• lbarzin on December 23, 2009

  Patricia Wells is great but I haven't found many recipes in this book to make ... yet.

Notes about Recipes in this book

• L'Ambroisie's white beans with mustard and sage

  • sfcarole on February 14, 2015

    I made this recipe with dried beans and it was wonderfully creamy---just what you think of when you want those bistro-style beans to go with lamb or part of a veggie meal. It freezes very well too. One cup got lost in the back of the basement freezer (manual defrost so it stays really cold) for 4 years! After thawing and reheating I was dumbfounded to discover it was still creamy & flavorful.

  • twoyolks on October 26, 2016

    I pressure cooked the beans which worked well (except for overcooking them because of inattentiveness). The beans were flavorful and nice. I don't really think the mustard added much to this. The flavor just wasn't complimentary or exciting enough.

• Maison du Miel's heather honey ice cream

  • cespitler on November 03, 2012

    As a new beekeeper and a big fan of ice cream, I couldn't wait to try this recipe. The first time I followed the recipe as written and found it had too much vanilla and not enough honey flavor. The honey from my bees isn't that dark, rather a beautiful golden color. So, the second version was adjusted to use just one vanilla bean and just over 1/2 c of honey. Fantastic! My advice is to adjust the recipe based on the strength of your honey.

  • cespitler on November 29, 2018

    It's been a while since I made this, but this year it was a huge hit at the Holiday Party! It was again made with honey from my own hive. This ice cream has such a clean flavor and mouth feel. It was served with the Cranberry Crumble pie from Sister Pie.

• Ambassade D'Auvergne's lentil salad with walnut oil

  • cespitler on November 03, 2012

    I love this dish. It's just what I like about lentils--earthy and hearty. The vinegar adds a great contrast to the depth of the lentils. I've made a vegetarian version of this dish and it holds up well.

• Flora's spicy spare ribs

  • nicolepellegrini on July 27, 2019

    These were fine, but nothing I'd be in a rush to make again. Fairly basic flavor.

• Classic vinaigrette

  • jbuchman on May 08, 2017

    Easy and great. Keeps for months without refrigeration.

• Charpentiers' mesclun salad with Roquefort "vinaigrette"

  • twoyolks on April 11, 2017

    This is basically a French take on blue cheese dressing. It was nice enough but not particularly special. I used Cashel Blue instead of Roquefort because it's what I had.

• Richard-Lenoir Market zucchini-tomato gratin

  • twoyolks on August 20, 2018

    After baking for 20 minutes with a half recipe, the zucchini was far from cooked through.

• Benoît's carrots with cumin and orange

  • twoyolks on June 30, 2016

    The cumin and orange tended to overpower the flavor of the carrots instead of complimenting them.

• Eggplant, tomato, and Parmesan gratin

  • twoyolks on September 26, 2013

    This recipe didn't work for me. I cooked the eggplant longer than specified and it was still very undercooked.

• Asparagus velouté

  • Bloominanglophile on January 11, 2015

    This recipe uses the tough, woody ends of asparagus--which I hoarded in my freezer till I had enough (per Mrs. Well's suggestion). I wasn't quite sure if I liked it at first, but the taste grew on me. I will have to make it again to verify my feelings. At least it makes good use of asparagus trimmings! This serves 4 in small espresso cups, FYI.

• Le Cap Vernet gardener's salad

  • sturlington on June 12, 2013

    Very basic salad, but good with garden-fresh greens.