Living the Gourmet is pleased to present Frites by Anne de la Forest, from Jacqui Small publishing.
Frites is a cookbook devoted to a single food type -- the ‘Frite,’ aka ‘Chips’ in the UK, or ‘French Fries’ in the US. The book opens with a brief introduction to the Frite, as if any is needed, detailing the ‘iconic’ status held by the fried potato globally. The author then delves into a treatise on the chemistry involved in frying, and how each stage of frying has been measured over the years to determine the best frying process, and the ‘optimal’ potato type.
The ‘meat’ of the book begins with a chapter entitled ‘The Epic Tale of the Frite,’ and gives us a brief look at the Frite’s history, which was actually quite interesting. The history begins at the Ponte-Neuf bridge, with the first cookbook known to be devoted solely to potatoes having been penned shortly after the French Revolution. I found myself imagining Revolution-era “citoyen” peasants huddled in the glow of makeshift stoves frying potatoes under the Ponte-Neuf. Since then, however, the author tells us that Pont-Neuf potatoes have become a mark of quality in modern times, though in post-Revolution France, she explains, potatoes were solely an item for the poorer populations.
After a brief chapter that acts as a primer on proper potato cutting and preparation technique, the author opens the recipe portion of the book with several traditional frite recipes. The opening recipe is for classic Pont-Neuf Frites, essentially the basic ‘french fry.’ Belgian Frites make an appearance as well, being quite similar to their Pont-Neuf counterparts, with the exception of being fried darker, and with the option of frying them in a traditional beef suet. This chapter also holds my personal favorite, ‘English Chips,’ the simple fries often served in ‘Fish and Chips.’
The next chapter covers what the author dubs ‘Trendy Frites,’ and introduces the reader to assuredly less familiar variations on the ever familiar item. The chapter opens with ribbon thin ‘Skinny Frites,’ and from there the items on offer range from ‘Mashed Potato Frites’ to ‘Caramelized Honey Frites.’ I found the Feta Frite to be particularly interesting. This chapter I feel perhaps best exemplifies the diversity of the Frite, and puts the author’s own culinary technique and versatility on full display.
Trendy Frites transitions into Creative Frites, and features such items as Black Radish Frites, Pumpkin Frites, and Comte Cheese Frites, among others. While perhaps not quite as ‘over the top’ as the frites on offer in Trendy Frites, these frites nonetheless run along the same vein.
Finally, the book closes its frite journey with Sweet Frites, frites that can serve as dessert items, such as the apple frite, or as sweet compliments to a main course, such as the sweet potato frite.
The book’s final chapter of recipes is entitled Sauces, and offers items that go well beyond frites, and can be used in other recipes. For example, we’re offered recipes for homemade ketchup and barbarecue sauce, items one might expect in a book about French fries, but then we’re also offered perhaps less expected items such as curry and fresh herb sauce, and the author’s take on a tartar sauce.
Overall, Frites is a pleasant and lighthearted journey through one of cooking’s most easily and universally recognizable items – the French fry aka Chip aka Frite, and offers a surprisingly wide variety of takes on the item. That said, Living the Gourmet can easily recommend this book as an addition to any cook’s library.
Review
-- By --
Michael Pappas
I adapted this recipe from Anne de la Forest's Apple Frites (page 108). However, I deviated and instead made savory apple frites. The original recipe called for butter and brown sugar. I thought it would be nice to switch things up a bit since most would expect a sweet apple frite.
Needless to say, these savory frites were a success!
PrintSavory Apple Frites featuring Frites Cookbook
- Total Time: 15 minutes
- Yield: 5 servings 1x
Ingredients
- 5 apples, cored and julienned - (I used gala apples)
- 1 teaspoons salt
- Zest of 1 lemon
- 1/2 teaspoons dried oregano
- Pinch of black pepper
- 1 sprig fresh rosemary, finely chopped
- 2 cloves garlic, grated
- 2-3 tablespoons oil
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, combine salt and lemon zest. Mix until you have lemon salt.
- Add herbs, pepper and garlic.
- Toss in a large bowl with the apples.
- Drizzle oil and transfer apple frites to a baking sheet. Spread out evenly to make sure they do not overlap.
- Bake for 10 -12 minutes. The frites will be caramelized on the outside. Be sure they do not burn and that they do not get too soft.
- Serve warm with your favorite condiment. (I preferred mine with ketchup :))
Notes
Adapted: Frites by Anne de la Forest
- Prep Time: 5 minutes
- Cook Time: 10 minutes
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1
Nancherrow says
Oh my goodness, my mouth is watering just thinking about these apple frites! Just pinned to the Fridays Unfolded link board. Thanks for sharing at Fridays Unfolded!
Alison
Nancherrow
Dottie Sauchelli Balin says
Dear Catherine and Michael, What an interesting new cookbook to have. I will have to check this one out. I love the "fry" anyway you make them. I would have to say that my favorite would be sweet potato fries with honey. This review of "Frites" is very inviting. Goes through the whole book and chapters with great information. The last chapter is wonderful as it gives the sauces that goes with the "Frites." The recipe is awesome! I like savory as well as sweet and this one must be delish! I just purchased Gala apples yesterday and will have to try this recipe on the weekend. Simple, delightful, and yummy all wrapped up in one. Thanks for sharing this book review and the recipe...Blessings for a glorious weekend! Dottie 🙂
Comedy Plus says
Now here's a low calorie, and very healthy idea. I love it and hadn't heard about this before. I love new and different things.
Have a fabulous day. ♥♥♥
Adelina Priddis says
Now I want to make a bunch of different frites! Thank you for sharing these on Foodie Friday
Baby June says
Those look awesome! I've never tried savory apple frites but it sounds great. 🙂
Silvia Brisi says
Very delicious and tasty!! Have a nice we!!
Shirley Tay (Blackswan) says
Cool! Love to dig into these lovely snacks, Catherine. Have a lovely weekend!
Jacqueline says
What a beautiful cookbook! I love to read cookbooks like novels and love to find friends who love to do the same. What a fun and unusual recipe!
Choc Chip Uru says
Oh wow never thought of savoury ones before! 😀
Cheers
Choc Chip Uru
Marco says
what a lovely idea to use the apples to make chips!
Danielle says
I can't wait to try these out! Yum! I would love to have you link it up to my Feature Friday Link Palooza!
Danielle @ Blissful & Domestic
http://www.blissfulanddomestic.com/search/label/Feature%20Friday%20Linky%20Party
Emma | Fork and Good says
How strange! I've been lusting after this cookbook for a while!
Misty Nicole Overstreet-Roberts (The Lady Prefers To Save) says
What a great tip! Hello, my name is Misty, from The LadyPrefers2Save at http://theladypreferstosave.com, and I'm one of the new co-hosts for the Merry Monday Linky Party! Thanks for linking up at the Merry Monday's Linky Party this week. Have an awesome week!
Diane Balch says
I never heard of this cookbook. A good frie is an art. Pinned.
Cathy Mini @ Our Mini Family says
Seriously your photos look great! May I ask, what app(s) do you use to edit?
Cheers,
~Cathy Mini~
OurMiniFamily.com
Erlene says
I've never had savory apple fries. Very interesting recipe. Thanks for sharing it on Merry Monday.
Swathi says
This is first time I am seeing a cook for fries, thanks for sharing with Hearth and Soul blog hop. Pinning it.