The Bordeaux Kitchen

In February, I was able to attend the IACP* conference in New York where I met a number of authors including Tania Teschke, who wrote The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions. Tania is an old soul who cares deeply about others and nutrition. Her demeanor puts you at ease and her kindness is inspirational. Her debut cookbook reflects all of these things with the added bonus of harvesting her vast knowledge between its pages.

Countless photographs and over 200 recipes fill this book but the real value here is Tania’s narrative and her encyclopedic knowledge of the Bordeaux kitchen and nutrition. In addition, the author explains how eating an ancestral diet is healthier than a modern diet that can contain processed foods and harmful chemicals. While delivering dishes that rely on fermented foods, raw food and other techniques that the French have relied on for centuries, Tania’s recipes are still comforting and delicious.   

Bone-in prime rib, Pears in butter and cinnamon, and Rosemary pork ribs are a few of the dishes here along with stocks, condiments from scratch, and lots of wine and cheese! It is apparent that Tania invested years and a good portion of her gentle soul into this work and they were very well spent. It’s a beautiful book that every cook should read to soak all things Bordeaux. Tania has some events planned in the US, please check our calendar to see if she is near you. 

Our   takes you inside this book which shares a wealth of information and inspiration. The following dishes are featured in our   for you to try now.


Primal Blueprint, the publisher, has several podcasts with Tania talking about her book on their site that are interesting. Special thanks to the author and Primal Blueprint for providing the materials for our preview above as well as providing two copies of this book in our giveaway below.

The publisher is offering two copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

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 September 27th, 2018.


*More information on IACP including a new member discount can be found on this post.

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  • mpdeb98  on  August 12, 2018

    Carmelized apples

  • Kristjudy  on  August 12, 2018

    Beef burgundy

  • tmcginty  on  August 12, 2018

    Carmelized apples

  • riley  on  August 13, 2018

    Pears in butter and cinnamon

  • Elbyem  on  August 13, 2018

    French onion soup.

  • LizyB  on  August 13, 2018

    Foie Gras w/Figs and Armagnac

  • stef  on  August 13, 2018

    Orange duck breast

  • JRumi  on  August 13, 2018

    Basque chicken

  • ravensfan  on  August 13, 2018

    Beef Burgundy (Boeuf Bourguignon)

  • vickster  on  August 13, 2018

    Rosemary Pork Ribs

  • MiMi60  on  August 13, 2018

    Sauerkraut and bacon (Choucroute aux lardons)

  • sarahawker  on  August 13, 2018

    Pork shoulder cooked in fat

  • mayastonecastle  on  August 13, 2018

    Slow cooked beef cheeks

  • janv  on  August 13, 2018

    Old-fashioned mustard

  • demomcook  on  August 13, 2018

    Baked apricot with lavender (Abricot rôti au lavendre)

  • rchesser  on  August 13, 2018

    Slow cooked beef cheeks.

  • DarcyVaughn  on  August 13, 2018

    Honey-glazed pork belly

  • JulieQC  on  August 14, 2018


  • sgump  on  August 14, 2018

    I'd try the vegetable "clafoutis"!

  • Lorihahn  on  August 14, 2018

    The French Onion Soup!!!!!

  • rglo820  on  August 14, 2018

    Bordeaux oysters with pork and shallot meatballs!

  • jmay42066  on  August 14, 2018

    French onion soup

  • KittyPride  on  August 14, 2018

    The sage butter sirloin steak.

  • amyz218  on  August 15, 2018

    Pyrénées seven-hour slow-cooked leg of lamb

  • kmn4  on  August 15, 2018

    Béarnaise garbure soup (La garbure Béarnaise)

  • antpantsii  on  August 16, 2018

    Basque Grilled Squid!!!

  • JJWong  on  August 16, 2018

    I would love to learn how to make the lamb meatballs.

  • matag  on  August 17, 2018

    Sage butter sirloin steak

  • Shelley.b  on  August 17, 2018

    French onion soup

  • LaurenE  on  August 17, 2018

    Carmelized apples

  • LSanders  on  August 17, 2018

    Slow cooked beef cheeks

  • t.t  on  August 18, 2018

    Chocolate mousse (Mousse au chocolat)

  • RSW  on  August 18, 2018

    Simple braised beef stew with orange (Daube de boeuf à l'orange simple)

  • Dannausc  on  August 18, 2018

    Braised oxtail

  • debbiehb  on  August 18, 2018

    Flank steaks with shallots

  • Siegal  on  August 18, 2018

    I would like to make hollondaise

  • liasim  on  August 18, 2018

    Beef burgundy

  • KarenGlad  on  August 21, 2018

    Basque chicken

  • thecharlah  on  August 21, 2018

    French onion soup (Soupe à l'oignon)

  • kitchenclimbers  on  August 22, 2018

    orange duck breast

  • mduncan  on  August 23, 2018

    Old-fashioned mustard

  • ChefDave999  on  August 23, 2018

    Beef Burgundy (Boeuf Bourguignon)

  • trudys_person  on  August 24, 2018

    Coconut milk "burned" cream – I always start with dessert!

  • lindaeatsherbooks  on  August 27, 2018

    I would like to make the intriguing sounding Spider steak with orange (Araignée de boeuf à l'orange).

  • RickPearson54  on  August 27, 2018

    basque chicken

  • heyjude  on  August 28, 2018

    Salted Pork with Lentils

  • ltsuk  on  August 29, 2018

    sauerkraut and bacon

  • DJCross  on  August 30, 2018

    Bone-in Prime Rib

  • BMeyer  on  August 31, 2018

    rosemary pork ribs

  • Steben  on  September 1, 2018

    Beef burgundy

  • kkohle  on  September 3, 2018

    Slow cooked beef shank

  • kennethjohngilmour  on  September 3, 2018

    something I always have difficulty with so I would start with how to stuff, wrap, and tie a roast found on page 83 from "The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions" by Tania Teschke

  • fbrunetti  on  September 4, 2018

    Bone-in prime rib

  • Nkrieda78  on  September 4, 2018

    I would try the salted pork with lentils

  • artthecat  on  September 5, 2018

    French onion soup

  • Maaseelulu  on  September 7, 2018

    Grilled rosemary beef skirt steak (Hampe de boeuf au romarin)

  • sequoia55  on  September 8, 2018

    Beef Burgundy (Boeuf Bourguignon)

  • PeavineBlues  on  September 8, 2018


  • jennifersbrown  on  September 8, 2018

    Beet salad with blood orange, walnut, and goat cheese

  • choppergirl  on  September 8, 2018

    Beef heart jerky (Coeur de boeuf seché)

  • jodangerously  on  September 9, 2018

    berry tart

  • EmilyR  on  September 11, 2018

    Flank steak with shallots (Bavette à l'echalotte)

  • ejsimpson  on  September 12, 2018

    Too many choices
    Slow-cooked beef shank (Jarret [gîte] de boeuf)

  • auntietina  on  September 15, 2018

    Beef tagine stew (Tajine de boeuf)

  • orchidlady01  on  September 16, 2018

    Slow-cooked beef shank (Jarret [gîte] de boeuf)

  • PennyG  on  September 16, 2018

    Flank steak with shallots (Bavette à l'echalotte)

  • Shana.  on  September 17, 2018

    slow cooked beef cheeks

  • stephanieyee  on  September 22, 2018

    beef tongue!

  • banba1  on  September 24, 2018

    herbed rack of lamb sounds great — my grandmother always made that for holidays

  • MamaEnki  on  September 25, 2018

    Baked Apricot with Lavender

  • knitgirl86  on  September 27, 2018

    seven hour slow cooked leg of lamb

  • eatysmith  on  September 27, 2018


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