By hosting impromptu gatherings on a weekly basis, Rebekah developed a go-to repertoire of "new French" dishes that reflect a modern French table. The book features 125 recipes that are simultaneously simple, elevated, and peppered with smart techniques and easy-to-find ingredients deployed in fresh ways. You'll find the 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 cultures and flavors that help define contemporary French eating: Bigger Bánh Mì, Lamb Tagine, Green Shakshuka, to name a few. A revolutionary Cornichon Vinaigrette will happily upgrade your salads.
Rich with atmospheric shots of French life—cobblestoned alleyways in Paris, picnics along the Canal Saint-Martin, Provençal markets overflowing with bright produce—À Table is an inspiring guide to cooking stylish, easy, fresh French food for a whole new generation of Francophiles.
- Hardcover: 304 pages
- Dimensions: 7.5" x 1.2" x 10.3"