• Saltairelife on March 14, 2026

  I enjoyed the storytelling in this book and beutiful photography. Read it cover to cover like a novel and had a dozen recipes I couldnt wait to make. Reminded me what I liked about Savour Magazine. What I didn't like about the book is that the photos and the recipes are not placed adjacent to each other. Photography may be on page 100 and recipe on page 125. Drove me crazy!! I hope he changes that format as he continues the series of Food City books.

Notes about Recipes in this book

• Roasted cherry tomatoes with herbs (Tomates à la Nicole)

  • Saltairelife on March 14, 2026

    I already had a roasted tomato recipe- but I thought Id put my go-to up against this- what i didnt expect was id need both recipes in my repertoire!!! Because of the low temp roasting these were tender and literally melted in your mouth. Serves as a condiment to the quiche at a brunch. Everyone kept saying can you pass me more of the tomatoes!

• Provençal-style braised artichokes (Artichauts à la Provençale)

  • Saltairelife on March 14, 2026

    This was visually stunning.. the actual dish didnt translate to being made with store bought American baby artichokes. Guests couldn't figure out how to eat and the artichokes were not tender enough to cut with knife and fork. Tossed it.

• Ultimate pan-grilled steak and twice-cooked French fries (Steak frites à la Hugo Desnoyer)

  • Saltairelife on March 14, 2026

    Good. Similar method I've used before. Seems to be the best way to cook fillet. Frites were fun to make and serve with the steak. Double cooking method is the key!

• French shepherd's pie (Hachis Parmentier)

  • Saltairelife on March 14, 2026

    Rich, decadent. An evolution of Sheppards pie for sure..My husband said.. where are the peas?. Lol. I'll add some in the next time.

• Quiche Lorraine

  • Saltairelife on March 14, 2026

    Heavenly. You will be rewarded for resisting to add cheese! A true example of less is more. The texture is devine and oh-so-light. Don't be surprised by the egg-y smell it dissipated as it cooled. My quiche was done quite a bit sooner than the bake time noted.. variation of oven, and baking dish create variables- so start checking so often after the mid point. I did make the crust recipe in the book it is a good one.

• Roast chicken and potatoes (Poulet rôti)

  • Saltairelife on March 14, 2026

    Good recipe but added techniques from Zuni and Salt Fat Acid Heat that really made it better than if I had followed instructions to a T.

• Flaky tart pastry (Pâte brisée)

  • Saltairelife on March 14, 2026

    Worked! Used for the quiche. Dough rolled out nicely and baked up flaky.