Mastering the Art of French Cooking meets Dinner: Changing the Game 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, 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.
New York Times contributing writer Rebekah 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 simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.
125 ACCESSIBLE RECIPES: Included are classics such as Ratatouille and Crème Brûlée; regional dishes, such as 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, as well as stories on French food culture, make this not just a recipe-driven cookbook but also a chic guide to modern French living.
FOREVER CHIC: French food and the French lifestyle will never go out of style. 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 and eat good food.
• Home cooks looking for accessible recipes, relying 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 regular writing in the New York Times.
• People of all ages who like to plan unfussy meals with delicious food and minimal prep.
Food writer Peppler (Ap ritif: Cocktail Hour the French Way) returns with a breezy cookbook to help readers recreate "the elegant, sexy, sparkling charm that is a French evening." She divides the work into three sections, covering before, during, and after dinner, leading off with a selection of aperitifs that offer twists on classics such as the 50/50 martini (made with equal parts gin and vermouth) and an amaro old fashioned, and small plates, notably a French take on Spanish pintxos that calls for, among other items, potato chips, anchovies, and sausage. Mains include French standard bearers ratatouille, cassoulet, daube de bouef as well as a "Bigger B nh Mi" and a green shakshuka. Desserts run the gamut from an ice cream inspired by a discontinued H agen Dazs flavor to "Sabl s, But Not, Like, Regular Sabl s, Cool Sabl s." Envy-inducing photographs of dinner scenes and cityscapes appear throughout, and Peppler's easygoing tone goes a long way toward making it seem like pulling off a Parisian-inspired soir e might not be exactly effortless, but perhaps close to it (and well worth doing). As much a lifestyle guide as a culinary one, this is a no-brainer for Francophiles.