Hardcover: 392 pages
Publisher: Roost Books (May 31, 2016)
Product Dimensions: 7.8 x 1.1 x 10.3 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review: 5.0 out of 5 stars See all reviews (18 customer reviews)
Best Sellers Rank: #64,382 in Books (See Top 100 in Books) #82 in Books > Cookbooks, Food & Wine > Regional & International > European > French #223 in Books > Cookbooks, Food & Wine > Special Diet > Gluten Free
One of the best cookbooks ever. Why? Because it's amazingly useful, because the recipes are excellent and come out exactly as you see in the book, and because everyone will think you are the best cook ever (if you don't tell them you didn't just make these up yourself). I bought it for myself but will buy it for friends who are vegetarian (very veggie and gluten free friendly), for beginner cooks who like to eat healthily and look at dismay at the lovely but somewhat technically difficult and ingredient heavy Plenty by Ottolenghi (Peltre is a home cook, not a chef, what a relief!), for friends who love instagram and pinterest (the exquisite photos are inspiring and will send folks running to Anthropologie for kitchen implements), for people who like French food and for my dessert loving peeps. Oh, and for people who go crazy at the farmer's market and come home and say why did I buy celeriac? What will I do with this? Well you'll find out!! So it's a great first and last cookbook.As for me - I've made quite a few recipes from it and one thing that still surprises me is how much I end up loving recipes that have ingredients I never would have combined on my own like Tomato and watermelon gazpacho with crabmeat and creme fraiche. Kale and smoked salmon quiche.Use your leftover store bought chicken (that's me, not the author) and make Vanilla flavored chicken Clafoutis. See what I mean? You might think, hmmm, but then you serve it and your family goes nuts and back you dive, into the book! So totally original! So easy! Yes, there's tons of "plain" stuff, say chicken stuffed with herbs, walnuts and grainy mustard and stuff like that but when you buy Romanesco cause it looks so cool and then bring it home what do you do with it besides admire it? Make the gratin!!
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