• sck on December 11, 2011

  The capon stuffed with fettucine was fabulous.

• Julia on June 06, 2011

  The fried zucchini is so easy, looks gorgeous and tastes wonderful!

Notes about Recipes in this book

• Negroni

  • lils74 on March 25, 2020

    Made this tonight, sans the orange slice. Canal House cocktails are my go-tos. Simple and accurate.

• Fried zucchini

  • Julia on June 15, 2011

    Easy and delish!

• Mushroom ragù on polenta

  • swegener on April 25, 2015

    Made with vegetarian stock, a lovely spring dish with the fresh mushrooms. I used whey leftover from my ricotta making and leftover stock for the polenta. It didn't need as long for the polenta to cook as indicated in the recipe, because for whatever reason it took a long time to come to temperature.

• Roasted red peppers with currants and capers

  • Melanie on January 15, 2016

    I was a big fan of this. Easy to make (ahead) and full of flavour. Using the oven worked fine.

• Roast duck and potatoes

  • kjwright on December 26, 2020

    Lovely simple recipe. Potatoes took somewhat longer to brown than recipe indicated, though crazy good end result. Love the addition of anise seed with the duck, enhanced natural sweetness and savoriness of the meat.

• Shortbread (Galette Bretonne)

  • twoyolks on December 19, 2020

    This is pretty easy and really great shortbread. It's a bit more cakey than other shortbread recipes I've made. I had some Kerrygold butter so I used it in the shortbread to great effect.

• Hot spiced cider

  • twoyolks on November 21, 2016

    A nice hot cider for a cold fall day. I didn't really get much cinnamon flavor in the cider but I probably didn't let it steep long enough. Additional mulling spices would probably also be welcome.

• Roast capon with fettuccine stuffing

  • twoyolks on December 30, 2023

    The capon is very good. The fettucine stuffing was rather lackluster. I was hoping it would pick up lots of capon flavor during the roasting but, instead, it was mostly just bland.

• Cranberry port gelée

  • twoyolks on November 27, 2015

    This has a really nice texture and a good flavor. The port flavor is strong and overpowers the cranberries somewhat.

• Bûche de Noël

  • kjwright on December 26, 2020

    Used as guidance and assembly for 2020 Buche de Noel. Meringue mushrooms approach and instructions were wonderful; also used chocolate icing for mushrooms and icing final cake. Used separate chocolate genoise recipe from alternate source; sprinkled genoise with kirsch, filled with black currant jelly.

  • IvyManning on September 08, 2025

    I've made this twice before, each time I learned that the filling is very temperamental. Wouldn't make that aspect of it again. I had lots of cracking with the sponge layer as well.

• Eggs en cocotte

  • twoyolks on December 17, 2013

    I'd reduce the amount of cream and butter in the future. They made it too rich and soupy.

• Fine Cooking

  ...they offer deeply satisfying recipes and luminous photos and illustrations.

  Full review