A Table: Recipes for Cooking and Eating the French Way
Mastering the Art of French CookingmeetsDinner: Changing the Gamein a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.
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.
Perfect for: • 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.