A Table

A Table

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In this definitive book on French cooking and living, Rebekah Peppler—an American food writer and stylist who planted her roots in Paris—shares her secrets for cooking simple yet sophisticated meals and hosting soirées that embody that coveted French charm.

By hosting impromptu gatherings on a weekly basis, Rebekah developed a go-to repertoire of “new French” dishes that reflect a modern French table. Here are

125 recipes that are simultaneously simple, elevated, and peppered with smart techniques and easy-to-find ingredients deployed in entirely fresh ways[1] . You’ll find the classics, such as Ratatouille and Crème Brûlée; regional dishes, such as Basque ChickenNiçoise (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 to Lamb Tagine to Green Shakshuka. Here, too, is a revolutionary Cornichon Vinaigrette that will profoundly upgrade your salads.

These pages are rich with atmospheric shots of French life—cobblestoned alleyways in Paris, picnics along the Canal Saint-Martin, Provençal markets overflowing with bright produce—as well as stories of French culture and helpful remarques on shopping, preparing food, and having people over. À Table is an inspiring guide to cooking stylish, easy, fresh French food for a whole new generation of Francophiles.

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