I bought this cookbook 6 weeks ago and have made 6 different things. Everything has worked brilliantly, in terms of quantities, timing and flavour. It's been fun trying new things. I've never cooked chickens in pots at such high heat - turns out beautifully. I've been cooking for years so it is not as often that I run into new things that excite me to try them. I've had fun and enjoyed this beautiful cookbook both visually and gastronomically.
I loved this book. Not complicated at all and easy to follow instructions. I also loved the back ground stories as well as little tidbits about french food (and drinks), its history, and culture. The only issue I had with this book was that it had recipes for food not necessarily French in origin. Since when is tzatziki served at a typical French table? Two thumbs up. Almost as good a being in France.
The latest culinary gem released by famed food writer and cookbook author extraordinaire Dorie Greenspan, is titled Around My French Table. It is the perfect name for this book, as every page is written and photographed in a manner that is inviting and homey. You actually feel as if you're sitting around Dorie's table.
There are helpful tips scattered throughout, along with serving and storing suggestions for each recipe. I love the personal stories and fun anecdotes included that make this a book you will want to read from cover to cover. The recipes themselves make French food accessible to the average home cook, guiding you through each dish so well that you almost swear you can hear Dorie whispering instructions in your ear. Dishes that at first glance appear complicated turn out to be straightforward, and recipes range from classic French cuisine to more modern twists like Cheesy Crème Brulée.
This book is a treasure. It is filled with delicious recipes and stories (often funny) about how the recipe came to be. The recipes are often much easier than one would think, and most of the ingredients are available in numerous countries. I highly recommend this book to anyone who is interested in cooking delicious food.
This is a required textbook for a course I am taking. The instructions are clear and the recipes are authentic so the results are great! I love how the author describes where the recipe comes from and how each recipe is used so that it becomes a cultural experience. I like the suggestive alternatives for each recipe as well. I only wish there were pictures for every recipe...I really don't like not knowing what it's supposed to look like until I'm finished making it.
The best cooking book I have ever bought. It is worth every single penny of it price. The recipes are so simple but very delicious, and very light. However, it does require some cooking technique for a fair amount of the recipes. It is worth spending time to read thru Dorie's page(s) long description of the cooking technique required to get the perfect result.
This book has fast become my go-to when we have visitors, and it never disappoints. Every single recipe I have tried has been a magnificent success. They are all easy to follow and with perfect order and timing, even for the most complicated dishes and pastries. I am decided to try every recipe, because every dish we haven't tried is our loss, I am certain of it!
French cooking adapted to the North American palette.
If wanting to incorporate a little French cooking into everyday meal planning, this is now the first book I turn to. The recipes present a solid primer in French cooking basics from appetizers through to desserts. Ms Greenspans recipe selection is marvelous! Various Tomato-Cheese Tarlet recipes have been a favorite in our home for years but the recipe (page 164) in "around my french table" is the best yet. This authors recipes are straight forward and, I would suggest, well tested. I have not had this book long but have already prepared 7 recipes with much fan fare at the table.
Learning the ingredients & methods used in authentic French cooking is proving to be most wonderful addition to my very Canadian/Scottish kitchen.
On a personal note:
I have chosen to give only four stars because, in my humble opinion, it is time cookbook authors realize that many cooks have someone in their family that has made the choice to not drink alcohol. Having several alcoholics in my family who have made the difficult decision to struggle with life-time sobriety..........I do try hard to be respectful. This is the case the world over and I am sure in France too. Yet there is never any mention as to what one can substitute for the alcohol in a recipe.
Chicken broth is a favorite substitute but of course this is not an acceptable adaptation in many recipes. It goes without saying that this is not an issue relevant to most families (I hope) but I guess I am just trying to spit out that I wish an alternative to the alcohol might be suggested. When so many of the recipes in a cookbook use alcohol as a primary ingredient, then what?
I wonder, is there an alternative to using alcohol in a recipe, especially dessert recipes? A private issue.......I know.