A Table: Recipes for Cooking and Eating the French Way
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À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend.
New York Times contributing writer Rebekah Peppler shares 125 elegant, “new French” recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, À Table contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.
125 ACCESSIBLE RECIPES: Included are classics such as Ratatouille and Crème Brûlée; regional dishes, such as Basque Chicken, Niçoise (for a Crowd), and Alsatian Cheesecake; as well as recipes born of the melding of the cultures and flavors that help define contemporary French eating, from Bigger Bánh Mì and Lamb Tagine to Green Shakshuka.
USEFUL ADVICE: Guidance on shopping, stocking the pantry, and preparing the table, as well as stories on French food culture, make this not just a recipe-driven cookbook but also a chic guide to modern French living.
FOREVER CHIC: French food and the French lifestyle will never go out of style. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to cook and eat good food.
Perfect for:
• Home cooks looking for accessible recipes, relying less on fancy techniques and more on ease and accessibility.
• Fans of Rebekah Peppler’s work, including her James Beard Award-nominated book, Apéritif, and regular writing in the New York Times.
• People of all ages who like to plan unfussy meals with delicious food and minimal prep.
From the Publisher
Recreate the magic of a French evening anywhere in the world
125 Simple Recipes for Cooking and Eating the French Way
Chaud Comme
Le Grand Aioli
Tomatoes with Butter and Armanac
An inviting & accessible cookbook from a fresh voice in the food world
Roast Chicken with Prunes
Ratatouille
Kouign-Amann
Invite Rebekah Peppler to a Table
Why did you decide to create this cookbook?
With À Table, I dive into the magic of France that I’ve gotten to know intimately living here. I share recipes that offer up the sexy, sparkling charm that is the French meal to others, wherever their homes may be.
What can readers learn from the French way of cooking?
The rituals and customs around cooking in France have long been romanticized, but that doesn’t mean they’re not accessible. À Table aims to merge the imagined French fantasy with the truth of cooking and eating to create a doable but charming reality.
What is your favorite meal to make for yourself?
My absolute favorite meal is really a “snack dinner,” which sounds much more chic in French: “apéro dînatoire.” On my table it includes Le Grand Aïoli surrounded by vegetables for dipping and a tin of sardines. Add a crusty baguette, some olives, maybe a few slices of saucisson, and a good bottle of wine and it’s, hands-down, my favorite meal to enjoy.
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