This book is about the love affair between French cuisine and vegetables.
It is admittedly a challenge to dine out as a vegetarian in France, where meat and fish are treated as the main character of any special-occasion dish, yet the French culinary repertoire is rife with delicious ideas on how to cook vegetables.
Over the past few years, I have transitioned to a more and more plant-based way of eating -- for reasons of ethics, environmental concern, and natural inclination -- so I've had plenty of opportunities to explore unusual and exciting ways to use up my weekly selection of seasonal vegetables.
In this new book I am sharing the best of those 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.
My goal, in this book as on the blog, is to teach and inspire, so each of the recipes is meant to leave you not just with a wonderful dish to share with your friends, but also with a trick, a technique, a building block that you can adopt and use elsewhere in your cooking.
Following a special diet? I have drawn up a detailed index of all the recipes in the book with the ingredients they contain that some eaters choose/have to avoid (such as gluten, eggs, dairy, nuts, etc.). I make it available to anyone who requests it: get in touch through my contact form and I'll email the list to you.
This 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.
Book description: "In Clotilde's Edible Adventures in Paris, Clotilde reveals her all-time favorite food experiences in her native city. She takes us on a mouthwatering tour of the restaurants, wine bars, and outdoor markets she loves the most, as well as cheese, pastry, ice cream, candy, chocolate, and cookware shops.
She covers everything from the best places for lunch, tea, or a glass of wine to "neo bistros" and the newest places to go for spectacular yet affordable meals. Packed with advice on everything from deciphering a French menu to ordering coffee correctly, this book is like having Clotilde as a personal guide. Twelve tempting recipes are also included, shared or inspired by Clotilde's favorite chefs and bakers.>
For first-time visitors and seasoned travelers alike, Clotilde's Edible Adventures in Paris offers invaluable insider recommendations for eating and shopping with Parisian panache."
Visit THE BOOK'S MINI-SITE for excerpts, reviews, and more.
[US edition: Broadway Books]
Book description: "In her first book, Clotilde Dusoulier provides a glimpse into the life of a young Parisian as she savors all that the city has to offer and shares her cooking philosophy in the form of more than 75 recipes that call for healthy ingredients (such as zucchini) and more indulgent tastes (such as chocolate). The Los Angeles Times calls her recipes 'simple, charming, and fun.'
The recipes and accompanying stories can all be found alongside menus for entertaining, as well as tips for throwing cocktail or dinner parties with French flair. Chocolate & Zucchini is the book for anyone who has journeyed to Paris and can still recall the delicious flavors and aromas -- or for those of us who only dream about them."
"Dusoulier is the Parisian friend we all wish we had. [Her] voice is boisterous, spirited, delightful and entirely forgiving." -- New York Times Magazine
"Dusoulier's zesty approach to shopping for, cooking, and presenting French food is entirely appealing. Her recipes are inventive rather than eccentric, and her enthusiasm for the pleasures of the table is infectious." -- Gourmet Magazine
"Clotilde Dusoulier brings an engaging new voice to home cuisine." -- Vogue
Discuss the book, ask questions, and post feedback on the C&Z forums.
[UK edition: Marion Boyars Publishers]
This is the British edition of the cookbook featured above. It is distributed in the UK, Australia, and New Zealand.
The recipes in this edition use the metric system. I oversaw the conversions myself, based on the notes I took as I was testing the recipes. Because they were issued by different creative teams and targeted at different markets, the two editions have different layouts and covers (both soft). The UK version is also a little larger in size.
A few cultural and spelling adjustments have been made, but the content is 99% the same. There is one recipe in the US version that is not in the UK version, and two recipes in the UK version that are not in the US version -- I'll let you figure out which!
"[Dusoulier] is one of the hottest new talents on the culinary scene. Her first cookbook is a fresh and idiosyncratic take on her intimate foodie memories, plus 70 new recipes that you won't find on the blog." -- Delicious.
"With mouthwatering photography and delightful background stories to the origins of each dish, this is a surefire winner for foodies and francophiles alike." -- Postcards Magazine
Discuss the book, ask questions, and post feedback on the C&Z forums.
[Edition française : Marabout]
Ceci est la version française du livre de cuisine décrit ci-dessus, traduit par mes soins.
"Dans Chocolat & Zucchini, Clotilde livre 75 recettes colorées, gourmandes et inédites. Elle les met en scène en dévoilant avec un enthousiasme communicatif leur origine, les circonstances de leur élaboration... et de leur dégustation, autour de trois thèmes :
- Simplicité ou la cuisine de tous les jours, avec des salades, sandwiches, tartes salées, soupes et oeufs,
- Invitation pour les petites et grandes occasions, entre apéros, repas impromptus, dîners chics et buffets de fête,
- Gourmandise et une collection de gâteaux, tartes, desserts et mignardises qui raviront les amateurs de douceurs."
Quelques exemples de recettes :
Je dispose d'un certain nombre d'exemplaires de Chocolat & Zucchini (ed. Marabout) que vous pouvez m'acheter directement via Paypal, au prix réduit de 6€ SEULEMENT* (+ 4€ de frais de port pour la France métropolitaine**), en cliquant sur le bouton "Acheter" ci-dessous.
Vous aurez alors la possibilité de demander un exemplaire dédicacé grâce au champ "Indiquez si vous souhaitez une dédicace" : merci de me préciser le nom de la personne à qui rédiger la dédicace. N'hésitez pas à me contacter pour toute question.
Note: The 4€ shipping rate is for addresses in France only. International orders are welcome, but please contact me to inquire about the shipping cost.
IMPORTANT ! Actuellement en déplacement, je ne suis pas en mesure d'expédier les livres immédiatement. Vous pouvez néanmoins passer commande dès maintenant, et le livre vous sera envoyé le mardi 12 novembre. Vous recevrez une notification d'expédition. Merci !
* Le prix couverture est de 17,90€.
** Envoi en courrier prioritaire. Pour une expédition à l'international (hors France métropolitaine), contactez-moi pour connaître les frais de port.
This 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.
Surrounded by piles of reference books, and my grandmother's own tattered copy in hand, 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: we have strived to reword, expand, and clarify the recipes where necessary, while remaining true to the author's voice, and the spirit of her cooking.
Book description: "First published in 1932, I Know How to Cook is the indispensable and best-selling cookbook for every household. With more than 1,400 recipes and 200 photos in this edition, Mathiot guides the reader through all the classics of French cuisine, both simple and elaborate, with a clear and authoritative voice. The recipes have been carefully updated to suit modern readers and their kitchens by French food writer Clotilde Dusoulier, the creator of the popular food blog, www.chocolateandzucchini.com, while preserving the integrity of the original book and the authenticity of the recipes.
I Know How to Cook is an authoritative compendium of every classic French dish with recipes written in easy-to-follow instructions for the home cook. From croque-monsieur to cassoulet as well as poulet rôti and tarte tatin, I Know How to Cook is clear, practical and comprehensive. It is the essential guide to the best home cooking in the world: no cuisine is better than French at bringing the very best out of ingredients to create simple, comforting and delicious dishes."
In addition to an expansive introductory section, the book is divided into fourteen chapters: Sauces & Basic Recipes, Hors d’oeuvres, Milk, Eggs & Cheese, Soup, Fish, Meat, Poultry, Game, Vegetables & Salads, Pulses, Rice & Pasta, Fruit, Milk & Egg Puddings, Ices, Cakes & Pastries, Sweets, Preserves & Drinks.
This 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, this one devoted to pastries and desserts.
In a similar fashion to the previous volume, I have worked on this project as a consulting editor, with a team made up of a translator, a copy editor, and the editor at Phaidon, to make Ms. Mathiot's baking bible accessible to contemporary cooks.
Book description: "From éclairs to soufflés and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts.
The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home.
The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems. Along with beautiful photographs and illustrations throughout, The Art of French Baking is an inspiring collection to celebrate the sweet tastes of France.