Be authentic

by | August 25, 2017

Whip up some French and Mexican food from recipes of the countries’ best local cooks.


Get French recipes from the country’s best local cooks.

Get ready to whip up some authentic French or Mexican recipes – direct from the kitchens where they are perfected, with the help of Lonely Planet’s latest food books. “Lonely Planet Food: From the Source – France” shares 63 classic regional recipes from the country’s best local cooks from village bakeries, family-run bistros and haute-cuisine restaurants. These include stews such as cassoulet and coq au vin, crêpes, salads, soups and sweet treats.

There are many recipes in the book including marinated pork tacos, hot lime soup and Oaxacan hot chocolate.

The other book, “Lonely Planet Food: From the Source – Mexico”, also has recipes from the country’s best local cooks from street food stalls, family-run haciendas and haute-cuisine restaurants. They reveal their culinary passions, along with classic regional recipes such as marinated pork tacos, hot lime soup and Oaxacan hot chocolate.

Lonely Planet also has similar food books covering the regions of Japan and Spain. You can find them all at major bookstores like MPH, Kinokuniya and Times. Each of the “From the Source” books including the earlier ones costs US$24.99 (around S$34.02). After that, the only thing left to do is to invite family and friends to enjoy the cuisine with you. Happy cooking!



Some recipes from the book (with permission granted):

From France:

1. QUICHE LORRAINE (serves 4 to 6)
Preparation & cooking time: 1 hour 30 minutes (not including 1- to 2-hours for pastry refrigeration)

For the pastry

• 125g (4 oz) plain flour, plus extra for rolling pastry
• 65g (2 oz) corn starch
• 5g (0.176 oz) salt
• 115g (4 oz) softened butter, plus extra to serve
• 1 egg
• 40ml (1 oz) water

For the filling

• water, to soak lardons/bacon
• 200g (7 oz) lardons/chopped bacon
• 4 eggs
• 250g (8 oz) full fat milk
• 250g (8 oz) cream (single or double)
• salt, to taste
• pepper, to taste


  1. To make the pastry, mix the flour, baking powder and salt in a bowl. Mix in the butter until it resembles breadcrumbs.
  2. In another bowl, whisk the egg with the 40 ml of water, then gently combine with the breadcrumb-like mixture to form the pastry. Gently knead the pastry, form a ball and leave in the fridge for at least an hour (two is better, overnight also works).
  3. Roll out the pastry on a lightly floured surface and place in a mould measuring 26 cm (10 in) in diameter. Set this pastry case aside.
  4. To make the filling, bring a pot of water to the boil, and then reduce the heat. Place the lardons into the water for a few minutes to reduce their salt content. Drain them and set aside.
  5. Whisk the four eggs in a bowl and then add the milk, the cream and the salt and pepper. Leave to rest for 15 to 20 minutes.
  6. Preheat the oven to 180°C (350°F).
  7. Sprinkle the drained lardons into the pastry case, and then pour the egg mixture over the top.
  8. Bake in the oven for 30 to 40 minutes. When the quiche comes out of the oven, spread a knob of butter across the top (it should melt gently), and serve.


2. SALADE NIÇOISE (serves 4)
Preparation & cooking time: 30 minutes 

• 1 clove garlic
• 4 tomatoes
• 8 radishes, finely sliced
• 1 long green pepper, finely sliced
• 8 small artichokes, finely sliced
• 4 to 5 spring onions, finely sliced
• 50g (1 oz) tin of anchovy fillets, sliced in half lengthways
• 4 hard-boiled eggs, sliced
• 40 small whole olives (caillettes variety, if possible)
• a handful of basil
• drizzle of extra virgin olive oil, to garnish


  1. Rub the plate with garlic.
  2. Cut each tomato in half, then into squares. Layer onto the plate.
  3. Add a layer of radish, then pepper, then artichokes and spring onions.
  4. Add the anchovies, the egg and then the olives. Chop the basil finely, and sprinkle over.
  5. Drizzle the olive oil over the salad and serve.


3. TARTE AU CITRON (lemon tart) (serves 8 to 10)
Preparation & cooking time: 2 hours 15 minutes (not including 1hr refrigeration time)

For the pastry

• 500g (1 lb) flour, plus extra for rolling pastry
• 200g (7 oz) caster sugar
• 250g (9 oz) unsalted melted butter
• 2 tbsp olive oil
• 5 egg yolks

For the filling

• 1L (1 pt) milk
• 8 egg yolks
• 280g (10 oz) sugar
• 4 tbsp cornflour
• zest & juice of 4 lemons

For the meringue topping

• 8 egg whites
• 100g (3 oz) sugar


  1. Preheat the oven to 180°C (350°F).
  2. To make the pastry base, place the flour, sugar and butter in a food processor or mixer and blend until it forms breadcrumbs. Add the oil and egg yolks and blend again until it forms a ball of dough.
  3. Roll the dough out on a lightly floured surface with a rolling pin, then press it into a 30 cm (12 in) tart tin with your hand, and then prick with a fork. Bake in the oven for 20 minutes. Leave to cool.
  4. In a saucepan, warm the milk and add the other filling ingredients, whisking the mixture until it thickens. Pour into the cold pastry case and smooth with a spatula. Leave to cool in the fridge for an hour.
  5. Prior to serving, make the meringue topping by whisking the egg whites with the sugar until they stand in firm peaks.
  6. Smooth the meringue onto the tart with a palette knife, giving it a wave-like texture. Then, with a kitchen torch, brown the edges. Alternatively, place under a hot grill until the meringue starts to brown.


From Mexico:

4. TOSTADAS DE ATÚN (tuna tostadas) (serves 4 tostadas)
Preparation & cooking time: 25 minutes

• 200g (7 oz) sashimi-grade tuna
• 94ml (3 fl oz) soy sauce
• 32ml (1 fl oz) orange juice
• 25g (1o z) leeks
• 250ml (8 fl oz) vegetable oil
• 37g (1⅓ oz) mayonnaise
• 8g (⅓ oz) chipotle chile, chopped
• ½ tbsp chives, chopped
• 1 package of store-bought tostadas
40g (1 oz) avocado, sliced, to serve


  1. Thinly slice the tuna, then mix the soy sauce and orange juice and marinate the tuna in it for no more than 10 minutes.
  2. Cut leeks lengthwise into thin 5cm (2in)-long strips using the pale part of the leek. Discard the dark green parts and the root end of the leeks.
  3. Fry the leeks in vegetable oil in a pan over medium heat until crispy and golden brown. Remove from the pan and place on a plate lined with absorbent paper towel.
  4. Blend mayonnaise, chipotle and chives for a creamy sauce.
  5. Spread mayo-chipotle sauce on corn tostadas and top each with two or three slices of the tuna.
  6. Top with fried leeks and avocado slices.


5. CARNE EN SU JUGO (Meat in its juices) (serves 4)
Preparation & cooking time: 40 minutes (not including soaking time for beans, if required)

• 400g (14 oz) whole pinto beans
• 6 slices bacon, chopped
• 1kg (2 lb) beef sirloin, cut into 1cm x 1cm (½ in x ½ in) pieces
• salt & pepper, to taste
• 2.7L (4 pt) water
• 4 small green tomatoes
• 2 serrano chile peppers
• 1 garlic clove
• 2 chicken bouillon/stock cubes
• ½ white onion, diced, to serve
• 4 tsp coriander (cilantro), finely chopped, to serve
• corn tortillas, to serve


  1. If you don’t have a pressure cooker, cover the beans with water and soak overnight.
  2. Fry the bacon in a pan until crisp and place on a plate lined with an absorbent paper towel. Set aside. Use the same pan (slightly coated with bacon grease) to sear the beef until the meat is browned. Season with salt and pepper to taste.
  3. In a pressure cooker, cook two cups of whole pinto beans in 2L of the water for 30 to 40 minutes, or until tender. (Alternatively you can cook in a saucepan, but it will take 2 to 2½ hours.) Set aside, keeping the broth.
  4. Boil the tomatoes, serrano chile peppers and garlic in a pot with the remaining 700ml of water and 2 chicken bouillon/stock cubes for 10 minutes, then liquefy all ingredients in a blender.
  5. Strain the mixture into the pressure cooker with the seared beef and its juice.
  6. Cook the beef in the pressure cooker over medium heat until it reaches operating pressure, then immediately reduce to low heat and cook for 30 minutes. (If using a covered saucepan, cook the meat for 60 to 75 minutes.)
  7. To the beef and its juices, add the whole beans and their broth, chopped onion and coriander, and top with the crispy bacon pieces. Serve in a concave dish or bowl alongside corn tortillas.


6. TACOS DE PESCADO (Fish tacos) (serves 6)
Preparation & cooking time: 1 hour

For the pickled onions with Habanero chile

• 1 white onion, finely sliced
• 2 fresh Habanero chiles, finely diced
• juice of 3 limes
• 2 tbsp white vinegar
• 1 tbsp dried oregano
• ½ tbsp salt

For the beer batter

• 130g (4½ oz) flour
• 1 tbsp salt
•1 tsp black pepper
• 350ml (12 fl oz) light beer
• 3 tbsp sriracha sauce

For the dressing

• 115g (4 oz) mayonnaise
• 60g (2 oz) sour cream
• juice of 2 limes
• ½ clove of garlic, grated
• salt & pepper, to taste

For the pico de gallo

• 6 tomatoes, deseeded & diced
• 1 white onion, finely diced
• 3 serrano chiles, deseeded & diced
• 1 bunch coriander (cilantro), roughly chopped
• juice of 2 limes
• ½ tbsp salt

For the fish

• vegetable oil (or grapeseed oil), for frying
• 500g (1 lb) mako shark or white fish, cut into 18 strips

To serve

• 18 corn tortillas
• ½ head of cabbage, finely shredded
• 5 avocados, thinly sliced
• lime juice, to taste


  1. In a small bowl, mix all of the ingredients for the pickled onions and Habanero chile, and refrigerate.
  2. In a large bowl, whisk all the beer batter ingredients together, and let sit at room temperature.
  3. In a small bowl, mix all of the ingredients for the dressing and refrigerate.
  4. In a small bowl, mix all of the ingredients for the pico de gallo and refrigerate.
  5. Heat oil in a deep fryer or a pot that can hold 2½ cm to 4 cm (1in to 1½ in) of oil, to prepare to fry the fish pieces.
  6. Take the fish strips and dip them in the beer batter. Shake off excess batter. Gently drop fish strips into the hot oil. Once the fish is golden brown, use a scoop to take them out of the oil and leave to dry on absorbent kitchen towel.
  7. Heat your corn tortillas on a comal (or dry skillet).
  8. To serve, take a corn tortilla, top it with a piece of fish, then the dressing, some cabbage, a dollop of pico de gallo, some of the pickled onion with Habanero chile, a slice of avocado and a squeeze of fresh lime juice.




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