Notes about Recipes in this book

• Earl Grey madeleines (Madeleines au thé Earl Grey)

  • chawkins on April 28, 2018

    This worked out better than Doris Greenspan’s recipe, as the tea leaves were incorporated into the batter rather than just steeping them in the butter and straining them out. I scaled the recipe down to a third and that even worked, got a nice bump on them. It only took 12 minutes to bake in my very dark non-stick pan. Did not make the orange glaze.

• Smoked mackerel tartine with beet relish (Tartine de maquereau fumé au relish de betterave)

  • Rinshin on September 11, 2018

    Good use of canned mackerel. Used skinless mackerel which made it easy to prepare. Did not make the beet pickle and used a dill pickle. Photo added.

  • Boffcat on August 15, 2018

    I made just the mackerel (which I served with the grated carrot salad and oven-puffed pancake from the same book) - it was quick, straightforward and tasty.

• Grated carrots from the charcuterie (Carottes râpées du charcutier)

  • Boffcat on August 15, 2018

    I thought that the basic recipe might be too plain, but was pleasantly surprised. My only adjustment to the core recipe was using 1tbsp of coconut oil and 2tbsp rapeseed oil in place of the specified "3tbsps neutral oil" (as it was the closest I could come with what I had to hand), and it made for a compulsively moreish dressing. I also replaced some of the carrot with grated apple, as suggested in one of the recipe variations, but the apple wasn't really discernible so I wouldn't bother again.

• Tuna escabeche (Escabèche de thon)

  • Boffcat on July 04, 2021

    This is one of my most regularly made dishes in the warmer months. I use herring or mackerel rather than tuna, and will often adjust the vegetables and herbs slightly depending on what I have. (I cut the oil back a bit too.) Delicious every time.

• Oven-puffed pancake (Pascade)

  • Boffcat on August 15, 2018

    Simple and satisfying - the batter makes for a pleasingly rich pancake, and it puffed up impressively. 2/3 of the recipe would be about right for my 8" pan.

• Tunisian sandwich (Sandwich Tunisien)

  • lean1 on August 13, 2024

    Very good as a salad. I used fewer olives more tuna omitted the potato and swapped a Radish for the onion. I used half a preserved lemon. I loved all the flavors. good as a sandwich filling on a flatbread too.

• Roast chicken with herbed butter and croutons (Poulet rôti au beurre d'herbes et croûtons)

  • Indio32 on November 19, 2018

    Was in Paris a few days ago so picked up some stuff inc. chicken from Marché d'Aligre. Thought I really should only be using a French recipe.....chose this one. Very happy with the result. Crispy skin, moist flesh and oooodles of flavour. I’m sure the quality of the dish reflected the quality of the chicken which was €22/$25. Might try it again with a more standard chicken i.e €15/$17 to see how it turns out.

• Lentil soup with sausage and fennel (Soupe de lentilles saucisse et fenouil)

  • Cathyschuh on January 05, 2020

    Using a spicy sausage helps round out the soup, gives it a heartiness without a lot of meat.

• Rye and red miso bread (Pain de seigle au miso rouge)

  • clairetaco on August 13, 2024

    The bread did not turn out great. I thought my yeast would work since I had just bought it but no. The flavor is good, the texture isn't great.

• Hazelnut-crusted goat cheese and apple salad (Salade de chèvre en panure de noisette et pomme)

  • clairetaco on August 13, 2024

    I think I could eat only this salad for days and be fine with it. I made it with peaches instead of apples, which was great for summer. Very good salad.

• Mushroom Bourguignon (Champignons façon bœuf Bourguignon)

  • clairetaco on August 13, 2024

    Need to make sure to salt well because of all the potatoes. I like it and it's good with the recommended cauliflower mash.

• Radish leaf pesto (Pistou de fanes de radis)

  • clairetaco on August 13, 2024

    It's hard to get enough decent looking radish leaves, but once I did, the pesto was very tasty.

• Pears poached in spiced red wine (Poires pochées au vin épicé)

  • clairetaco on August 13, 2024

    I made this with peaches instead of pears because it's summer, and the results were so good. Ate with a bit of yogurt because I couldn't find creme fraiche.

• Caramelized arlette cookies (Arlettes caramélisées)

  • clairetaco on August 13, 2024

    These were really good! I couldn't stop eating them.

• Stonesoup

  I’ve...been inspired by my lovely friend Clotildes relatively simple approach to great food.I equally enjoyed the armchair travel aspect of seeing the Parisian food scene through the eyes of a local.

  Full review

• Joy the Baker

  Until I get to Paris I’ll just adore Clotilde’s cookbooks. She also wrote The French Market Cookbook which holds a place in my heart and on my shelf.

  Full review

• Stonesoup

  An interview with the author.

  Full review

• Eat Your Books by Jenny Hartin

  Tasting Paris is a guide to all things Parisian as well as a cookbook filled with classic dishes and global flavors.

  Full review

• Chocolate & Zucchini

  Author announces release of her book and in-person events.

  Full review

• Chocolate & Zucchini

  Authors announces pre-ordering bonus.

  Full review