• Eat Your Books

  See Susie's review of this cookbook in her 2008 round-up at The Boston Globe

Notes about Recipes in this book

• Basic spinach (Cuisson des epinardes)

  • twoyolks on August 08, 2018

    This was a really nice and simple spinach side. I made this with baby spinach which worked well. Rubbing the cooking spinach with a garlic clove was a bit unusual but it imparted a nice but not too strong garlic flavor.

• Blended potato and leek soup (Potage Parmentier)

  • Melanie on May 31, 2014

    Delicious.

• Buttered turnips (navets au beurre)

  • twoyolks on October 11, 2020

    I usually don't like turnips but I really liked these. The turnips lost their bitter flavor.

• Chicken with cream sauce (poulet a la creme)

  • pamacea on January 12, 2026

    I chose to cook the chicken in milk, and then add a much smaller amount of heavy cream near the end of cooking time. Delicious!

• Hollandaise sauce

  • Melanie on May 31, 2014

    Works very well - detailed instructions.

• Mashed potatoes (puree de pommes de terres)

  • adrienneyoung on April 21, 2014

    Reliably wonderful. Not healthy but ... Really, do you care?

  • Sandiegolemons on June 06, 2017

    These are my go to mashed potatoes and love this technique. You can always cut back of the butter but the technique is where it is at. 5 stars for me

  • Acarroll on November 24, 2022

    Made this for Thanksgiving. It was deliciously silky and the favorite of both kids and adults. I would eat this so much more often if it wasn't so full of butter! I actually did make it vegan, by using vegan butter and oat milk (about half the amount of milk called for).

• Melting carrots with cumin (carottes fondantes au cumin)

  • Sandiegolemons on June 06, 2017

    I just don't think I'm a fan of carrots with cumin and orange. The carrots were just too heavy handed in this recipe. The orange flavor sorta sticks around and takes on an orange spice zinger. Definitely a late winter carrot dish. Served with Pork Chops and mashed potatoes. 2 stars. The carrots do take longer to reduce than in the recipe.

• Navy beans with leeks and celery (haricots cocos a la paimpolaise)

  • pamacea on April 08, 2024

    Simple and fast alternative to the usual side dish staples!

• Pork rib roast with tomatoes, garlic, onions, and carrots (carre de porc aux tomates, ail, oignons, et aux carottes)

  • PeterC on January 20, 2018

    Delicious. I used a 3 rib roast of pork and left the bones on which retained moisture I feel. My new oven has a built in thermometer/probe and the meat core temperature was set to around 65c. Ensure the vegetable base has a bit of a precook first as the meat doesn't take long to cook.

• Spiced stewed shoulder of lamb (epaule d'agneau confite aux epices)

  • okcook on October 18, 2014

    This was dead easy and the preserved lemon added at the end really made the flavours pop.