Celebrating the love story between French cuisine and vegetablesIn this unique cookbook I am sharing the best French vegetarian dishes through 90 seasonal recipes (many of them vegan) and 75 color photographs. Some are personal creations, others are drawn from my research into lesser-known regional cuisines. All are simple and flavorsome, so you can make the most of the time you spend in the kitchen.
French expressions you can eat, with cultural notes and recipesBased on my popular series of colorful French idioms, Edible French explores fifty of the most evocative French expressions related to food with cultural notes, recipes, and whimsical watercolors. A beautifully made, top-quality little book, it is the perfect gift for the food-loving francophile.
Your guide to the Paris food scene, with my favorite restaurants and food shopsThis book is a window onto my Paris, this delicious stomping ground for the food enthusiast. It is the companion I wish I had for every city I visit, pointing me to the edible highlights and giving me the lowdown on the dining scene, the best food shopping haunts, and the locals' favorites.
Cook and eat like a true Parisian with 75 inspired recipesMy first cookbook, which prompted the New York Times to call me, "The Parisian friend we all wish we had." It is a glimpse into the life of a young Parisian, through more than 75 recipes that call for healthy ingredients and more indulgent tastes. An engaging, inspiring look at how young Parisians cook today.
My first cookbook, as a new e-book in FrenchThis is the new e-book edition of my very first cookbook, Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen, translated into French by myself. It is a book into which I’ve poured all of my soul, and many of my cult recipes. Available for immediate download.
The Bible of French cooking, edited by Clotilde DusoulierThis is a translated and adapted version of Ginette Mathiot's Je sais cuisiner, a venerable and best-selling book on French home cooking that was first published in 1932. I have worked in concert with a team of translators and copy editors to make Ms. Mathiot's opus accessible to the contemporary, English-speaking cook.
The Bible of French baking, edited by Clotilde DusoulierThis is a translated and adapted version of Ginette Mathiot's Je sais faire la pâtisserie, the best-selling 1938 sequel to I Know How To Cook, devoted to pastries and desserts. I have worked on this book as a consulting editor to make Ms. Mathiot's baking bible accessible to contemporary cooks.
Classic French preserving techniques, edited by Clotilde DusoulierThis is a translated and adapted version of Ginette Mathiot's Je Sais Faire les Conserves. A follow-up to her previous books on classic French cooking and French baking, this one updates classic French preserving techniques that were first published in 1948. I have contributed to this project as a consulting editor to make Ms. Mathiot’s guide to preserving accessible for modern cooks.