The Chez Francois Cookbook

Alsace-Lorraine has produced one of the world's richest and most varied cuisines. It combines traditional French cooking with surprising and delicious ingredients. Franois Haeringer and his son, Jacques, have captured the flavor of Alsace in the hills outside Washington, D.C., home of L'Auberge Chez Franois, acclaimed "Best Restaurant in Washington" for fifteen straight years by readers of The Washingtonian magazine.

Now everyone, not only those fortunate enough to dine at Chez Franois, can savor the cuisine of Alsace. Jacques Haeringer has revised and expanded his original cookbook to include some favorite new recipes developed since the previous edition, especially in its selection of pastries and desserts. From subtly blended soups to splendorous desserts his cookbook offers everyone an Alsatian culinary experience. The familiar and the serendipitous take their place side by side.

In keeping with his tradition of personally overseeing every aspect of preparation, Franois Haeringer has reviewed all the recipes for accuracy. They detail the methods used daily by the Haeringers, but the occasional recipe that may be too time consuming is followed by "Monsieur Franois's hint to the home cook," so that substitutions, variations, and alternate techniques can facilitate cooking without sacrificing flavor.