This was a refreshingly simple and well-designed cookbook. Written by a French woman who cooks in America these days, the book takes a seasonal approach to dishes. She introduces common fruits and vegetables available in each season, and then outlines both traditional French and her own recipes.
The recipes themselves are quite simple, and I think that aligns with my own thoughts on cooking – I want a dish based on tomatoes to taste like tomatoes – I’m not much for deconstructions and molecular gastronomy. Save that for the Michelin guide and let me play with the pure, delicious veggies.
I saved quite a few recipes from this book, including a chickpea flour based tart base infused with cumin, how to simply cook French green lentils, making pebronata, a curried leek tart, and the use of rolled barley in savory dishes.
I didn’t have much to criticize in this book – maybe a few more pictures of the dishes (or steps in the recipe)? This was a refreshing, pleasant read and it didn’t take itself too seriously – just what I needed!
Next I’ll read Combat Codes by Alexander Darwin. Nothing like a little science fiction bareknuckle brawling to shake things up!
