Rachel Khoo, the British host of Little Paris Kitchen on Cooking Channel (Saturdays at 2:30pm ET), thinks French cooking gets an unwarranted bad name. The inner circle of food culture has embraced fanciful molecular gastronomy, uber locavorism and other various food fads, while French cooking has been associated with ornery, tall toque-adorned chefs dousing incredibly intricate recipes with butter. Rachel Khoo is out to prove that you don’t need formal Le Cordon Bleu training (though she has it) to prepare a delicious French meal. She does it every day with a little oven and a two ring gas stove in her tiny Parisian flat that she had converted into the city’s smallest restaurant.
Rachel’s new cookbook, The Little Paris Kitchen, contains 120 simple but classic French recipes. It covers the mainstays you’d expect — Bouillabaisse and Mousse aux chocolat — but also has stories about her own twists on recipes and her life in Paris.
Want a sneak peek? Here are a few recipes from the book:
We’re giving away three copies of The Little Paris Kitchen: 120 Simple But Classic French Recipes to three lucky, randomly selected Devour readers. All you need to do is leave a comment on this post with your answer to this question: What is Rachel’s twist on the classic French cassoulet? (hint: the answer can be found in our Cooking with Rachel Khoo gallery.)
You must include your email address in the “Email” field when submitting your comment so we can communicate back with you if you’re a winner. (But do not post your email address into the actual body of the comment.)
So, tell us: What is Rachel’s twist on the classic French cassoulet? (check our Cooking with Rachel Khoo gallery for the answer and more on the show.)
Tune in to Little Paris Kitchen: Cooking with Rachel Khoo every Saturday at 2:30pm ET on Cooking Channel.
You may only comment once to be considered, and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of the 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 years of age to win. All entries (comments) must be entered between 4:00 p.m. ET on January 18, 2013 and 5:00 p.m. ET on January 24, 2013. Subject to full Official Rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of prize: $35.00. Sponsor: Scripps Networks, LLC, d/b/a/ Cooking Channel, 75 9th Ave., New York, NY 10011.
Transforming it into a soup.
She transforms the cassoulet into a soup.
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She made it into soup! I love her show ! Such a gem!
Not only does she turn it into a soup, but she adds mushrooms (an atypical ingredient for a "real depth of flavor") and makes "dumplings" out of the duck and Toulouse sausage, which are usually just left whole in a more traditional cassoulet. Brilliant show! I have made numerous recipes (beef bourgogne with baguette dumplings, fish en papillote, oeufs en cocotte, etc.) the baguette dumplings are my favourite twist thus far, and I would love to own the cookbook!
Turning the cassoulet into a soup is her twist on the classiz dish
Love your twist on turning a cassoulet into a wonderful soup, I love the simplicity of a French kitchen for cooking and the simple ingredients to make such wonderful foods.
She turns the cassoulet into a soup.
By transforming it into a soup.
She makes it into a SOUP! I love french food!
Rachel is a wonderful find for me, I adore her & am so inspired by her!
To make it into a soup. Great recipes from a great cook.
She changed it into soup – and it sounds delicious!
Soup
She turns it into a soup!
Rachel's twist is turning the cassoulet into a soup. P.S. I adore this show – it is my special treat on Saturday afternoons!
She transforms a classic French cassoulet into a soup. I feel inspired by this show and Rachel herself…she is as cute as a bug in a rug!
Her twist is to turn it into a soup!
Cassoulet as a soup. Brilliant.
I am planning to try this beautiful cassoulet soup!
Love Rachel's twist of turning it into soup. Magnifique. Love her style of cooking.
Rachel transforms a classic French cassoulet into soup.
Rachel’s twist on the classic French cassoulet is turning it into a soup.
Soup!
Soup, soup, warm and yummy soup
Turning it into a fabulous soup!
To turn the cassoulet into a soup.
I love her shows
She transforms the cassoulet into a soup!
She turns it into a soup!
SOUP! What a great idea!
Her amazing twist on the classic French cassoulet is the transformation into a fantastic soup!
Soup!
She transforms it into soup….YUMM. Traveling in Europe, one does not have to go far to realize kitchens are often closet size. I quickly learned size does not impact the quality of the food. Knowledge and truly fresh ingredients is the key.
Rachel puts her twist on French cassoulet by transforming it into a soup! Fun!!!
What a great idea to transform a cassoulet into a soup! It's funny that I've just discovered this show on Cooking Channel — and I really like!
She takes it & turns it into a soup…
Apparently she turned it into a soup. I enjoyed watching the show when I got the Cooking Channel for a month. Her "Tiny Paris Kitchen" reminds me of "Julie and Julia".
She makes a soup out of it…great idea! Love twisting recipes 'round.
Voila, soup
I hope it goes back to the basics in her book and shows us all the techniques…Because once you get that down you can do almost anything.
Her twist is turning it into a soup!
She transforms it into a soup!
Rachel puts her twist on cassoulet by making it into a soup.
I adore this show~
Rachel's twist is turning the cassoulet into a soup!
Rachel turns the classic French cassoulet into a soup, which is fascinating and sounds delicious.
It looks like she made it into a soup. thanks!
Her twist is turning into a soup.
Cassoulet SOUP!
turn a classic french cassoulet dish into a soup
Love how she turned it not a soup