À table Recipes for cooking + eating the French way

Rebekah Peppler

Book - 2021

"À TABLE is a cookbook and stylish guide to gathering and sharing a meal the French way, with 125 repertoire-building recipes inspired by the modern, multicultural French kitchen"--

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Subjects
Genres
Cookbooks
Recipes
Published
San Francisco : Chronicle Books 2021.
Language
English
Item Description
Includes index.
Physical Description
303 pages : color illustrations ; 26 cm
ISBN
9781797202235
1797202235
Main Author
Rebekah Peppler (author)
Other Authors
Joann Pai (photographer)
Review by Publishers Weekly Reviews

Food writer Peppler (Apéritif: Cocktail Hour the French Way) returns with a breezy cookbook to help readers recreate "the elegant, sexy, sparkling charm that is a French evening." She divides the work into three sections, covering before, during, and after dinner, leading off with a selection of aperitifs that offer twists on classics such as the 50/50 martini (made with equal parts gin and vermouth) and an amaro old fashioned, and small plates, notably a French take on Spanish pintxos that calls for, among other items, potato chips, anchovies, and sausage. Mains include French standard bearers—ratatouille, cassoulet, daube de bouef—as well as a "Bigger Bánh Mi" and a green shakshuka. Desserts run the gamut from an ice cream inspired by a discontinued Häagen Dazs flavor to "Sablés, But Not, Like, Regular Sablés, Cool Sablés." Envy-inducing photographs of dinner scenes and cityscapes appear throughout, and Peppler's easygoing tone goes a long way toward making it seem like pulling off a Parisian-inspired soirée might not be exactly effortless, but perhaps close to it (and well worth doing). As much a lifestyle guide as a culinary one, this is a no-brainer for Francophiles. (Apr.) Copyright 2021 Publishers Weekly.

Review by Publishers Weekly Reviews

Food writer Peppler (Apéritif: Cocktail Hour the French Way) returns with a breezy cookbook to help readers recreate "the elegant, sexy, sparkling charm that is a French evening." She divides the work into three sections, covering before, during, and after dinner, leading off with a selection of aperitifs that offer twists on classics such as the 50/50 martini (made with equal parts gin and vermouth) and an amaro old fashioned, and small plates, notably a French take on Spanish pintxos that calls for, among other items, potato chips, anchovies, and sausage. Mains include French standard bearers—ratatouille, cassoulet, daube de bouef—as well as a "Bigger Bánh Mi" and a green shakshuka. Desserts run the gamut from an ice cream inspired by a discontinued Häagen Dazs flavor to "Sablés, But Not, Like, Regular Sablés, Cool Sablés." Envy-inducing photographs of dinner scenes and cityscapes appear throughout, and Peppler's easygoing tone goes a long way toward making it seem like pulling off a Parisian-inspired soirée might not be exactly effortless, but perhaps close to it (and well worth doing). As much a lifestyle guide as a culinary one, this is a no-brainer for Francophiles. (Apr.) Copyright 2021 Publishers Weekly.

Review by Publisher Summary 1

"áA TABLE is a cookbook and stylish guide to gathering and sharing a meal the French way, with 125 repertoire-building recipes inspired by the modern, multicultural French kitchen"--

Review by Publisher Summary 2

Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend.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.FOREVER CHIC: French food and the French lifestyle will never go out of style. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips'perfect for Francophiles and anyone who likes to cook and eat good food.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.

Review by Publisher Summary 3

Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend.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.FOREVER CHIC: French food and the French lifestyle will never go out of style. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to cook and eat good food.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.

Review by Publisher Summary 4

Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.

À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend.

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.

FOREVER CHIC: French food and the French lifestyle will never go out of style. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to cook and eat good food.

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.