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Around My French Table: More Than 300 Recipes from My Home to Yoursby Dorie Greenspan
Synopses & Reviews
When Julia Child told Dorie Greenspan, and#8220;You write recipes just the way I do,and#8221; she paid her the ultimate compliment. Juliaand#8217;s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorieand#8217;s and#8220;wonderfully encouraging voiceand#8221; and and#8220;the sense of a real person who is there to help should you stumble.and#8221;
Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the and#8220;top-secretand#8221; chocolate mousse recipe that every good Parisian cook knowsand#8212;but wonand#8217;t reveal.
Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chefand#8217;s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for and#8220;lazy people.and#8221;
Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.
"Acclaimed writer and baking wizard Greenspan, author of the James Beard Award-winning Baking, celebrates French home cooking in this noteworthy and visually stunning collection. A part-time Paris resident for more than a decade, Greenspan focuses on what French people really eat at home: easy-to-prepare yet flavorful dishes that are suitable for just about any time of day. From Bacon and Eggs and Asparagus Salad to Chicken in a Pot to Veal Chops with Rosemary Butter, her offerings are hardy, mostly uncomplicated, and superbly appetizing. She also provides sidebars on a wide range of topics, including whether or not to wash raw chicken, several ways of cooking beets, mussels, and more. She offers variations on classic dishes such as Pot-au-Feu, including recipes for seafood and veggie versions that take minutes instead of hours. Recipes include advice on storing leftovers as well as serving information. The chapter on vegetables and grains is particularly welcome, with delectable gratins, lentil, and rice dishes as well as a baby bok choy and sugar snap dish that will make hard-core carnivores drool. A feast for the eyes and palate alike, this superb collection belongs in every foodie's kitchen. Photos. (Oct.)" Publishers Weekly (Starred Review) (Copyright PWyxz LLC)
Now in a big, personal, and personable book, Greenspan captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Includes hundreds of recipes and insider tips on French culinary customs.
Three hundred recipes from the author's French kitchen and those of her French friends and French artisans, plus tips and stories.
About the Author
Inducted into the Who’s Who of Food and Beverage in America, DORIE GREENSPAN is the author of the James Beard Award–winning Baking: From My Home to Yours. She worked with Jean-Georges Vongerichten in his first U.S. kitchen and was Elle magazine’s first food writer, recipe tester, and translator. With Pierre Hermé, Dorie wrote Desserts by Pierre Hermé, winner of an IACP Cookbook of the Year Award, and Chocolate Desserts by Pierre Hermé, winner of the Gourmand prize for best cookbook in the English language. A contributing editor for Parade, a long-time special correspondent for Bon Appétit, and frequent guest on NPR’s All Things Considered and The Splendid Table, Dorie lives in Paris, New York, and Westbrook, Connecticut.
Fellow creator ALAN RICHARDSON has photographed dozens of best-selling cookbooks, and his work appears in many leading food and women's magazines. He is the coauthor of The Breath of a Wok, which won two coveted awards from the International Association of Culinary Professionals.
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