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Stéphane Reynaud's 365 Good Reasons to Sit Down to Eat... by Stéphane Reynaud

Search this book for Recipes »

  • Detox soup

    • Categories: Vegan; Vegetarian
    • Ingredients: onions; leeks; celery; chives

  • Cabbage-soy salad

    • Categories: Appetizers / starters; Side dish; Vegan; Vegetarian
    • Ingredients: white cabbage; red cabbage; eschalots; soy sauce; tomato paste; tomato ketchup; tarragon

  • Carrot and orange purée

    • Categories: Side dish; Vegetarian
    • Ingredients: carrots; oranges; butter

  • Poached hen with vegetables

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: carrots; purple carrots; parsnips; leeks; turnips; onions; whole cloves; boiling chicken; celery; bouquet garni

  • Sea bass with parsnips

    • Categories: Main course
    • Ingredients: sea bass fillets; lemons; parsley; eschalots; parsnips; onions; pouring cream; nutmeg

  • Oysters with rice vinegar

    • Categories: Appetizers / starters
    • Ingredients: radishes; sake; rice vinegar; wasabi; oysters

  • Pineapple carpaccio

    • Categories: Dessert
    • Ingredients: pineapple; white rum; vanilla beans; limes

  • French Epiphany pastry

    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: ground almonds; sugar; butter; egg yolks; bitter almond essence; puff pastry

  • Fried eggs with bacon

    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: speck (Italian); white onions; eggs

  • Witlof with black olives

    • Categories: Salads; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: witlof; eschalots; scallions; black olives; crème fraîche; balsamic vinegar

  • Maxi rum baba

    • Categories: Cakes, large; Dessert
    • Ingredients: milk; yeast; eggs; honey; all-purpose flour; butter; rum; sugar; pouring cream; glacé fruits

  • Cabbage stuffed with pork

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: Savoy cabbage; eschalots; roast pork; eggs; nutmeg; single cream; onions; speck (Italian); white wine

  • Parsnips with chorizo

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: parsnips; chorizo sausages; onions

  • Mussels in white wine

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: eschalots; garlic; parsley; white wine; mussels

  • Cabbage soup

    • Categories: Soups
    • Ingredients: potatoes; Savoy cabbage; prosciutto; butter

  • Leeks with a herb vinaigrette

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: carrots; semi-dried tomatoes; parsley; eschalots

  • Lemon celeriac mash

    • Categories: Side dish; Vegetarian
    • Ingredients: celeriac; lemons; ginger; single cream

  • Oysters with brown butter

    • Categories: Stews & one-pot meals; Appetizers / starters
    • Ingredients: oysters; butter

  • Witlof with ham

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: witlof; ham; prosciutto; Beaufort cheese; store-cupboard ingredients; milk; pouring cream; nutmeg

  • Witlof with Roquefort and walnuts

    • Categories: Salads; Main course
    • Ingredients: witlof; sultanas; Roquefort cheese; cider vinegar; walnuts; dried duck breast

  • Ardèche potato cake

    • Categories: Main course; French; Vegetarian
    • Ingredients: baking potatoes; eggs; onions; chives

  • Classic pot-au-feu

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: leeks; celery; Savoy cabbage; swedes; carrots; parsnips; Jerusalem artichokes; stewing beef; oxtail; bouquet garni; marrow bones; cornichons

  • Jerusalem artichoke and foie gras

    • Categories: Appetizers / starters
    • Ingredients: Jerusalem artichokes; balsamic vinegar; walnut oil; hazelnuts; foie gras; almonds

  • Hot-pot of old-fashioned vegetables

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: parsnips; swedes; Jerusalem artichokes; carrots; eschalots; garlic; dried thyme; white Port wine; marrow bones

  • Cod with witlof

    • Categories: Main course
    • Ingredients: lemons; oranges; witlof; cod fillets; herbes de Provence; butter

Notes about this book

  • robm on November 23, 2011

    Some recipes in this book call for "witlof" as an ingredient. For the linguistically challenged, I checked on Google: it's Dutch for chicory! (I thought it was white endive, but my Dutch isn't what it could be!) Why this wasn't translated into English with the rest of the ingredients is a minor mystery. But at least now we Dutch-challenged readers know what "witlof" is!

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  • ISBN 10 1741969190
  • ISBN 13 9781741969191
  • Published Sep 01 2010
  • Format Hardcover
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

From Stéphane Reynaud, the best-selling French author of Ripailles and Rotis, comes his quirky culinary almanac 365. There's a recipe for every day of the year, including breakfasts, one-pan wonders, succulent roasts, refreshing salads, cool cocktails and everything in between. It's an irreverent selection of dishes to inspire every meal. Stéphane also includes a seasonal calendar and clever cooking tips to make your dishes a success. 365 is written and illustrated in the same idiosyncratic French style you loved in Ripailles and Rotis. Key points: 365 easy-to-cook French recipes to make and inspire for every day of the year; every recipe is accompanied by stunning photography and cooking tips; quirky illustrations and contemporary design take this cooking companion from stovetop to coffee table seamlessly.

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Stéphane Reynaud's 365 Good Reasons to Sit Down to Eat...

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