• sck on July 28, 2010

  Yummy food, but beware many recipes take days to prepare so you have to plan ahead.

Notes about Recipes in this book

• Artichokes à la provençale

  • okcook on March 26, 2012

    The flavours are very rich with the pancetta but a great side dish in small quantities. I used large artichokes because we can't get the baby ones and they were fine after I cut them in eighths and took all the tough leaves off.

• Casserole of lentils, eggplant, and mint

  • metacritic on September 06, 2020

    A spectacular dish. Deeply flavored, bright with acid, and a one-dish meal due to the lentils. Like all Wofert recipes it is sneakily time-consuming but worth the effort.

• Fresh cod roasted on a bed of potatoes with olives

  • blintz on February 28, 2013

    Made this with 1-inch thick Hake fillets, and it was delicious. With careful reheating, it still tasted great the second night. There's a bit of fussing with the potatoes in the oven that might not be necessary and next time I'll double the garlic and olives.

• Moroccan chicken with lemon and eggs

  • mcvl on August 23, 2020

    You will laugh, but I just made a version of this using cauliflower instead of chicken (#CovidCooking). The egg sauce/topping/ whatever is so delicious I was eating it all on its own with a spoon. By the way, the EYB ingredient list is mistaken -- no yogurt is called for, although it wouldn't be a bad addition.

• Moroccan chicken with pumpkin, sweet-and-sour plums, and toasted almonds

  • runoutofshelves on February 24, 2023

    This was rich and and sweet and delicious. We had a sort of pumpkin we had never tried, the delicato, and thought this recipe would be a great way to cook it, was very excited to find the dried plums she describes, a new recipe on a weeknight is always a stretch but it tasted great.

• Mussel soup with toasted almond-cinnamon picada

  • Kringler on October 14, 2013

    Excellent. Lots of flavor, but mussels are not over-powered.

• Pignata of lamb stewed with sheep's milk cheese

  • mcvl on September 15, 2020

    Oh yes, this is very good. Lacking the right cheese, I used Boursin for the underlayer; it was quite good, and I'd do it again for preference rather than as an emergency substitute.

• Potato gratin with julienne of mushrooms and comté cheese

  • stepharama1 on December 29, 2021

    Excellent and super comforting! I used dried and fresh frozen porcini mushrooms.

• Sweet tomato jam

  • metacritic on April 26, 2020

    An incredible side dish that invariably steals the show.

• Cooking with Amy by Amy Sherman

  Best cookbooks of 2009 plus interview with Paula Wolfert.

  Full review

• Boston Globe by T. Susan Chang

  Best cookbooks of 2009

  Full review

• Fine Cooking

  Filled with passion, meticulously developed recipes, and intimate stories of Wolfert’s travels, this book is a joy to read and to cook from.

  Full review