Instantly French!

Ann Mah is a food and travel writer and the author of several books, including Mastering the Art of French Eating, and The Lost Vintage. She contributes regularly to the New York Times Travel section, and her work has also appeared in Condé Nast Traveler, The Best American Travel Writing 2017, Vogue.com, Washingtonian Magazine, and other publications. Ann currently lives in Paris and Washington, D.C.

The first electric pressure cooker book devoted specifically to French food, Instantly French! brings the scrumptious flavors of traditional French cuisine to your table-without the hours of slow cooking French food normally requires.

IntroductionChapter 1 ¿ First courses / Les Entrées1. Poached leeks and vinaigrette / Poireaux vinaigrette2. Chickpea salad with grated carrots, cilantro, cumin / Salade aux pois chiches et carottes 3. Country pâté / Pâté de campagne4. Artichokes with creamy tarragon vinaigrette / Artichauts vinaigrette à l¿estragon5. Lentil salad with beets and goat cheese / Lentilles aux betteraves et chèvre6. French deviled eggs / Oeufs mayonnaise7. Roquefort mini quiches / Petits quiches aux roquefort et aux noix8. Smoky eggplant dip / Caviar d¿aubergine9. Salmon pâté / Rillettes de saumonChapter 2 ¿ Soups / Les Soupes1. Butternut squash, chestnuts, bacon chips / Potage de butternut, châtaigne, et lard fume2. Ribs, stems, roots, and leaves / Cardes, tiges, raciness, feuilles3. French onion soup / Soupe à l¿oignon gratinée4. Provençal vegetable soup / Soupe au pistou 5. French peasant soup / Soupe paysanne 6. Five vegetable soup / Potage aux cinq legumes7. Lentils and pork / Petit Salé aux lentilles8. Indian-spiced red lentil soup / Vélouté de lentilles corail aux épices indiennes9. Vietnamese chicken noodle soup / Soupe poulet à la Vietnamienne10. Moroccan chickpea soup / Soupe de pois chiches à la marocaine11. Chicken broth / Bouillon de pouletChapter 3 ¿ Chicken / Le Poulet1. Chicken in wine sauce / Coq au vin2. Fricassée of chicken with mushrooms and cream / Fricassée de poulet aux champignons3. Braised chicken with peppers and tomatoes / Poulet basquaise4. Chicken in mustard sauce / Poulet à la moutarde5. Chicken with tarragon sauce / Poulet à l¿éstragon6. Chicken Provençale / Poulet à la provençale7. Soisick¿s chicken / Poulet de Soisick8. Chicken tagine with preserved lemons / Tajine aux poulet citrons confitsChapter 4 ¿ Fish and Shellfish / Les poissons et les fruits de mer1. Mussels steamed with white wine, garlic, parsley / Moules marinières2. Potato salad with mussels / Salade de pommes de terre aux moules3. Rolled filets of sole with crunchy herbed breadcrumbs / Roulés de sole croustillant4. Fish ¿en papillote¿ with chard, mushrooms, soy-butter broth / Poisson en papillote aux blettes, champignons, et bouillon de sauce de soja au beurre5. Salmon with melted leeks and whole-grain mustard / Saumon aux poireaux fondus et moutarde à la graine6. Cod poached with tomatoes, saffron, fennel / Cabillaud poché au bouillon de tomate, fenouil, et safran7. Poached salmon with olive and almond tapenade / Saumon poché, tapenade aux olives et aux amandes8. Fish filets poached in white wine with mushrooms / Filets de poisson à la Bercy aux champignons9. Halibut with beurre blanc, tarragon, and capers / Poisson au beurre blanc, éstragon, et capresChapter 5 ¿ Pork, Veal, Lamb, Beef1. Veal stew with mushrooms / Blanquette de veau2. Beef braised in red wine / Boeuf bourguignon3. Beef braised in beer with spice cookies / Carbonade4. Provençal beef stew / Daube Provençale5. Short rib shepherd¿s pie / Hachis parmentier6. Whole stuffed cabbage / Chou farci7. White beans with pork and duck/ Cassoulet8. Braised pork with apples / Porc à la Normande9. Scalloped potatoes with bacon, onions, and cheese / Tartiflette10. ¿Seven-hour¿ lamb with white beans/ Agneau de ¿sept heures¿ aux haricots11. Spring lamb stew / Navarin d¿agneau12. Lamb tagine with prunes / Tajine à l¿agneau aux pruneaux13. Stuffed tomatoes and rice / Tomates farcies et riz autour14. Veal stew with tomatoes and mushrooms / Veau Marengo15. Braised beef pot roast / Boeuf à la modeChapter 6 ¿ Vegetables / Les Legumes1. Provençal white beans / Haricots blancs à la provençale2. Carrots with cream / Carottes à la crème3. Braised peppers, tomatoes, and onions / Piperade4. Celery root puree / Purée de céleri-rave5. Cauliflower gratin / Gratin au chou-fleur6. Green beans braised in tomato sauce / Haricots verts à la Provençale7. Braised endive and ham gratin / Endives au jambon gratinée8. Winter squash gratin / Gratin de courge9. Roast potatoes / Pommes fondantes10. Belgian root vegetable mash / Stoemp 11. Braised red cabbage with apples and chestnuts / Chou rouge aux pommes et marrons12. Mushroom and pea risotto / Risotto aux champignons et aux petits poisChapter 7 ¿ Desserts / Les desserts1. Strawberry rhubarb compote / Compôte à la rhubarbe et aux fraises2. Individual chocolate custards / Pots de crème au chocolat3. Crème brulée4. Rice pudding with salted butter caramel sauce / Riz au lait, sauce au caramel beurre salé 5. Rosemary crème caramel / Crème caramel au romarin6. Poached pears with chocolate sauce / Poires belle Hélène7. Lemon goat cheese cheesecake / Fiadone8. David Lebovitz¿s foolproof chocolate cake / Gâteau au chocolat infaillible de David Lebovitz9. ¿Baked¿ apples / Pommes ¿au four¿10. Yogurt / Yaourt