Around My French Table: More Than 300 Recipes from My Home to Yours »

Dorie Greenspan has been baking professionally and writing about food for fifteen years. She is the author of Sweet Times: Simple Desserts for Every Occasion, Waffles: From Morning to Midnight, and Pancakes: From Morning to Midnight. Her articles and recipes appear frequently in Bon AppÉtit, The New York Times, and other national publications.

When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”

Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.

Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.

Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”

Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.

Publishers Weekly

Acclaimed writer and baking wizard Greenspan, author of the James Beard Award-winning Baking, celebrates French home cooking in this noteworthy and visually stunning collection. A part-time Paris resident for more than a decade, Greenspan focuses on what French people really eat at home: easy-to-prepare yet flavorful dishes that are suitable for just about any time of day. From Bacon and Eggs and Asparagus Salad to Chicken in a Pot to Veal Chops with Rosemary Butter, her offerings are hardy, mostly uncomplicated, and superbly appetizing. She also provides sidebars on a wide range of topics, including whether or not to wash raw chicken, several ways of cooking beets, mussels, and more. She offers variations on classic dishes such as Pot-au-Feu, including recipes for seafood and veggie versions that take minutes instead of hours. Recipes include advice on storing leftovers as well as serving information. The chapter on vegetables and grains is particularly welcome, with delectable gratins, lentil, and rice dishes as well as a baby bok choy and sugar snap dish that will make hard-core carnivores drool. A feast for the eyes and palate alike, this superb collection belongs in every foodie's kitchen. Photos. (Oct.)