À Table: Recipes for Cooking and Eating the French Way by Rebekah Peppler

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    from À Table: Recipes for Cooking and Eating the French Way À Table by Rebekah Peppler

    • Categories: Cocktails / drinks (with alcohol); Summer; French
    • Ingredients: blanc vermouth; orange bitters; dry sparkling wine; soda water; oranges; green olives
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Notes about Recipes in this book

  • Roasted lemons + olives

    • rachelblair on November 17, 2022

      I don't like olives but I make these all the time when hosting and people eat them up so fast! Super easy and quick to do, a real crowd pleaser.

  • Comté + sesame twists

    • skvalentine on December 06, 2021

      My kids didn't care for these-- I think the strong smell/flavor of the comte turned them off a bit, but I thought they were delicious! Perfect for serving to friends with a nice red wine.

  • Mayo roast chicken

    • Wende on August 07, 2021

      This chicken is so delicious. Seriously, amazingly delicious. The chicken stays so moist that even the leftover chicken is fantastic after a day in the fridge. I accidentally added the lemon juice to the initial mayo mixture because the directions just said to add the lemon, without specifying whether it was the zest or the juice, so my chicken didn't look quite like the picture in the book but close enough. A friend who made this chicken felt that there was was too much mayo, and I can certainly see that point of view, but I thought the mayo with the addition of lemon juice and smoked paprika made a wonderful sauce. I kept the sauce on the side if anyone wanted and did not sauce the servings with it. I served it simply with lemony green beans, instead of with potatoes, so maybe that helped keep the mayo from feeling overly outrageous.

    • skvalentine on January 03, 2022

      Delicious! I loved the mayo and used it on the Frites as well. Will make again!

  • Chicken confit

    • damazinah on September 19, 2022

      Incredibly delicious and very easy! This worked really well in an Instant Pot on the slow cooker setting.

  • Steak for Diane

    • Lsblackburn1 on November 26, 2021

      This came together easily and was very tasty. Great special occasion recipe. Used chanterelles.

  • Lamb tagine

    • Lsblackburn1 on July 19, 2022

      Delicious and relatively easy. Just over 2lbs of lamb stew meat was a perfect amount. Her couscous recipe worked beautifully, too.

  • Sausages with figs, plums + fennel

    • FlowerGold on October 07, 2024

      Nice one dish meal. Simple preparation. Loved the mix of ingredients. Used black plums. The sweeter the plums the more complex the flavors- same with the figs though the heat helps carmelize. Serve with rice or potatoes.

  • Pork chops with kale

    • MmeFleiss on April 21, 2026

      This was fine. Didn't blow our socks off, but not bad either.

  • Summer tian

    • Wende on August 07, 2021

      This is really delicious, but extremely time-consuming in both the hands-on and hands-off departments. It's a beautiful dish that looks amazing when bringing it to the table but, even though I packed the layers of vegetables tightly, they still fell apart when serving. I was hoping they'd maintain the pretty striations on the plates, but they were basically a pile of Provençal-style veggies. Maybe they have to be even more tightly packed to keep the rows of vegetables intact. No matter, it was delicious.

  • Roasted nectarines + shallots

    • FlowerGold on July 31, 2025

      Lovely blend of sweet and savory. An elegant and easy addition to the dining table.

  • Eggplant confit

    • Lsblackburn1 on July 20, 2022

      So simple, but has tons of flavor. My eggplant was about 1.5 pounds, so I flipped the pieces in the oil half way through cooking since they weren’t submerged. Served on flat bread with tzatziki for a great happy hour snack.

  • (Roasted) radishes with butter

    • Feelingsamtastic on July 20, 2022

      One of our new favorite sites for salmon/fish. Easy enough for a weeknight

  • Extremely French carrot salad

    • Indio32 on September 03, 2021

      Used parsley! The use of cumin was interesting but adding honey just seemed plain wrong.

    • FlowerGold on August 19, 2025

      Nice fresh and light carrot salad. The cumin added some interesting notes and balanced the honey. Seems like a lot of parsley but works well. Would redo.

  • Carrot tarte Tatin

    • MmeFleiss on April 21, 2026

      This made for a spectacular presentation. Very light, so needs to be served with something else besides a salad.

  • Frites

    • skvalentine on January 03, 2022

      These were SO good. I had never fried anything before and I think I had the oil too cold at first (it was boiling, but I guess not hard enough) because the potatoes were not browning or crisping up. The house smelled like a hamburger stand for a long time afterwards, so maybe I'll try this on our camp stove in the yard next time!

  • Beans with pistachio aïllade

    • Lsblackburn1 on July 13, 2025

      Very tasty eaten on pan con tomate as part of a tapas spread. I used flageolet beans.

  • Fig clafoutis

    • FlowerGold on August 07, 2025

      Yum! You do have to like the taste and texture of fresh figs- and if you do yum! The butter on the bottom creates caramel flavors that are amazing with the fig and the custard pudding. Not too sweet. The little bit of finishing salt highlights the caramel and savory fig flavors. I did make gluten free. Definitely enjoyed this.

  • Cherry galette

    • Wende on August 07, 2021

      This recipe is highly dependent on the sweetness of the cherries with adjustments to the sugar accordingly. If I were to make it again, I'd use a different crust. This was not one of my favorites and really didn't play off the cherries as well as I'd hoped. I kind of feel that lightly-sweetened, lightly-whipped cream would work better than just pouring cream on it.

  • Granola

  • Macaroons

    • FlowerGold on October 18, 2024

      Yummy! Loved the larger coconut pieces. Taste more coconut and less sweet. Cook 15 minutes for chewy texture and longer for crispy. Definitely a favorite.

  • Sablés, but not, like, regular sablés, cool sablés

    • Feelingsamtastic on November 15, 2024

      5 stars, Will definitely make again. Also, we froze a "log" of dough and cut/baked from frozen when we were craving cookies. Worked great!

  • Baked rice pudding from Normandy (Teurgoule)

    • FlowerGold on January 10, 2025

      Yum! Takes a while to cook but super easy and low effort. Perfect for cold weather. Definitely a redo. Used a mix of whole milk and goat milk.

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  • ISBN 10 1797202235
  • ISBN 13 9781797202235
  • Linked ISBNs
  • Published Apr 06 2021
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.

Voilà! Here is an alluring, delicious invitation to the French table. At once a repertoire-building cookbook and a stylish guide to easy gathering over food and drink, À Table features 125 simple, elegant recipes that reflect a modern, multicultural French table.

Paris-based American food writer Rebekah Peppler includes classics, regional specialties, and dishes with a strong international influence. Here are recipes for all the courses, from snacks to desserts, organized into before, during, and after-dinner chapters.

Recipes include: Croque Madame and Crème Brûlée; Basque Chicken and Niçoise (for a Crowd); Green Shakshuka; Lamb Tagine; and Bamboo Tonic.

Information on shopping and stocking your pantry, helpful tips on having people over, and stories on French food culture make this not just a recipe-driven cookbook but also a chic guide to French living.

In a photo-rich package that features aspirational photography from Paris and Provence—charming apartments overlooking the rooftops of Paris, picnics along the Seine, Provencal markets overflowing with fresh produce—À Table is an inviting and accessible cookbook from a fresh voice in the food world.

MAKES HIGHBROW CUISINE ACCESSIBLE: French cuisine is traditionally seen as highbrow, technical, and intimidating. This book breaks down those barriers and presents a collection of approachable recipes that reflect how French people cook at home today. With dishes that are easy to whip up on a weeknight but impressive enough to serve at a party, À Table gives you the tools you need to recreate the magic of a French evening anywhere in the world.

MODERNIZES A CLASSIC SUBJECT: Classic French cookbooks no longer reflect what cooking looks like in France today. France has evolved into a diverse, multicultural melting pot-an identity that is reflected in its food. À Table modernizes the traditional perception of French cooking with a more global and representative collection of recipes.

COMPELLING PACKAGE: This book is full of evocative photography of rustic French kitchens, chic Parisian apartments, charming alleyways, Provencal markets, and more. With approachable recipes, an informal tone, and aspirational photography, readers will feel as if they are traveling through France with their best friend.

FRENCH IS FOREVER CHIC: French food and the French lifestyle will never go out of style. Whether in regard to hosting, cooking, fashion, beauty, or health, the French seem to have all the secrets. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to host or cook French food.



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