• lbarzin on December 23, 2009

  I love this book. All the recipes work and aren't too fussy.

Notes about Recipes in this book

• Double vinegar vinaigrette

  • Foodelf on March 17, 2012

    I keep returning to this vinaigrette time after time!

• Monsieur Henny's aubergine gratin

  • elibecker on January 02, 2010

    Easy, fast and fabulous

  • twoyolks on July 21, 2014

    This is basically eggplant halves baked with tomatoes on top. Unfortunately, the eggplant and tomatoes don't really meld into a single dish. Compounding this is the fact that it's also hard to eat (the tomatoes cut easily, the eggplant not as much).

  • Globegal on November 09, 2013

    First made 10-20-13. Used Pecorino Romano instead of Parmesan . Delicious. Good with Parmesan, too

• Chicken with tarragon & sherry vinegar

  • Avocet on August 19, 2011

    Very good with legs and thighs. The cream is not necessary. I increased the mustard and tomato paste a bit.

• Provençal roast tomatoes

  • Avocet on August 19, 2011

    Very good and easy. Good side dish for a wide range of main dishes.

• Carrots Provençal

  • Emily Hope on December 06, 2010

    Delicious and simple way to cook carrots. For some reason (probably because that's all that's in the fridge!) I use green olives rather than black. Last time I made the carrots weren't quite sweet enough, so I added a pinch of sugar and deglazed with some white wine, which worked well.

• Anne's goat's cheese gratin

  • DKennedy on November 21, 2013

    This is a lovely appetizer and will forever remind me of the starter served at the cafe across from our first apt in Nob Hill.

• Rocket & Parmesan salad

  • DKennedy on November 21, 2013

    Discovered this recipe when Michelle was looking for a recipe to make for Supper Club. This is an example of when all you need are good, simple ingredients to make something spectacular. There is nothing to this recipe. A little olive oil, s and p, and a squeeze of lemon juice. Tossed with arugula, olives, park and pancetta. Utter perfection.

• Gingered confit of apples & pears

  • DKennedy on September 06, 2014

    Made a 1/2 recipe of this, substituting a good knob of candied ginger for the real thing. Wonderful. Served it over vanilla bean ice cream and topped with a dollop of heavy cream.

• Winemaker's grape cake

  • JFM on September 24, 2013

    The best cake I've ever baked ! Even our cat (!) loved it......

• Penne 'risotto'

  • smccandless on August 17, 2013

    The recipe does not include turnips, carrots or celery.

• Fusilli with sausage, fennel & red wine

  • ncollyer on October 21, 2018

    A delicious quick dish. The technique of reducing the wine with the sausage results in a complex rich flavour with very little effort. I usually add sautéed crimini mushrooms.

• Crusty wheat & polenta bread

  • twoyolks on January 09, 2015

    The polenta gave an interesting flavor and texture to the bread. However, the bread didn't have a lot of structure so the crumb was more similar to a soda bread than a yeast bread.

• Daniel's chickpea salad

  • twoyolks on February 11, 2013

    I replaced the savory with marjoram. The dressing went nicely with the chickpeas but the salad could use some additional ingredients. Some red onions and cherry tomatoes would go nicely.

• Winter pistou

  • twoyolks on January 09, 2015

    Despite the simple ingredients, the soup has a lot of flavor (particularly from the beans). However (while realizing this is a winter soup), I missed non-root vegetables in it.

• Garlic family soup

  • twoyolks on April 03, 2020

    A nice, simple vegan soup. This would work better as an appetizer than a main course.

• Porquerolles Island toasted almonds

  • twoyolks on December 28, 2015

    The almonds have a lot of thyme flavor. When baking them, the egg whites cooked into a solid mass that was a bit off putting.

• Couscous my way

  • twoyolks on June 29, 2017

    This is both a really simple and really tasty way to make couscous. It cooks incredibly fast. The olive oil and salt add a lot of good flavorful. It can really only be made with tiny, Moroccan style couscous (not Israeli couscous).

• Leg of lamb on a bed of artichokes, potatoes & herbs

  • amoule on April 03, 2015

    pg. 264 Recipe also calls for two whole heads of garlic.

• Crustless onion quiche

  • Foodycat on August 28, 2023

    I did courgettes not onions but used the same ratios. The recipe must be wrong - I used a smaller pan and it was very thin and very well done long before the stated time. I don't see how a bigger pan for 30 minutes at that temperature works. Lovely flavour though.

• Lemon lovers' tart

  • scurtis on July 16, 2014

    excellent, very easy pastry. make pastry at the last minute. lemon curd a day ahead

• Salad of Roquefort, walnuts, chicory & lamb's lettuce

  • Ezair92 on November 29, 2022

    I added pears in this and it was very nice. The dressing is light and easy

• Provençal cheese spread (Cachat)

  • Shelmar on September 03, 2019

    Simple, good, useful for leftovers, silly to buy ingredients for.

• Grated beetroot salad

  • breakthroughc on September 13, 2024

    This is a lovely quick salad and great to make when you have some beets languishing in the frig. After grating the beets I squeeze the moisture out of them. The dressing is assertive, but can stand up to the beets. I used dill this time, I made it for the first time in ages and should make it more often.