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Two for Tonight Pure Romance from L'Auberge Chez Francois by Jacques E. Haeringer First Edition, 2001 Buy this book

With a playful sense of humor and love of the French culinary traditions, Chef Jacques Haeringer entertains while enhancing the spirit of romance in the hearts of couples, teaching that preparing a special evening together is akin to an act of love. Chef Jacques believes that, "love begins in the kitchen". With a selection of fun-filled meals designed to coincide with romantic dates on the calendar, Two For Tonight provides the recipes for an intimate meal at home. From oysters with horseradish sauce and lobster in a Sauterne butter on Valentine's Day to a summer picnic for two to a surprise birthday meal that includes local rockfish with vermouth with raspberry mousse for dessert, Chef Jacques offers a delicious selection of meals designed to win or recapture the hearts of that "special someone." By following Chef Jacques' simple and clear instructions and preparing portions of the meal in advance, both new and experienced cooks will perfect their culinary flourishes and enjoy wonderful, stress-free evenings of dining and romance. Fine food and wine are the main ingredients in Chef Jacques' unique creations, as is the kind of ambiance for a cozy dinner at home.

The Chez Francois Cookbook Featuring the Cusine of Alsace by Jacques E. Haeringer Revised Edition, 1991 Buy this book

Alsace-Lorraine has produced one of the world's richest and most varied cuisines. It combines traditional French cooking with surprising and delicious ingredients. Monsieur Francois Haeringer and his son, Jacques, have captured the flavor Alsace in the hills ourside Washington, D.C., home of L'Auberge Chez Francois, acclaimed "Best Restaurant in Washington" for eight straight years by the readers of The Washingtonian magazine. Now everyone, not only those fortunate enough to dine at Chez Francois, can savor the cuisine of Alsace. The appetizer section offers a wide selection of delicately seasoned pates, as well as such delights as Oysters in Horseradish Sauce and the Warm Roquefort and Apple Tart. Entrees feature fish, shellfish, meats (including variety meats and game) and poultry. Try the Rack of Lamb with medley of fresh vegetables, or the Alsatian-style Sauerkraut with Sausage and Pork. Sample the zesty Veal Kidneys with Sherry Wine Vinegar, or the Quail with Grapes and Juniper Berries, a dish with a complex combination of flavors. The book includes many superb side dishes and salads, such as Braised Red Cabbage, Spatzle, and Alsatian-style Tomato Salad. And who could resist Kugelhopf or an elegant Orange Soufflé for dessert? In keeping with his tradition of personally overseeing every aspect of preparation, Monsieur 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 Francois's hint to the home cook," so that substitutions, variations, and alternate techniques can facilitate cooking with sacrificing flavor.