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A Table: Recipes for Cooking and Eating the French Way
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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.
Voilà! Here is an alluring, delicious invitation to the French table. At once a repertoire-building cookbook and a stylish guide to easy gathering over food and drink, À Table features 125 simple, elegant recipes that reflect a modern, multicultural French table.
Paris-based American food writer Rebekah Peppler includes classics, regional specialties, and dishes with a strong international influence. Here are recipes for all the courses, from snacks to desserts, organized into before, during, and after-dinner chapters.
Recipes include: Croque Madame and Crème Brûlée; Basque Chicken and Niçoise (for a Crowd); Green Shakshuka; Lamb Tagine; and Bamboo Tonic.
Information on shopping and stocking your pantry, helpful tips on having people over, and stories on French food culture make this not just a recipe-driven cookbook but also a chic guide to French living.
In a photo-rich package that features aspirational photography from Paris and Provence charming apartments overlooking the rooftops of Paris, picnics along the Seine, Provencal markets overflowing with fresh produce À Table is an inviting and accessible cookbook from a fresh voice in the food world.
MAKES HIGHBROW CUISINE ACCESSIBLE: French cuisine is traditionally seen as highbrow, technical, and intimidating. This book breaks down those barriers and presents a collection of approachable recipes that reflect how French people cook at home today. With dishes that are easy to whip up on a weeknight but impressive enough to serve at a party, À Table gives you the tools you need to recreate the magic of a French evening anywhere in the world.
MODERNIZES A CLASSIC SUBJECT: Classic French cookbooks no longer reflect what cooking looks like in France today. France has evolved into a diverse, multicultural melting pot-an identity that is reflected in its food. À Table modernizes the traditional perception of French cooking with a more global and representative collection of recipes.
COMPELLING PACKAGE: This book is full of evocative photography of rustic French kitchens, chic Parisian apartments, charming alleyways, Provencal markets, and more. With approachable recipes, an informal tone, and aspirational photography, readers will feel as if they are traveling through France with their best friend.
FRENCH IS FOREVER CHIC: French food and the French lifestyle will never go out of style. Whether in regard to hosting, cooking, fashion, beauty, or health, the French seem to have all the secrets. 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 host or cook French food.
- Home cooks looking for accessible French recipes, relying less on fancy techniques and more on ease and accessibility
- Fans of Rebecca Peppler's work, including her James-Beard Award nominated book,
- People of all ages who like to host unfussy gatherings with delicious food and minimal prep
About the Author
Rebekah Peppler is a Paris-based food writer, stylist, and author. She is the author of the James Beard Award-nominated Ape ritif: Cocktail Hour the French Way and Honey, a Short Stack Edition . She is a regular contributor to the New York Times . Her recipes and food writing appear widely, including in Vanity Fair, Bon Appe tit, Real Simple, Food Network , and more.
When she's not working, you can find Rebekah cooking, eating, and drinking with friends in the 18th arrondissement.
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