French cooking

Around My French Table: More than 300 Recipes from My Home to Yours by Dorie Greenspan

Around My French Table: More than 300 Recipes from My Home to Yours by Dorie Gre

Upon first glancing at Dorie Greenspan’s Around My French Table, I very nearly put it aside to be reshelved. It was too beautiful. Huge and heavy--laden with photographs--and featuring a cover shot of something that looked as though it took a heck of a lot of time, money and energy to pull off, it didn’t seem like something that would work for me.

But first glances can be deceiving. Almost every recipe involves relatively normal if delicious ingredients. The techniques used are not difficult at all for someone who knows her way around a basic kitchen. These are the sort of recipes which will be made again and again--and be shared with demanding friends. Each is introduced very charmingly, in a way that conveys much about the author’s French experiences.

The Edible French Garden

By Rosalind Creasy

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This volume comprises vegetables that are fundamental to French cuisine, like endives, leeks, shallots, and celery root, and classic recipes for preparing them: Pistou Souffle, a Green Aioli, and, of course, Ratatouille. Includes profiles of Tom McCombie, a California-based chef, and Georgeanne Brennan, co-owner of Le Marche seed company.

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