, then reduce heat to low and cook 15 minutes, stirring occasionally.
Add Pernod, water, thyme, bay leaves, orange peel and saffron and stir well. Simmer on low for 1 hour.
Remove pan from heat and leave to cool for 20 minutes. Fish out thyme stems, bay leaves and orange peel and discard. Run soup (bones and all) through a food mill or blitz in batches (I used an immersion blender) and push through a fine metal sieve with a large spoon. Be persistent to extract as much as possible, then discard anything that will not push through the strainer.
Return soup to the pan and season to taste with salt and pepper. Warm through before serving.
To make croutons: brush bread with olive oil and toast or chargrill until golden. Top with grated cheese and place under griller (broiler) for a minute or two until bubbling. Divide soup among bowls, top with a crouton and serve.
COOK’S NOTES
- Pernod is a spirit flavoured with fennel and star anise. I steeped a star anise in vodka while prepping the other ingredients and used that rather than buying a bottle of Pernod.
- The original recipe says to light the spirit to burn off the alcohol but it didn’t light for me and the soup turned out just fine — so I left that step out of the above.
fish // gluten-free with gf bread // dairy-free without cheese // soy-free // sugar-free
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Signed copy supplied by Manu Feildel. In the interest of disclosure etc etc, I work with Manu on various projects and when I read through a copy of this book I immediately asked if one could be supplied for a giveaway, I really do want to cook most of the things in it!
I just got some prints of my photos from France and have serious cravings for a French fish soup now! I’d definitely go with the classic French fare given a choice.
Prints of photos? What is this thing you speak of 😉
I would start with an Aussie Inspired French Dish 🙂
I’d definitely go with the French classics – I would love to try something different!
I would do a dish inspired by French technique but with fresh Australian local produce
Traditional, love to give the fish soup a try, I had the most memorable fish soup in France years ago with garlic that we grate don hard day old bread it was heaven
If there’s a recipe for Mont Blanc, I’d make that!
Definitely decadent French! Would love to try them all though!
That’s looks like a wonderful book and you’ve executed the recipes so beautifully! Particularly love the shot of the raw ingredients. I’d want to make some sort of amazing french stew, which I’m sure Manu would cater for in the book 🙂
I would go with luscious, decadent French every time.
Most definitely start with the classic French dish. Learn the classic style and technique in its pure form, before starting any kind of fusion stuff.
Yes please. thankyou for chance to win 🙂
The book looks just awsome! Love to try all of Manu’s recipies.
I would love to try anything with seafood!
First I would cook a traditional decadent French meal then cook the rest in the book as I am sure my family will really love it!
Food in general is exciting let alone French inspired. This book will complete my Manu cookbook collection
Ready for u to do some cooking!
I’ve never read any of Manu’s recipes but I have a friend who is a big fan! French food is definitely something that I’d love to become more competent with… particularly the pastries and basic sauces. This is a lovely post JJ, I adore the colour of that soup! Yum. The gruyere croutons? Well, I am a cheese fiend, so say no more! Gorgeous post x
I love Manu’s relaxed take on French food, which is usually associated with precision, expertise and difficulty. So I would try an Aussie inspired twist on French fare, hopefully from Manu’s book that arrives in my mailbox from winning this competition!! I love cooking French inspired food 🙂
Oh my god if I win this book, this Fish soup is what I would try first. Perfect for the balmy Perth weather at the moment.
I would definitely go for a decadent french recipe, because I love exploring different countries homestyle recipes. and the recipes that Manu brings us are within reach of the ordinary cooks’ talents
Traditional all the way for me! French food is divine, particulary the decadent desserts.
French of course, with a little Australian Ooh La Lah!
Would definitely love to try classic French cooking by Manu as I love French cuisine.
Definitely Aussie inspired twist on French fare for me.
You need to work up to french cooking…I’d need to start at the purest of Aussie style and by Christmas I might be able to attempt something French
Coq Au Vin, but I love an Aussie spin by throwing in kangaroo instead. Yum. Yum. YUM!
Traditional would be the way the go!!
Traditional for sure frogs legs maybe
I’d love to have a crack at a French dish!
Modern with a twist I think
Straight to a traditional recipe i think i like to challenge myself in the kitchen and try new things i would love to feed my recipe book addiction with this one.
Classic French … Crepes I think ??
Thanks
A French classic for me! I actually love the sound of the Crepes with Lemon Sauce. Yum!
French classic for sure, I love French food and would love to be able to show off to my friends!
French classic loved travelling in france wonderful memories THANKYOU
The crepes with lemon sauce look amazing, and my kids would think I was soooo clever!
I would try the original recipe first…or at least try to try. I have a habit of editing recipes as I go along. But I would try the original and then start on all the variations/twists of the recipe.
I would go to the back of the book for desserts. Every month, I have a need for some sugar (if ya know what I mean .. wink wink)