The Cook's Atelier and Mauviel Copper Pot Promotion

Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamt of living in France. In 2008, after a mixture of hard work and fate, they founded The Cook's Atelier, a celebrated French cooking school in the heart of Burgundy.

Combining their professional backgrounds in food and wine, they created an international culinary destination. Their debut cookbook, The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School, chronicles their life in Beaune, their charming French village, and their relationships with the region's artisan food producers and winemakers.

Just two and a half hours from Paris via high-speed train, lies the medieval city of Beaune. Blanketed by vineyards, it is sought out by tourists mainly due to the Côte d'Or vineyards and their yearly auction. And in the heart of this idllyic place is The Cook's Atelier adorned in copper pots with a handwritten quote on the window greeting guests that reads: "People who love to eat are always the best people." (Julia Child). 



Inside this stunning book are more than 100 market-inspired recipes, the book - like their school - teaches classic French techniques in a beautiful, approachable way. With more than 200 enchanting photographs, this title is a lovely reflection of the family's delicious world, and an invitation to adopt elements of the French lifestyle at home, no matter where that home may be.

I, being a dreamer, fell in love with the authors' story, their school and their cookbook. The Cook's Atelier is an escape from the madness and mundane filled days to a place where the reader can stroll down the cobbled streets, wicker bags filled with produce from the market to end the journey in a haven of copper cookware and French perfection. 

After the introduction and tutorials on cook tools, we are given guidance in preparing and stocking a French larder with recipes for Herb oil, Flavored sea salts and more. Marjorie and Kendall escort the reader to meet the winemakers, bread bakers, shepherds, gardeners and other charming artisans of their corner of France. The photographs are spectacular, the recipes are cooking lessons in and of themselves, and the book will become one that cooks will turn to time and again. 

The photograph of Marjorie and Kendall above, taken from their website, is the catalyst that tempted me to reach out to Mauviel. A beautiful book such as this needs to be paired with a stunning piece of cookware and Mauviel agreed.

In 1830, in a Normandy village called Villedieu-les-Poêles, which is located near the Mont-Saint-Michel, Mr. Ernest Mauviel established the Mauviel manufacturing company. Villedieu-les-Poêles, "the city of copper", has an 800 year heritage of copper manufacturing. 

Today, Mauviel continues to offer the professional chef, products that are unsurpassed in quality and design. These same products are now also available to household markets. All ranges of Mauviel cookware products bring performance and pleasure to successful chefs and to all those who aspire to become chefs.

For this promotion, we are featuring the Mauviel M'150, Oval 6.9- Quart Copper Cocotte which Mauviel graciously sent to me to review. Just out of the box, I thought to myself, that it was far too pretty to cook with - it needs a pedestal to sit upon and be admired. 

But that feeling was fleeting as the very next day, I made chicken stock from The Cook's Atelier to be used as a base for soup. For a moment using that gorgeous pot, with the cookbook guiding me along, I felt like a French cook. 

Mauviel offers a lifetime warranty for manufacturer's defects and will replace any item with the same or similar product, if the product fails during use another true sign of quality.

Special thanks to Mauviel for providing me with the Mauviel M'150, Oval 6.9- Quart Copper Cocotte as well as offering a cocotte in our giveaway. Likewise, we thank Abrams for providing me with a copy of The Cook's Atelier for review and three copies for our giveaway. Be sure to scroll to the end of this post to enter.

For now, these lovely galettes can be on your table this weekend to bring a little taste of France to your kitchen. 


Baby Leek Galettes with Goat Cheese and Wild Garlic 
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Serves 6

Rustic and beautiful, these galettes are a wonderful beginning to a spring lunch. You can also make this as one large galette and serve it alongside a leafy green salad. Search your farmers' market for wild garlic leaves or fresh ramp leaves, as they complement the freshness of the goat cheese. If you can't find wild garlic or fresh ramps, garlic chives and garlic scapes are good alternatives.

  • 12 to 14 baby leeks, white and light green parts only
  • 3 tablespoons unsalted butter
  • Leaves from 6 sprigs thyme
  • ½ cup (120 ml) dry white wine, such as Burgundy Chardonnay
  • ½ cup (120 ml) crème fraîche
  • Fleur de sel and freshly ground black pepper
  • 1 large egg, beaten
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • ½ recipe Pâte Brisée (recipe follows)
  • Unbleached all-purpose flour, for dusting
  • 1 cup (115 g) crumbled fresh goat cheese
  • Handful of wild garlic leaves or ramp leaves, coarsely chopped
  • 1 large egg yolk
  • 3 tablespoons heavy cream

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.

Halve each leek lengthwise, then cut them crosswise into thin slices. Rinse the leeks in a large bowl of cold water, swishing to remove any sand. Using your hands, transfer the leeks to a colander to drain, leaving the sand in the bottom of the bowl.

In a large sauté pan, melt the butter over medium heat. Add the leeks, thyme, and ½ cup (120 ml) water and sauté until the leeks are tender, 10 to 12 minutes. Add the wine and cook until the liquid has reduced, 10 to 15 minutes more. Add the crème fraîche and stir to coat the leeks. Season with salt and pepper. Remove from the heat and let cool for 10 minutes. Add the beaten egg and parsley and stir to incorporate. Set aside.

Divide the pâte brisée into six equal pieces. On a lightly floured surface with a floured rolling pin, roll each piece into a round about 6 inches (15 cm) in diameter and ¼ inch (6 mm) thick. Brush off any excess flour with a pastry brush. Arrange the galette rounds on the parchment-lined baking sheet. Divide the leek mixture among the galettes, spreading it in the center and leaving a 1½-inch (4-cm) border. Sprinkle with the goat cheese and wild garlic leaves. Gently fold the border over the leek mixture, overlapping it as you go. In a small bowl, whisk

together the egg yolk and heavy cream. Use a pastry brush to lightly brush the egg wash over the dough. Bake until the pastry is golden and the cheese is just starting to brown, 25 to 30 minutes. Serve warm.

Pâte Brisée
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Makes enough for 2 (9 inch 23 cm) tarts or 16 ( 4 - inch/ 10 cm) tartlets

  • 3 cups (375 g) unbleached all-purpose flour
  • 1 teaspoon fleur de sel
  • 1½ cups (3 sticks/340 g) cold unsalted butter, cut into small pieces
  • ¼ cup (60 ml) ice water, strained
  • 1 teaspoon distilled white vinegar

In a large bowl, whisk together the flour and salt. Add the butter. Using your hands, gently toss to coat the butter in the flour mixture. Scoop the mixture in your hands and gently press the flour and butter between your fingertips until the mixture looks grainy, with some small pieces of butter still visible. Work quickly to ensure the butter stays cold.

In a small bowl, whisk together the cold water and vinegar. Drizzle over the dough and use a fork to gently toss until incorporated. Continue working the dough, gently squeezing it between your fingertips until it comes together and there is no dry flour visible. Be careful not to overwork the dough. It's ready as soon as you can squish the dough in one hand and it stays together.

Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. Pâte brisée can be wrapped in a double layer of plastic wrap and refrigerated for up to 2 days or frozen for up to 2 months.

The publisher of The Cook's Atelier, Abrams, is offering three copies of this book and Mauviel is provding one grand prize winner a Mauviel M'150, Oval 6.9- Quart Copper Cocotte. This contest is open to members in the US. Two of the entry options are to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?
Which piece of Mauviel cookware would you most like to try?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on July 7th, 2018.

209 Comments

  • FireRunner2379  on  5/18/2018 at 7:19 PM

    I'd like to try the Large Rectangular Pizza Stone.

  • LarissaPrusak  on  5/18/2018 at 7:31 PM

    I would make the Apple Tart first.

  • Lyndaherman  on  5/18/2018 at 7:39 PM

    The rustic apricot tart, but everything sounds great.

  • chefdave99  on  5/18/2018 at 7:42 PM

    Cucumber salad with strawberries and lemon vinaigrette

  • demomcook  on  5/18/2018 at 7:43 PM

    Rustic apricot tart, but the heirloom tomato soup is a close runner-up.

  • tmcginty  on  5/18/2018 at 7:49 PM

    Oval Dutch oven

  • MiMi60  on  5/18/2018 at 7:57 PM

    I would like the 3 piece Mixing Bowl Set, Flour Item #: 116529-3

  • rchesser  on  5/18/2018 at 8:20 PM

    The 12 inch burgundy braiser.

  • WCchopper  on  5/18/2018 at 8:31 PM

    Roasted leg of lamb with fava beans, rosemary, sage, and lemon

  • WCchopper  on  5/18/2018 at 8:32 PM

    Roasted leg of lamb with fava beans, rosemary, sage, and lemon

  • AlexH  on  5/18/2018 at 9:14 PM

    I’m in love with this Mauviel Cocotte!

  • sugrz  on  5/18/2018 at 9:15 PM

    Chilled Zucchini Soup

  • ravensfan  on  5/18/2018 at 9:20 PM

    Savory tart with spinach and mushrooms

  • rchesser  on  5/18/2018 at 9:21 PM

    I am in love with the M'passion Copper Jam Pan, 10.6 qt.

  • OzarkChef  on  5/18/2018 at 9:28 PM

    Baby Leek Galettes with Goat Cheese and Wild Garlic made my mouth water! And I adore the Cocotte!

  • lauriesk  on  5/18/2018 at 9:31 PM

    The first recipe I would try is the Heirloom tomato soup.

  • floridagld  on  5/18/2018 at 9:40 PM

    Anchovy vinaigrette

  • LaurenE  on  5/18/2018 at 10:10 PM

    Savory tart with spinach and mushrooms

  • JJWong  on  5/18/2018 at 10:11 PM

    I'd make the savory tart with spinach and mushrooms. It sounds like a crowd pleaser!

  • LaurenE  on  5/18/2018 at 10:13 PM

    i'd like to try the wok!

  • blazin  on  5/18/2018 at 10:14 PM

    Green garlic soufflé would be my first.

  • Alleycat  on  5/18/2018 at 10:54 PM

    Oh, the apple or apricot tart. And seasoned salts/oils.

  • Alleycat  on  5/18/2018 at 11:01 PM

    The 11" roundue is lovely, as are the Dutch ovens. Swoon.

  • SouffleChef  on  5/18/2018 at 11:35 PM

    I would make the vegetable tian with fried basil. I imagine it would be wonderful with grilled lamb. Concerning the copper cookware, I would love the sauteuse/played pot for reducing sauces. It’s so difficult to choose!

  • jluvs2bake  on  5/18/2018 at 11:54 PM

    Orange cake with candied citrus! And the 14.8 qt jam pan is calling my name <3

  • matag  on  5/19/2018 at 12:11 AM

    I would like to make the Summer pesto and would like to have Dutch oven

  • AsTheNight  on  5/19/2018 at 12:13 AM

    I have a thing for cherries, so I'd love to try the Almond-cherry galette recipe.

  • t.t  on  5/19/2018 at 12:39 AM

    I would make the Chocolate truffles and mendiants. I'd love one of the copper jam pans.

  • Angryyew  on  5/19/2018 at 12:54 AM

    apple tart

  • Angryyew  on  5/19/2018 at 12:58 AM

    I'd try the beating bowls.

  • echarest  on  5/19/2018 at 5:06 AM

    Baby Leek Galettes with Goat Cheese and Wild Garlic

  • echarest  on  5/19/2018 at 5:11 AM

    Chorizo and fried quail eggs on toasts (Cojonudo)

  • hae1123  on  5/19/2018 at 6:00 AM

    12 inch braiser!

  • hae1123  on  5/19/2018 at 6:03 AM

    Almond cherry galette sounds wonderful

  • sherrib  on  5/19/2018 at 7:00 AM

    I would love to try the heirloom tomato tartelettes!

  • Dannausc  on  5/19/2018 at 7:10 AM

    Almond cherry gallette and

  • Dannausc  on  5/19/2018 at 7:12 AM

    A paella pan

  • sherrib  on  5/19/2018 at 7:22 AM

    From Mauviel, I would love to try beating egg whites in their solid copper bowl.

  • amyz218  on  5/19/2018 at 7:27 AM

    I world make Pan-seared quail with potato gratin and glazed carrots. Wow!

  • lean1  on  5/19/2018 at 7:40 AM

    Heirloom tomato tartelettes is something I would love to make.

  • lean1  on  5/19/2018 at 7:49 AM

    I would love to be able to cook with the Paella pan!

  • JRumi  on  5/19/2018 at 7:53 AM

    Heirloom tomato soup

  • JRumi  on  5/19/2018 at 8:01 AM

    I would like the Bain-Marie

  • contest718  on  5/19/2018 at 10:17 AM

    This Mauviel M'150, Oval 6.9- Quart Copper Cocotte has got to be one of the most gorgeous pans I have ever seen! I would make Herb oil and the chosen Baby leek galettes with goat cheese and wild garlic. I must need to eat breakfast lol.

  • hirsheys  on  5/19/2018 at 11:37 AM

    I would buy the tarte tatin pan and the apple tart recipe.

  • sarahawker  on  5/19/2018 at 1:54 PM

    Little croques madames would be a family choice I'm sure! The Mauviel Copper Fondue would be awesome.

  • laureljean  on  5/19/2018 at 2:38 PM

    Almond-cherry galette

  • laureljean  on  5/19/2018 at 2:55 PM

    I would first want one of the copper roasting pans.

  • Siegal  on  5/19/2018 at 3:05 PM

    I would like to make the green garlic sauté

  • Siegal  on  5/19/2018 at 3:06 PM

    I would also like the broNze crepe pan

  • southerncooker  on  5/19/2018 at 4:22 PM

    Heirloom tomato tartelettes and one of the beating bowls would be wonderful.

  • southerncooker  on  5/19/2018 at 4:34 PM

    I commented both answers in one post. 2nd should have been beating bowls.

  • kmn4  on  5/19/2018 at 4:36 PM

    Shortcakes with homemade strawberry confiture

  • mcrimmins  on  5/19/2018 at 4:43 PM

    The Rustic Apricot Tart sounds delicious.

  • mcrimmins  on  5/19/2018 at 4:45 PM

    A Cocotte.

  • kmn4  on  5/19/2018 at 4:47 PM

    I would really like the M'passion Copper Jam Pan, 14.8 qt...gorgeous!

  • verorenee  on  5/19/2018 at 6:25 PM

    Limonade with fresh mint

  • verorenee  on  5/19/2018 at 6:30 PM

    I like the tart tatin

  • monasli  on  5/19/2018 at 10:40 PM

    Shortcakes with strawberry confiture

  • sedm3949  on  5/20/2018 at 10:01 AM

    Almond & cherry galette! And I adore Mauviel's jam pans.

  • contest718  on  5/20/2018 at 11:19 AM

    I would love to try out this M'passion Copper Tarte Tatin. In the latest Bon Appetite` magazine they have some beautiful tart's that I would love to make.

  • nomadchowwoman  on  5/20/2018 at 2:08 PM

    'Tis the season for butter cake with peaches and raspberries !

  • RSW  on  5/20/2018 at 7:43 PM

    Almond-cherry galette

  • RSW  on  5/20/2018 at 8:11 PM

    pizza stone

  • kelliwinter  on  5/21/2018 at 5:03 AM

    The copper rondeau

  • kelliwinter  on  5/21/2018 at 5:05 AM

    Limonade with fresh mint

  • vickster  on  5/21/2018 at 7:20 AM

    Heirloom Tomato Tartelettes and I would like the Mauviel Jam Pan

  • RickPearson54  on  5/21/2018 at 9:48 AM

    Cocotte

  • mpdeb98  on  5/21/2018 at 10:24 AM

    Almond cherry galette, crepe pan

  • sgump  on  5/21/2018 at 10:49 AM

    The rustic apricot tart has some traction here--and it's the first recipe that caught my eye in the index, as well. Sounds delicious! And I love the idea of an M'Passion copper egg white beating bowl--the bigger, the better, no?

  • itadakimasu  on  5/21/2018 at 12:44 PM

    Summer pesto. Would love to try one of the beating bowls

  • catmommy9  on  5/21/2018 at 2:43 PM

    Niçoise pan bagnat

  • catmommy9  on  5/21/2018 at 2:53 PM

    Either the cocotte offered here or the paella pan

  • desdemona246  on  5/21/2018 at 6:10 PM

    I entered with the wrong user name. my user name is desdemona246.I would like to try the recipe Baby Leek Galettes with Goat Cheese and Wild Garlic which looks amazing.

  • imcarin61  on  5/22/2018 at 10:54 AM

    All of the variations of flavored sea salts are really intriquing!!

  • CrystalLady  on  5/22/2018 at 11:22 AM

    I would like to make the Roasted leg of lamb with fava beans, rosemary, sage, and lemon and I would choose the Mauviel M'heritage 250C 2.5mm Copper Saucepans or the #Mauviel 6.9 qt. Copper Cocotte

  • nss  on  5/22/2018 at 9:45 PM

    La pièce de boucher with grilled leeks, pan-roasted tomatoes, and summer pesto ; would love to try the Paella pan and Crepe pan in 150b.

  • RNJessicaK  on  5/23/2018 at 12:21 AM

    The Baby leek galettes with goat cheese and wild garlic sound amazing!!

  • lgroom  on  5/23/2018 at 11:44 AM

    Savory tart with spinach and mushrooms

  • eatysmith  on  5/23/2018 at 11:10 PM

    "Which recipe in the index would you like to try first?" Pâte Brisée!

  • eatysmith  on  5/23/2018 at 11:12 PM

    "Leave a comment about which product you would like to try." "M'150s Copper & Stainless Steel Bain Marie, 0.9qt."

  • amylou61  on  5/24/2018 at 8:22 AM

    I'd try the Almond-cherry galette, and I could use the cherries from our cherry tree! It yielded enough for 2 pies last summer :)

  • rosalee  on  5/24/2018 at 10:47 AM

    I'd love to try the savory tart with spinach and mushrooms!

  • Kimberly62  on  5/24/2018 at 10:53 AM

    spinach and mushroom tart (I have morels in my kitchen right now), and a dutch oven

  • PennyG  on  5/24/2018 at 2:11 PM

    Perfect for summer: Cucumber salad with strawberries and lemon vinaigrette!

  • PennyG  on  5/24/2018 at 2:16 PM

    Oh I would love that rondeau!

  • Wojtanowski  on  5/25/2018 at 8:58 AM

    Apple Tart in the tart tatin pan of course!

  • Ozma81  on  5/25/2018 at 10:40 AM

    The New Potato Pissaladiere sounds amazing.

  • winnie212  on  5/25/2018 at 10:49 AM

    I am vacationing in Beaune as I write this, literally 1000 M from the Cooks Atelier shop. Have been eyeing both the cookbook and their lovely collection of copper cookware. Fingers crossed!

  • fbrunetti  on  5/25/2018 at 11:44 AM

    New potato pissaladières with jambon cru and green onions and Copper splayed sautee pan

  • MiMi60  on  5/25/2018 at 6:18 PM

    I would like this M'150c2 Copper & Stainless Steel Stewpot / Dutch Oven & Lid.

  • floridagld  on  5/25/2018 at 10:52 PM

    Paella pan, wok and Tarte Tatin. A friend has and I covet.

  • lizkamerer  on  5/25/2018 at 11:59 PM

    I’d love to try the brioche recipe! And all the Mauviel stuff is beautiful but I could really use the Bain-Marie

  • hippiechick1955  on  5/26/2018 at 6:31 PM

    Savory Tart wirh spinach and mushrooms and then the Lemon Souffle for dessert!

  • EmilyR  on  5/26/2018 at 6:53 PM

    Chocolate layer cake and I'd love the copper beating bowl. My egg whites need that!

  • lydiag12  on  5/27/2018 at 12:56 AM

    I would try Spring vegetables with aïoli first!

  • mph993  on  5/27/2018 at 6:49 AM

    I'd try any sauce pan! And that baby leek galette, and might even throw some of my ramps in!

  • BMeyer  on  5/27/2018 at 7:18 AM

    cucumber salad with strawberries and lemon vinaigrette

  • threefourpfeif  on  5/27/2018 at 10:31 AM

    I'd like to try the sautéed cèpes on toasts

  • jim.windle  on  5/27/2018 at 1:40 PM

    Green garlic souffle

  • dusksunset  on  5/27/2018 at 3:23 PM

    Savory tart with spinach and mushrooms M'Steel round stainless steel frying pan, cast stainless steel handle, 9 1/2 inches

  • clairew137  on  5/28/2018 at 4:55 AM

    Summer pesto.

  • LeighF  on  5/28/2018 at 2:35 PM

    Rustic apricot tart

  • mmstarla  on  5/29/2018 at 12:39 PM

    What a nice cover! I would love to attempt the Nectarine and blueberry tart! Sounds like perfect weather for this!

  • SheilaS  on  5/29/2018 at 2:35 PM

    I would absolutely love a Mauviel jam pan!

  • skyejaden  on  5/30/2018 at 7:59 AM

    Spring vegetables with aïoli

  • NaomiH  on  5/30/2018 at 8:44 AM

    Gougères

  • lhudson  on  5/30/2018 at 11:52 AM

    Summer berry tart and I would love to own a wok, so the M'cook Stainless Steel Wok with long handle and helper handle, 12.5 in would be great.

  • tarae1204  on  5/30/2018 at 1:06 PM

    Roasted leg of lamb with fava beans, rosemary, sage, and lemon

  • riley  on  5/30/2018 at 3:08 PM

    Pot au feu in the 6.9 qt cocotte

  • Laura1  on  5/30/2018 at 7:06 PM

    apple tart

  • lpatterson412  on  5/30/2018 at 9:55 PM

    Watermelon and vineyard peach salad

  • milgwimper  on  5/31/2018 at 5:16 PM

    Chocolate Mousseline

  • milgwimper  on  5/31/2018 at 6:59 PM

    Copper Jam pan 10 inch, Cannele molds, paella pan, beating bowl with support.

  • Sfgordon  on  6/1/2018 at 2:54 AM

    Roasted leg of lamb with fava beans, rosemary, sage, and lemon

  • rivergait  on  6/1/2018 at 1:06 PM

    Green garlic souffle. I just went out this morning to pull more garlic from the garden, to add to the braids draping and drying on porch furniture.

  • tmcginty  on  6/2/2018 at 10:12 AM

    Rustic apricot tart

  • mwhedbee  on  6/2/2018 at 12:48 PM

    I would start with the Plum tarte tatin... and of course a tarte tatin pan would be great for that!

  • LizyB  on  6/3/2018 at 6:46 AM

    Butter cake with peaches and raspberries Large roasting pan

  • debgonewest  on  6/3/2018 at 9:44 AM

    I would make the Watermelon and Vineyard Peach Salad first!

  • WCchopper  on  6/3/2018 at 12:59 PM

    I'd like to try their beating bowls to see if it makes for a better Italian meringue

  • GoodnessGrandma  on  6/3/2018 at 3:59 PM

    I'd like to try the Summer pesto!

  • sallansd  on  6/3/2018 at 8:40 PM

    the tart with spinach and mushrooms sounds yummy!

  • sallansd  on  6/3/2018 at 9:00 PM

    I'd love that M'150c2 Copper & Stainless Steel Stewpot / Dutch Oven & Lid

  • kkarin  on  6/4/2018 at 7:36 AM

    Mauviel M'150, Oval 6.9- Quart Copper Cocotte and in it, I’d make the Heirloom Tomato Soup (unless the acid from the tomatoes would be a problem)

  • debbiehb  on  6/4/2018 at 8:21 AM

    Baby leek galettes with goat cheese and wild garlic

  • Katiefayhutson  on  6/4/2018 at 10:51 AM

    Roasted leg of lamb with favs bean and M'250c Copper & Stainless Steel Frying Pan, cast stainles steel handle with iron electroplated finish

  • mpritchard  on  6/4/2018 at 5:13 PM

    I would make the Coq au vin first!

  • mpritchard  on  6/4/2018 at 5:24 PM

    I would like to try the fondue set. It looks beautiful!

  • LABeachGal  on  6/4/2018 at 11:15 PM

    Shortcakes with homemade strawberry confiture sound delicious!

  • LABeachGal  on  6/4/2018 at 11:18 PM

    M'150s Copper & Stainless Steel Paella Pan would be a lot of fun!

  • Binguy  on  6/5/2018 at 8:20 PM

    I would like to try Gravlax with crème fraîche blinis and caviar

  • HeatherLynn  on  6/6/2018 at 7:18 AM

    I think the Pan-seared quail with potato gratin and glazed carrots sounds amazing to try!

  • HeatherLynn  on  6/6/2018 at 7:23 AM

    I would love to try the M'150b Copper & Stainless Steel Wok, bronze handle,11.8 in from Mauviel.

  • Kimmaicutler  on  6/7/2018 at 6:51 PM

    Apricot confiture

  • LeePicard  on  6/7/2018 at 7:20 PM

    Butter cake with peaches and raspberries feels just right for the summer and like a classic recipe that I would use a lot. I have a Mauviel roasting pan that I adore. Would love to try and own (even better!) the M'150b Copper & Stainless Steel Oval Cocotte. I know it would be well used for many wonderful meals!

  • topdawg11  on  6/8/2018 at 7:54 AM

    Pan-seared quail with potato gratin and glazed carrots.

  • KarenDel  on  6/8/2018 at 2:11 PM

    I really want to try the Savory tart with spinach and mushrooms

  • KarenDel  on  6/8/2018 at 2:20 PM

    I would love to have their 11" M'150c2 Copper & Stainless Steel Rondeau & Lid

  • roxlet  on  6/8/2018 at 9:33 PM

    I would make the apple tart.. I make something with apples as a baseline in every book I buy.

  • ktpotat  on  6/8/2018 at 9:54 PM

    White asparagus and a dutch oven

  • Julia  on  6/8/2018 at 9:58 PM

    House made chicken liver pate and I would love either a cocotte or a jam pan.

  • dzant  on  6/9/2018 at 6:40 AM

    I'd like to try the beating bowls to make aioli! And I'd love to make the chicken liver pate from the book!

  • okmosa  on  6/9/2018 at 7:04 AM

    I’m interested in the galette Iough recipe because I loved make a left and wonder how different this version is from others. And the first Mauviel pan I would go to is the jam pan!

  • Terrill  on  6/9/2018 at 7:23 AM

    I’d like to make the Rustic Apricot Tart and any piece of Mauviel cookware would be exciting to win or own.

  • GiselleMarie  on  6/9/2018 at 7:59 AM

    There aren’t any recipes in this book that I WOULDN’T like to make, but I think I would try the Vegetable Tian with Fried Basil. The cookware is beautiful! I couldn’t stop admiring the oval cocotte in the first photo—and then I couldn’t stop imagining it in my own kitchen!

  • PeavineBlues  on  6/9/2018 at 9:04 AM

    green garlic soufflé

  • BMeyer  on  6/9/2018 at 9:33 AM

    apricot tart

  • InAHealthyKitchen  on  6/9/2018 at 3:25 PM

    The Galette shown above looks scrumptious. I would like to try that recipe. I haven't had a galette since a trip I took to France.

  • InAHealthyKitchen  on  6/9/2018 at 3:46 PM

    The paella pan would be a great addition to my kitchen.

  • LSanders  on  6/9/2018 at 6:27 PM

    Cocotte

  • bangss  on  6/9/2018 at 7:00 PM

    The green garlic souffle sounds neat!

  • Kijohnson1  on  6/9/2018 at 7:27 PM

    french radishes with butter

  • HomespunHouse  on  6/9/2018 at 9:02 PM

    Pâte brisée

  • Shipley90  on  6/9/2018 at 10:44 PM

    I most would like to try the Plum Tarte Tatin and have the M'Heritage Mini Cocotte & Lid, Bronze Handle, 0.4qt.

  • heyjude  on  6/10/2018 at 2:54 AM

    Shaved radish and parsley salad and the lovely crepes pan

  • mrscahughes  on  6/10/2018 at 8:20 AM

    Tomato soup and any of the beautiful copper pieces

  • kkhammer123  on  6/10/2018 at 11:02 AM

    Fava bean and sweet pea salad with fennel and garden herbs...yum!

  • jim.windle  on  6/10/2018 at 11:21 AM

    Pan seared veal chop with white wine jus, and I'd love to try the 6.9 qt. cocotte too!

  • mklittle  on  6/10/2018 at 11:49 AM

    I would like to make the savory tart with spinach & mushrooms - rondeau for me please - what a beautiful book!

  • mklittle  on  6/10/2018 at 11:50 AM

    I would like to make the savory tart with spinach & mushrooms - rondeau for me please - what a beautiful book!

  • infotrop  on  6/10/2018 at 2:01 PM

    Sweet pea soup with crispy bacon and herbed cream. And one of those handsome woks!

  • thewoobdog  on  6/11/2018 at 10:01 AM

    I want to try so many! The Orange Cake with Candied Citrus, the Sweet Pea Soup with Crispy Bacon and Herbed Cream, the Coq au Vin...

  • SuzanneL  on  6/11/2018 at 1:13 PM

    So excited about this book! Shortcakes with homemade strawberry confiture is first on my list!

  • tararr  on  6/11/2018 at 6:07 PM

    Savory tart with spinach and mushrooms

  • ckbkcollector  on  6/11/2018 at 8:46 PM

    Savory tart with spinach and mushrooms & M'150b Copper & Stainless Steel Crepes Pan, 11.8 in

  • HerBoudoir  on  6/12/2018 at 7:22 AM

    Warm frisée salad with bacon, shallots, and poached farm egg .....love salads like this. Love the tart tatin pan.

  • Shelley.b  on  6/14/2018 at 5:45 PM

    Almond cherry galette

  • Amdona  on  6/15/2018 at 4:02 PM

    Savory tart with spinach and mushrooms

  • Billajones  on  6/17/2018 at 11:18 AM

    Duck pate en croute

  • ladybrooke  on  6/21/2018 at 12:20 AM

    I'd love to try one of the crêpes pans and also make the almond-cherry galette.

  • pamandab  on  6/23/2018 at 5:43 AM

    The chocolate mousseline looks amazing, and the crepe pan would inspire me to make them more!

  • lisambb  on  6/23/2018 at 11:48 AM

    The leek galettes look fabulous. I love all the copper cookware and really would love a copper beating bowl.

  • percussion03  on  6/23/2018 at 9:36 PM

    Rustic apricot tart. And I think the jam pan would be perfect for summer!

  • orchidlady01  on  6/24/2018 at 12:09 AM

    I'd love to make the savory tart with spinach and mushrooms and try out the M'150s Copper & Stainless Steel Paella Pan to make paella.

  • orchidlady01  on  6/24/2018 at 12:47 AM

    The M'150s Copper & Stainless Steel Paella Pan would be perfect to make paella.

  • CMCooks  on  6/24/2018 at 10:32 AM

    The savory tart with spinach and mushrooms!

  • CMCooks  on  6/24/2018 at 10:38 AM

    I want to try making jam in a copper jam pan!

  • auntietina  on  6/27/2018 at 2:10 AM

    Almond Cherry Galette would be my first pick.

  • auntietina  on  6/27/2018 at 2:15 AM

    I think the smooth finished M'passion Jam Pan is gorgeous, I would love to have one.

  • Lmocooks  on  6/27/2018 at 7:13 AM

    The vegetable tian with fried basil and any size of the egg white beating bowls.

  • VeryVigario  on  6/27/2018 at 7:40 AM

    Chocolate layer cake... and a 10.6 QT copper jam pan

  • tennyogirl  on  6/27/2018 at 1:11 PM

    Baby Leek Galettes with Goat Cheese and Wild Garlic

  • tennyogirl  on  6/27/2018 at 1:16 PM

    M'passion Copper Egg White Beating Bowl

  • hippiechick1955  on  6/27/2018 at 8:05 PM

    Savort tart w/spinach & mushrooms.

  • hippiechick1955  on  6/27/2018 at 8:11 PM

    I would like to try the oval dutch oven

  • Calendula  on  6/28/2018 at 12:11 AM

    Cucumber salad with strawberries and lemon vinaigrette

  • Calendula  on  6/28/2018 at 12:22 AM

    M'150s Copper & Stainless Steel Paella Pan, cast stainless steel handle

  • PeavineBlues  on  6/28/2018 at 8:56 AM

    Copper cocotte

  • Lafauvette  on  6/28/2018 at 10:21 AM

    heirloom tomato soup

  • Lafauvette  on  6/28/2018 at 10:29 AM

    cocotte!

  • Scotsman61  on  6/30/2018 at 12:26 AM

    Roasted leg of lamb with fava beans, rosemary, sage, and lemon

  • Scotsman61  on  6/30/2018 at 12:28 AM

    I'd love to use the Beating Bowls, I remember those from my Days in Classic French Kitchens, and what a way to get perfect Meringue, Never mind A Machine, a Good Whisk, and a Copper Beating Bowl, perfect every time!!

  • theheritagecook  on  7/1/2018 at 10:21 AM

    One of my all time favorite recipes, the Coquilles St. Jacques with Herbs and Lemon!

  • jemans  on  7/1/2018 at 12:03 PM

    The coquille St. Jacques!

  • jemans  on  7/1/2018 at 12:11 PM

    and I love the copper coquet!

  • lselke  on  7/1/2018 at 8:12 PM

    I had a chef friend who always recommended a copper beating bowl for egg whites, so that's what I would choose first.

  • SherriL  on  7/2/2018 at 2:59 PM

    The rustic apricot tart sounds terrific and I love the cocotte

  • artthecat  on  7/4/2018 at 4:43 PM

    Savory tart with spinach and mushrooms in the copper coquet!

  • davisesq212  on  7/6/2018 at 3:48 PM

    The chocolate layer cake is what I would try first.

  • Lorihahn  on  7/6/2018 at 4:22 PM

    I loveeeee apples so the first thing I would try is the Apple Tart recipe!!!!!

  • AnnaZed  on  7/6/2018 at 4:46 PM

    I would make the Savory tart with spinach and mushrooms; in fact I want that right now!

  • AnnaZed  on  7/6/2018 at 4:49 PM

    I want every single object sold by Mauviel, every single one; but since that's not really an answer I would start with a M'150s Copper & Stainless Steel Bain Marie, 0.9qt.

  • aoiwowie  on  7/6/2018 at 5:27 PM

    I would make pan-seared quail with potato gratin and glazed carrots.

  • aoiwowie  on  7/6/2018 at 5:34 PM

    I love that 5.8 qt rondeau!

  • Nkrieda78  on  7/6/2018 at 9:08 PM

    The sweet pea soup with crispy bacon sounds divine and I would love a Mauviel Jam Pan.

  • lauriesk  on  7/6/2018 at 10:30 PM

    I would like to try the copper and stainless steel crepe pan.

  • Katti  on  7/7/2018 at 1:21 AM

    Apple tart

  • outsidereader  on  7/7/2018 at 10:17 AM

    I would like to try the Shortcakes with homemade strawberry confiture. I love the Mauviel Cocotte.

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