Mastering the Art of French Cooking meets Dinner in French in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes. 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--and frequent
New York Times contributor--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.
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 easy, sophisticated meals, and recreating the everyday magic and charm of French life anywhere in the world.
ACCESSIBLE FRENCH COOKBOOK: Included are classics such as Ratatouille and Crème Brûlée; regional dishes like 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--plus stories on French food culture--make this not just a recipe-driven cookbook but also a lovely guide to modern French living.
FOREVER CHIC: French cooking and the French lifestyle will never go out of fashion.
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 good food to share with friends and family.
Perfect for:
- Home cooks looking for a simple cookbook full of straightforward recipes that rely 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 her regular writing in the New York Times
- People of all ages who like to plan unfussy meals with delicious food and minimal prep
- Adding to the shelf alongside cookbooks by Melissa Clark, Yotam Ottolenghi, Alison Roman, Jacques Pepin, and Tieghan Gerard